French Breakfast Muffins

I'll be honest, I don't know if this recipe is actually french. But then again, there are many recipes that claim to be french, but really aren't. The name does make them a little more intriguing than just breakfast muffins. If I saw a recipe for breakfast muffins I might look at it (mealy because I love breakfast), but French Breakfast Muffins... I definitely am more interested. I got this recipe from a friend, and as soon as I read what was in it I knew I had to try them. Let me tell you that these muffins are delicious! My friend also likes to call them doughnut hole muffins because that is what they remind her of. I am honestly not a huge fan of doughnuts, but these muffins I am huge fan of! I may or may not have eaten them for dinner last night, and lunch today (yes I know somehow I missed breakfast). I hope you enjoy them as much as I do. I think I better go eat another one right now!

French Breakfast Muffins

I like to call these “donut hole muffins,” because they taste like cake donuts.

MUFFINS

2 cups flour

2/3 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 large egg

1 cup plus 2 Tablespoons milk

6 Tablespoons unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

CINNAMON-SUGAR TOPPING

1/2 cup sugar

1/2 teaspoon cinnamon

2 Tablespoons unsalted butter, melted and slightly cooled

Heat the oven to 375.

Butter the bottoms only of 12 standard size muffin cups and set the pan aside.

Combine dry ingredients in a large bowl.

In separate bowl, whisk egg until frothy. Blend in milk, melted butter, and vanilla.

Add wet to dry ingredients. Stir until just combined. Fill muffin cups 2/3 full.

Bake 15 minutes. Rotate pan and bake 5-7 more minutes. Transfer pan to cooling rack until muffins are cool enough to handle, about 5 minutes.

While muffins cool, prepare topping. Mix sugar and cinnamon in small bowl. Melt butter in another small bowl.

Quickly dip tops of muffins into the melted butter and then the cinnamon sugar, rolling to cover the entire top. Serve immediately.

Makes 12 muffins

Thanks Melanie for the great recipe!