French Breakfast Puffs
This post may contain affiliate links. Read our disclosure policy.
Today’s recipe is a longtime family favorite recipe: French Breakfast Puffs, also affectionately known as doughnut muffins. These tender, cakey little treats taste just like cinnamon sugar cake doughnuts—soft on the inside, buttery on the outside, and coated in a sweet, spiced crunch that makes them absolutely irresistible. If you’re craving something cozy and nostalgic, these puffs are the perfect way to start your morning.
I’ve been making these sweet, pillowy muffins since 2000, and they’ve earned a permanent spot in our breakfast rotation. They’re especially beloved during holidays and weekend brunches, but honestly, my family gets excited anytime they see them on the table. There’s just something magical about that warm cinnamon sugar coating and the way they melt in your mouth.
Whether you serve them on their own or pair them with a hearty breakfast casserole (like the one I shared yesterday), these French Breakfast Puffs are guaranteed to be a hit. They’re quick to make, easy to love, and sure to become a cherished part of your morning routine.
Ingredients for French Breakfast Puffs
- SHORTENING
- SUGAR
- EGG
- ALL-PURPOSE FLOUR
- BAKING POWDER
- SALT
- NUTMEG
- MILK
- CINNAMON
- BUTTER
Instructions for French Breakfast Puffs
Start by preheating your oven to 350°F and greasing a standard 12-cup muffin tin. In a mixing bowl, beat together the shortening, ½ cup of sugar, and the egg until the mixture is smooth and creamy.
In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg. Gradually add the dry mixture to the wet mixture, alternating with the milk, and mix just until combined. The batter will be thick and spoonable.
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 20 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Let the muffins cool for 5 minutes in the pan, just enough to handle them while still warm.
While the muffins bake, combine the remaining sugar with cinnamon in a shallow bowl. Once the muffins are warm and out of the pan, roll each one in melted butter, then coat generously in the cinnamon-sugar mixture. Serve immediately for the best texture and flavor—these are meant to be enjoyed warm and fresh!
Makes 12 sweet, pillowy puffs that taste just like cinnamon sugar cake doughnuts. Perfect for breakfast, brunch, or a cozy treat any time of day.
Frequently Asked Questions
Can I use butter instead of shortening in the batter?
Yes, you can substitute unsalted butter for the shortening in equal amounts. The texture may be slightly different—more tender and rich—but still delicious.
Can I make these ahead of time?
These are best enjoyed fresh and warm, but you can bake them a few hours ahead and reheat briefly in the oven before serving. Avoid coating them in butter and sugar until just before serving for the best texture.
Can I freeze French Breakfast Puffs?
Yes! Freeze them without the butter and cinnamon-sugar coating. When ready to serve, thaw, warm slightly, then dip in melted butter and roll in cinnamon sugar.
What’s the best way to coat them in cinnamon sugar?
While the muffins are still warm, roll them in melted butter, then toss them in cinnamon sugar until fully coated. A shallow bowl works best for even coverage.
Can I make mini versions?
Absolutely! Use a mini muffin tin and reduce the baking time to about 10–12 minutes. Keep an eye on them—they bake quickly.
FOR MORE RECIPES LIKE THIS, TRY:
French Breakfast Puffs
Real Mom Kitchen
Equipment
Ingredients
- ⅓ cup shortening
- 1 cup sugar divided
- 1 egg
- 1 ½ cups flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¼ tsp ground nutmeg
- ½ cup milk
- 1 tsp ground cinnamon
- 6 Tbsp butter melted
Instructions
- In a bowl, beat shortening, 1/2 cup of the sugar and egg together until smooth.
- In another bowl, whisk the flour, baking powder, salt and nutmeg together. Add the flour mixture to the egg mixture alternately with milk.
- Fill 12 greased muffin cups two-thirds full. Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes before removing from pan.
- Meanwhile, combine cinnamon with the remaining sugar in a shallow bowl. Roll the warm puffs in the melted butter followed by the cinnamon-sugar. Serve immediately. Makes 12 servings.
