Thursday, September 29, 2011

Do You Know The Muffin Man?

After spending a little time on Pintrest the other night, I found this delicious looking recipe for French Breakfast Muffins (or as I like to call them Cinnamon Toast Muffins)! The last recipe that I got off of Pintrest was less than delicious and did not turn out well at all even though I followed the instructions to a T. Therefore, I was very nervous about this. But I had all the ingredients already in the pantry, which means I didn't have to make my millionth trip to the grocery store this week, and the recipe seemed to be pretty easy. I mean, what recipe that's mainly sugar and cinnamon can be bad, right? So, my sweet husband indulged my need to bake something new last night and we headed into the kitchen after dinner to try out this recipe! Let me just say this, they came out amazing!! Even if you're not a baker by nature, these are so easy and are beyond delicious.

Photo credit goes to the lovely Blog
I found this recipe through!

Here's the oh so yummy recipe:

1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. AP flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 muffins, or until they just st
art to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then in cinnamon sugar.

Here are some photos the hubs and I took while making them! I'm a visual learner and love picture tutorials so hopefully this will help those of you that venture to make them...

Mix dry and wet ingredients first

YAY for getting to use my lovely
Kitchen Aid yet again ;)

Fill muffin tins 2/3 full!

Place in oven!

I baked mine about 17-18 minutes and they
came out perfectly! But our oven cooks
more quickly than most.

After rolling top and side of muffin
in butter, roll in cinnamon
sugar mixture!

Here's a photo of before and after
the muffins were rolled in the
cinnamon mixture! Don't they
look so much more yummy after?!

And finally ENJOY!!

If you love muffins, sugar, and cinnamon these are the breakfast desert for you! Side notes about the recipe, firstly I didn't have to cook mine in the oven as long as the recipe suggested. We kept ours in for only about 17-18 minutes. As soon as they start browning around the edges on top they are done. Also, I got about 10 muffins out of my mixture but the topping mix called for far more than I actually needed. You could almost half it and still have plenty cinnamon and butter mixtures left so as to not waste any yummy spices and butter ;) I hope everyone who makes them enjoys them just as much as Mitchell and I did! And finally, they are best served pipping hot (naturally) but are still pretty good the next morning!

And for those of you that are shaking your finger at me for making these since they are SO far from healthy....I only kept 2 and sent the rest in with Mitchell to work this there!


  1. yummy! that sounds delish....definitely going to try these ASAP! (and I hear ya on sending them to work with the boys...makes me feel much better about myself haha)