Oh, yum! These muffins were just fantastic…especially warm! They are a fairly light muffin with a slight touch of nutmeg in the batter and then coated in butter, cinnamon, & sugar. Yeah, I wouldn’t say this is a “light” recipe for those of you who made a dieting resolution a few weeks ago, but at least it doesn’t make that many muffins. I got 11 regular-sized muffins out of one batch. I think next time I’d double the recipe ‘cause I love to share with my neighbors!
I coated the whole thing in the butter, cinnamon, & sugar, but you can also just do the top. I liked the slightly crunchy, sugary coating on the whole thing, but it would be really good (and less messy) with just the top coated. It really reminded me of cinnamon toast, but whatever you call it, it’s good!
French Breakfast Muffins from Velvet Lava Café
1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably at room temperature)
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
Topping (may cut in half & just coat the tops):
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon
- Preheat the oven to 350 degrees.
- In a medium-large bowl, sift together all dry ingredients. Add wet ingredients & stir until combined, but still a little lumpy (I recommend stirring by hand). Don’t overmix.
- Scoop batter into greased muffin tins (you don’t want to put these in paper cups). Using a large ice cream scoop, distribute the batter into cups.
- Bake for 20-25 minutes or until they just start to turn a bit golden at the edges.
- For the topping, mix sugar & cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top if you prefer), then dip/roll the muffin in cinnamon sugar.
Notes: You can probably get 8-12 out of this recipe, depending on how large you like to make them.
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