French Breakfast Muffins

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!


Directions   Print recipe     Email to a friend

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

Preheat oven to 400 degrees.
Line a muffin tin with paper cups, or use nonstick spray.

  1. In a large bowl whisk together the flour, sugar, baking powder, salt and nutmeg.
  2. In another bowl, whisk together the milk, egg and butter.
  3. Add the egg mixture to the flour mixture and stir just until combined. Batter may be a little lumpy.
  4. Spoon into muffin tins, filling the cups 2/3 full.
  5. Bake for 20 minutes or until lightly browned.
  6. Meanwhile, in a small bowl combine the cinnamon, sugar and vanilla.
  7. Place the melted butter in another small bowl.
  8. 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.
  9. Serve warm.


Preparation Time: 
25 minutes; Baking time: 20 minutes.