Description
Mini French Breakfast Puffs are delightful bite-sized muffins coated in melted butter and cinnamon sugar, perfect for a sweet morning treat. Soft and fluffy on the inside with a deliciously crispy, sugary exterior, these puffs bake quickly and serve as an irresistible breakfast or snack option.
Ingredients
Cinnamon Sugar Mix
- 1/2 cup Granulated Sugar
- 1 tsp Cinnamon
Dry Ingredients
- 1 1/2 cups All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
Wet Ingredients
- 1/3 cup Vegetable Shortening (room temperature)
- 1/2 cup Granulated Sugar
- 1 Large Egg (room temperature)
- 1/2 cup Milk
For Coating
- 1/2 cup Unsalted Butter (melted – for dipping after baking)
Instructions
- Prepare Oven and Pan: Adjust the oven rack to the 2nd level position just above center and preheat the oven to 350ºF. Generously spray a 24-cavity mini muffin pan with a flour-based baking spray.
- Make Cinnamon Sugar Mix: In a small bowl, whisk together 1/2 cup granulated sugar and 1 teaspoon cinnamon. Set aside for later use.
- Mix Dry Ingredients: In a separate bowl, combine 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Whisk until evenly mixed and set aside.
- Cream Shortening and Sugar: Using a hand-held or stand mixer with a paddle attachment, beat 1/3 cup vegetable shortening and 1/2 cup granulated sugar on medium-high speed until light and fluffy. Add 1 large egg and mix until fully incorporated, scraping down the bowl sides as needed.
- Add Milk and Dry Mixture: Lower mixer speed to low and alternately add 1/2 cup milk and the whisked dry ingredients, mixing just until combined. The batter should be thick but scoopable.
- Fill Muffin Pan: Using a medium cookie scoop, evenly distribute the batter into the prepared mini muffin cavities.
- Bake the Muffins: Bake the puffs at 350ºF for 13-15 minutes, or until they turn light golden brown. Remove and transfer to a wire cooling rack with paper towels underneath.
- Melt Butter: Just before the muffins finish baking, melt 1/2 cup unsalted butter in a saucepan over medium-low heat or microwave for about 1 minute.
- Coat Muffins: Dip each mini muffin into the melted butter using one hand or tongs, then immediately coat it in the cinnamon sugar mixture. Place back on the paper towel-lined cooling rack.
- Serve and Store: Serve the breakfast puffs warm. They are best eaten the same day but can be stored in a tightly sealed container at room temperature for up to 2 days. Reheat in the microwave for 15 seconds if desired.
Notes
- Use vegetable shortening at room temperature for best creaming results.
- Do not add the melted butter to the batter; it’s only for coating after baking.
- Spraying the muffin pan with a flour-based baking spray helps prevent sticking.
- These puffs are best enjoyed fresh but can be reheated briefly in the microwave.
- Handle with care when dipping muffins in melted butter to avoid burns.
