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My review
French Breakfast Muffins
Kelly
"These muffins are delicious! The cinnamon sugar topping flavors them perfectly. This is my 10 year old brother's favorite recipe (he even makes them on his own from time to time)."
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Ingredients
35 m servings 207Original recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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Reviews
Read all reviews 403512 Ratings
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Most helpful positive review
1/6/2005
These muffins are awesome! They are a huge hit with the family every time I make them. They work especially well as mini-muffins. ------- Update: I now use this recipe as a base for other muf...
Most helpful critical review
12/2/2008
These are ok. They are small muffins and I filled the muffin pans 3/4 full. For the final step, I didn't dip them into butter, instead I painted it on w/ a pastry brush and just sprinkled on th...
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1/6/2005
These muffins are awesome! They are a huge hit with the family every time I make them. They work especially well as mini-muffins. ------- Update: I now use this recipe as a base for other muf...
5/11/2002
These were extremely tasty. And i doubt you could mess the recipe up if you tried...and... this was one of *those* mornings. I halved the recipe, using just the egg white, which i added to too-h...
9/4/2002
My kids loved these! They are not light and fluffy like store-bought muffins, but instead they have a nice pound cake-like texture. They travel well (not too big and not too crumbly) and make ...
1/30/2008
well, it's not like this needs another review, but... i made the recipe as stated and: added generous amounts of ground ginger, cinnamon, nutmeg, and a pinch of cloves to the flour. (i subbed gl...
1/28/2009
One of the simplest muffin recipes on here! Very tasty and done in no time. I wouldn't change a thing...except to make more next time. Definitely serve warm! Perfect with a cup of tea!
9/30/2006
I grew up making these favorites for Sunday morning breakfast. The only thing we did differently was instead of putting them in muffin cups, we poured the batter into well-greased muffin tins, ...
2/10/2007
Yum! I just made these. So simple and delicous. I made mini muffins and baked them for 12 minutes. My 4 year old dipped them in the butter and c/s mixture. This is a keeper for sure.
8/23/2010
These came out great! I took some of the advice in other reviews and changed 1/2 cup sugar to 1/4 sugar and 1/4 brown sugar. I also added 1 tsp vanilla extract. I should have taken everyone's ...
12/2/2008
These are ok. They are small muffins and I filled the muffin pans 3/4 full. For the final step, I didn't dip them into butter, instead I painted it on w/ a pastry brush and just sprinkled on th...