1/1 Photo of French Morning Muffins
Sassy in da South's Note:
Just great muffins to go with your cup of java in the mornings. Please note that I have only made these in the regular size muffin tins, so I'm not sure if the cooking time for mini-muffins would be the same or not.
My Private Note
Units: US | Metric
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 egg
- 1/2 cup milk (regular whole milk or buttermilk)
- 1/3 cup butter or 1/3 cup margarine, melted
- 1Preheat oven to 350 degrees. (See Note*).
- 2With cooking spray or liquid vegetable oil, lightly grease a 12 cup muffin pan, or a 24 cup mini muffin pan.
- 3In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg, and salt.
- 4Make a well in the center of the dry ingredients.
- 5In another bowl beat egg slightly; stir in milk and 1/3 cup melted butter or margarine. Add egg mixture to flour mixture.
- 6Stir just until moistened (the batter may be lumpy).
- 7Fill prepared muffin cups about halfway full with batter.
- 8Bake in a 350 degree oven for 20 to 25 minutes or until muffins are golden.
- 9For the topping, melt the 1/2 cup butter.
- 10In a shallow bowl combine the 1/2 cup sugar and the 1 teaspoons cinnamon.
- 11Immediately dip tops of hot muffins into the 1/2 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated.
- 12Muffins are best served warm.
- 13Store muffins at room temperature, covered.
- 14*Note: If using a dark colored or non-stick muffin tin, bake muffins at 325 degrees, instead of 350 degrees.
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Nutritional Facts for French Morning Muffins
Serving Size: 1 (762 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 248.0
- Calories from Fat 123
- Total Fat 13.7 g
- Saturated Fat 8.4 g
- Cholesterol 52.9 mg
- Sodium 171.5 mg
- Total Carbohydrate 29.4 g
- Dietary Fiber 0.5 g
- Sugars 16.7 g
- Protein 2.6 g