Around Christmas, my Mother-In-Law gave a cookbook that her church put together. It contains family recipes from all the members, most of which sound delicious. I spent a long afternoon leafing through this book wondering what recipe I should start with.
Then my eyes landed on a recipe called French Breakfast Puffs. It appeared to be a muffin dipped in butter and a cinnamon/sugar mix. Who doesn’t love cinnamon? I knew that this was it. This was the recipe I had to make, with a few small changes, of course. I can never follow a recipe exactly.
So, I baked them. I don’t even know how to describe them. The muffin itself is light, fluffy, and moist. It’s just perfect. Add to that the buttery, cinnamon-y, sugary coating, and you have one of the most perfect foods.
Seriously. I ate about half the batch. It has to be good for me to throw my diet out the window like that!
French Breakfast Puffs
1/3 Cup Unsalted Butter
1/2 Cup Sugar
1 Large Egg
1 ½ tsp Baking Powder
½ tsp Baking Soda
1 ½ Cups All Purpose Flour
½ tsp Salt
¼ tsp Nutmeg
½ Cup Buttermilk
1 tsp Vanilla Extract
1/3 Cup Butter, Melted
1 tsp Cinnamon
½ Cup Sugar
Heat oven to 350F and spray a muffin pan. I used a mini muffin pan that holds 24 muffins, and had enough batter left over to fill 4 regular sized muffins.
Mix butter and sugar with an electric mixer. Once smooth and fluffy, add egg and vanilla. Mix until combined.
In separate bowl, whisk together baking powder, baking soda, flour, salt, and nutmeg.
Add flour mixture to butter mixture 1/3 cup at a time, alternating with buttermilk, until everything is combined.
Fill the muffin cups 2/3 full. Bake standard sized muffins for 20-25 minutes and mini muffins for 10-14 minutes.
While the muffins are baking, melt 1/3 cup butter in a saucepan. Let it continue to cook, stirring frequently, until it starts to brown. Set aside.
In small bowl, combine sugar and cinnamon.
Once the muffins are cool enough to handle, but still hot, dip the tops in the browned butter then in the cinnamon/sugar mix. Repeat for all muffins.
If you’re feeling really naughty, you can roll the whole muffin in butter and cinnamon/sugar. I just wanted to try to limit calories a little bit.
They are best while still hot, but are still pretty nomalicious at room temperature.