Pioneer Woman French Breakfast Puffs Recipe

This Pioneer Woman French Breakfast Puffs Recipe is a soft and buttery recipe, which is made with cinnamon sugar and butter. It’s a cozy classic perfect for breakfast, ready in about 40 minutes.

Jump to Recipe

Pioneer Woman French Breakfast Puffs Recipe Ingredients

For the Puffs:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ¼ teaspoon nutmeg, optional
• ⅔ cup butter, at room temperature
• 1 cup sugar
• 2 eggs, at room temperature
• 1 cup milk, at room temperature
• 1 teaspoon pure vanilla extract

For the Topping:

• ⅓ cup melted butter
• ¾ cup sugar
• 1 ½ teaspoons cinnamon

How To Make Pioneer Woman French Breakfast Puffs Recipe

1. Prep Oven and Pan: Preheat your oven to 350°F. Grease a standard 12-cup muffin tin.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg (if using).
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the room temperature butter and 1 cup of sugar together until light and fluffy. Beat in the room temperature eggs one at a time, then mix in the vanilla extract.
4. Combine Batter: Alternate adding the dry ingredient mixture and the milk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
5. Bake the Puffs: Fill the prepared muffin cups about two-thirds full. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
6. Prepare Topping and Finish: While the puffs are baking, prepare the topping. Melt ⅓ cup of butter in one shallow bowl. In another shallow bowl, combine ¾ cup of sugar and the cinnamon. When the puffs are cool enough to handle but still warm, dip the top of each one first into the melted butter, then generously roll it in the cinnamon-sugar mixture.

Recipe Tips

• How do you get a tender, soft muffin? The key is to not overmix the batter once you combine the wet and dry ingredients. Mix only until you no longer see streaks of flour. A few lumps are perfectly fine.
• Why use room temperature ingredients? Using room temperature butter, eggs, and milk is crucial for a smooth, emulsified batter. It allows the ingredients to combine evenly, which results in a lighter, more uniform texture in the final puffs.
• When is the best time to dip the puffs? It’s best to dip them while they are still warm. This allows the butter to soak in slightly and helps the cinnamon-sugar mixture adhere perfectly to the surface.
• Can I make these as mini muffins? Absolutely. This recipe works great for mini muffins. Grease a mini muffin tin and bake for about 10–12 minutes.

What To Serve With French Breakfast Puffs

These delightful puffs are a treat on their own, but they are perfect for breakfast or brunch with:

• A hot cup of coffee or tea
• A cold glass of milk
• A side of fresh fruit or berries

How To Store French Breakfast Puffs

Room Temperature: Store the puffs in a single layer in an airtight container at room temperature for up to 3 days. Freeze: These freeze beautifully. Let them cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Reheat in the microwave for a quick weekday breakfast.

French Breakfast Puffs Nutrition Facts

• Calories: 233 kcal
• Protein: 3g
• Fat: 11g
• Carbohydrates: 30g
• Sodium: 280mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs