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French breakfast puffs are buttery baked muffins with a hint of nutmeg, rolled in melted butter and cinnamon sugar while they're warm. They have the cozy flavor of a cinnamon-sugar donut, with a muffin batter you bake in standard muffin cups. This recipe makes about 18 muffins, with 20 minutes of prep and a 20-25 minute bake; plan on about 45 minutes total.
These bring me back to busy school mornings, when a warm batch made breakfast feel a little more special. The cinnamon sugar gets into the nooks around the domed tops and coats the sides, too. A cup of coffee and a few berries are all they need.
Why You'll Love These Puffs
- A tender, buttery muffin with a little nutmeg in the batter.
- Cinnamon sugar covers every side, so the finish isn't limited to the top.
- About 18 standard muffins for breakfast or a brunch table.
- Freeze the muffins uncoated and add the warm buttery coating after reheating.
Ingredients You'll Need
- All-purpose flour
- Baking powder
- Salt
- Ground nutmeg
- Salted butter, softened for the batter and melted for coating
- Granulated sugar, divided between batter and coating
- Large eggs, at room temperature
- Pure vanilla extract
- Milk, at room temperature
- Butter or cooking spray, for greasing
- Ground cinnamon
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Full measurements are in the recipe card below.
Ingredient Notes and Substitutions
Salted butter goes into both the batter and coating. You can substitute an equal amount of unsalted butter, leaving the measured salt unchanged. Whole milk or 2% milk works well, and ground cinnamon can replace the nutmeg for a different spice profile. For a lighter coating, brush on the melted butter instead of dipping, then roll in cinnamon sugar.
Tools That Make It Easier
- Oven
- Standard muffin pans with about 18 cups total
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Electric mixer
- Spatula
- Toothpick
- Wire cooling rack
- Shallow dish for cinnamon sugar
- Separate bowl for melted butter
- Serving plate
- Optional pastry brush for the lighter coating
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Buy Now → How to Make French Breakfast Puffs
Cream the butter and sugar first, mix the batter briefly, and coat the muffins while they are still warm. Here are the four main stages.
Step-by-Step Instructions
Step 1 - Prep the oven and dry ingredients. Set an oven rack in the center and heat the oven to 350°F. Grease about 18 standard muffin cups, including the edges around each opening. Whisk the flour, baking powder, salt, and nutmeg together to distribute them evenly.
Step 2 - Mix the batter gently. Beat the softened salted butter and sugar at medium speed for 2-3 minutes, scraping the bowl as needed, until pale and fluffy. Beat in the eggs individually, then the vanilla. On low speed, add the flour mixture in three portions and the milk in two, beginning and ending with flour. Mix briefly after each addition; stop when the batter comes together. Scrape the bowl and gently fold in any dry pockets.
Step 3 - Bake and let the muffins rest. Fill the prepared cups about two-thirds full. Bake for 20-25 minutes, until the tops spring back lightly and a toothpick inserted into the center comes out without wet batter. Rest in the pans for 3-5 minutes, then carefully transfer to a wire rack.
Step 4 - Coat while warm and serve. While the muffins bake, stir the coating sugar and cinnamon in a shallow dish and place melted salted butter in a separate bowl. Turn each warm muffin in butter to coat the top, bottom, and sides, then let excess drip off. Roll in cinnamon sugar until evenly covered, transfer to a serving plate, and serve warm.
A Few Tips for Tender Muffins
- Grease the edges, too. Coat around each muffin opening so the tops release along with the sides.
- Stop the mixer promptly. Once the flour mixture and milk are incorporated, finish any dry pockets with a gentle fold.
- Use the doneness cues. Look for springy tops and a toothpick without wet batter within the 20-25 minute baking window.
- Let excess butter drip off. Turn the muffin to coat every surface, then lift it before rolling in cinnamon sugar.
The Best Way to Store Leftovers
Cool the muffins completely before putting them in an airtight container. Keep them at room temperature for up to 2 days or in the refrigerator for up to 5 days. The cinnamon-sugar coating will soften during storage, so these are at their best served warm soon after coating.
Can You Freeze Them Ahead?
Freeze cooled, uncoated muffins in a freezer bag for up to 3 months for the best texture. Thaw, warm in a 300°F oven for 5-10 minutes, then add the butter and cinnamon sugar. Already-coated muffins can also be frozen, but the coating may be damp after thawing.
What to Serve with French Breakfast Puffs
Serve warm muffins with coffee, hot tea, fresh berries, or scrambled eggs. They also fit alongside a breakfast casserole. For a brunch spread, Homemade Granola adds another breakfast option, and Coffee Punch offers a drink for the table.
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A Few More Questions
Are French breakfast puffs made with puff pastry?
No. This recipe uses a butter-based muffin batter, baking powder, eggs, and milk. The muffins bake in standard muffin cups before getting their butter and cinnamon-sugar coating.
Do I need muffin liners?
This tested method uses greased muffin cups, including the edges around the openings. The muffins are removed from the pans before their tops, bottoms, and sides are coated.
Can I bake this recipe as mini muffins?
The tested yield and 20-25 minute bake time are for about 18 standard muffins. A mini-muffin baking time has not been supplied for this version, so use standard cups for the stated result.
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Tell Me How They Turned Out
Made these French breakfast puffs? Leave a comment and tell me how you served them. Your notes help other home cooks, too.
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French Breakfast Puffs Recipe
PrintFrench Breakfast Puffs (Cinnamon & Sugar Muffins)
Tender French breakfast puffs get a buttery cinnamon-sugar coating and a hint of nutmeg. These easy homemade muffins are perfect served warm for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Cuisine: American
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
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.
Notes
- Substitutions: Use an equal amount of unsalted butter if preferred, keeping the measured salt unchanged. Whole milk or 2% milk works well. Replace the nutmeg with ground cinnamon for a different spice profile.
- Lighter coating: Brush the muffins with melted butter instead of dipping, then roll them in cinnamon sugar.
- Serving suggestions: Pair with coffee, hot tea, fresh berries, or scrambled eggs. These also work well alongside a breakfast casserole.
- Storage: Cool completely before placing in an airtight container. Store at room temperature for up to 2 days or refrigerate for up to 5 days. The coating will soften during storage.
••Freezing: For the best texture, freeze cooled, uncoated muffins in a freezer bag for up to 3 months. Thaw, warm in a 300°F oven for 5-10 minutes, then apply the butter and cinnamon sugar. Already-coated muffins can also be frozen, although the coating may become damp after thawing.
Nutrition
- Calories: 425
- Sugar: 34
- Sodium: 461
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 59
- Fiber: 1
- Protein: 5
- Cholesterol: 77
Karen says
Perfect puffs! This recipe is exactly what I was looking for. My family has enjoyed these at an Inn for years. The Innkeeper retired so I have been trying recipes ever since. Followed the recipe exactly except baked them in the mini muffin tins 12-14 minutes for a perfectly poppable bite! Delicious and helping my family preserve sweet memories.
Jennifer says
Hi Karen! This made my day! It's funny how food hangs onto memories better than we do sometimes. Mini muffin tins were a smart move… dangerously snackable that way. Thanks for trusting this recipe after so many others. I know how it feels to try and chase down a flavor from a place that’s no longer there. Feels good when you finally get it right.
Jeff Winett says
Your recipe has absolutely sealed the figurative "deal" for me. I've made these for many years, based on a recipe from the Los Angeles Times. They called for a 400° baking temperature, and the recipe was exactly half of what you've shared. While I would enjoy them, because the flavors of cinnamon sugar make all things delicious, I had felt the little muffins were a bit dry. Also, super dark exteriors. Picture half of the recipe batter, and baking at 400 for 20 minutes...ugh. Now I know the issue, and will think of you later today when I make them for tomorrow's breakfast. Thank you so so much for sharing the right way to do these breakfast treats.
Jennifer says
Jeff,
I think you just solved the mystery of the dry breakfast puffs. Half the batter, 400 degrees, and 20 minutes is a pretty tough assignment for a little muffin. They'll still taste good once they're rolled in butter and cinnamon sugar, but that's asking a lot from them.
I'm glad you found this version. The lower temperature and fuller batter give them a much softer, more tender texture, which is what I always want from a French Breakfast Puff. The cinnamon-sugar coating gets plenty of color on its own without the muffins needing to bake themselves into submission first.
I hope your next batch is exactly what you've been looking for after all these years. Let me know how they turn out—I always enjoy hearing when an old favorite gets a second chance.