February 5, 2014

Katie's Kitchen: French Breakfast Muffin

Who is snowed (well, iced) in and loves baking muffins?
I do!
I found this recipe while strolling Pinterest the other week and I was in the mood for donuts this morning. 
Yes, these are not donuts. Donuts would have required a trip to the store.
 So I happily settled for this recipe that I had all the supplies for and did not need to leave the house.
These are crazy delicious, the ingredients are simple, and they whipped together super quick!
I enjoyed mine with some Toffee Nut Coffee.
A splendid way to start the day!

French Breakfast Muffin

1 1/2 c. all purpose flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/3 c. unsalted butter, melted

1 egg (preferably room temperature)
1/2 c. milk

1/4 c. sugar
1/4 c. butter, melted
3/4 tsp. cinnamon

Preheat oven to 350F.

In a medium-large bowl, mix together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT overmix; overmixing will ruin the texture of the finished muffins. Spray muffin pan with cooking spray. Using a large ice cream scoop, I made 6 medium/large muffins out of this batter; My muffin pan is for 6 large muffins. You could get 10-12 muffins by using a smaller muffin pan. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Melt butter in a separate bowl. Dip the top of the warm muffins into the melted butter, then dip/roll the muffin in the cinnamon sugar. 

So go. Make yourself some muffins. And then sit down, relax and think spring.
Perhaps begin shopping for a few new spring pieces in spring colors while visiting my spring color inspiration boards. Or maybe browse my summer Pinterest board.
Love, Katie

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