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French Breakfast Puffs

These French Breakfast Puffs are a flavor-packed wonder! Buttery, tender crumb, warm cinnamon-sugar coating, and melt-in-your-mouth texture make mornings unforgettable.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 puffs
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • All-purpose flour
  • Baking powder
  • Salt
  • Ground nutmeg
  • Sugar
  • Unsalted butter
  • Eggs
  • Whole milk
Optional Add-ins
  • Vanilla extract for a warm sweet note
  • Cardamom for extra spice depth
  • Lemon zest for brightness

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Pastry brush

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
  2. Mix dry ingredients—flour, baking powder, salt, and nutmeg.
  3. Cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time.
  5. Alternate adding dry mixture and milk until just combined.
  6. Spoon batter evenly into muffin cups.
  7. Bake for 20 minutes or until golden.
  8. Melt butter in a small bowl; combine cinnamon and sugar in another.
  9. Dip warm puffs in butter, then roll in cinnamon sugar.

Notes

Helpful Tips for French Breakfast Puffs

  • Use softened butter, not melted – This keeps the batter light and fluffy, giving the puffs that tender crumb you’re after.
  • Don’t overmix the batter – Stir just until combined so the puffs stay airy instead of dense.
  • Fill muffin cups only 2/3 full – This allows room for the puffs to rise without spilling over.
  • Coat while still warm – Roll the puffs in the cinnamon-sugar mixture as soon as they’re cool enough to handle so it sticks perfectly.
  • Double-dip for extra flavor – Brush with melted butter and coat in cinnamon-sugar twice for a richer, bakery-style finish.
  • Serve fresh – These are at their peak warm from the oven, but you can reheat in a 300°F (150°C) oven for 5–7 minutes if making ahead.