Mini French Breakfast Muffins {recipe}

Mini French Breakfast Muffins {recipe}

Happy Friday My Friends!
I have a recipe to share that is a super easy and quick dessert when you are looking for something a little sweet. I was first introduced to the Mini French Breakfast Muffins Recipe while browsing through a Family Fun Magazine. After making them a few times I found another similar recipe from Better Homes and Gardens and over time have combined bits and pieces of both.
This recipe generously fills two mini muffin pans and has just enough batter left over to make one cupcake. {I usually fill one silicone cupcake liner with the extra to ‘taste test’ as I am dipping the minis in the cinnamon and sugar topping – but don’t tell}Although they are called breakfast muffins they have become a delicious after dinner dessert many nights in our home. The recipe makes a wonderful batter that can be customized many different ways and yields a delightful doughnut-like moist cake.

Plus, they are simple to put together and a great no-fail recipe your little ones can help with.

Hope you have a fantastic weekend ~ enjoy.

Mini French Breakfast Muffins
  • 2¼ Cups of Flour
  • ¾ Cups of Sugar
  • 2¼ Teaspoons of Baking Powder
  • ½ Teaspoon of Salt
  • 1 Teaspoon of Nutmeg
  • 2 Large Eggs
  • ¾ Cups of Milk
  • 7 Tablespoons of Butter {melted}
For the Topping:
  • ½ Cup of Sugar
  • 1 Teaspoon of Cinnamon
  • 4 Tablespoons of Butter {melted}
  1. Preheat the over to 350°
  2. In a large mixing bowl combine the first five dry ingredients together {flour, sugar, baking powder, salt and nutmeg} - and mix well.
  3. In a small bowl slightly beat the two eggs with a whisk and add them to the dry mixture - along with the milk and melted butter. Gently stir until the batter is moist and evenly blended.
  4. Lightly spray two mini muffin pans with oil. {this recipes makes a total of 24 mini muffins}
  5. Spoon the batter into the pans - filling each cup two-thirds full of batter.
  6. Bake for 20 minutes.
  7. Meanwhile prepare the topping by combining the cinnamon and sugar in a small bowl - and melting the additional butter in a separate small bowl. Once the muffins are finished baking, immediately dip the tops into the melted butter and then into the cinnamon-sugar mixture until coated.
  8. Serve warm.


  1. They look Delish !!! I Like that the ingredients are everyday simple things I have in the cabin
    at all times. Can whip them up on short notice.
    Thanks for sharing !!
    Hugs ~ Connie xox

  2. What a simple yet elegant dessert.

    One question…I don’t have the mini muffins, so assuming I can use just the standard size? Is that okay?


  3. Hi Connie – yes regular sized pans are fine – the cooking time may just have be adjusted 5 or so minutes longer. Have a great weekend!

  4. Will definitely have to try.. I love to make mini muffins.. posting the picture bigger and bigger def not fair..

  5. I love anything cinn….thank for sharing your recipe….will have to try it for sure….

  6. Great blog! I will try those muffins! Im your newest follower! you can follow back at:

  7. These sound wonderful-can’t wait to try!

  8. Those little yummy things look so sweet and i could pop a few of them right now…

  9. Looks so good! Totally going to make them with my daughter. 🙂

  10. This looks like a great recipe! I look forward to trying it.

  11. These mini’s look so sweet! Ive been making this recipe for over 25 years, they are my daughters favorite sunday morning treat. My Recipe came from “Colorado Cache Cookbook” 10th Anniversary edition, published by the Denver League of Women Voters.


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