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French Breakfast Muffins

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Rating: 4.7/5 (15 votes cast)

 

French Breakfast Muffins

 

 

 

French Breakfast Muffins

 

 

These muffins are more of a cross between a biscuit and a scone, with a lovely hint of nutmeg and a sprinkling of cinnamon. Delicious for breakfast or served with coffee or tea for an afternoon snack (if you have any leftovers).

 

 

 

 

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French Breakfast Muffins
A scrumptious cinnamon muffin, but definitely not your ordinary muffin. Leave it to the French to take a simple breakfast treat and lift it to something so extraordinary. These little bites are the perfect morning nibble, and they're so easy to take with you on the go.
French Breakfast Muffins
Servings
Muffins
Ingredients
  • 1-1/2 cups flour
  • 1/2 cup sugar
  • 1-1/2 tsp baking powder
  • 1/2 tsp nutmeg (preferably, freshly ground)
  • pinch salt
  • 1 large egg, lightly beaten
  • 1/2 cup milk
  • 1/4 cup half-and-half
  • 1/3 cup butter, melted
  • 1 tsp vanilla extract
Topping
  • 2 Tbsp white sugar
  • 2 Tbsp light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/3 cup butter, melted
Servings
Muffins
Ingredients
  • 1-1/2 cups flour
  • 1/2 cup sugar
  • 1-1/2 tsp baking powder
  • 1/2 tsp nutmeg (preferably, freshly ground)
  • pinch salt
  • 1 large egg, lightly beaten
  • 1/2 cup milk
  • 1/4 cup half-and-half
  • 1/3 cup butter, melted
  • 1 tsp vanilla extract
Topping
  • 2 Tbsp white sugar
  • 2 Tbsp light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/3 cup butter, melted
French Breakfast Muffins
Instructions
Preheat oven to 350° F.
  1. Line a muffin pan with paper liners or spray with no-stick cooking spray.
  2. In a medium bowl, combine the flour, sugar, baking powder, freshly ground nutmeg, and salt. In a small bowl, combine the egg, milk, half and half, 1/3 cup melted butter, and vanilla extract. Make a well in the flour mixture and add the egg mixture; stir just until the batter is moistened (it may be lumpy). Spoon the batter into the prepared muffin pan.
  3. Bake 20 – 25 minutes or until the muffins just begin to turn golden brown on the edges. While muffins are baking combine the white sugar, brown sugar and cinnamon in a small bowl to make the topping. Melt 1/3 cup butter.
  4. When the muffins are done baking, remove to a wire rack. Brush tops with the melted butter and sprinkle with cinnamon-sugar mixture. Serve warm.

 

 

 

 

French Breakfast Muffins, 4.7 out of 5 based on 15 ratings
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