French Breakfast Muffins
I like to call these “donut hole muffins,” because they taste like cake donuts.
2 cups flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 large egg
1 cup plus 2 Tablespoons milk
6 Tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1/2 cup sugar
1/2 teaspoon cinnamon
2 Tablespoons unsalted butter, melted and slightly cooled
Heat the oven to 375.
Butter the bottoms only of 12 standard size muffin cups and set the pan aside.
Combine dry ingredients in a large bowl.
In separate bowl, whisk egg until frothy. Blend in milk, melted butter, and vanilla.
Add wet to dry ingredients. Stir until just combined. Fill muffin cups 2/3 full.
Bake 15 minutes. Rotate pan and bake 5-7 more minutes. Transfer pan to cooling rack until muffins are cool enough to handle, about 5 minutes.
While muffins cool, prepare topping. Mix sugar and cinnamon in small bowl. Melt butter in another small bowl.
Quickly dip tops of muffins into the melted butter and then the cinnamon sugar, rolling to cover the entire top. Serve immediately.
Makes 12 muffins
Thanks Melanie for the great recipe!