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French Breakfast Puff

Course Breakfast
Cuisine American
Keyword breakfast puff, cinnamon sugar muffin, french breakfast muffin, single serving muffin
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 1 serving
A tender, muffin-like puff baked in a ramekin, brushed with butter and rolled in cinnamon sugar while warm.

Ingredients

Puff

  • 6 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • ⅜ teaspoon baking powder (¼ teaspoon plus ⅛ teaspoon)
  • ⅛ teaspoon salt
  • 1 large egg yolk
  • 2½ tablespoons milk
  • 1 tablespoon melted butter
  • ¼ teaspoon vanilla extract optional

Finish

  • ½ tablespoon butter to spoon over hot puff
  • ½ tablespoon granulated sugar
  • ⅛ teaspoon cinnamon

Directions

  • Heat the oven to 350°F and grease a 10-ounce ramekin.
  • In a small bowl, stir the ½ tablespoon sugar and ⅛ teaspoon cinnamon together and set aside for the topping.
  • In a bowl, whisk the flour, 2 tablespoons sugar, baking powder, and salt. In another bowl, whisk the egg yolk, milk, 1 tablespoon melted butter, and the vanilla, if using.
  • Stir the wet mixture into the dry mixture just until combined, then pour it into the ramekin.
  • Bake for 23 to 28 minutes, until a toothpick comes out clean.
  • While the puff is still warm, spoon the ½ tablespoon butter over the top and sprinkle with the cinnamon sugar.

Nutrition

Serving: 163g | Calories: 543kcal | Carbohydrates: 70g | Protein: 9.9g | Fat: 25g | Saturated Fat: 14g | Trans Fat: 0.7g | Cholesterol: 299mg | Sodium: 642mg | Potassium: 133mg | Fiber: 1.4g | Sugar: 33g | Vitamin A: 926IU | Vitamin C: 0mg | Calcium: 190mg | Iron: 3.1mg

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); egg yolk counted as raw egg yolk (one large yolk 17 g), tablespoons milk counted as whole milk. Brands and portions vary, so use it only as an approximation.