I first made French Breakfast Puffs around 1959 from my Mom’s Betty Crocker Cookbook. I guess that means I have been making them regularly for 57 years. I’d say it has to be a pretty damn good recipe to be kept in a cook’s repertoire for that long, and still be thoroughly enjoyed every single time. Well, this is definitely one of those.
The muffin inside is sort of like a nutmeg-flavored cake donut, with a soft small crumb that melts in your mouth. Then, with the flavor of the melted butter and cinnamon-sugar on top, you are transported to muffin heaven. Whether for breakfast, snack or afternoon tea, it is a winner winner.
This probably isn’t a topic for a food blog, but you may have been wondering if I had fallen off the edge of the earth for the last couple of months. Actually, since last October I have been derailed with a frozen shoulder, also known as adhesive capsulitis. Fortunately it’s my left shoulder as I am right handed. It was the worst pain I have ever had in my life. I couldn’t lift my arm. I couldn’t sleep and had depression. I had a doctor, a shoulder surgeon, a rheumatologist, an x-ray, an MRI, a nuclear bone scan, an injection into my shoulder and now I’m going to physical therapy. I was not cooking or doing food photography, believe me. However, the shot in my shoulder muted the pain about 90%, so now I can sleep and am feeling much better inside my head. These French Breakfast Puffs were comfort food to the max and the first of many great recipes I’m planning to share with you in the near future. I’m so glad to be back!
French Breakfast Puffs
Makes 10 – 12 muffins
1/3 cup butter, softened
½ cup sugar
1 ½ cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon ground nutmeg
½ cup milk
1/3 cup butter, melted in medium bowl
½ cup sugar
1 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F. Grease bottoms of muffin tin wells.
2. In a large bowl, mix together butter, sugar and egg thoroughly.
3. In a medium bowl, whisk together flour, baking powder, salt and nutmeg.
4. Add half of milk to egg mixture and combine. Add half of flour mixture and combine.
5. Stir in the rest of milk and then the rest of flour.
6. Fill the muffin tins 2/3 full. This will make 10 to 12 depending on the size of your tin.
7. Bake for 20-25 minutes, until a pick comes out clean.
8. Remove muffins from tin to a rack until cool enough to handle.
9. Mix the ½ cup sugar and cinnamon together in medium bowl.
10. Dip top of one muffin in melted butter, then roll in cinnamon sugar mixture. Finish all muffins in same manner. Enjoy!
Note: I like to cut my Puffs in half or thirds and spread with a little cold butter. Yum.