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Mini French Breakfast Puffs Recipe

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4.1 from 7 reviews

Delight in these Mini French Breakfast Puffs, tender mini muffins with a buttery cinnamon sugar coating. Perfect for breakfast or a sweet snack, these bite-sized treats are easy to make and best enjoyed fresh and warm.

Ingredients

Dry Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Granulated Sugar (for cinnamon sugar mix)
  • 1 tsp Cinnamon
  • 1/2 cup Granulated Sugar (for batter)

Wet Ingredients

  • 1/3 cup Vegetable Shortening (room temperature)
  • 1 Large Egg (room temperature)
  • 1/2 cup Milk
  • 1/2 cup Unsalted Butter (melted, for dipping after baking)

Instructions

  1. Preheat Oven: Adjust the oven rack to the 2nd level position (just above center), and preheat the oven to 350ºF. Generously spray a 24 cavity mini muffin pan with a flour-based baking spray.
  2. Make Cinnamon Sugar Mix: In a small bowl, whisk together 1/2 cup granulated sugar with 1 teaspoon cinnamon. Set aside.
  3. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
  4. Prepare Batter: Using a hand-held or stand mixer fitted with a paddle attachment, beat vegetable shortening and 1/2 cup granulated sugar on medium-high speed until light and fluffy. Add the egg and mix until well combined, scraping the bowl sides as needed.
  5. Combine Wet & Dry: Reduce mixer speed to low and alternately add milk and the dry mixture, mixing just until combined. The batter will be thick but scoopable.
  6. Fill Muffin Pan: Using a medium cookie scoop, evenly divide batter into prepared mini muffin cavities.
  7. Bake: Bake for 13-15 minutes at 350ºF or until the mini puffs are light golden brown.
  8. Melt Butter: Just before baking is done, melt unsalted butter in a saucepan over medium-low heat or microwave for 1 minute.
  9. Coat Puffs: Using your hand, spoon, or mini tongs, dip each warm puff into melted butter, then immediately coat in cinnamon sugar. Place on a paper towel-lined wire rack to cool slightly.
  10. Serve & Store: Enjoy warm on the day made. Store leftovers in a tightly sealed container at room temperature for up to 2 days. Reheat in microwave for 15 seconds before serving.

Notes

  • Use room temperature egg and vegetable shortening for best batter texture.
  • Do not add melted butter to the batter; it is for dipping after baking only.
  • These mini puffs are best eaten the same day for maximum freshness.
  • Can be stored in an airtight container for 2 days at room temperature.
  • Reheat gently in the microwave to restore warmth without drying out.

Find it online: https://recipeplenty.com/mini-french-breakfast-puffs-recipe/