Best Caramel Spice French Breakfast Muffins Recipes
FRENCH BREAKFAST MUFFINS
Make and share this French Breakfast Muffins recipe from Food.com.
Provided by HeliWif
Categories Quick Breads
Time 35m
Yield 12 Muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F and grease muffin pans.
- Mix thoroughly butter, sugar, and egg.
- Stir in flour, baking powder, salt, and nutmeg.
- Add in milk and stir.
- Fill muffin pan to about 2/3 full.
- Bake for 20-25 minutes or until golden brown.
- While muffins are baking, mix coating sugar and cinnamon.
- Immediately after baking, roll muffins in melted butter and then in sugar and cinnamon mixture.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 247.9, Fat 13.7, SaturatedFat 8.5, Cholesterol 50.8, Sodium 266.2, Carbohydrate 29.4, Fiber 0.6, Sugar 16.7, Protein 2.6
FRENCH BREAKFAST MUFFINS
These muffins are delicious! The cinnamon sugar topping flavors them perfectly. This is my 10 year old brother's favorite recipe (he even makes them on his own from time to time).
Provided by Kelly
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 25.2 g, Cholesterol 43.4 mg, Fat 11 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 6.8 g, Sodium 152.1 mg, Sugar 13.1 g
CARAMEL-SPICE FRENCH BREAKFAST MUFFINS
Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Merry Graham from Newhall, CA
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 18
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Spray 18 regular-size muffin cups with cooking spray.
- In large bowl, beat 1/2 cup butter, 1/2 cup sugar, 1/2 cup caramel topping, the eggs and milk with electric mixer on low speed (mixture will appear curdled). Stir in remaining muffin ingredients just until moistened. Fill muffin cups 2/3 full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Meanwhile, in medium microwavable bowl, microwave 3/4 cup butter on High until melted. In small bowl, mix 3/4 cup sugar and the pumpkin pie spice. Remove muffins from pan. Roll in melted butter, then in sugar mixture. Drizzle with caramel topping. Serve warm.
Nutrition Facts : Calories 260, Carbohydrate 31 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Muffin, Sodium 240 mg, Sugar 19 g, TransFat 1/2 g
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