By Emily Lutzker
This recipe for French breakfast muffins is from my favorite Cape Cod bakery, Hopkins House. The muffins are like an apple cider donut: dense, crumbly, and full of fall flavor. Enjoy them with your favorite autumn drink!
Ingredients
- For the muffins:
- ½ cup unsalted butter, melted and cooled slightly
- 2 large eggs
- ¾ cup milk
- 1¼ cups sugar
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1½ teaspoon nutmeg
- For the cinnamon sugar coating:
- ¾ cup butter, melted
- 1½ teaspoons cinnamon
- 1 cup of sugar
Instructions
- Preheat the oven to 350°F. Butter 12 muffin cups.
- In a medium bowl, whisk the eggs and milk together.
- Combine 1¼ cups sugar, flour, baking powder, salt, and nutmeg in a large bowl.
- Add the egg and milk mixture and the melted butter to the flour mixture and mix until smooth.
- Divide the batter among the muffin cups and bake for 15 to 20 minutes or until they spring back when gently pressed.
- As the muffins bake, mix the remaining sugar and the cinnamon.
- When the muffins are done baking, let them sit until cool enough to handle. Then remove them from the muffin pan– you may need to use a knife to cut around the edge of each muffin if they are sticking to the pan. Take each muffin and dunk it in the butter so that no spot is left dry. Allow the excess to drip off and coat the muffin in cinnamon sugar.
If you’re looking for more fall baking inspiration, I recommend “Pumpkin Cookies with Cream Cheese Frosting” from the Taste of Home website (https://www.tasteofhome.com/recipes/pumpkin-cookies-with-cream-cheese-frosting/). Walnuts are optional, but I’d encourage you to give them a try; they have a great texture and bring out the pumpkin taste. I recommend sprinkling some pumpkin spice on top to make the flavors really pop!
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