French Breakfast Puffs (filled with peanut butter cups)


On a recent trip to the Philippines, my friend, Alona, discovered Kit-Kat filled donuts. All I could say to the photo she sent was “WHAT?!? WANT!!!”. Then I got to thinking of all sorts of candy filled “breakfast” items I could make-what I finally decided on was a peanut-butter cup filled French breakfast puff (or baked donut hole). I have a go-to recipe by The Girly Girl Cooks for French breakfast puffs, that I modified a bit with less sugar. You bake them in a BabyCakes cake pop maker, but I’m sure you could bake them in mini muffin tins. I love her recipe because it’s not too sweet and it comes together very easily. I initially was going to cut up Reese’s peanut butter cups into smaller pieces, but Alona informed me that Trader Joe’s has these rad little nuggets:

photo 3Yessssss….. these bad boys make life worth living.


So, these mini bits of joy, along with a kick-ass French Breakfast recipe resulted in…


THIS:French Breakfast Puff

PuffsLook at all this glory. It made me cry a little because it was so good.

Anywho, I bestow onto you the recipe. Because this should be shared with the world.

Peanut Butter Cup Filled French Breakfast Puffs


  • 1/2 c./100 g. sugar
  • 1/3 c./76 g. soft butter
  • 1 egg
  • 1/2 t. vanilla
  • 1 1/2 c. /192 g. flour
  • 1 1/2 t. baking powder
  • 1/2 t. salt
  • 1/2 c./64 g. milk
  • 1/2 c./113 g. melted butter
  • 1/2 c./100 g. sugar
  • 1/2 t. cinnamon


  • Plug in the BabyCake Cake Pop Maker
  • Cream the sugar and softened butter.
  • Add vanilla and egg
  • In a seperate bowl, whisk flour, baking powder and salt together.
  • Alternate adding flour mix and milk to the batter.
  • Pour 1 T of batter into each well and gently push a mini peanut butter cup into the center.
  • Bake until golden brown-about 4 minutes. I usually flip mine at 2 minutes but that’s my OCD.
  • Roll in melted butter
  • Roll in the cinnamon/sugar mix.
  • Pretend it’s totally ok to eat this for breakfast.



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