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).
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.
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Muffins
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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
Ingredients
Topping
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Instructions
Preheat oven to 350° F.
- Line a muffin pan with paper liners or spray with no-stick cooking spray.
- 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.
- 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.
- 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.
