Thursday, January 24, 2013

French Breakfast Muffins

It's been awhile since I've posted a breakfast treat.  This one fits the bill, and then some.

My mom made these all the time when we were kids.  Well, maybe not all the time, but out of all the muffins to come out of her kitchen, these are the ones I remember the most.  They're beyond delicious.  Sit down and eat the whole batch to yourself delicious.  And yes, I realize there's nothing even remotely close to being nutritious about them, but who cares?  Who says every single muffin you bake needs to contain some sort of health benefit?  You make these because they taste good.  And your kids will remember them with they have kids of their own.  Like me. 

Here's the secret family recipe, with my notes:

French Breakfast Muffins

1/3 C shortening
1/2 C sugar
1 egg
1 1/2 C flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 C milk
1/2 C sugar
1 tsp cinnamon
1/2 C butter or margarine, melted (see note)

Heat oven to 350.  Grease 15 medium muffin cups.  (I made mini muffins and used liners 'cause I was taking them to the garden meeting at The Kid's school.  It made 24 minis and 6 regular.)

Mix thoroughly the shortening, 1/2 C sugar and egg.

Combine flour, baking powder, salt, and nutmeg.  Add to shortening mixture, alternately with milk.

Fill muffin cups 2/3 full.  Bake 20 to 25 minutes, or 10 to 15 if you're makin' the minis.



Mix 1/2 C sugar and cinnamon.  Immediately after baking, roll muffins in melted butter, then in cinnamon-sugar mixture.

Serve hot.  Or not.  We inhaled them at room temp and no one complained.

* If you want to cut the sugar a bit, just melt 1/4 C of butter and only dunk the tops of the muffins in the cinnamon-sugar mixture.  You can stick the rest in a recycled spice jar and use it for cinnamon-sugar toast. :o)  I can remember drizzling the extra melted butter over the cut muffin halves.  Kids, that doesn't suck at all.

Here's heaven, er, the muffins at my house:

Here's one of the standard sized ones.
I really wish they weren't long gone.

Tell me you don't want to pop one of those minis in your mouth right now.
Amazingly good.

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  1. Oooh minis are so cute. Love your muffin liners too.

  2. They look super cute and sound quite delicious!

  3. These sound and look delicious!!!

  4. I'll have to try these for our "breakfast for dinner" meal we have once a week. Yesterday I tried some biscuits I found a recipe to and they were surprisingly good, seeing as I am an awful cook.

  5. Yum!!! I could use one of those bad boys right now.

  6. OMGosh, girl...these look amazing. Gonna make 'em, too.
    Tell me your secret about your muffin liners not changing colors after being in a hot oven. Mine always loose their pretty color and etc......

  7. Those look yummy - and I think I have all the ingredients!

  8. Man, these look good! So golden and beautiful the way you presented them in the pretty muffin cups. Happy weekend to you!

  9. Love these! They are a family favorite of ours as well...I remember my mom making them on the weekends when I was little and now my kids ask for them. The recipe was in my mom's Betty Crocker cookbook but then was taken out sometime in more recent revisions. I'm guessing in light of a focus on lighter and healthier recipes.

  10. Can you use butter instead of shortening or would that change the texture?

    1. I don't see why you couldn't. New recipes hardly ever call for shortening anymore. If you try it, let me know how it turns out!


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