French-Style Breakfast Muffins

If you’re feeling a bit European this morning, take a chance on these French-Style Breakfast Muffins. They’re super quick to whip up and make great leftovers. You can store them in an air tight container for a few days and grab one on the go every morning. For those lazy mornings when you have all the time in the world, these go great with your coffee and a few dabs of butter. Or to keep with the European theme, a nice hot cup of English Breakfast Tea on the side.  I personally love having my Lipton Black Tea in the morning with a few shots of milk and sugar. It’s my makeshift version of English Breakfast Tea. And I finally have the perfect thing to pair with my tea now: these French-Style Breakfast Muffins. 

In a traditional French-Style Muffin recipe, you’ll notice that the WHOLE muffin is submerged in melted butter. And then rolled around in sugar. For my recipe, I opted to just spread the top of the hot muffins with softened butter and then sprinkle with a cinnamon sugar mixture. That’s my idea of moderation. 😉 Of course, I did end up spreading a ton of butter on almost every bite of this muffin, so really, I may as well have dipped the whole thing in butter to begin with. I’ll let you guys make your own decision on that part. 😉 Full recipe below for these sweet French-Style Breakfast Muffins!

LOOKING FOR MORE SWEET BREAKFAST IDEAS? CHECK OUT THESE RECIPES BELOW!

1. Whole Wheat Cinnamon Pancakes
2. Vegan Banana Bread
3. Nutella Stuffed French Toast Roll Ups

FRENCH STYLE BREAKFAST MUFFINS

Course: BreakfastDifficulty: Easy

Servings

12

muffins

Prep time

10

minutes

Bake time

20

minutes

Calories

144

kcal

These French-Style Breakfast Muffins are buttery, sweet and easy to whip up! The perfect breakfast to pair with your cup of coffee or English Tea.

Ingredients

• 1 ½ cups flour

• ½ cup sugar, plus extra for sprinkling on top

• 1 ½ teaspoons baking powder

• ½ cup milk

• 1/3 cup melted butter

• 1 egg

• Ground cinnamon, for sprinkling on top

• Extra softened butter for serving (optional)

Directions

• Preheat oven to 350 degrees and line a 12-slot muffin pan with cupcake liners
• In a large bowl, add all the dry ingredients (flour, sugar, baking powder) and stir together
• In a separate bowl, beat the eggs, milk and melted butter until well combined
• Pour the wet ingredients into the dry ingredients and whisk or stir with a large spoon until it forms a moist batter (batter may be thick and a little lumpy which is okay)
• Spoon the batter evenly divided into each muffin slot
• Bake for 20 minutes
• Once removed from the oven, immediately start spreading the tops of each muffin with softened butter while they’re still hot
• Sprinkle sugar and cinnamon on top while the butter is still moist (you can sprinkle as much or as little as you want depending on your preference)
• Serve warm. Store any leftovers in an airtight container at room temperature 

Notes

• Calories & Nutritional Info may vary based on different brands and ingredients used. Nutritional Info below was calculated using Very Fit Well’s Nutrition Calculator.