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You are here: Home / Recipes / Muffins / French Breakfast Puffs

French Breakfast Puffs

Yum

April 15, 2015 by Jodi + 39 Comments

These French Breakfast Puffs are truly amazing! A tender muffin drenched in melted butter and dipped in cinnamon sugar for a sweet and crunchy coating. You’re going to love these!

french breakfast puffs

It’s back to reality after a fun-filled, relaxing Spring Break. The weather was beautiful down in St. George and it’s been beautiful the last two days since we’ve been home. Unfortunately it snowed yesterday and is supposed to snow more today. . . figures! Baseball season started this week for my boys and two days into the season, games have already been cancelled.  You gotta love Utah weather!

So let’s talk about these French Breakfast Puffs. I’ve been making these things since I was a teenager.  If my memory serves me right, I think I actually made them once for my French class in 9th grade.  It was the perfect thing to make right?  “French” breakfast puffs for a “French” class. . . it totally works. But honestly, there’s really nothing French about these.

French breakfast puffs

The recipe comes from a really, really old Gold Medal cookbook that my aunt gave my mom years ago.  It was one of my favorite cookbooks to bake out of growing up and my mom’s too. You should see the thing— pages are torn, the binding is shot so my mom three-hole punched through the pages and now has it in a three-ring binder, stuff is spilled on the pages, my mom has things written off to the sides of some recipes, put check marks by the ones we loved, etc. If you can ever get your hands on one of these, you really should!

This cookbook holds a lot of childhood memories for me, so I temporarily “borrowed” that cookbook from my mom a few months ago and I have had a blast looking through it’s worn pages.  These French Breakfast puffs are one of our favorite recipes from that book, they even made it into our family cookbook.

These things are amazing!  After I inhaled one in about 5.7 seconds the other day, I was scolding myself for waiting waaaay too long to make these beauties.  My son Taylor came home from school and took one bite and said “Why have you never made these before?!?!” Apparently I have deprived my children of one of my favorite childhood muffins, shame on me! Yes, it’s been far too long since I’ve made these.

These are so simple to make and so delicious!  The entire muffin is dipped in melted butter and then rolled in cinnamon & sugar.  Trust me when I tell you they aren’t just for breakfast, I could eat them morning, noon and night!

SONY DSC

One more thing,  I am the only one who always seems to wait until the last minute to get taxes done?  I vow every year that I’ll have ours filed way before April 15th and then every year we are scrambling to get them done.  So if you’re wondering about this year . . . filed them electronically last night, with one day to spare, woo hoo!

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French Breakfast Puffs


★★★★★

5 from 4 reviews

  • Author: 5boysbaker.com
  • Total Time: 35 minutes
  • Yield: 9 muffins 1x
Print Recipe
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Description

Tender muffins are drenched in melted butter and then rolled in cinnamon & sugar for a sweet and crunchy coating that makes these muffins out of this world!


Ingredients

Units Scale
  • 1/3 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg (I use fresh nutmeg)
  • 1/2 cup milk

Topping:

  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 1/2 cup melted butter

Instructions

  1. Preheat oven to 350 degrees. Spray a muffin tins with nonstick cooking spray (only spray 9 of 12 the cups).
  2. In a small bowl, beat shortening, 1/2 cup sugar and egg until smooth. Combine the flour, baking powder, salt and nutmeg; add to the sugar mixture alternately with milk.
  3. Fill greased muffin cups two-thirds full. Bake at 350° for 20 to 25 minutes or until a toothpick inserted near the center comes out clean.

Topping:

  1. Combine the cinnamon and sugar in a shallow bowl, set aside. Melt butter in a shallow bowl. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve warm.

Notes

  • I pour a little water into the empty muffin tins before I put the pan in the oven. This helps ensure even baking, and can help keep the tin from warping as the muffins bakes. Maybe it’s an old myth, but that’s what I was taught years ago. (lol)
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Muffins

Did you make this recipe?

Follow  @jodi_lud_5boysbaker on Instagram and show me the recipes you’re making from my blog using the hashtag #5boysbaker .  I love seeing all the deliciousness you’re making.

Recipe Source: Gold Medal Century of Success Cookbook (A super, super old cookbook of my mom’s)

Filed Under: Muffins Tagged With: breakfast, cinnamon sugar, muffins

Comments

  1. Tammy says

    February 7, 2019 at 10:53 am

    Could you use butter in place of shortening?

    Reply
    • Jodi says

      February 7, 2019 at 1:15 pm

      Yes you can, but butter does change the texture. It shouldn’t be too noticeable, shortening just makes a more tender muffin. Let me know how they turn out.

      Reply
  2. Amanda says

    October 13, 2021 at 5:21 am

    Could you make these ahead of time and freeze them? Thanks

    Reply
    • Jodi says

      October 14, 2021 at 11:11 am

      Hi Amanda! I haven’t ever frozen these, so I’m not sure how well they will freeze. Muffins usually freeze really well, and I’m sure these will too, but I’m just not sure how the cinnamon sugar coating will be when they thaw. It might be just fine, or it might be a little sticky. You could certainly give it a try.

      Reply
      • Sandi says

        May 28, 2022 at 8:10 am

        Why would you not just make extra batches of muffins, freeze those and when you want some then do the last step, just warm thawed muffins and dip them in the melted butter and roll in sugar/cinnamon. — truly a no brainer?!!

        Reply
    • Sylvia Jalomo says

      March 14, 2022 at 1:57 am

      Hi!
      Try this: Freeze before dipping them in butter.
      When you reheat them dip them in butter and cinnamon sugar- should be good as freshly baked.

      ★★★★★

      Reply
  3. Yvonne says

    October 17, 2021 at 12:00 pm

    Hello,
    I would like to make these french breakfast puffs but I wonder why you call them ‘tender vanilla muffins’ because I do not see any vanilla mentioned in the recipe?
    And, do you think that using coconut oil instead of shortening would maintain the tenderness of the muffin?
    Thank you for sharing all these delicious recipes with us!

    Reply
    • Jodi says

      October 18, 2021 at 7:35 am

      Hi Yvonne, I think you could use coconut oil in these and they would still be tender and delicious. Let me know if you give it a try.

      Reply
    • Connie Moll says

      March 28, 2023 at 7:02 pm

      I was wondering why referred to as vanilla muffins as well with no vanilla. Guaranteed, I will be adding Vanilla when I make them! I love vanilla❤️

      Reply
  4. Kat says

    January 1, 2022 at 4:12 am

    Made this yesterday morning and my kids gobbled them up! Will definitely be baking these up again!

    ★★★★★

    Reply
    • Jodi says

      January 2, 2022 at 2:09 pm

      So glad they loved them. They are soooo good!

      Reply
  5. Kathy says

    April 18, 2022 at 7:02 am

    How many does the recipe make?

    Reply
    • Jodi says

      April 18, 2022 at 12:06 pm

      Hey Kathy, this makes 9 puffs, just like the recipe says. You’re going to love these.

      Reply
  6. Juli says

    April 23, 2022 at 3:05 pm

    Perfect. 9 muffins. I baked at 350 for 20 minutes but I have a new stove and takes less time then my old one did so that’s on me. My husband loved them! Recipe was easy to follow. My muffin tin bakes 9 so it worked perfect. ❤️

    ★★★★★

    Reply
    • Jodi says

      April 23, 2022 at 5:07 pm

      Thanks Juli! So happy you gave these a try and loved them.

      Reply
  7. Jackie says

    May 3, 2022 at 6:22 pm

    Thank you for posting these. This has been a favorite lost recipe
    from high school! I’m looking forward to making them.. and better
    yet, eating them! Thank you! Thank you!

    Reply
    • Jodi says

      May 11, 2022 at 6:28 am

      Yay! So glad you found the recipe. I love these!

      Reply
  8. Ann Stoneback says

    May 10, 2022 at 9:22 pm

    have you tried making them in mini muffin pans?

    Reply
    • Jodi says

      May 11, 2022 at 6:29 am

      Hi Ann! I haven’t tried these in mini muffin pans, but I am sure it would work just fine.

      Reply
    • Patricia Gonzalez says

      August 8, 2022 at 6:20 pm

      I have and they were very good!

      Reply
  9. Betty says

    October 12, 2022 at 11:15 am

    Can you use butter in place of shortening?

    Reply
    • Jodi says

      October 14, 2022 at 2:20 pm

      Hi Betty! I never have, but you certainly can. Just keep in mind that shortening will give you a more tender and softer breakfast buff.

      Reply
  10. Deborah says

    November 13, 2022 at 8:25 pm

    In your notes you said you add a little water to your pan. I didn’t quite understand that after you spay your pan or after you fill the pan with the dough.

    Reply
    • Jodi says

      November 13, 2022 at 9:03 pm

      Hi Deborah! You don’t use all of the 12 cups in the muffin tin, so I have always put a couple tablespoons of water in the empty cups to ensure even baking. Who knows if it really even helps, it’s just what I was taught years ago and always still do it (lol).

      Reply
      • Kim says

        February 2, 2023 at 7:24 am

        Ahhhhh makes more sense now. It sounded like you put the water then the batter on top of water.

        Reply
  11. lana roy says

    March 4, 2023 at 10:16 pm

    Have you ever tried adding apples to the batter?

    Reply
    • Jodi says

      March 5, 2023 at 9:04 am

      I haven’t tried adding apples to the batter, let me know if you give it a try.

      Reply
  12. Theresa says

    March 7, 2023 at 4:25 pm

    I will have give these a try! I tried the link to see the cookbook but the link is broken. I wanted to see which cookbook this recipe is in.

    Reply
    • Jodi says

      March 8, 2023 at 9:31 am

      Hey Theresa, the link was actually for another food blog where this recipe was shared in one of her posts. If you want to see what the cookbook looks like just google “Gold Medal Century of Success Cookbook”. You can find some copies on ebay and used thrift book stores.

      Reply
      • Betsy K says

        March 25, 2023 at 8:45 am

        Out of curiosity I checked Amazon for the cookbook. There is one left. Price is $250

        Reply
        • Jodi says

          March 28, 2023 at 7:18 pm

          Hi Betsy! Isn’t it crazy how much that cookbook costs. So glad I have a copy of it!

          Reply
  13. Belinda says

    March 19, 2023 at 3:24 am

    So delicious. So easy. So gone!

    ★★★★★

    Reply
  14. Rosemary says

    March 21, 2023 at 4:56 pm

    My mother used to make these for breakfast when I was a kid. Loved them! Thank you for posting!!

    Reply
  15. Nancy says

    March 21, 2023 at 6:39 pm

    What “shortening” do you use?

    Reply
    • Jodi says

      March 22, 2023 at 10:48 am

      Hi Nancy, I use Crisco shortening.

      Reply
  16. Sue L. says

    March 26, 2023 at 5:54 pm

    So no vanilla added?

    Reply
    • Jodi says

      March 28, 2023 at 7:18 pm

      No vanilla Sue, but you could certainly add some if you want.

      Reply
  17. Maggie says

    April 1, 2023 at 7:56 am

    Have you ever made the batter a day ahead?

    Reply
    • Jodi says

      April 3, 2023 at 6:28 am

      I haven’t Maggie, but I think it would be just fine if you did.

      Reply

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Hi! I'm Jodi, welcome to 5 Boys Baker where I share my love of chocolate & sweets and everything in between.

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