Cinnamon Mini French Breakfast Puffs

Here are my Mini French Breakfast Puffs, with a tender, cake-like muffin base rolled in cinnamon sugar, and a hint of warm nutmeg that fills your kitchen with the most amazing smell.

These little puffs are what I make when we want something special for weekend breakfast. They taste like a cross between a muffin and a donut, and my kids can easily eat three each before I’ve finished my first cup of coffee.

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What Kind of Flour Should I Use?

All-purpose flour is your best bet for these breakfast puffs, and it’s probably what you already have in your pantry. You want something that will give you a tender, cake-like texture without being too heavy or too delicate. If you only have bread flour on hand, it’ll work in a pinch, but your puffs might turn out a bit chewier than intended. Avoid using self-rising flour since this recipe already includes baking powder and salt – using self-rising would throw off the balance and you’d end up with puffs that taste too salty or rise unevenly.

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Options for Substitutions

These breakfast puffs are pretty forgiving when it comes to swaps:

• Shortening: If you don’t have shortening, you can use the same amount of butter or coconut oil instead. Butter will give you a slightly richer flavor, while coconut oil works great if you’re avoiding dairy.
• Milk: Any milk works here – whole, 2%, almond, oat, or soy milk all do the job. Just stick with unsweetened varieties if using plant-based options.
• Nutmeg: Don’t have nutmeg? You can leave it out or add a pinch of cardamom or allspice for a similar warm spice note.
• Butter for coating: The melted butter for coating the puffs can be swapped with melted coconut oil if needed, though butter really does give the best flavor for that cinnamon-sugar coating.
• All-purpose flour: You can substitute up to half of the flour with whole wheat flour for a heartier puff, but don’t replace all of it or they’ll turn out dense.

Watch Out for These Mistakes While Baking

Overmixing the batter after adding the flour is a quick way to end up with tough, dense puffs instead of light and fluffy ones – stir just until the ingredients are combined and you still see a few small lumps.

Another mistake is skipping the butter dip while the puffs are still warm, because once they cool down, the cinnamon sugar won’t stick nearly as well and you’ll miss out on that classic coating.

Don’t overbake these little guys either – pull them out right when a toothpick comes out clean at the 13-minute mark, since even an extra minute or two in the oven can dry them out.

For the best texture, make sure your shortening is at room temperature before you start beating it with the sugar, which helps create that fluffy base the recipe needs.

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What to Serve With Mini French Breakfast Puffs?

These little puffs are perfect alongside your morning coffee or tea, and they pair really well with fresh fruit like berries or sliced peaches. I love serving them as part of a brunch spread with scrambled eggs and crispy bacon, since the sweet cinnamon-sugar coating balances out the savory breakfast items. They’re also great with a dollop of yogurt and a drizzle of honey if you want something a bit lighter. If you’re feeding a crowd, set out a platter of these puffs with some orange juice and fresh fruit salad for an easy, crowd-pleasing breakfast.

Storage Instructions

Store: These breakfast puffs are best enjoyed fresh and warm, but you can store leftovers in an airtight container at room temperature for up to 2 days. They’ll lose a bit of their crispy cinnamon-sugar coating, but they’re still delicious with your morning coffee.

Freeze: You can freeze these puffs for up to 2 months in a freezer-safe container or bag. I like to freeze them before adding the cinnamon-sugar coating, so they taste freshly made when you’re ready to eat them.

Reheat: Warm them up in a 350°F oven for about 5-7 minutes until heated through. If you froze them without the coating, melt some butter and roll them in cinnamon-sugar while they’re still warm for that fresh-baked taste.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 20-24 g
• Fat: 95-105 g
• Carbohydrates: 280-300 g

Ingredients

For the batter:

• 1 3/4 cups all-purpose flour
• 1 3/4 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp nutmeg (freshly grated provides a much warmer aroma)
• 1/3 cup shortening (I prefer Crisco for a tender, flaky crumb)
• 1/2 cup sugar
• 1 egg (room temperature, about 70°F)
• 1/2 cup milk
• 1/2 tsp vanilla extract

For the coating:

• 1/2 cup butter (melted and cooled slightly)
• 1/2 cup sugar
• 1 1/2 tsp cinnamon

Step 1: Prepare Your Mise en Place and Preheat

• Muffin pan
• 1 egg
• 1/2 cup milk

Heat your oven to 350°F and generously grease a standard 12-cup muffin pan with butter or nonstick spray.

While the oven preheats, gather all ingredients and ensure your egg and milk are at room temperature—this helps them incorporate smoothly into the batter for a tender crumb.

I prefer using freshly grated nutmeg here because it gives a noticeably warmer, more aromatic flavor compared to pre-ground spice.

Step 2: Mix the Cinnamon Sugar Coating

• 1/2 cup sugar
• 1 1/2 tsp cinnamon

In a small bowl, whisk together the cinnamon and sugar for the coating.

Set this mixture aside near your workspace—you’ll use it immediately after the puffs come out of the oven while they’re still warm and the melted butter is ready to help the coating stick.

Step 3: Combine the Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 3/4 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp nutmeg

In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg until evenly distributed.

This prevents lumps and ensures the leavening agent is spread throughout the batter for even rise.

Step 4: Create the Batter Base

• 1/3 cup shortening
• 1/2 cup sugar
• 1 egg
• 1/2 tsp vanilla extract

In a large bowl, beat the shortening and sugar together for 2-3 minutes until light and fluffy—this incorporates air into the batter, which helps create those signature tender puffs.

Add the room-temperature egg and beat until fully combined, then add the vanilla extract and mix well.

Step 5: Combine Wet and Dry Mixtures

• dry ingredient mixture from Step 3
• 1/2 cup milk
• batter from Step 4

Alternately add the dry ingredient mixture from Step 3 and the milk to the batter from Step 4, beginning and ending with the dry ingredients.

Start with about one-third of the dry mixture, then half the milk, then another third of the dry mixture, then the remaining milk, and finish with the final third of the dry mixture.

Stir gently after each addition just until combined—don’t overmix, as this keeps the puffs tender rather than tough.

Step 6: Fill and Bake the Puffs

• batter from Step 5

Divide the batter evenly among the greased muffin cups, filling each about two-thirds full.

Bake at 350°F for 13-15 minutes until golden brown on top and a toothpick inserted into the center comes out clean.

The puffs should feel firm but still slightly springy when gently pressed.

Step 7: Coat with Cinnamon Sugar While Warm

• baked puffs from Step 6
• 1/2 cup butter
• cinnamon sugar mixture from Step 2

Remove the puffs from the oven and let them cool in the pan for just 2-3 minutes—they need to be warm enough for the butter to adhere but cool enough to handle.

Working with one puff at a time, dip the top and sides into the melted and slightly cooled butter from Step 2, then immediately roll in the cinnamon sugar coating from Step 2.

I find that dipping just the top half gives a beautiful presentation while keeping the texture light.

Serve warm or at room temperature.

Cinnamon Mini French Breakfast Puffs

Delicious Cinnamon Mini French Breakfast Puffs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 57 minutes mins

Servings 24 puffs

Calories 2100 kcal

Ingredients

  

For the batter

• 1 3/4 cups all-purpose flour
• 1 3/4 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp nutmeg (freshly grated provides a much warmer aroma)
• 1/3 cup shortening (I prefer Crisco for a tender, flaky crumb)
• 1/2 cup sugar
• 1 egg (room temperature, about 70°F)
• 1/2 cup milk
• 1/2 tsp vanilla extract

For the coating

• 1/2 cup butter (melted and cooled slightly)
• 1/2 cup sugar
• 1 1/2 tsp cinnamon

Instructions

 

• Heat your oven to 350°F and generously grease a standard 12-cup muffin pan with butter or nonstick spray. While the oven preheats, gather all ingredients and ensure your egg and milk are at room temperature—this helps them incorporate smoothly into the batter for a tender crumb. I prefer using freshly grated nutmeg here because it gives a noticeably warmer, more aromatic flavor compared to pre-ground spice.
• In a small bowl, whisk together the cinnamon and sugar for the coating. Set this mixture aside near your workspace—you'll use it immediately after the puffs come out of the oven while they're still warm and the melted butter is ready to help the coating stick.
• In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg until evenly distributed. This prevents lumps and ensures the leavening agent is spread throughout the batter for even rise.
• In a large bowl, beat the shortening and sugar together for 2-3 minutes until light and fluffy—this incorporates air into the batter, which helps create those signature tender puffs. Add the room-temperature egg and beat until fully combined, then add the vanilla extract and mix well.
• Alternately add the dry ingredient mixture from Step 3 and the milk to the batter from Step 4, beginning and ending with the dry ingredients. Start with about one-third of the dry mixture, then half the milk, then another third of the dry mixture, then the remaining milk, and finish with the final third of the dry mixture. Stir gently after each addition just until combined—don't overmix, as this keeps the puffs tender rather than tough.
• Divide the batter evenly among the greased muffin cups, filling each about two-thirds full. Bake at 350°F for 13-15 minutes until golden brown on top and a toothpick inserted into the center comes out clean. The puffs should feel firm but still slightly springy when gently pressed.
• Remove the puffs from the oven and let them cool in the pan for just 2-3 minutes—they need to be warm enough for the butter to adhere but cool enough to handle. Working with one puff at a time, dip the top and sides into the melted and slightly cooled butter from Step 2, then immediately roll in the cinnamon sugar coating from Step 2. I find that dipping just the top half gives a beautiful presentation while keeping the texture light. Serve warm or at room temperature.