A warm, sugary puff fresh from the oven can transport you straight to a cozy café on the streets of Paris. Mini French Breakfast Puffs are tender, pillowy treats that come together in just about half an hour. Their irresistible combination of cinnamon-sugar coating and a rich, buttery interior makes them a delightful addition to any morning.
These Mini French Breakfast Puffs are perfect for anyone looking to elevate their breakfast or brunch experience. Whether you’re hosting friends, enjoying a quiet family gathering, or simply craving a special morning indulgence, these puffs are sure to please. Best of all, you can make them ahead of time; they store well for a couple of days or freeze perfectly for later enjoyment.
Why You’ll Love This Recipe
- The puffs have a light and fluffy texture that melts in your mouth.
- They are quick to prepare, taking just 15 minutes to bake.
- Dipping in melted butter and rolling in cinnamon sugar creates a sweet finish.
- The mini size makes them perfect for sharing or snacking anytime.
What You’ll Need
Gather your ingredients for a quick and delightful treat.
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
For Dipping
- 1/2 cup unsalted butter, melted (for dipping)
Use coconut oil for a non-dairy option.
Substitutions & Swaps
- Coconut sugar for granulated sugar
- Applesauce for vegetable shortening
- Almond milk for regular milk
- Whole wheat flour for all-purpose flour
How to Make It
Follow these simple steps to create your Mini French Breakfast Puffs.
Prepare the Oven
Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.
Spray the Muffin Pan
Generously spray a 24 cavity mini muffin pan with flour-based baking spray.
Make the Cinnamon Sugar Mix
Whisk together the 1/2 cup of granulated sugar and 1 teaspoon of cinnamon in a small bowl. Set aside.
Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and nutmeg. Set the dry mixture aside.
Mix the Wet Ingredients
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 in the egg and mix until well combined. Scrape down the sides of the bowl as needed.
Combine the 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.
Fill the Muffin Pan
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 golden brown.
Finish with Butter and Sugar
Immediately roll the breakfast puffs in the melted butter, then coat with the cinnamon sugar mix. Serve and enjoy!
How to Store It
Fridge: 2-3 days in an airtight container.
Freezer: Yes, they freeze well for up to a month.
Reheat: Microwave for 10-15 seconds before serving.
Tips for Best Results
- Ensure the vegetable shortening is at room temperature for easy mixing.
- Don’t overmix the batter to keep puffs tender.
- Keep an eye on the baking time, as oven temperatures can vary.
- Experiment with different spices in the sugar mix for unique flavors.
Serving Suggestions
- Serve with fresh fruit for a balanced breakfast.
- Pair with coffee or hot chocolate for a cozy treat.
- Perfect for brunch gatherings or holiday celebrations.
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