Cinnamon Sugar Muffins (French Breakfast Puffs)
Fluffy, sugar and cinnamon dusted mini muffins.
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 ⅔ cup all purpose flour
- ¾ cup unsalted butter, melted
- ¾ tsp salt
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- 2 tsp orange zest or lemon zest
- 1 tsp ground nutmeg
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 cup plain yogurt
- 2 tbsp milk
- 2 eggs
- 1 tsp vanilla extract
- ¼ cup butter, melted
- ½ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- 1
Preheat the oven to 425°F. In a large bowl, beat the sugars and the melted butter together until combined. Add the vanilla extract and the eggs, then mix to incorporate.
- 2
Add in the flour, salt, baking powder, baking soda, orange/lemon zest, and nutmeg. Stir until mixed in. The batter will look dry and clumpy - this is OK.
- 3
Add in the milk and yogurt, stir everything together until the batter is smooth and clump-free. The batter will be very thick - this is normal.
- 4
Spoon about 2 tablespoons worth of batter into each mold of a greased mini muffin pan until pan, filling the molds to the rim. Bake for 12 to 14 minutes, or until tops become golden and a toothpick inserted in the middle of the muffins comes out clean.
- 5
While muffins slightly cool, melt the ¼ c of butter in a small bowl. In a separate bowl, combine your ½ c of granulated sugar with your teaspoon of cinnamon.
- 6
While the muffins are still warm, dip the tops in the melted butter and then roll them in the sugar-cinnamon mixture.