French Breakfast Muffins Recipe
These buttery spiced muffins are a childhood favorite. They’re best served warm— which is a good thing, since no one could resist the aroma long enough for them to cool!
Ingredients
| Muffins: | ||
| 1 1/2 | cups | unbleached all-purpose flour |
| 3/4 | cup | sugar |
| 1 1/2 | teaspoons | baking powder |
| 1/4 | teaspoon | salt |
| 1/2 | teaspoon | freshly grated nutmeg |
| 1/2 | cup | milk |
| 1 | egg, beaten | |
| 1/3 | cup | butter, melted and cooled |
| To dip: | ||
| 1 | teaspoon | cinnamon |
| 1/2 | cup | sugar |
| 1/2 | teaspoon | vanilla |
| 1/3 | cup | butter, melted |
Directions
Preheat oven to 400 degrees.
Line a muffin tin with paper cups, or use nonstick spray.
- In a large bowl whisk together the flour, sugar, baking powder, salt and nutmeg.
- In another bowl, whisk together the milk, egg and butter.
- Add the egg mixture to the flour mixture and stir just until combined. Batter may be a little lumpy.
- Spoon into muffin tins, filling the cups 2/3 full.
- Bake for 20 minutes or until lightly browned.
- Meanwhile, in a small bowl combine the cinnamon, sugar and vanilla.
- Place the melted butter in another small bowl.
- When the muffins are done, remove them from the pan immediately. Dip the top of each muffin in melted butter, then in cinnamon sugar mixture.
- Serve warm.
Preparation Time:
25 minutes; Baking time: 20 minutes.
