There’s something so nostalgic about the smell of cinnamon and butter wafting through the kitchen.
These French Breakfast Muffins remind me of quiet weekend mornings, a warm cup of coffee in hand, and the comfort of soft, sugar-dusted bites fresh from the oven.
They’re fluffy, buttery, and finished with a cinnamon-sugar coating that melts in your mouth.
Simple enough for weekday breakfast, yet special enough to serve for brunch with friends, these muffins are an instant favorite.
Why You’ll Love This Recipe
Soft and airy crumb—like a cake in muffin form
Quick and simple ingredients—no mixer needed
Cinnamon sugar topping that adds the perfect crunch
Freezer-friendly and easy to reheat
Versatile base for flavor twists (lemon, apple, etc.)
What You’ll Need (Ingredient Highlights)
All-purpose flour
Baking powder
Ground nutmeg
Buttermilk (for tenderness)
Granulated sugar
Butter (in batter + for coating)
Ground cinnamon (for the final touch)
Pro Tips Before You Start
Use real buttermilk if possible—it gives the best texture
Don’t overmix the batter—it keeps the muffins tender
Melted butter coating helps the cinnamon sugar stick better
Let muffins cool slightly before dipping in butter and sugar
How to Make French Breakfast Muffins
Step 1: Prep Your Tools and Oven
Preheat your oven to 350°F (175°C).
Lightly grease a standard muffin tin or line it with paper liners. Set aside.
Step 2: Combine Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
Mix until evenly combined and set aside.
Step 3: Mix Wet Ingredients
In a separate large bowl, whisk together the sugar and melted butter until smooth.
Add the eggs one at a time, whisking well after each addition.
Pour in the buttermilk and vanilla extract, and stir until incorporated.
Step 4: Combine Wet and Dry
Gradually add the dry mixture into the wet ingredients.
Stir gently with a spatula or wooden spoon just until the flour disappears.
Be careful not to overmix—lumps are okay!
Step 5: Bake the Muffins
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Step 6: Cinnamon Sugar Topping
While the muffins are still warm (not hot), prepare two shallow bowls—one with melted butter, the other with a mixture of cinnamon and sugar.
Dip the tops of each muffin in the melted butter, then roll or sprinkle generously with the cinnamon sugar mixture.
Let the topping set for a few minutes before serving—or enjoy right away while still warm.
What to Serve It With
A hot cup of coffee or chai tea
Fresh fruit or a smoothie bowl
Whipped butter or jam on the side
Bacon or breakfast sausage for savory balance
As part of a brunch board with eggs, pastries, and fresh berries
Variations / Substitutions
Add a bit of lemon zest for brightness
Use apple pie spice instead of just cinnamon for a fall twist
Replace some flour with whole wheat flour for a heartier texture
Mix in mini chocolate chips for a sweet surprise
Make them mini-sized for bite-sized breakfast treats (adjust baking time)
Storage & Leftovers
Store muffins in an airtight container at room temp for up to 3 days
Reheat in the microwave for 10–15 seconds for a just-baked feel
Freeze cooled muffins in a zip-top bag for up to 2 months
To reheat from frozen, microwave for 30 seconds or warm in a 300°F oven
If topping loses crunch, re-roll lightly in cinnamon sugar before serving
FAQs
Can I make these muffins ahead of time?
Yes! They taste great the next day and freeze beautifully.
Just add the cinnamon sugar topping after reheating if desired.
What if I don’t have buttermilk?
Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk.
Let it sit for 5 minutes, then use as a substitute.
Can I reduce the sugar in this recipe?
You can slightly reduce the sugar, but it may affect the texture and sweetness.
Try cutting 2–3 tablespoons if needed.
Can I skip the cinnamon sugar coating?
Yes—but it’s what makes them extra special!
If skipping, brush with melted butter and dust lightly with powdered sugar.
How can I make these gluten-free?
Use a 1:1 gluten-free flour blend.
Results may vary slightly, but many readers have had success with this swap.
Can I bake this as a loaf instead of muffins?
You can! Pour into a greased 9×5-inch loaf pan and bake for 45–50 minutes.
Check doneness with a toothpick.
Final Thoughts
These French Breakfast Muffins are like a warm cinnamon hug.
They come together quickly, make your house smell amazing, and never fail to disappear within minutes.
Whether you’re baking for your family, brunch guests, or just a cozy morning to yourself, this recipe is a must-have in your baking rotation.
One bite, and you’ll understand why this humble muffin feels so luxurious.
Full Recipe Card (Ingredients + Instructions)
Ingredients
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ tsp ground nutmeg
¾ cup granulated sugar
⅓ cup unsalted butter, melted
1 large egg
1 cup buttermilk
1 tsp vanilla extract
Topping:
½ cup unsalted butter, melted
⅔ cup granulated sugar
1½ tsp ground cinnamon
Instructions
Preheat oven to 350°F. Grease or line muffin tin.
Whisk dry ingredients in one bowl.
In another bowl, mix sugar, butter, egg, buttermilk, and vanilla.
Stir in dry mix until just combined. Don’t overmix.
Divide batter into muffin cups. Bake 20–22 mins.
Cool slightly. Dip tops in melted butter, then cinnamon sugar. Serve warm.
