Caramel Spice French Breakfast Muffins Recipes

FRENCH BREAKFAST MUFFINS

Steps:

• Begin by mixing all the dry ingredients together for the muffins.
• Mix all the wet ingredients together in a separate bowl.
• Combine the wet and dry ingredients, just until mixed - don't overmix!
• Pour into muffin tins that are greased with butter ONLY on the bottoms.
• Place into preheated oven - 375 degrees.
• Bake for 15 minutes, then turn them and bake for 5 minutes more.
• Let muffins cool slightly, then remove from muffin tins.
• Put the topping ingredients into 2 bowls. Roll each muffin top in the butter then the cinnamon-sugar mix.
• Eat while still warm.

FRENCH BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.

FRENCH BREAKFAST MUFFINS

Steps:

• Preheat oven to 350°F and grease muffin pans.
• Mix thoroughly butter, sugar, and egg.
• Stir in flour, baking powder, salt, and nutmeg.
• Add in milk and stir.
• Fill muffin pan to about 2/3 full.
• Bake for 20-25 minutes or until golden brown.
• While muffins are baking, mix coating sugar and cinnamon.
• Immediately after baking, roll muffins in melted butter and then in sugar and cinnamon mixture.
• Serve hot.
• Enjoy!

CARAMEL-SPICE FRENCH BREAKFAST MUFFINS

Steps:

• Heat oven to 375°F. Spray 18 regular-size muffin cups with cooking spray.
• In large bowl, beat 1/2 cup butter, 1/2 cup sugar, 1/2 cup caramel topping, the eggs and milk with electric mixer on low speed (mixture will appear curdled). Stir in remaining muffin ingredients just until moistened. Fill muffin cups 2/3 full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Meanwhile, in medium microwavable bowl, microwave 3/4 cup butter on High until melted. In small bowl, mix 3/4 cup sugar and the pumpkin pie spice. Remove muffins from pan. Roll in melted butter, then in sugar mixture. Drizzle with caramel topping. Serve warm.