French Breakfast Muffins-Lowest Calories of All These Listed!

READY IN: 30mins
Recipe by terriers2

The first time I made these I wasn't sure what to expect. My, my. These are like having doughnuts with out all of the fat from frying, none of the mess, and a lot less work. Yes, they are still rolling in butter, but may I say, every bit worth it! I got this recipe years ago form the Colorado Cache Cookbook, the Junior League of Denver. These are great to take to people that need some special attention as well as your own bunch who will be asking for them often! I am excited to hear if you like them as much as we do! Enjoy! UPDATE: As brought to my attention by a review, YES, just dip the tops in the sugar cinnamon mixture unless you want super sweet muffins! Thanks for the suggestion!

Top Review by Julie F

I made this recipe from the Colorado Cache cookbook back in 1995. I remember loving the muffins but didn't remember which cookbook they came from, so I was pleased to see this recipe! I made them again for a house full of girls at a sleepover and they all remarked on how unique they were. The batter is a little thicker than some muffins, and they have a biscuit type outside. Inside they are nice and soft so don't worry. I used about half the butter for the topping, and that was plenty. Half of the cinnamon sugar mixture also would have been enough. Thanks for sharing!

Ingredients Nutrition


  1. Combine first five ingredients. Add milk, egg, and 1/3 cup melted butter. Mix well.
  2. Grease and flour small muffin tins. Fill 1/2 full.
  3. Bake at 400* for 20 minutes or until lightly browned. Remove from pan immediately.
  4. Dip in remaining 1/3 cup melted butter and in the mixture of the sugar, cinnamon, and vanilla. Serve warm.

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