French Breakfast Muffins


I finally moisturized my hands and filed my fingernails.

Just kidding.

I have no idea where my nail file is.

Behold again – for real this time.

This is what muffin perfection looks like.

This is the kind of muffin you pay big bucks for at a fancy schmancy bakery.

I sometimes feel the need to type a bunch of gibberish about a new recipe, but not today.

This recipe doesn’t need words or explanation.

Just promise me you will go and make it so you too can enjoy simple muffin perfection.

French Breakfast Muffins
Source: Velvet Lava
Printable Recipe

1 1/2C All Purpose Flour
1/2tsp salt
1 1/2tsp baking powder
1/3C butter, melted
1/2C sugar
1 egg
1/4tsp nutmeg**
1/2C milk

1/4C butter, melted
1/4C sugar + 1-2tsp cinnamon

Preheat oven to 350. Line muffin tin with paper liners or spritz lightly with no-stick spray.
In a bowl, sift flour, salt, baking powder, and nutmeg. Don’t like nutmeg? Omit it. Cut back on it. Substitute with cinnamon.
In a different bowl, whisk together melted butter, sugar, egg, and milk.
Add wet ingredients to dry ingredients. Give it a few stirs, but don’t mix it too much. Lumpy, undermixed batter makes for good muffins.
Spoon evenly among muffin tins – I got about 8-9 muffins out of this amount of batter.
Bake at 350 for 20-22 minutes, until just start to turn golden brown on the edges.
Remove from tin. Allow to cool slightly.
While muffins are still warm, dip the top in melted butter and then in the cinnamon-sugar mixture.


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