VEGAN French Breakfast Puffs

Simple, satisfying and a favourite in our kitchen.

While these might look like flat muffins, I promise you that inside these are fluffy, buttery, and light. By adding more baking powder and using some extra patience, these French Breakfast Puffs will puff up even more. Patience is not my strong suit.

This recipe is a staple in our family kitchens. For years, my mom would pop a muffin tin of French Breakfast Puffs in the oven on sleepover weekends. These are synonymous with my childhood. And my mom had a few recipes in her cookbook collection but this one seemed to be a hit, and now I’ve added a vegan touch to it.

I love these breakfast muffins for Easter weekend. They welcome in Spring, but keep that warmth at this time of year. After all, it’s still chilly in early April.

Make these muffins ahead by chilling the dough. Turn on that oven the next morning and pop these muffins in for a warm breakfast comfort food.

INGREDIENTS & DIRECTIONS

Estimated time: 45 minutes

Effort/Skill: Easy

Serves: 12 muffins

Ingredients

• 1/4 cup vegan butter

• 1/4 cup coconut oil, melted

• 1/2 cup sugar

• 1 tsp vanilla

• 1/4 cup all purpose flour

• 1 cup oat flour (blend rolled oats)

• 1/2 tsp salt

• 1 tsp cream of tartar

• 1 tsp baking soda

• 1 tbsp baking powder

• 1 tsp cinnamon

• 1/2 cup oat milk

Topping

• 1/2 cup sugar

• 1 tbsp cinnamon

• 1/2 cup vegan butter

Directions

1. Preheat the oven to 350F.

2. Set aside the sugar, cinnamon and melted vegan butter for the topping

3. In a large mixing bowl, blend the sugar and butter together with a beater. Add the vanilla gradually.

4. In a separate bowl, combine and stir all the dry ingredients.

5. Add the dry ingredients to the butter mixture, alternating with the milk.

6. Add more milk if needed.

7. In a muffin tin, add paper liners, parchment paper or grease & flour the cups. Add the batter to just under the full mark of each cup. This recipe makes 12 medium-sized muffins.

8. Bake at 350F for 25-30 minutes. Until the inside of the muffins has puffed up and is well cooked inside. Use a fork to test the muffin.

9. Once the muffins are well baked, but not overly baked. Watch the edges for browning. You don’t want the outer edge to burn,

10. Let the muffins cool on a baking rack for approximately 15 minutes.

11. In a saucepan, or microwave melt the butter for the topping.

12. Pour the butter into a wide-mouthed bowl. In a separate bowl, combine sugar and cinnamon.

13. Dip a muffin into the butter, followed by the cinnamon mixture. Repeat for all remaining muffins.

14. Let the muffins cool and enjoy! You can store (up to 3 days) or freeze the muffins.