Frenchmorningmuffins Recipes

FRENCH MORNING MUFFINS

Steps:

• Preheat oven to 350 degrees. (See Note*).
• With cooking spray or liquid vegetable oil, lightly grease a 12 cup muffin pan, or a 24 cup mini muffin pan.
• In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg, and salt.
• Make a well in the center of the dry ingredients.
• In another bowl beat egg slightly; stir in milk and 1/3 cup melted butter or margarine. Add egg mixture to flour mixture.
• Stir just until moistened (the batter may be lumpy).
• Fill prepared muffin cups about halfway full with batter.
• Bake in a 350 degree oven for 20 to 25 minutes or until muffins are golden.
• For the topping, melt the 1/2 cup butter.
• In a shallow bowl combine the 1/2 cup sugar and the 1 teaspoons cinnamon.
• Immediately dip tops of hot muffins into the 1/2 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated.
• Muffins are best served warm.
• Store muffins at room temperature, covered.
• *Note: If using a dark colored or non-stick muffin tin, bake muffins at 325 degrees, instead of 350 degrees.

FRENCH BREAKFAST MUFFINS

Steps:

• 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.

FRENCH BREAKFAST PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
• In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
• Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

CARAMEL-SPICE FRENCH BREAKFAST MUFFINS

Steps:

• Heat oven to 375°F. Spray 18 regular-size muffin cups with cooking spray.
• In large bowl, beat 1/2 cup butter, 1/2 cup sugar, 1/2 cup caramel topping, the eggs and milk with electric mixer on low speed (mixture will appear curdled). Stir in remaining muffin ingredients just until moistened. Fill muffin cups 2/3 full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Meanwhile, in medium microwavable bowl, microwave 3/4 cup butter on High until melted. In small bowl, mix 3/4 cup sugar and the pumpkin pie spice. Remove muffins from pan. Roll in melted butter, then in sugar mixture. Drizzle with caramel topping. Serve warm.

FRENCH BREAKFAST MUFFINS

Steps:

• Begin by mixing all the dry ingredients together for the muffins.
• Mix all the wet ingredients together in a separate bowl.
• Combine the wet and dry ingredients, just until mixed - don't overmix!
• Pour into muffin tins that are greased with butter ONLY on the bottoms.
• Place into preheated oven - 375 degrees.
• Bake for 15 minutes, then turn them and bake for 5 minutes more.
• Let muffins cool slightly, then remove from muffin tins.
• Put the topping ingredients into 2 bowls. Roll each muffin top in the butter then the cinnamon-sugar mix.
• Eat while still warm.

FRENCH BREAKFAST MUFFINS RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. In a medium-large bowl, sift together all dry ingredients for the muffins. Add wet ingredients and stir until combined, but still a bit lumpy. Be careful not to over mix. Spray muffin tins with cooking spray and scoop batter using a large ice cream scoop. Bake for 20 to 25 minutes, or until they just start to turn a bit golden at the edges. TOPPING: Mix sugar and cinnamon in a small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.