Description
These Cinnamon Sugar French Toast Muffins combine the warm, comforting flavors of classic French toast into convenient, perfectly portioned muffins. Bursting with cinnamon and a sweet sugar topping, they make a delightful breakfast or snack option that’s easy to prepare and bake.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- â…“ cup granulated sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 cup milk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Topping
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature by the time your batter is ready.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Gently fold the wet ingredient mixture into the dry ingredients. Stir just until combined to avoid overmixing, which can make the muffins tough.
- Fill Muffin Tin: Grease a 12-cup muffin tin with butter or nonstick spray. Spoon the batter into each cup, filling about two-thirds full to allow room for rising.
- Add Cinnamon Sugar Topping: Mix together the cinnamon and granulated sugar for the topping. Sprinkle this generous amount evenly over the top of each muffin for a sweet crunch.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack. Serve warm or at room temperature for best flavor.
Notes
- For extra richness, you can substitute half-and-half or whole milk for the milk.
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
- These muffins reheat well in a toaster oven or microwave.
- Adding a handful of raisins or chopped nuts to the batter can add texture and flavor.
