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Dutch Baby Muffins: Breakfast Recipe for Busy Mornings!


If I'm being honest, I've never had an interest in cooking. I was raised on Poquito Mas, Baja Fresh, pasta, and my dad's famous "daddy chicken" recipe. (of course I was well fed and always given fruits and veggies as well. blah, blah, blah). All that to say, my family isn't really big on cooking either. Now that my daughter is a full fledged toddler, I've found a new love in cooking and baking for and with her. Now, I challenge myself to make everything from scratch and my daughter is always my sous chef. Yes, I've become that mom!


Today I'm sharing my own twist on a classic Dutch Baby recipe. I've tweaked what I've learned from books to create what has become a breakfast staple in our house! It's easy, quick, and serves enough for the whole family!


 

Prep Time: 10 min Cook Time: 14-18 min Serves: 3-6 people


1/2 cup milk

1/2 cup flour

3 eggs

1 tbsp granulated sugar

2 tsp vanilla (feel free to spill a bit into the bowl as you pour)

1/2 tsp kosher salt

1/4 tsp nutmeg

3 tbsp butter to grease the pan

powder sugar for dusting

fruit for serving


Mix the milk, flour, eggs, sugar, vanilla, salt, and nutmeg into a bowl. Let the batter sit for 5-10 minutes while you work on greasing the muffin tin and preheating the oven.

Cut the 3 tbsp of butter into 3 large slices. Cut those into 4 squares. Place one square in each space in the muffin tin. Preheat the oven to 425 degrees. Here's the secret to getting these dutch baby muffins to rise correctly.. place the muffin tin in the oven while it preheats so that the butter is already hot when you're ready to pour in the mixture!


Once the oven is preheated, immediately take the muffin tin out and pour in the settled batter, filling each space about 1/4 - 1/2 full. It's important to do this as soon as the oven is preheated so the butter doesn't burn.


Place the filled muffin tin in the oven and bake for 14 minutes or until they're golden brown with a little bit of a crispy top.


No need to let them cool! They're best served hot topped with fruit and whip cream. Enjoy!


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