Soft crumb, delicious sugar, cinnamon and brown sugar topping and a donut like muffin make these French Breakfast Muffins perfect for breakfast, brunch or any snack.
April’s SRC reveal is finally here. With the extra week in there, it was longer than normal, and darnit, I missed it.
One of the things I love about the Secret Recipe Club is finding new recipes to try with my family and great blogs to follow. This month I was assigned The Busy Mom Cafe, which is the cutest name for a blog and pretty much summarizes how I feel most days.
It was extremely difficult this month to find a recipe from her HUGE list of awesome picks. There were so many I was dying to try from Sweet: Cake Batter Bars and Peach Blackberry Cobbler to Savory: Asian-Style Country Ribs with Black Bean Garlic Sauce and Ravioli with Smoked Salmon and Vodka Cream Sauce (seriously on my to try VERY soon list) and everything in between.
I loved her blog and eventually settled on a fairly simple recipe.
First reason, is because the teens were home the day I decided to make them and wanted to help. They wanted something sweet and baked.
And finally, because it was breakfast time, so something like Ravioli wasn’t exactly on the menu that early.
At any rate, the French Breakfast Muffins were the perfect pick! They didn’t look moist when they first came out of the oven, but when you bite into them? There’s the moist goodness hidden deep inside. They were delicious.
I only made one slight adaption and that was to mix up a brown sugar/white sugar/cinnamon mix for the top of the muffins.
Why? Because I’m weird and I have a love of brown sugar donuts. These also remind me of these pumpkin pie spice donut muffins which I think are pretty awesome with brown sugar too. LOL
You can’t really call that much of an adaption though, so for the most part these are 100% the original.
How do you make French Breakfast Muffins?
French Breakfast Muffins
For the Muffins:
- 1 ½ cups all-purpose flour
- ½ cup white sugar
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- 1 egg lightly beaten
- ½ cup milk
- ⅓ cup butter melted
For the Topping:
- 1 ½ tablespoons brown sugar
- 1 ½ tablespoons white sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon butter melted
For the Muffins:
- Preheat oven to 350 degrees F.
- Grease your muffins cups with cooking spray or shortening. I had really good results with shortening.
- In a medium size mixing bowl, stir together the first four dry ingredients.
- In another bowl (smaller) add the beaten egg, milk and melted butter.Stir together.
- In the center of the dry mixture, make a well and pour in the combined wet ingredients.
- Stir everything together just until the batter is moistened. It will still be lumpy.
- Spoon the batter into prepared muffin cups about 1/2-3/4 full.
- Bake for 20 minutes or until muffins are lightly golden. Remove from oven and allow to cool for a few minutes in pan and then move to cooling rack.
For the Topping:
- In a small bowl, combine the two sugars and the cinnamon.
- Put the melted butter in another bowl.
- Dip the top of the muffin into the melted butter and then into the cinnamon sugar twisting to coat.
- Serve warm.
- Can be stored in a sealed container for up to 24 hours. After that they really begin to dry out.