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French Breakfast Puffs Recipe

"Rather than serve typical pastries, I like to make these light tender treats when I have guests at breakfast," writes Kimberly Flora from Peru, Indiana. "Everyone enjoys their sweet cinnamon and sugar coating."
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:12 servings


  • 1/3 cup shortening
  • 1 cup sugar, divided
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup whole milk
  • 1 teaspoon ground cinnamon
  • 6 tablespoons butter, melted


  • 1. In a small bowl, beat shortening, 1/2 cup sugar and egg until smooth. Combine the flour, baking powder, salt and nutmeg; add to the sugar mixture alternately with milk.
  • 2. Fill greased muffin cups two-thirds full. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan.
  • 3. Meanwhile, combine cinnamon and remaining sugar in a shallow bowl. Roll the warm puffs in butter, then in cinnamon-sugar. Serve immediately. Yield: 1 dozen.

Nutritional Facts

1 each: 233 calories, 12g fat (5g saturated fat), 34mg cholesterol, 199mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 3g protein.

Reviews for French Breakfast Puffs

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Sue Zappa User ID: 1094741 255149
Reviewed Oct. 8, 2016

"If I could give this recipe 10 stars, I do it! This has been an all-time favorite for our family of 8 since I first made it when this issue of quick Cooking arrived in our mailbox nearly 17 years ago! One of my most requested recipes from our kids & now their spouses! Don't change a thing except maybe, double the recipe! Oh, & melt an additional 2 TBSP. of butter for the coating. Tastes just like the mini donuts you get at the fair!"

artzeme User ID: 256236 250010
Reviewed Jul. 2, 2016

"One of my family's favorite breakfast muffins! I use butter instead of shortening and love the flavor. These are easy to make with simple ingredients that you will typically have on hand."

jdoepel User ID: 1893886 248506
Reviewed May. 22, 2016

"Been making these delicious treats since a young girl and have enjoyed sharing them with my children. An impressive treat to share with others too."

Slow Cookin' Mama User ID: 3895245 37760
Reviewed Nov. 7, 2009

"I've been making this recipe for years. I usually add nutmeg to both the muffins and the topping. They are fantastic!"

rhiler User ID: 2066529 74051
Reviewed Nov. 7, 2009

"This recipe was first published in Betty Crocker's Old-Fashioned Cookbook, copyright 1990 by General Mills, Inc."

mdsutton1 User ID: 3540984 29335
Reviewed Jul. 28, 2009

"I omitted the rolling the puffs in butter part at the end. I just put cinnamon sugar on the tops of the puffs and then put them in the oven. They came out with the perfect cinnamon sugar taste - no butter needed at the end!"

billynn793 User ID: 187259 76137
Reviewed Apr. 6, 2009 Edited Jan. 16, 2012

"I changed the shortening by using butter. I also added 1 teaspoon of nutmeg and 1/2 teaspoon of cinnamon into the mixture..fantastic..I also baked them in a mini muffin pan at 400 for 10 mins. they came out great..everyone loves them. Thank-you for the recipe"

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