Description
These French Breakfast Muffins are soft, slightly sweet, and topped with a delightful cinnamon-sugar coating. Perfectly balanced with warm spices like nutmeg and cinnamon, these homemade muffins offer a wonderful morning treat that’s easy to whip up. Light, buttery, and flavorful, they capture the essence of a classic French breakfast in muffin form.
Ingredients
Scale
Muffin Batter
- 2 cups all purpose flour
- ⅔ cup granulated white sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 large egg
- 1 cup milk + 2 tablespoons milk
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
Topping
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- 2 tablespoons unsalted butter, melted and slightly cooled
Instructions
- Preheat Oven and Prepare Muffin Tin: Heat the oven to 375°F (190°C). Butter only the bottoms of a standard 12-cup muffin tin and set aside to prevent sticking while allowing the sides to stay bare for easy expansion.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, granulated sugar, baking powder, salt, and nutmeg until evenly combined, creating the dry base for the muffins.
- Mix Wet Ingredients: In a medium bowl, whisk the large egg until frothy. Add the 1 cup plus 2 tablespoons of milk, melted and cooled unsalted butter, and vanilla extract. Whisk until fully blended for a smooth wet mixture.
- Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, gently mix the batter just until evenly blended. Avoid over mixing to keep the muffins tender.
- Fill Muffin Tin: Evenly scoop the batter into the prepared muffin cups, filling each about two-thirds full to allow space for rising during baking.
- Bake the Muffins: Place the muffin tin on the center oven rack. Bake for 15 minutes, then rotate the pan 180 degrees and continue baking for an additional 5 to 7 minutes until the muffins are golden and a toothpick inserted into the center comes out clean.
- Cool and Remove Muffins: Take the muffins out of the oven and let them cool in the pan for about 5 minutes until they are cool enough to handle safely. Carefully remove the muffins from the pan to a cooling rack.
- Prepare Cinnamon-Sugar Topping: While the muffins cool, mix the ½ cup sugar and ½ teaspoon cinnamon in a small bowl. In a separate microwave-safe bowl, melt the 2 tablespoons of unsalted butter.
- Coat the Muffin Tops: Working one muffin at a time, quickly dip the top of each muffin into the melted butter, then roll or sprinkle the top evenly in the cinnamon sugar mixture, coating the entire top for a sweet, crunchy finish.
Notes
- Butter the bottoms only of the muffin tin to help muffins release easily while allowing sides to rise freely.
- Do not overmix the batter to avoid tough muffins; mix just until combined.
- The cinnamon sugar topping adds a crunchy sweetness that makes these muffins extra special—don’t skip it!
- For an extra moist muffin, use whole milk or add a tablespoon of sour cream to the wet ingredients.
- Store leftovers in an airtight container at room temperature and consume within 2 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Keywords: French breakfast muffins, cinnamon sugar muffins, easy breakfast muffins, homemade muffins, cinnamon sugar topping
