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This French Breakfast Puff is a soft, buttery muffin coated in cinnamon sugar. It’s easy to make, perfectly sized for one, and ready in under 30 minutes.
Why You’ll Love This Recipe
- Single Serving: Made for one—no leftovers.
- Pantry Staples: Uses simple ingredients you likely have on hand.
- Quick: Ready in under 30 minutes.
- Cinnamon-Sugar Flavor: Sweet, warm, and classic.
I love this recipe because it feels like a little gift to yourself—a soft, buttery muffin with a sweet cinnamon-sugar topping that’s just the right size when you want something special. Adapted from a classic Betty Crocker recipe, it brings all the charm of an old-fashioned favorite, scaled down to fit exactly what you need.
Looking for more single serving breakfast ideas? Try our Pancakes, Chocolate Chip Muffin, Breakfast Bowl, Apple Fritters, French Toast, or Waffle.
Ingredients
If you have any ingredients leftover from this single French Breakfast Puff recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: Provides structure. Use a 1:1 gluten-free flour blend if needed.
- Granulated Sugar: Sweetens the muffin and creates a crisp, sugary coating.
- Baking powder: Leavens the muffin, making it rise and stay light.
- Salt: Balances sweetness and enhances flavor.
- Vanilla: Adds flavor and aroma; optional.
- Egg yolk: Adds moisture and richness. Save the egg white for recipes like our Mini Texas Sheet Cake, Vanilla Cupcakes, or Mini Pavlova.
- Milk: Helps create a smooth batter. Use dairy or non-dairy milk.
- Butter: Adds flavor and moisture; also helps the cinnamon-sugar coating stick.
- Cinnamon: Used in the coating for warm, sweet spice.
Recipe Variations
You can easily change up this French Breakfast Puff with a few simple additions:
- Blueberry: Gently fold in a few fresh or thawed frozen blueberries.
- Nutty: Add chopped walnuts or pecans for a little crunch.
- Spiced: Stir in a pinch of nutmeg or allspice for extra warmth.
- Chocolate Chip: Mix in a small handful of mini chocolate chips.
- Glazed: Skip the cinnamon-sugar coating and drizzle with a powdered sugar glaze like the one in our Ricotta Cookies recipe.
How To Make A French Breakfast Puff
These photos and instructions help you visualize how to make this easy breakfast puff recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Make the Cinnamon-Sugar Topping: In a small bowl, stir together the sugar and cinnamon. Set aside.
- Mix Dry Ingredients: In a medium bowl, combine the flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together the egg yolk, milk, melted butter, and vanilla (if using).
- Combine: Pour the wet ingredients into the dry and stir until just combined. Tip: A few lumps are fine—don’t overmix.
- Bake: Lightly grease a 10-ounce ramekin and pour in the batter. Bake at 350°F (177°C) for 23 to 28 minutes. I usually bake mine for 25 minutes.
- Add Topping:
- Option 1: Drizzle melted butter over the top and sprinkle with the cinnamon-sugar mixture while still in the ramekin.
- Option 2: Loosen the edges with a knife, transfer to a plate, then add the butter and cinnamon-sugar.
Best enjoyed warm.
Expert Tips
- Preheat the oven: This helps the muffin bake evenly and rise properly.
- Use a 10-ounce ramekin: The right size ensures even baking and a nice rise.
- Brush with melted butter: It helps the cinnamon-sugar topping stick.
Serving Suggestions
Pair your breakfast puff with one of these single serving dishes:
- Cheesy Baked Eggs
- Crustless Quiche Lorraine
- Egg Wrap
- Frittata
- Strawberry Shortcake Twist: Slice the puff, add strawberries and whipped cream.
Frequently Asked Questions
Yes, simply double all the ingredients and divide the batter between two 10-ounce ramekins or a 5×5-inch baking dish.
No, using the whole egg will throw off the texture. Stick with just the yolk for best results.
Since this recipe makes just one puff, leftovers are unlikely. But if you do have any left, cover and store it at room temperature for up to 1 day or in the fridge for up to 2 days. Reheat briefly in the microwave or toaster oven before serving.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy French Breakfast Puff recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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French Breakfast Puff
Equipment
Ingredients
For the Topping
- ½ tablespoon granulated sugar
- ⅛ teaspoon ground cinnamon
For the Puff
- 6 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon, plus ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 1 large egg yolk
- 2 ½ tablespoons milk
- 1 tablespoon butter -melted
- ¼ teaspoon vanilla extract (optional)
- ½ tablespoon butter for spooning over the warm muffin.
Instructions
- Preheat the oven to 350°F (177°C).
- In a small bowl, mix the sugar and cinnamon for the topping. Set aside.
- In a medium bowl, stir together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the egg yolk, milk, melted butter, and vanilla (if using).
- Pour the wet ingredients into the dry and stir until just combined.
- Lightly grease a 10-ounce ramekin and pour in the batter. Bake for 23 to 28 minutes, or until a toothpick comes out clean.
- To finish, either:Drizzle ½ tablespoon of melted butter over the muffin in the ramekin and sprinkle with cinnamon sugar, orLoosen the muffin with a knife, transfer to a plate, then drizzle with butter and sprinkle with cinnamon sugar.
- Serve warm.
Notes
- Preheat the oven: This helps the muffin bake evenly and rise properly.
- Use a 10-ounce ramekin: The right size ensures even baking and a nice rise.
- Brush with melted butter: It helps the cinnamon-sugar topping stick.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I have some ramekins already to find out if they are 10 oz do I add 10 ozs of liquid and see if it holds that amount?
Yes, that’s exactly right! To find out if your ramekins hold 10 ounces, just fill a liquid measuring cup with 10 ounces of water and slowly pour it into the ramekin. If it holds all 10 ounces right up to the top (without overflowing), then it’s a 10-ounce ramekin. If it overflows or doesn’t reach the top, it’s either smaller or larger. This is the easiest way to check the capacity of any dish you’re using.
If I mix up just the liquids in a cup and the dry ingredients in a bowl, can I just put them together in the morning? It’ll bake while I make the coffee! Going to try it!
Hi there! Yes, I would think you could make it ahead. I recommend adding the melted butter to the wet ingredients right before you’re ready to bake. I don’t usually make this ahead, but this method should work well for you. It sounds like a great plan to have it baking while you make your coffee! Enjoy, and thanks for trying the recipe!
This sounds so good! If doubling the recipe, could I use one whole egg instead of two egg yolks?
Thank you! We do not recommend using the whole egg, as the texture won’t be right. Instead, use two egg yolks and save the egg whites for one of our egg white recipes.
Excellent! The crumb is tender and moist. Lovely flavour with the cinnamon sugar topping. I added nutmeg which is typically used in French breakfast puffs. I also added a dollop of strawberry jam in the middle of the puff before baking. Mine was done in 22 minutes.
Good recipe.