French Breakfast Puffs are a decadent breakfast dessert!
I say breakfast dessert because these really do feel like they are naughty. They are so buttery-cinnamon-sugary delicious!
When I was a teenager, I used to love to look at my mom’s Fannie Farmer Cookbook. Her edition was pretty old when I found this recipe for French Breakfast Puffs. And when I married I bought whatever the latest version of the cookbook was then.
The first time I made these they were so mouthwatering and scrumptious. I’m sure I ate several in one sitting. This kind of thing is right up my alley.
A few years ago I realized the The Pioneer Woman had this recipe in her cookbook and it turned out the same! The kind of baked good that drills into your brain to “eat just one more” until they are all gone.
Seriously. Make sure you have enough eaters around or you might make yourself sick.
I’ve served this alongside scrambled eggs and bacon. Maybe you could serve it along side Anna’s tasty breakfast skillet. But you could certainly serve this as a dessert. It’s that decadent.
Print
French Breakfast Puffs
Description
French Breakfast Puffs are a decadent breakfast dessert! They are so buttery-cinnamon-sugary delicious; you won’t be able to eat just one.
Ingredients
- 3 cups all-purpose flour
- 3 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. nutmeg
- 1 cup sugar
- 2/3 cup shortening
- 2 eggs
- 1 cup milk;
Coating:
- 2 sticks butter
- 1 1/2 cups sugar
- 3 tsp. cinnamon
Instructions
- Preheat oven to 350 degrees. Lightly grease 12 muffin cups.
- In a large bowl combine the flour, baking powder, salt, and nutmeg
- stir to combine and set aside.
- In another large bowl, cream the sugar and shortening together. Add in the eggs and mix well to combine.
- To the creamed mixture add: one-third of the flour mix, one-third of the milk. Beat well. Repeat until all the flour and milk have been added.
- Fill your muffin cups two-thirds full and bake for 20-25 minutes until golden. Remove the muffins from the pan and set them aside.
- Melt the 2 sticks of butter in a bowl (P-dub uses loaf pans and these work great!). In another bowl (or loaf pan) combine the sugar and cinnamon. Dip the warm muffins into the butter, completely coating each one. Then roll the muffin in the cinnamon-sugar.
