Best 8 Caramel Spice French Breakfast Muffins Recipes

FRENCH BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.

CARAMEL MUFFINS

Steps:

• Preheat oven to 400 degrees F. Line muffin pan with liners and set aside.
• In a large bowl, stir together the flour, sugar, baking powder, and salt, and make a well.
• In a medium bowl, beat egg lightly, add creamer and vegetable oil and beat until combined.
• Pour wet ingredients into the well of the dry ingredients and mix gently just until combined, do not overmix, it's okay if the batter is slightly lumpy.
• Add 2 tablespoons of batter to each liner, place an unwrapped caramel in the center, top with another tablespoon of batter. Repeat for the remaining liners.
• Mix topping ingredients together with a fork in a small bowl until crumbly, sprinkle over the top of the muffins and bake for 20 to 25 minutes until golden brown.
• Drizzle with caramel sauce before serving if desired and use caution as caramel center will be molten after removed from the oven. Bake off remaining batter the same way.

MORNING GLORY MUFFINS

Steps:

• Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
• In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, 1/2 cup of the walnuts and 1/2 cup of the raisins into the wet mixture. Stir in the melted coconut oil.
• With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups. Sprinkle the remaining walnuts and raisins evenly over the tops of the muffins.
• Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins from the tin and let cool completely on the rack. Once cool, store in an airtight container at room temperature for up to 3 days.

CARAMEL APPLE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels. , Fill 12 paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. , Bake at 350° until a toothpick inserted in the cake portion comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CARAMEL SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder, baking soda, salt, cinnamon, 3/4 teaspoon nutmeg, cloves and allspice. Set aside.
• In a large bowl, cream together the shortening, brown sugar and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 1 1/2 buttermilk, mixing just until incorporated. Stir in pecans. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make the frosting: In a large bowl, combine butter, 1/2 teaspoon salt, 1 teaspoon vanilla and about 1 cup of the confectioners' sugar. Beat well, then gradually beat in the remaining confectioners' sugar alternately with 1/4 cup buttermilk. Beat until smooth and creamy and spread on cake.

SUGAR AND SPICE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
• While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.

FRENCH BREAKFAST PUFFS/MUFFINS

Steps:

• Set oven to 350 degrees.
• Grease muffin tins with cooking spray.
• In a bowl, sift together the flour, baking powder, salt and nutmeg.
• In a food processor, with steel blade, pulse the cold butter with the 1/2 cup sugar with on/off method, until creamed; add in the egg and vanilla, mix until combined.
• Feed alternately through the tube, the dry ingredients and the cream (be sure that the cream is the last ingredient to be added).
• Fill greased muffin tins 2/3 full.
• Bake for 20-25 minutes, or until golden brown.
• Remove from the muffin tins, and roll in melted butter, then in mixture of 1/2 cup sugar, and 1 tsp cinnamon.
• NOTE: Do not roll the puffs if you do not plan to use them immediately.
• These can be frozen or refrigerated, and when reheated, roll in the butter and the sugar mixture, the puffs will get hard and crusty if rolled in the butter then reheated Serve hot-- DELICIOUS!

FRENCH CINNAMON MUFFINS

Steps:

• Heat oven to 425°F. Grease bottom only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In large bowl, stir together flour, 1/2 cup sugar and 1/4 teaspoon cinnamon.
• In small bowl, mix milk, 1/3 cup melted butter and the egg until well blended. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be slightly lumpy.) Divide batter evenly among muffin cups, filling each about 2/3 full.
• Bake 15 to 18 minutes or until golden brown. Meanwhile, in small bowl, mix 1/4 cup sugar and 1 teaspoon cinnamon.
• Remove muffins from muffin cups. Dip tops of warm muffins into 1/4 cup melted butter; dip into sugar-cinnamon mixture. Serve warm.