French Breakfast Muffins
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 1/2 cups all-purpose flour
- 1/2 cup white sugar
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 egg lightly beaten
- 1/2 cup milk
- 1/3 cup butter melted
For the Topping:
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons white sugar
- 1/2 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.
I love, love, love these muffins. My family is crazy about them. Yours look absolutely yum!
They are fantastic, I’m so glad we picked them! And thank you so much.
Mufins are one of my favorite foods and the cinnamon-sugar topping is a nice touch. 🙂
These sound really good. I made muffins this month too, and I was going to add a cinnamon sugar topping just like you did – but I forgot until the muffins were already in the oven. It makes them so pretty!
So glad that enjoyed them! 🙂
I love Lisa’s blog – looks like you picked a real winner from it, too – nothing better than a delicious muffin!
Great choice, Nicole. These look super yummy and I love your cinnamon sugar topping.
I’m printing this out to make! YUM!!!!
A to Z buddy
Peanut Butter and Whine
These sound so good. Such a nice simple recipe to start off the day. Thanks for sharing.
We’re having a party at Tumbleweed Contessa and these would be great for the party. Hope you can come over. http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-10/ .
Have a good week,
I was trying to figure out what is French about them but, in any even, they look great. I love the topping!
These look great!!!! Yum!
mmmmm…..muffins! Great SRC pick – can’t wait to give these a try!
I would adore your muffins for breakfast or anytime, love the cinnamon sugar topping, yum!
If you haven’t already, I’d love for you to check out my SRC entry: Laura Goodenough’s Apple Coffee Cake
I’m a sucker for a French dessert!
Unfortunately my post missed the blog hop due to tech issues…argh..here is the link as I’d hate for people to miss seeing Aly’s recipe and her wonderful blog – http://chitchatchomp.blogspot.com.au/2013/04/secret-recipe-club-april.html
I love that they have breakfast in the name meaning it’s totally fine to indulge in a sugary treat first thing in the morning. Oh how I love the French!
lol I’m not even sure it’s actually “French”. But it does make it sound important! LOL
Yum! Great choice. I’m a fellow SRC member, group D
Wow! I love the streusel topping addition. These are now on my short list of to-bake. Thanks for sharing this with the SRC.
Love simple recipes!
Yum- great SRC pick!
Yum! These look almost like sugar cinnamon covered doughnuts! I love how light, fluffy and moist they look inside. I bet your kitchen smelled amazing while these were baking.
i used to make these muffins for french class in high school! oh memories 🙂 great SRC pick!
I made these today. But I want to serve them Saturday, after a 5 hour road trip. Will they be as good if I freeze them?
That’s a great question. I assume so, since we make them ahead and the kids eat them all week. However, they microwave them to thaw them so I am not sure if you just thaw a whole batch what you are looking at.
I do hope they are fine, and they probably will be. Please let me know if you do it, how they turned out.
I make these muffins all the time with the addition of 1/4 teaspoon of ground nutmeg…yum, yum Can you double the recipe and get the same results?