Ryan especially loves these. He's keen on the sugar and cinnamon topping, I prefer mine plain with my tea so there's always one in the dozen that's not dipped in the sugary stuff. These store well and freeze well, but don't last long enough at our house for that to matter.
French Breakfast Muffins
Prep: 15 minutes Bake: 20 - 25 minutes
1-1/2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg (optional)
1/8 teaspoon salt
1/2 cup milk
1/3 cup butter, melted
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
1. In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg, and salt. Make a well in the center of the dry ingredients.
2. In another bowl beat egg slightly; stir in milk and 1/3 cup melted butter. Add egg mixture to flour mixture. Stir just until moistened ~ the batter may be lumpy. Lightly grease muffin cups. Fill cups about two-thirds full with batter. Bake in a 350 degree F oven for 20 to 25 minutes or until muffins are golden.
3. Meanwhile, in a shallow bowl combine the 1/4 cup sugar and cinnamon. Immediately dip tops of hot muffins into the 1/4 cup melted butter, then into the cinnamon-sugar mixture until coated. Serve warm.
Yield: 12 small muffins. This recipe doubles well!! I pretty much always make a double batch.
Make-Ahead Tip: Bake muffins as directed. Cool completely. Place muffins in freezer containers or bags and freeze for up to 1 month. To reheat, wrap frozen muffins in heavy foil. Heat in a 300 degree F oven for 15 to 18 minutes.
This is one the Go-To staple recipes in my files. It's easy and quick. I enjoy one for breakfast cut in half and spread with a bit of jam. You can also drop any of your favourite fruits into the batter to bake. Give them a try! Would love to hear what you think of French Breakfast Muffins.
Be well, eat well and take care!