French Breakfast Puffs Rolled in Butter and Cinnamon Sugar

Aug 23rd

This wonderful recipe for French Breakfast Puffs Rolled in Butter and Cinnamon Sugar has been in my family for years. I can still see my Mother making these little melt in your mouth puffs and my mouth just watering when she dipped them in butter and cinnamon sugar. It brings back such happy memories. These are so simple to make and are a wonderful accompaniment to any breakfast, brunch or tea. They make 12 muffins. The secret when rolling these little muffins is to have your butter warm or hot and then when rolling make sure to cover the whole muffin with butter. Then when rolling in the cinnamon sugar dip the bottom first, then the sides and the top last.

I would like to personally thank Peter Ensenberger of Photo Tours Unlimited. Pete was a photography editor for Arizona Highways magazine for 25 years. He is retired now and has written a book, Focus on Composing Photos, by Peter Ensenberger. You can purchase this book on Pete and his wife Kim have started a new company on the above site, specializing in custom photography travel. I so appreciated his help yesterday because I keep sending my recipes with photos to food sites and they have submitted some, but most come back to me saying the lighting is not quite right or composition. Well, bring it on now, because I have had a lesson from the best! I will continue to work on my photography, Pete gave me some great tips, so I look forward to trying them out. Thanks again Pete! I hope everyone who reads this blog about these delectable muffins will try them out. I guarantee you will want to make these every weekend and remember they are low calorie too! Ha, Ha! Let me know what you think?

French Breakfast Puffs Rolled in Butter and Cinnamon Sugar:

Makes 12 muffins.

Preheat oven to 350 degrees.

Place 12 muffin papers in a muffin pan.


1 stick salted butter softened

1/2 cup sugar

1 egg

Mix these three ingredients together.

Then add:

1-1/2 cups all purpose flour

1-1/2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. nutmeg

1/2 cup milk

Mix together with the butter mixture and fill 12 muffin papers half full. Bake at 350 Degrees for 22 minutes. Set out to cool in pan for 10 minutes, then remove papers and roll in butter mixture below.

Roll In:

1 stick butter, melted

1 cup sugar

2 tsp cinnamon

Feel free to let me know what you think, happy baking Ooh La La!

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