Mom’s French Breakfast Puffs

Not only am I happy that it is the weekend, I’m also excited because it is a weekend in fall! There’s nothing better than football on the TV, the smell of fresh pumpkin bread baking in the oven and the anticipation of a new season. Fall has always been my favorite time of year and as a kid it was filled with soccer games, crisp Washington weather and, of course, Husky football. Since I was feeling a little nostalgic, I decided to make my mom’s French breakfast puffs, or “puff puffs” as my sister and I called them when we were younger.

puff puffs 2They are basically a snickerdoodle cookie in the form of a muffin. Pair them with a hot pot of coffee (and maybe some pumpkin spice creamer?) for a delightful morning brunch! Now cozy up and savor these beautiful autumn days :)

puffs puffs 3French Breakfast Puffs


  • 1/2 cup sugar
  • 1/3 cup shortening
  • 1 egg
  • 1 1/2 cups flour
  • 1 1/2 tsps. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1/2 cup milk
  • additional 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 3 Tbsps. butter, melted


  1. Preheat oven to 350F. Place cupcake liners in muffin tin and set aside.
  2. In a large mixing bowl or the bowl of a standing mixer, cream together the first 1/2 cup of sugar, the shortening and the egg, until combined.
  3. In a separate bowl, whisk together flour, baking powder, salt and nutmeg. Add to creamed mixture alternately with milk, beating well after each addition. Fill each baking cup 2/3 full. Bake for 20 to 25 minutes.
  4. While the muffins are baking, combine the remaining sugar and cinnamon. When fully cooked, remove muffins from oven and immediately dip each muffin in melted butter followed by the cinnamon-sugar mixture until all have been coated. Serve warm.

puff puffs


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