Quick French Cinnamon Muffins

Good morning!

    I’ve been so busy with work, that I’ve barely realized that half of June is gone and I haven’t had a single post up yet 😦 In fact, I baked these quick and easy muffins a few days ago, but haven’t had the chance to type this up. (Side note: If you want more regular posts, follow my Instagram page). I found this recipe on the Betty Crocker website and was pleased with how effortless yet tasty these muffins are. Also, I’m not quite sure why they’re called French muffins, but I’m assuming because the flavor and texture almost remind you of French toast.

12 French Cinnamon Muffins

  • 2 cups self-rising flour*35234976_10156663775219575_1302456408834310144_n.jpg
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 2/3 cup milk
  • 1/3 cup (75 grams) melted margarine or butter
  • 1 egg
  • 1/4 cup sugar (for the topping)
  • 1 teaspoon cinnamon (for the topping)
  • 1/4 cup (55 grams) melted margarine or butter (for the topping)

*I used normal flour and added 2 teaspoons of baking powder (1 Dr. Oetker sachet)

     Prepare 12 silicone muffin pans by buttering their bottoms and pre-heat your oven to 210°C/425°F. Next melt your margarine/butter and allow it to cool while you mix your flour, sugar, and cinnamon. Once it’s cooled, whisk it together with the egg and milk and add it to the flour mixture. I personally used an electric mixer for 1-2 minutes at the end, but the batter becomes quite thick, so you might want to use spiral dough hooks. Bake your muffins for approximately 16-18 minutes; mine rose so well!


     For the topping, simply melt some butter or margarine (I used margarine, but I think normal butter would taste better) and in a bowl mix the cinnamon with the sugar. When you take your muffins out of the oven, allow them to cool for 1-2 minutes, remove them from the silicone pans, and then dip each muffin into butter and then the cinnamon  mixture. That’s all, now you’ll have mildly sweet muffins with a coat of sugar and cinnamon! 🙂


     All in all, they have a very subtle cinnamon flavor, but with a sweet coat on top, and are simply perfect for breakfast. I definitely recommend to eat them warm, as stated in the original source as well, as they’ll be soft and airy.  They’re definitely worth a try!


Until next time!

– Zi



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