There’s something undeniably delightful about biting into a warm, fluffy pastry, and these Mini French Breakfast Puffs deliver precisely that experience. The combination of cinnamon, nutmeg, and sugar creates an irresistible aroma and flavor, making these treats perfect for any morning. With a quick prep and bake time, you’ll have a delightful breakfast or snack ready in about 30 minutes. The fluffy texture combined with a sweet coating makes this recipe truly special.
These Mini French Breakfast Puffs are ideal for families, brunches, or holiday gatherings. Make a batch ahead of time, and you can easily store them for a delicious treat anytime.
Why You’ll Love This Recipe
- The puffs are light and airy, providing a delightful bite every time.
- Coated in buttery cinnamon sugar, they offer a sweet and warm flavor.
- Quick to prepare and bake, perfect for busy mornings.
- A versatile snack, great for breakfast, brunch, or a sweet treat.
What You’ll Need
Here’s everything you need to whip up these delicious breakfast puffs.
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tsp cinnamon
For the Muffin Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/3 cup vegetable shortening, room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1/2 cup milk
- 1/2 cup unsalted butter, melted (for dipping, do not add to batter)
Use dairy-free milk as a substitute for a vegan option.
Substitutions & Swaps
- Vegetable shortening can be replaced with butter.
- Dairy milk can be substituted with almond milk.
- All-purpose flour can be swapped for whole wheat flour.
- Granulated sugar can be substituted with coconut sugar.
How to Make It
Let’s get those delicious breakfast puffs baking!
Preheat the oven
Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.
Prepare the muffin pan
Generously spray a 24-cavity mini muffin pan with a flour-based baking spray.
Mix the cinnamon sugar
Whisk together the 1/2 cup of granulated sugar and 1 teaspoon of cinnamon in a small bowl. Set aside.
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and nutmeg. Set the dry mixture to the side.
Beat shortening and sugar
Using a hand-held mixer or a stand mixer fitted with a paddle attachment, beat together the vegetable shortening and granulated sugar on medium-high speed until light and fluffy.
Add the egg
Add the large egg and mix until well combined, scraping down the sides of the bowl as needed.
Combine mixtures
Reduce the mixer speed to low, then alternately add in the milk with the whisked dry mixture. Mix until just combined; the batter will be thick but easily scoopable.
Scoop the batter
Using a medium-size cookie scoop, evenly divide the batter into the mini muffin cavities.
Bake
Bake for 13-15 minutes at 350ºF, or until the tops are a light golden brown.
Dip in butter and coat
Immediately roll the breakfast puffs in the melted butter, then coat with the cinnamon sugar mix. Serve and enjoy!
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, freeze up to 3 months for best quality.
Reheat: Microwave for 15-20 seconds to warm.
Tips for Best Results
- Ensure your ingredients are at room temperature for even mixing.
- Do not overmix the batter; a few lumps are okay.
- Make sure to coat the puffs in butter immediately after baking for optimal flavor.
- Store in a cool, dry place to keep them fresh longer.
Serving Suggestions
- Enjoy with a hot cup of coffee or tea in the morning.
- Serve at brunch alongside fresh fruit and yogurt.
- Perfect for packing in lunch boxes as a sweet treat.
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