French Breakfast Muffins
Soft, tender muffins coated in a buttery cinnamon-sugar topping that makes them irresistibly delicious. A simple and kid-friendly recipe, perfect for breakfast or a sweet snack.
Servings: 12 Muffins
Calories: 207kcal
Ingredients
For the Muffins:
- 1 ½ cups all-purpose flour
- ½ cup white sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 1 egg lightly beaten
- ½ cup milk
- ⅓ cup butter melted
For the Topping:
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
- ⅓ cup butter melted
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup muffin tin or line it with paper liners.
Mix the Dry Ingredients:
- In a medium mixing bowl, combine the flour, ½ cup sugar, baking powder, nutmeg, and salt.
- Make a well in the center of the dry ingredients.
Prepare the Wet Ingredients:
- In a small bowl, whisk together the egg, milk, and ⅓ cup melted butter.
Combine Wet and Dry Ingredients:
- Pour the wet mixture into the well of the dry ingredients.
- Gently stir until just combined. (The batter may be slightly lumpy—this is fine.)
Fill the Muffin Tin:
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Bake:
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Prepare the Topping:
- While the muffins are baking, mix ¼ cup sugar and ½ teaspoon cinnamon in a small bowl.
- Melt the remaining ⅓ cup butter in another small bowl.
Dip and Coat:
- Once the muffins are finished baking, let them cool for about 5 minutes in the pan. Then remove them from the pan.
- Dip the tops of each muffin in the melted butter, followed by the cinnamon-sugar mixture to coat.
Serve:
- Serve the muffins warm for the best flavor and texture.
Notes
For added flavor, you can substitute nutmeg with cinnamon or a mix of both.
These muffins are best served fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat slightly before serving.
To make them extra decadent, drizzle a glaze made of powdered sugar and milk over the top.