These muffins have exactly the same work and time involvement as a peanut butter and jelly sandwich. You can make these, I’m not kidding, during a commercial in the middle of an episode of Glee. Or 2 and a Half Men. Not that anyone who reads this blog watches that pile of crap.
I digress. These are so fast, you have time to start pre-heating the oven, put the muffins together, call your best friend to ask her how her vegan frosting is going (we’ll see), download an album and water the basil on your front porch. They take 3 minutes to put together. The other thing about these muffins is that you already have everything to make them. Also, they are DELICIOUS. Lightly sweet, tender, crumbly, with a light crust on top of cinnamon and sugar. Very breakfasty. Very French. If I knew what something being French meant. Which I don’t.
Whatever. Just make these. If you make them and then regret it, I will send you a Snickers bar in the mail.
French Breakfast Muffins, from Velvet Lava – Makes about 9 muffins, you can double it if you like
1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/3 cup butter, melted
1/2 cup milk
Cinnamon and sugar to sprinkle on the tops
Pre-heat your oven to 350 degrees. Sift together all the dry ingredients (really sift, because it will make them that much more tender). Pour the wet ingredients into the dry, and mix until JUST combined. DO NOT OVERMIX. The batter should be lumpy.
Oil a nonstick muffin tin (if you don’t have a nonstick muffin tin, you should get one. In the meantime, oil the crap out of yours, or maybe use muffin-cupcake-wrappers). And by “oil” I mean spray it a lot with Pam. Drop some batter into each one, I filled mine about 2/3 of the way or so. I managed to fill 9 out of 12 muffin spots in the tin with batter, which kept them all even. Sprinkle each muffin with a dusting of cinnamon and a 1/2 tsp of sugar, full the empty muffin spots with water (stops the pan from scalding, and adds moisture to the oven, usually a good thing), and put it in the oven.
Bake for 22 minutes, then check them. You should see some browning around the outsides of the muffins, but not really on the tops. After the 22 minutes, I kept mine in the oven for another 2 minutes. Baking time should be 20-25 minutes. Let them cool for 5 or so minutes, then run a knife around each one, loosening it to remove it from the tin. Eat them right away. These are SO GOOD fresh from the oven that maybe the reason it only makes 9 is because you eat every single one.