Mini French Breakfast Puffs

The aroma of freshly baked pastries wafts through the kitchen, promising delightful bites to start your day. Mini French breakfast puffs are a fluffy, bite-sized treat that can be whipped up in about 30 minutes. Their sweetness and hint of cinnamon make them irresistible—a perfect way to brighten your breakfast table.

This recipe is a delicious choice for busy mornings or weekend brunches. They’re also great for a make-ahead option; simply bake them in advance and reheat when ready to serve.

Why You’ll Love This Recipe

• They’re light, fluffy, and melt-in-your-mouth delicious.
• The cinnamon sugar coating adds a perfect sweet crunch.
• Quick to prepare, making breakfast a breeze.
• They are versatile, enjoyable for any time of the day.

What You’ll Need

Before you begin, gather the following ingredients:

For the Cinnamon Sugar

• 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 the muffins in after they are baked. DO NOT ADD TO THE BATTER.)

Note: Use butter substitute for dairy-free options.

Substitutions & Swaps

• Vegetable shortening: Use coconut oil.
• All-purpose flour: Switch to a gluten-free blend.
• Granulated sugar: Substitute with brown sugar.

How to Make It

Follow these steps to create your mini breakfast delights.

Preheat the Oven

Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.

Prepare the Muffin Pan

Generously spray a 24 cavity mini muffin pan with a flour-based baking spray.

Mix the Cinnamon Sugar

In a small bowl, whisk together the 1/2 cup of granulated sugar and 1 teaspoon of cinnamon. Set to the side.

Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and nutmeg. Set this dry mixture aside.

Cream the Shortening and Sugar

Using a hand-held mixer or a stand mixer fitted with a paddle attachment, beat the vegetable shortening and granulated sugar together on medium-high speed until light and fluffy. Add in the egg and mix until well combined, scraping down the sides of the bowl as needed.

Incorporate Wet and Dry Ingredients

Reduce the mixer speed to low, then alternately add the milk and the whisked dry mixture. Mix until just combined; the batter will be on the thicker side but easily scoopable.

Fill the Muffin Pan

Using a medium-size cookie scoop, evenly divide the batter into the mini muffin cavities.

Bake the Muffins

Bake for 13-15 minutes at 350ºF or until a light golden brown.

Coat the Muffins

Immediately roll the breakfast puffs in the melted butter, then coat with the cinnamon sugar mix. Serve and enjoy!

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for up to 2 months.
Reheat: Microwaving for 10-15 seconds works best.

Tips for Best Results

• Ensure your egg and milk are at room temperature for even mixing.
• Don’t overmix the batter to keep puffs light and fluffy.
• Use a cookie scoop for uniform muffin sizes.
• Be quick when rolling in melted butter to prevent sogginess.

Serving Suggestions

• Serve with fresh fruit on the side.
• Pair with coffee or tea for a delightful breakfast.
• Enjoy them warm as a sweet afternoon snack.