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French Breakfast Muffins

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I was in the baking mood on Saturday morning.  I decided to try out this recipe I’d seen on Foodgawker.com.

French Breakfast Muffins

The recipe is originally from this site Velvet Lava, but here it is again:

1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. AP flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

Mix all the dry ingredients, and mix all the wet ingredients in a separate bowl.  Then add the wet ingredients to the dry.  Mix until combined but still a bit lumpy.  Scoop batter into your muffin tin either sprayed or lined with cups.  I got 9 muffins from this, but you could get less and larger muffins.  Bake for about 20 minutes until they start to turn golden.

When they’ve cooled a bit, dip the tops in melted butter and sprinkle with cinnamon sugar.

My review:  I probably didn’t make it exactly right (since I didn’t mix the wet ingredients separately) but it turned out a bit dry and bland to me.  I cut up some strawberries to eat them with which really helped a lot.  You could dip each piece in the melted butter, but what I might try again is adding some crushed banana or applesauce or something to it.  Otherwise really good and not hard to make!

2 Comments

  1. I know it’s a serious pain … but with muffins, the separate mixing is totally non-negotiable. You mix separately, and then you mix the stuff together as little as possible – this is key! The more you mix, the tougher and dryer the mixture will get. For soft, fluffy muffins, that’s all it takes 🙂 My momma taught me that and I’ll thank her forevermore.

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