The smell of freshly baked pastries wafts through the kitchen, filling the air with warmth and comfort. Mini French Breakfast Puffs are delightful, bite-sized treats that take just about 30 minutes to prepare and bake. Their perfectly fluffy texture combined with a sweet cinnamon coating makes them irresistible.
This recipe is perfect for anyone looking to brighten up their morning routine or impress guests at brunch. These little puffs are also easy to make ahead of time and can be stored for a quick breakfast option during busy weekdays.
Why You’ll Love This Recipe
- They have a light and fluffy texture that melts in your mouth.
- The cinnamon sugar coating adds a delightful crunch to each bite.
- Quick to prepare, with less than 30 minutes from start to finish.
- Perfect for gatherings or a cozy family breakfast.
What You’ll Need
Gather these ingredients for a perfect batch of Mini French Breakfast Puffs.
For the Cinnamon Sugar
- 1/2 cup granulated sugar
- 1 tsp cinnamon
For the 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)
Note: Vegetable shortening can be substituted with butter.
Substitutions & Swaps
- Coconut oil for vegetable shortening
- Almond milk for regular milk
- Brown sugar for granulated sugar
- Baking soda plus cream of tartar for baking powder
How to Make It
Follow these simple steps to create delicious mini breakfast puffs.
Adjust and Preheat
Adjust the oven rack to the 2nd level position and preheat the oven to 350ºF. Generously spray a 24-cavity mini muffin pan with a flour-based baking spray.
Make Cinnamon Sugar
Whisk together the granulated sugar and cinnamon in a small bowl, then set it aside.
Combine Dry Ingredients
Whisk together the all-purpose flour, baking powder, salt, and nutmeg in a separate bowl. Set the dry mixture aside until needed.
Cream Shortening and Sugar
Beat together the vegetable shortening and granulated sugar using a hand-held mixer or stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Add the egg and mix until well combined, scraping down the sides of the bowl as needed.
Mix Batters
Reduce the mixer speed to low, and alternatively add in the milk with the whisked dry mixture. Mix until just combined; the batter will be on the thicker side but easily scoopable.
Fill Muffin Pan
Scoop the batter into the mini muffin cavities using a medium-size cookie scoop, evenly dividing the batter among them.
Bake
Bake for 13-15 minutes at 350ºF or until the muffins are lightly golden brown.
Roll in Butter and Sugar
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, they freeze well.
Reheat: Microwave for 10-15 seconds or until warm.
Tips for Best Results
- Ensure the butter for dipping is warm for better coating.
- Use room-temperature egg and milk for a smoother batter.
- Avoid overmixing the batter to keep puffs light and fluffy.
- Keep an eye on baking time, as ovens may vary.
Serving Suggestions
- Pair with fresh fruit and coffee for breakfast.
- Serve as a sweet treat at tea time.
- Great for brunch gatherings or potlucks.
