French Toast Muffins…easy, delicious and moist muffins topped with a sweet Cinnamon Swirl French Toast Streusel.
I have been a pretty busy bee around here lately. With the school year winding down it seems like things should be all casual and easy.
They aren’t.
I am just waiting for summer break to begin so I will have a whole new list of complaints…you know it’s coming.
But in between all the school projects, concerts, parties,sports practices and games I take solace in my kitchen. With a muffin in each hand.
It’s called Muffin Therapy and it’s a real thing.
These French Toast Muffins are fairly bad ass, if I do say so myself. Not only are they totally gorgeous, they are just as good the second and even the third day. Which in muffin land that’s like 400 years.
I mean unless we’re talking about a prepackaged muffin, which in that case will be good until the year 2176.
Anyhow, what you get here is 2 classic sweet treat breakfasts all rolled into one cupcake liner.
Let’s talk about the details.
I started with Cinnamon Swirl Bread. You absolutely don’t have to use this bread…you can use another sturdy variety…but please give it a try. The Cinnamon Swirl loveliness makes the muffins extra special.
Just chop it up into cubes, but cut off the edges…
And mix it with some milk and a beaten egg…just like you would regular French Toast. Set that to the side while you create the muffin batter.
It’s a simple batter you just stir together in a large bowl.
Fill your muffin cups about 2/3 full…
And press the French Toast mixture on top…
When they are fresh out of the oven drizzle a little maple syrup on top and sprinkle on some cinnamon sugar. I like to do this step while they are still in the muffin tin to keep any mess to a minimum.
But if you’re feeling dramatic go ahead and make a show of it. High pour that maple syrup on top like a boss…
And then BAM it with some cinnamon sugar.
People will ooh and ahh. Mark my words.
Hello lover.
And dig in to your muffin masterpiece.
French Toast Muffins
- Yield: 15 muffins 1x
Ingredients
French Toast Streusel
- 3 tablespoons milk
- 1 egg
- 1/2 teaspoon vanilla
- 3 1/2 cups cubed cinnamon swirl bread (with crusts removed), approximately 6 slices
Muffin
- 1 cup milk
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 cup butter, melted
- 2 cups all purpose flour
Topping
- 1/3 cup maple syrup
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F
- Line muffin tins with liners or spray with nonstick spray and set aside.
French Toast Streusel
- In a medium bowl combine the milk, egg and vanilla. Add the bread cubes and coat in the milk mixture. Set this aside.
Muffins
- In a large bowl combine the milk, egg, vanilla and brown sugar until combined. Stir in the baking powder, cinnamon and salt until combined. Slowly pour in the butter and stir until mixed.
- Finally add in the flour and stir until just combined.
- Fill each muffin tin 2/3 full with the batter. Top each with a heaping tablespoon of the French Toast Streusel.
- Bake the muffins for 20-25 minutes until a toothpick inserted comes out clean.
- Immediately drizzle 1 teaspoon of maple syrup on each muffin.
- Combine the sugar and cinnamon in a small bowl and sprinkle it evenly on all the muffins.
Notes
Serve warm
Recipe lightly adapted from Land O’Lakes
It is really amazing and yummy 😀
★★★★★
Made these. I think they would be better with diced apples tossed with cinnamon/sugar added to the batter.