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French Breakfast Muffins
SUBMITTED BY:
Kelly
PHOTO BY:
TRICIA JAEGER
"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)."
RECIPE RATING:
Read Reviews
(93)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
25 Min
READY IN
35 Min
Original recipe yield 12 muffins
SERVINGS
(
Help
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 egg, lightly beaten
1/2 cup milk
1/3 cup butter, melted
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, melted
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DIRECTIONS
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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REVIEWS
Reviewed on Jan. 31, 2003 by INCDEB
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INCDEB
Jan. 31, 2003
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-hot butter.. it curdled up... no matter! Except the batter was consequently too thick.. added a little more milk until it looked right... proceed! I also thought i'd cut the butter and sugar down just a little (about 25%), as part of my ongoing quest for calorie-wise baked goods. I then let my 6-year-old manhandle the batter into the pan, stirring and shovelling until well beyond the "barely moistened" stage. After all that, my expectations of the end result were not that high. But, lo and behold, they were superfantastic... could serve to guests.. tasted like something you might get at a classy B&B. My kiddo thought they tasted like "pudding" (the nutmeg flavour reminded him of my rice pudding i guess). Dense yet tender with a fabulous aroma. This will become a weekend staple in my house. Instead of dipping in butter/sugar, i applied the butter with a pastry brush and sprinkled sugar over (you use a lot less that way).
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7 users found this review helpful
These were extremely tasty. And i doubt you could mess the recipe up if you tried...and......
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Reviewed on Sep. 30, 2006 by Dollie
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Dollie
Sep. 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, then immediately after taking them out of the oven, we dipped the whole muffin in butter then rolled it in cinnamon sugar. They certainly weren't dry!
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5 users found this review helpful
I grew up making these favorites for Sunday morning breakfast. The only thing we did...
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Reviewed on Sep. 8, 2005 by
MSDORKY
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MSDORKY
Sep. 8, 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 muffins, like replace the nutmeg with vanilla and add 1 cup of blueberries. Delish!
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5 users found this review helpful
These muffins are awesome! They are a huge hit with the family every time I make them. They...
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Reviewed on Apr. 11, 2004 by LINANGEL72
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LINANGEL72
Apr. 11, 2004
I used 1/4C white sugar,1/4C brown sugar and added chopped walnuts. Seems to be a good basic muffin as is or using variations.
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5 users found this review helpful
I used 1/4C white sugar,1/4C brown sugar and added chopped walnuts. Seems to be a good basic...
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Reviewed on Nov. 27, 2002 by PENERUPE
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PENERUPE
Nov. 27, 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 a great breakfast or snack on the go. Thanks, Kelly!
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4 users found this review helpful
My kids loved these! They are not light and fluffy like store-bought muffins, but instead...
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Reviewed on Feb. 10, 2007 by
MUSHBELLY
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MUSHBELLY
Feb. 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.
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3 users found this review helpful
Yum! I just made these. So simple and delicous. I made mini muffins and baked them for 12...
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Reviewed on Oct. 9, 2008 by
SunnyByrd
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SunnyByrd
Oct. 9, 2008
These are good. They kind of remind me of vanilla cake or pound cake, which is fine, but I think I would add some fruit or nuts next time. Thanks for the recipe!
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2 users found this review helpful
These are good. They kind of remind me of vanilla cake or pound cake, which is fine, but I...
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Reviewed on Jan. 30, 2008 by
mighty moose
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mighty moose
Jan. 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 gluten-free flour 1:1) i added vanilla to the egg mixture. added chopped frozen mango and pecans to the flour before adding the egg mixture. they only took 14 minutes to bake. these are a keeper--lots of possibilities to play....
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2 users found this review helpful
well, it's not like this needs another review, but... i made the recipe as stated and: added...
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Reviewed on Nov. 17, 2007 by
Kim
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Kim
Nov. 17, 2007
These are very good! They are one of the best muffins I have made.
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2 users found this review helpful
These are very good! They are one of the best muffins I have made.
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Reviewed on Oct. 10, 2006 by
What a Dish!
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What a Dish!
Oct. 10, 2006