Classic French Breakfast Puffs with Cinnamon Sugar Coating
These irresistibly fluffy mini muffins are dipped in melted butter and rolled in cinnamon sugar for a doughnut-like breakfast treat. Perfect for a spring morning gathering or leisurely weekend brunch.
Ingredients
- 250g plain flour
- 150g caster sugar, divided
- 2 tsp baking powder
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 large egg, room temperature
- 120ml whole milk
- 80g unsalted butter, melted and divided
- 1 tsp vanilla extract
- 1 tbsp ground cinnamon
Instructions
Preheat your oven to 180°C (160°C fan). Grease a 12-hole muffin tin with butter or non-stick spray.
In a large bowl, whisk together the flour, 75g of the caster sugar, baking powder, nutmeg, and salt until well combined.
In a separate bowl, beat the egg, then add the milk, 50g of the melted butter, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
Divide the batter evenly among the prepared muffin holes, filling each about two-thirds full.
Bake for 18-20 minutes until the puffs are golden and a toothpick inserted into the centre comes out clean.
While the puffs bake, melt the remaining 30g butter in a small bowl. In another bowl, mix the remaining 75g caster sugar with the ground cinnamon.
Remove the puffs from the oven and let cool for 2-3 minutes. While still warm, dip the top of each puff into the melted butter, then roll generously in the cinnamon sugar mixture.
Serve immediately while warm for the best texture and flavour. Store any leftovers in an airtight container for up to 2 days.
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