French Breakfast Muffins.
I'm not french and/or do I live in France. So I'm not entirely sure what makes these muffins "French." But I do know the breakfast part. Although, they really should be called "French All-Day-Long Muffins."
Here's the thing about muffins that is just so wonderful: you just mix all the ingredients together with a spoon! Theres no creaming the butter or beating in the eggs. No gradually adding in the dry ingredients (which we all know creates a giant flour cloud no matter how slow you go.) You just mix and stir. Two steps: Mix dry ingredients and wet ingredients. Stir with spoon.
When they are done baking, they come out all beautiful and golden like this. But that's not even the best part. The best part is when you dip them in melted butter and roll them in cinnamon and sugar.
Well actually the best part is when you consume every last one of them.
French Breakfast Muffins
1/3 cup of butter, melted
1/2 cup of sugar
1 egg (preferably room temperature)
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup of milk
1/2 cup of sugar
1/2 cup of butter, melted
1 tsp. cinnamon
Preheat oven to 350 degrees.
In a large bowl combine all the dry ingredients. Add the wet ingredients and stir until combined. Scoop batter into muffin tins that are sprayed with cooking spray. (I get 8-10 muffins out of the batter)
Bake for 10-12 minutes, or until golden around the edges.
Mix the cinnamon and sugar in a small bowl. Dip the warm muffins in the melted butter (I dip just the tops), then dip the muffins in cinnamon sugar.
Recipe from: Velvet Lava
My sister-in-law (who is a fabulous cook by the way) said these were her new favorite muffins. That's validation enough for me!