As I’ve confessed before, I’m no pastry chef. I have little patience for exactly measuring and weighing flours, leaveners and extracts, then precisely mixing and baking until a dish is just perfect — but looks too good to even touch. But once in a great while, I get the baking bug and can’t wait to nosh on some carb-laden goodies warm from the oven.
And then I saw them.
While perusing through one of my favorite new cookbooks, The Pioneer Woman Cooks: Recipes from an Accidental Country Girl by food blogger and now Food Network personality, Ree Drummond, I came upon the recipe for her French Breakfast Puffs. These fluffy, cinnamon- and sugar-topped beauties jumped off the page and called to me, “Bake me … bake me …” It was settled. I had to find an excuse to make them.
And ohh … they were so worth it. Tender, fluffiness on the inside with sweet and spiced, slightly crunchy tops — they were pure heaven. Their flavor reminds me of a cinnamon-sugar doughnut. I also like that the actual muffin batter isn’t overly sweet — notice there’s no vanilla extract used — which lets the sugary topping take credit for the sweetness. And talk about easy to make! One large bowl and a handheld mixer were the only items dirtied in the making of these muffins, and they took only five minutes to whip up. I will admit that the hardest part in the process was waiting the 25 minutes for them to bake, then letting them cool enough so I could handle them to apply the topping.
I made a few small changes from the original recipe, like swapping butter for shortening. Using real, quality butter gives these muffins a more, well, buttery flavor. My recommendation, butter-wise, is to use one with a high butterfat content, like the Irish Kerrygold or Plugrá. They’re pricier than store brand butter but have incredibly rich flavor and take baked goods to the next level. If I’m going to be consuming some empty calories, I’m going to make them worth it.
Honestly, I’m not sure if there’s anything particularly French about these muffins, but it doesn’t matter because they’re damn good. Great for breakfast, brunch or even a late-night snack, these French Breakfast Muffins are now going to be a staple of my baking repertoire and I highly encourage you to try them out as well.
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