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Cinnamon-Sugar French Breakfast Puffs

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Muffin Batter
  • ⅓ cup 61 g vegetable shortening, at room temperature
  • ½ cup 99 g granulated sugar
  • 1 large egg approximately 50 g without the shell
  • 1½ cups 180 g all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp table salt
  • ¼ tsp ground nutmeg
  • ½ cup 120 mL milk
  • Cinnamon-Sugar Coating
  • ½ cup 99 g granulated sugar
  • 1 tsp ground cinnamon
  • ½ cup 113 g butter, melted

Method
 

  1. Preheat the oven to 350°F. Coat nine wells of a standard metal 12-cup muffin pan with nonstick cooking spray.
  2. Beat the shortening, ½ cup sugar, and egg until smooth.
  3. In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg.
  4. Add the flour mixture to the shortening mixture alternately with the milk, mixing until evenly combined.
  5. Divide the batter among the nine prepared wells, filling each about two-thirds full.
  6. Bake for 20 to 25 minutes. The muffins are done when risen, lightly golden, gently springy, and a toothpick inserted near the center comes out clean.
  7. Meanwhile, combine the remaining ½ cup sugar and cinnamon in a shallow bowl. Place the melted butter in another shallow bowl.
  8. Carefully remove the hot muffins from the pan. As soon as they’re firm enough to handle, roll each muffin in melted butter and then cinnamon sugar, coating all sides.
  9. Serve warm.

Notes

Cool leftovers completely and store them in a tightly sealed container at room temperature for up to two days. Microwave one muffin for approximately 15 seconds to reheat; the coating may soften.
Freezing isn’t included because a verified freezing period and thawing method were not established for this exact formula.