I’ve made these cinnamon topped muffins for as long as I can remember. One batch just doesn’t seem to last long, so I always double it. Be careful not to over bake them.
French breakfast puffs
1/4 cup sugar
1/2 t ground cinnamon
1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 t baking powder
1/4 t nutmeg
1 beaten egg
1/2 cup milk
1/3 cup melted butter + 4 T melted butter
Combine 1/4 cup sugar and 1/2 teaspoon ground cinnamon; set aside.
In a bowl, stir together flour, 1/2 cup sugar, baking powder and nutmeg.
In another bowl, combine the beaten egg, milk and melted butter. Add to flour mixture, stirring just until moistened.
Lightly grease muffin cups or line with paper baking cups. Fill 2/3 full. Bake in a 350 degree oven for 18 minutes or until toothpick inserted into muffin comes out clean. Immediately dip the tops into 4 tablespoons melted butter, then into the sugar-cinnamon mixture. Serve warm.