These little gems are probably one of the best baked goods I've made in a while. They are just SO FALL, and they are easy business!
In my weekend daydream, I'm eating these in my sunlit breakfast nook alongside a hot apple cider. Let's make that happen! Ok?
French Breakfast Puffs
makes about 10 little muffins
recipe slightly adapted from The Kitchy Kitchen Cookbook by Claire Thomas
5 1/3 tablespoons unsalted butter, softened
1 cup sugar, divided
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 teaspoons ground nutmeg
1 1/2 teaspoons cinnamon, divided
1/2 cup milk
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
Preheat oven to 350 degrees, and prepare a muffin tin by spraying with non-stick spray.
In the bowl of a stand mixer, beat 1/2 cup of sugar and butter until light in color and fluffy. Add egg, and mix until fully incorporated. Sift together flour, baking powder, salt, nutmeg, and 1/2 teaspoon cinnamon. Mix the dry ingredients into the butter and sugar alternately with the milk. Add in vanilla, and mix to fully incorporate.
Fill muffin tin cups 2/3 cup full. Bake 25 minutes, or until barely golden brown.
Remove from oven and immediately remove puffs from the muffin tin. While still warm, dip puffs in the melted butter then roll in a mixture of the remaining sugar and cinnamon.
Eat. Share. Have one with a hot apple cider it's the perfect fall breakfast!
Thanks for reading, you sweet people!