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Bake these irresistible French Breakfast Puffs: quick-fix Snickerdoodle muffins with a cinnamon-sugar coating. Perfect for brunch, breakfast, or an after-school snack. Quick and easy with simple ingredients!

French Breakfast Puffs (Cinnamon & Sugar Muffins) on Jennifer Cooks

This recipe takes me back to those chaotic, back-to-school mornings when I’d whip up a batch of these beauties. If you’ve never had the pleasure, let me tell you—you’re in for a treat. French Breakfast Puffs, also known as Snickerdoodle Muffins or baked mini donut holes (depending on who you ask), are like homemade cinnamon and sugar cake donuts in muffin form. They’re perfect for breakfast, brunch, or even an after-school snack when the kids come home ravenous.

A plate of French Breakfast Puffs (Cinnamon & Sugar Muffins) on Jennifer Cooks

Why These Puffs Are a Must-Make

When my kids were in school, these French Breakfast Puffs were a staple in our house. I’d bake them up on an early morning, the smell of cinnamon and nutmeg filling the kitchen, and let me tell you, they were gone fast! Speaking of which, these puffs are the perfect partner for a hearty breakfast. Picture it: a plate piled high with hot muffins, next to some fluffy scrambled eggs and crispy bacon. It’s the kind of breakfast that makes you feel like you’re winning at life, even if just for a moment.

Here’s what you’ll need to bring these puffs to life:

All-Purpose Flour This is the sturdy backbone of your simple muffin batter.
Baking Powder: The magic that makes these puffs, well, puff up.
Salt: Enhances the flavor, like a little culinary whisper in the background.
Nutmeg: Adds that warm, cozy flavor that makes these muffins taste like a fall morning.
Real Butter: The rich, creamy stuff that makes these muffins melt in your mouth.
Granulated Sugar: Sweetens the deal, literally.
Eggs: Helps bind everything together in perfect harmony.
Whole Milk: Keeps the batter nice and smooth.
Pure Vanilla Extract: Because everything is better with a splash of vanilla.
Ground Cinnamon: The crowning glory that gives these muffins their snickerdoodle soul.

Here's a list of equipment you'll need to make French Breakfast Puffs:

Muffin Tin (standard or mini muffin cups)
Mixing Bowls (medium and large)
Whisk
Electric Mixer (handheld or stand mixer)
Measuring Cups and Spoons
Spatula or wooden spoon (for mixing)
Cooling Rack
Toothpick (for testing doneness)

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How to Make

Preheat and Prep
First things first, preheat your oven to 350°F (175°C). Now, don’t skimp on the butter when greasing your muffin tin. Those mini muffin cups deserve the royal treatment so that your puffs slide right out and into your mouth.
Whisk Together the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg. This is your simple muffin batter’s foundation—the beginning of something beautiful.
Cream the Butter and Sugar
In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. It’s the kind of task that makes you appreciate your electric mixer, trust me. Then, beat in the eggs one at a time, followed by the vanilla extract. This is when the kitchen starts to smell like home.
Combine Everything
Now, gradually add your dry ingredients to the butter mixture, alternating with the milk. Mix it all just until combined—no need to overdo it. You want your batter to be smooth and just thick enough to promise a fluffy, tender muffin.
Fill and Bake
Spoon the batter into your prepared muffin tin, filling each cup about two-thirds full. If you’re using mini muffin cups, you’re in for a treat—these baked mini donut holes are the perfect size for popping straight into your mouth.
Bake for 20 to 25 minutes, or until they’re golden around the edges and a toothpick comes out clean.
The Cinnamon-Sugar Finish
While the muffins bake, melt your butter and mix the sugar with the cinnamon. As soon as those warm muffins come out of the oven, dip each one in the melted butter, then roll it in the cinnamon-sugar mix. The smell alone is enough to make anyone come running to the kitchen.
Serve and Savor
These quick-fix breakfast puffs are best served warm, fresh out of the oven. Pair them with a steaming cup of coffee for yourself and watch them disappear in a flash when the kids come rushing in after school. Trust me, these hot muffins will become a beloved memory for your family, just like they did for mine.

A Few Tips

Room Temp Everything: Get those eggs and butter out early. Trust me, it makes a world of difference.
Don’t Overmix: The key to light, fluffy muffins is in the gentle mixing. Treat the batter with love.
Generous Coating: The buttery cinnamon-sugar coating is what dreams are made of—don’t hold back!

More Breakfast Ideas

Did you make these French Puffs?

Let me know in the comments! I love hearing from you!

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French Breakfast Puffs (Cinnamon & Sugar Muffins)

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Course: Breakfast

Cuisine: American

Keyword: donut muffins

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: muffins

Calories: 425kcal

Author: Jennifer Locklin

Equipment

Ingredients

3 cups flour
1 tablespoon baking powder
1 teaspoon salt
¼ teaspoon nutmeg
⅔ cup butter softened
1 cup sugar
2 eggs at room temperature
1 cup milk at room temperature
1 teaspoon pure vanilla extract

FOR THE TOPPING:

2 sticks melted butter
1 cup sugar
2 teaspoons cinnamon

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Instructions

Preheat the oven to 350°F. Generously butter the muffin cups, ensuring they are well-coated.

Prepare the dry ingredients:

In a medium-sized bowl, whisk together the flour, baking powder, salt, and nutmeg.

Mix the wet ingredients:

In a large bowl, cream the softened butter and sugar using an electric mixer until the mixture becomes light and fluffy.
Beat in the eggs one at a time until fully incorporated.
Gradually add the dry ingredients, alternating with the milk, mixing just until everything is well combined.
Stir in the vanilla extract.

Fill the muffin cups:

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 20 to 25 minutes, or until the edges begin to turn golden and a toothpick inserted into the center of a muffin comes out clean.

Prepare the coating:

While the muffins are baking, melt the butter in one bowl. In a separate bowl, mix together the sugar and cinnamon.

Coat the muffins:

As soon as the muffins are out of the oven, let them cool for just a minute or two before removing them from the pan.
Dip each muffin in the melted butter, then roll it in the cinnamon-sugar mixture until generously coated.
Serve warm and enjoy.

Nutrition

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.