French Breakfast Puffs
French Breakfast Puffs, also known as cinnamon sugar muffins or snickerdoodle muffins, are a delicious and popular breakfast treat in the United States.
Despite the name, they are not actually a French dish, but rather an American adaptation of a classic German pastry called “schneeball” or snowball. French Breakfast Puffs are made from a simple muffin batter that is rolled in cinnamon sugar while still warm, creating a crispy outer layer with a soft and fluffy center. In this article, we will explore the history and ingredients of French Breakfast Puffs, as well as some tips for making them at home.
History of French Breakfast Puffs
The origin of French Breakfast Puffs is somewhat unclear, but it is likely that they were first created in the early 20th century. One of the earliest mentions of the pastry comes from a cookbook called “The Joy of Cooking,” which was first published in 1931. The recipe for “French Breakfast Muffins” in this book is almost identical to the modern recipe for French Breakfast Puffs, with the exception of a few small details.
Despite the name, there is no evidence to suggest that French Breakfast Puffs have any connection to France. In fact, they are much more closely related to a German pastry called “schneeball” or snowball. Schneeball is a pastry made from a simple dough that is rolled into a ball and then fried. The fried dough is then coated in powdered sugar or cinnamon sugar, creating a crispy outer layer with a soft and chewy center. French Breakfast Puffs are essentially a baked version of this pastry, using a muffin batter instead of a fried dough.
Ingredients for French Breakfast Puffs
French Breakfast Puffs are made from a simple muffin batter that is flavored with cinnamon and nutmeg. The ingredients for the batter typically include flour, sugar, baking powder, salt, cinnamon, nutmeg, milk, egg, and butter. The cinnamon and nutmeg give the muffins a warm, spicy flavor that is perfect for breakfast.
The most important ingredient in French Breakfast Puffs, however, is the cinnamon sugar coating. This coating is what gives the muffins their signature crispy texture and sweet flavor. To make the coating, you will need cinnamon, sugar, and melted butter. The melted butter helps the cinnamon sugar mixture stick to the muffins, creating a deliciously crunchy outer layer.
Tips for Making French Breakfast Puffs
Making French Breakfast Puffs is relatively easy, but there are a few tips that can help ensure success. Here are some tips to keep in mind when making French Breakfast Puffs:
- Use room temperature ingredients: It is important to use room temperature ingredients when making muffins. This allows the ingredients to mix together more easily, resulting in a smoother batter. If your ingredients are too cold, the batter may become lumpy.
- Don’t overmix the batter: When mixing the batter, be sure to mix it just until the ingredients are combined. Overmixing the batter can cause the muffins to become tough and dense.
- Use a muffin tin: French Breakfast Puffs are traditionally baked in a muffin tin, which helps them maintain their shape and ensures that they cook evenly. Be sure to grease the muffin tin before adding the batter to prevent the muffins from sticking.
- Roll the muffins in cinnamon sugar while they are still warm: The cinnamon sugar coating is what gives French Breakfast Puffs their signature texture and flavor. To ensure that the coating sticks to the muffins, roll them in the cinnamon sugar mixture while they are still warm from the oven.
- Serve warm: French Breakfast Puffs are best served warm, so be sure to enjoy them as soon as they come out of the oven
French Breakfast Puffs
Equipment
- Cast Iron Muffin Pan
Ingredients
- ⅓ cup shortening
- ½ cup sugar
- 1 egg
- 1 ½ cups flour all-purpose
- 1 ½ tsp baking powder
- ½ tsp salt
- ¼ tsp nutmeg ground
- ½ cup milk
- ½ cup sugar
- 1 tsp cinnamon ground
- ½ cup butter melted
Instructions
- Heat oven to 350ºF. Grease 12 cast iron muffin cups.
- Mix shortening, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups.
- Bake 20 minutes or until golden brown.
- Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.
Interested in recipes. Look good.
Thank you Willis! I appreciate your support!
Hi Ned! I don’t have the cast iron. What would be a good substitute, e.g., regular muffin pan?
Absolutely, you can use a regular muffin pan. Cooking times may vary, so watch it closely.
Where can I even begin with this one?! This was a huge hit, especially with the kids!