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.

The Boat Shed Kitchen