Ree's French Breakfast Puffs
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Recipe courtesy of Ree Drummond

French Breakfast Puffs

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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 12 puffs




  1. Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups.
  2. In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.
  3. In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.
  4. Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside.
  5. To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.
  6. Dip the warm muffins in the butter, coating thoroughly.
  7. Then roll in the cinnamon-sugar mixture. Don't be afraid to really coat 'em up. Let the kids help!

Cook’s Note

Cinnamony-sweet perfection! The deliciousness of these beauties is not to be underestimated. Helpful Hint: After cooling completely, puffs can be frozen in plastic bags and reheated later. They're in the "reheats beautifully" section of my life.