French Breakfast Muffins

These cinnamon-and-sugar-coated mini muffins ranked as a finalist in our Grandkids' Favorite Recipes Contest.

By Debbie M. of Blue Rock, Ohio

Editor's Note: We're not quite sure what makes these little muffins French, but whatever their nationality, they are delicious and very easy to eat. Submitted by Debbie M. of Blue Rock, Ohio, it's easy to understand why this mother and grandmother still receives requests for this family-favorite recipe. As she says:

"This recipe has been a favorite of our family's for four generations and counting! It makes a great dessert or special addition to Sunday morning brunch. My grandkids ask for them all the time — even my grown kids still ask me to make these incredible muffins. I make them in mini muffin tins instead of the regular-size tins. They are perfect for little hands, and besides, it's just more fun to pop the minis in your mouth!"

Prep Time: 10 minutes
Cook Time: 10 to 12 minutes


For the muffins:
1/3 cup butter, plus more for the tins
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup milk

For the topping:
7 tablespoons butter
3/4 cup sugar
2 teaspoons cinnamon

1. Preheat oven to 350 degrees F.

2. Mix butter, sugar, and egg until smooth.

2. Sift together flour, baking powder, salt, and nutmeg. Add flour mixture to butter mixture, alternating with splashes of milk.

3. Butter muffins pans and fill them with mixture about 2/3 full. Bake 10 to 12 minutes, or until a toothpick comes out clean.

4. While muffins are baking, melt butter for topping and set aside. Combine sugar and cinnamon and set aside.

5. Immediately roll muffins in melted butter and then in sugar mixture.

Makes about 24 mini muffins


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