I snapped Becca holding this muffin before she gobbled it up.I found this recipe in Family Fun magazine and have been making it for nearly 3 years. It is one the things all of my kids love for breakfast (well, Ryan only likes the bottom but that's okay because I love the top the best, so we just split them in half and share.) I brought 4 dozen of these to Seminary for breakfast last week and they were just as beloved there as at my house, so per the request of dear friends, here is the recipe:
French Breakfast Muffins
2 cups flour
2/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1 large egg
1 cup plus 2 Tbsp milk
6 Tbsp melted and slightly cooled butter
1 tsp vanilla
Topping
Mix 1/2 cup sugar with 1/2 tsp cinnamon
2 Tbsp melted and slightly cooled butter
Heat oven to 375F. Grease 12 cup muffin pan, do not use liners. Mix dry ingredients in large bowl with a whisk. In separate bowl, whisk egg until frothy, then add milk, melted butter, and vanilla. Make a hole in dry ingredients and stir wet mixture in with a wooden spoon until batter is smooth. Using large ice cream scoop, fill muffin cups abour two-thirds full.
Bake at 375 F for 15 minutes, making sure a wooden toothpick comes out clean. Transfer muffins to wire rack and dip in melted butter. Dip again in cinnamon sugar mixture and set to cool on wire rack. They taste a little like a snickerdoodle muffin. Makes 12 muffins. These are really yummy warm, but also taste good cold, if you have any that last that long. Next time I make them, I'll add a picture.
French Breakfast Muffins
2 cups flour
2/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1 large egg
1 cup plus 2 Tbsp milk
6 Tbsp melted and slightly cooled butter
1 tsp vanilla
Topping
Mix 1/2 cup sugar with 1/2 tsp cinnamon
2 Tbsp melted and slightly cooled butter
Heat oven to 375F. Grease 12 cup muffin pan, do not use liners. Mix dry ingredients in large bowl with a whisk. In separate bowl, whisk egg until frothy, then add milk, melted butter, and vanilla. Make a hole in dry ingredients and stir wet mixture in with a wooden spoon until batter is smooth. Using large ice cream scoop, fill muffin cups abour two-thirds full.
Bake at 375 F for 15 minutes, making sure a wooden toothpick comes out clean. Transfer muffins to wire rack and dip in melted butter. Dip again in cinnamon sugar mixture and set to cool on wire rack. They taste a little like a snickerdoodle muffin. Makes 12 muffins. These are really yummy warm, but also taste good cold, if you have any that last that long. Next time I make them, I'll add a picture.
2 comments:
Those are some of my favorites! We like to call them doughnuts around here!! :)
We must make these. Maybe tonight.
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