French Breakfast Muffins Recipe
Detailed Recipe & Step By Step Instruction Here 
Ingredients:
1 ½ cups all-purpose flour
½ cup sugar
1 ½ tsp baking powder
½ tsp salt
¼ tsp nutmeg
5 Tbsp unsalted butter, melted (plus more to grease the pan)
1 egg, room temperature, lightly beaten
½ cup warm milk (low fat or whole milk)
⅓ cup sugar
¾ tsp cinnamon
3 Tbsp unsalted butter, melted
Instructions:
Preheat oven to 350°F and grease a 12-count muffin tin with butter or cooking spray. 
In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
Add warm milk, beaten egg, and 5 Tbsp melted butter. Stir until combined but lumpy (don’t overmix).
Divide batter into muffin pan using a spoon or ice cream scoop, filling each cup about ⅓ full.
Bake for 20-22 minutes until golden and a toothpick comes out clean. 
For topping, mix ⅓ cup sugar with cinnamon. Melt remaining 3 Tbsp butter. 
Dip warm muffin tops in melted butter, then roll in cinnamon sugar. Cool on a wire rack.
Notes 
:
Use the spoon-and-level method for measuring flour to avoid dense muffins.
Room temperature ingredients help achieve a smooth batter.
Store muffins in an airtight container at room temperature for up to 3 days.
