Thursday, September 7, 2023

Mini French Breakfast Puffs

Believe it or not, Mom would make these mini muffins way back in the 1960s we called them Mini French Breakfast Puffs but they really are muffins.

They're a simple muffin batter but so tender and melt in your mouth because after baking they're dipped in melted butter then rolled in a cinnamon sugar mixture and over the top addicting.

The little buttery cinnamon muffins are gobbled up while still warm, and honestly, you'll never make enough they will fly off the plates.

We also have many suggestions below for toppings to add before baking to change them up like dried fruits or freshly chopped apples.

If you've never tried a mini muffin dipped in butter and cinnamon sugar, you're in for a delightful treat and everyone will love them after one bite, I promise an eye-roll will be achieved. of blissful flavors.

They're perfect any time of the day for snacking and can also just be warmed up for a few seconds in the microwave or heated in the oven if there happens to be leftovers.

The fall is really the time I crave these mini French Cinnamon roll muffins or aka Breakfast Puff muffins, the smell of these while baking will make your mouth water with the essence of vanilla all through the house.

Scroll down to the bottom of this post to get a printable copy and to avoid any ads just hit print.


muffins rolled in cinnamon and sugar





mini muffins called French breakfast puffs


Step-by-Step French Breakfast Puffs (scroll down to the bottom for measurements)

  1. simple steps are to combine the butter and sugar in a bowl then the remaining dry ingredients
  2. next in a clean bowl combine all the wet ingredients
  3. fold the two together so as not to over-mix the batter
  4. place into a mini muffin pan  (a must-have this tool) 
  5. bake for around 15 minutes
  6. roll into butter then cinnamon sugar mixture


collage of process shots on how to make French Breakfast Puffs


Suggestions Before and After Baking:

  1. add lemon, mint, rum, anise, almond, orange, maple, or another extract you like in place of vanilla in the batter
  2. top with a dab of peanut butter before baking
  3. add toffee chips, chopped candy bars, mini chocolate chips on top before baking
  4. top with minced maraschino cherries, coconut, finely chopped walnuts, or mini chocolate chips
  5. add candy sprinkles to match the theme of the holiday or party into the batter
  6. add pistachios, macadamia nuts, pecan, walnuts, or for nut allergies pumpkin seeds or sunflower seeds before baking
  7. any fresh finely chopped apples on top before baking
  8. add finely minced cranberries, dates, figs, or raisins before baking
  9. top with cherry, peach, apricot, blackberry, mint, fig, blueberry, strawberry, pineapple jams, before baking
  10. brush the fresh fruits with warm jam or jelly after baking and before serving
  11. top with whipped cream or serve with ice cream for a dessert after baking


muffins cooling, collage of dipping these muffins in butter then cinnamon sugar and the end results on how they should look


Shopping List for Mini French Breakfast Puffs

  • sugar
  • flour
  • butter
  • eggs
  • milk
  • vanilla
  • cinnamon, nutmeg 
  • baking powder
  • Tools:
  • mini muffin pan
  • fork
  • whisk
  • spatula
  • ice cream scoop or large spoon


mini muffin batter


Tips

  1. cream the butter and sugar together for at least 3 minutes
  2. just fold the wet and dry ingredients together
  3. do not over-bake
  4. before baking add some topping for a change of flavors
  5. use a cookie scoop for the batter
  6. roll into the butter while still warm first then the cinnamon sugar mixture
  7. if adding fruit store in the fridge, these will stay fresh 4 days wrapped
  8. any flavored jelly and jams on top before or after baking
  9. for non cinnamon lovers omit and just use sugar and none in the batter add another spice you may prefer
  10. these are best served warm
  11. these will freeze covered in a container for up to 6 months


melted butter to roll mini muffins in then into cinnamon and sugar in pie plates


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pin for later on how to make mini breakfast French muffins puffs


Delicious for Breakfast, Snacks, or Muffin Lovers


Just remember these can be served any time of the day and just because they're called breakfast muffins, they're great as a dessert also.

These can be made way ahead of time to free up time to enjoy warmed up and dipped in butter, and cinnamon sugar after thawed.

Even the kids love these little cinnamon muffins and remind them of a popular cinnamon donut they love so much.

Adapt the recipe to make your favorite flavors using mini chocolate chips, or topped with fruit, this is a keeper-winning recipe!.


breakfast muffins, breakfast French puffs, French Breakfast Muffins, French Breakfast Puffs, Baked Cinnamon Sugar Donuts, French Donuts
donut recipes, muffin recipes, dipped cinnamon sugar muffins, French muffins
American, French
Yield: 18
Author: Claudia Lamascolo
French Breakfast Puffs

French Breakfast Puffs

These are tiny mini muffins dipped in butter and then while warm into a buttery sugar-cinnamon mixture, tender moist, and super delicious.
Prep time: 8 MinCook time: 15 MinTotal time: 23 Min

Ingredients

  • Dry Ingredients:
  • 1 1/2 cups of all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • pinch of nutmeg
  • 1/2 cup of granulated sugar
  • Note: The 1/3 cup of butter will be combined with the sugar in the instructions
  • 1/3 cup room temperature very soft butter
  • Wet Ingredients:
  • 1/2 cup of whole milk
  • 1 egg
  • 1 teaspoon vanilla
  • Topping/Coating for Rolling Baked Muffins in:
  • 1/2 cup melted butter (This is to be put in a pie plate melted for dipping the muffins in)
  • Coating:
  • 1/2 cup granulated sugar
  • 2 tablespoons of ground cinnamon
  • Mix this together and put in another shallow pie plate for rolling the muffins in. Make more if needed.
  • These muffins and the coating can be doubled in ingredients to accommodate your family size.

Instructions

  1. Preheat the oven to 375 degrees and oil spray a mini muffin pan.
  2. Note: The coating topping should be made while the muffins are baking. The muffins should be dipped in that coating while they are still warm. See the topping directions at the end.
  3. Muffin Batter:
  4. In a large bowl add and combine the sugar and butter together using a fork, then add all the dry ingredients to that mixture and stir together.
  5. Add all the wet ingredients and whisk together evenly in a clean medium-sized.
  6. Fold the dry and wet ingredients both just until combined, be very careful not to overmix the batter.
  7. Scoop the batter into the muffin tins just half full.
  8. Bake at 375 degrees between 12 and 15 minutes.
  9. The middle should spring back and the sides should be a little browned around the edges.
  10. Carefully remove the muffins from the muffin pan and place them on wax paper or parchment paper.
  11. In two small separate pie plates or shallow bowls, melt butter in one and set aside.
  12. In the other mix together the cinnamon sugar evenly.
  13. Dip the mini muffins in butter first then roll to coat the whole muffin with cinnamon and sugar mixture.
  14. Place on wax paper until all are coated.
  15. Serve warm.

Notes

Suggestions Before and After Baking:

  1. add lemon, mint, rum, anise, almond, orange, maple, or another extract you like in place of vanilla in the batter
  2. top with a dab of peanut butter before baking
  3. add toffee chips, chopped candy bars, mini chocolate chips on top before baking
  4. top with minced maraschino cherries, coconut, finely chopped walnuts, or mini chocolate chips
  5. add candy sprinkles to match the theme of the holiday or party into the batter
  6. add pistachios, macadamia nuts, pecan, walnuts, or for nut allergies pumpkin seeds or sunflower seeds before baking
  7. any fresh finely chopped apples on top before baking
  8. add finely minced cranberries, dates, figs, or raisins before baking
  9. top with cherry, peach, apricot, blackberry, mint, fig, blueberry, strawberry, pineapple jams, before baking
  10. brush the fresh fruits with warm jam or jelly after baking and before serving
  11. top with whipped cream or serve with ice cream for a dessert after baking


Tips

  1. cream the butter and sugar together for at least 3 minutes
  2. just fold the wet and dry ingredients together
  3. do not over-bake
  4. before baking add some topping for a change of flavors
  5. use a cookie scoop for the batter
  6. roll into the butter while still warm first then the cinnamon sugar mixture
  7. if adding fruit store in the fridge, these will stay fresh 4 days wrapped
  8. any flavored jelly and jams on top before or after baking
  9. for non cinnamon lovers omit and just use sugar and none in the batter add another spice you may prefer
  10. these are best served warm
  11. these will freeze covered in a container for up to 6 months


Nutrition Facts

Calories

197.34

Fat (grams)

12.55 g

Sat. Fat (grams)

7.8 g

Carbs (grams)

20.31 g

Fiber (grams)

0.82 g

Net carbs

19.48 g

Sugar (grams)

11.52 g

Protein (grams)

1.78 g

Sodium (milligrams)

201.04 mg

Cholesterol (grams)

41.54 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


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Try Some Of Our Other Favorite Recipes


Mango Muffins
Bing Cherry Muffins
Mom's Blueberry Muffins
Apple Pie Sour Cream Muffins



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2 comments

  1. They look so tempting! My husband loves cinnamon desserts, this is perfect for him.

    ReplyDelete
  2. Looks like a fun little treat! They certainly wouldn't last long around me hehe

    ReplyDelete

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