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.

Course Breads-Muffins

Cuisine American

Keyword easy bread recipes, easy muffin recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings Muffins

Calories 166kcal

Author Nicole Cook

Ingredients

For the Muffins:

1 ½ cups all-purpose flour
½ cup granulated 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 granulated sugar
½ teaspoon ground cinnamon
1 Tablespoons butter melted

Instructions

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.

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