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Mini French Breakfast Puffs Recipe

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★★★★★

4.6 from 98 reviews

Mini French Breakfast Puffs are delightful bite-sized muffins with a fluffy texture and a warm cinnamon sugar coating. These puffs are dipped in melted butter immediately after baking, giving them a rich, buttery flavor and a tender crust with a hint of sweetness and spice, perfect for a cozy breakfast or brunch treat.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Cinnamon (divided)
  • 1/2 cup Granulated Sugar (divided)
  • 1/4 tsp Nutmeg

Wet Ingredients

  • 1/3 cup Vegetable Shortening (room temperature)
  • 1 Large Egg (room temperature)
  • 1/2 cup Milk
  • 1/2 cup Unsalted Butter (melted – for dipping after baking)

Instructions

  1. Prepare Oven and Pan: Adjust the oven rack to the second level position just above center, and preheat your oven to 350ºF (175ºC). Generously spray a 24-cavity mini muffin pan with a flour-based baking spray to prevent sticking.
  2. Make Cinnamon Sugar Mix: In a small bowl, whisk together 1/2 cup granulated sugar and 1 teaspoon cinnamon. Set this mixture aside for coating the puffs later.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and nutmeg until evenly mixed. Set aside.
  4. Cream Shortening and Sugar: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the vegetable shortening and remaining granulated sugar on medium-high speed until the mixture becomes light and fluffy. Add the egg and continue mixing until fully combined, scraping down the sides of the bowl as needed to ensure even mixing.
  5. Incorporate Milk and Dry Mix: Reduce mixer speed to low. Alternately add the milk and the dry ingredient mixture to the shortening mixture, mixing just until combined. The batter will be thick but scoopable, which is essential to achieve the right texture.
  6. Fill Muffin Cavities: Using a medium-sized cookie scoop, evenly distribute the batter into the prepared mini muffin pan cavities, filling each one adequately but not overflowing.
  7. Bake: Bake in the preheated oven for 13 to 15 minutes or until the mini puffs are a light golden brown on top and a toothpick inserted into the center comes out clean.
  8. Butter Dip and Cinnamon Sugar Roll: Immediately after removing the puffs from the oven, dip each one in the melted unsalted butter. Then, roll them in the cinnamon sugar mixture until fully coated. This step is crucial for the tender crust and signature flavor.

Notes

  • Ensure the egg and vegetable shortening are at room temperature to achieve a smooth batter.
  • Do not add the melted butter to the batter; it is for dipping after baking only to keep the texture light and fluffy.
  • You can store baked puffs in an airtight container at room temperature for up to 2 days; reheat slightly before serving.
  • The mini muffin size makes these perfect for bite-sized breakfast treats or snacks.
  • Use a flour-based baking spray to prevent sticking without altering flavor.

Keywords: mini muffins, breakfast puffs, cinnamon sugar, French breakfast, bite-sized pastries, easy breakfast recipe

Find it online: https://dinewithdylan.com/mini-french-breakfast-puffs-recipe/