Description
Delightful Cinnamon Sugar French Toast Muffins that combine the cozy flavors of cinnamon and vanilla in a soft, fluffy muffin perfect for breakfast or a sweet snack. These muffins are coated with a buttery cinnamon sugar mixture, offering a deliciously crisp exterior and tender crumb inside.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
- 2 tablespoons unsalted butter, melted (for coating)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and grease the muffin tin to ensure the muffins do not stick and bake evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined to distribute the leavening agents and sugar evenly.
- Combine Wet Ingredients: In another bowl, thoroughly mix the melted unsalted butter, eggs, milk, and vanilla extract until the mixture is smooth and homogenous.
- Fold Wet into Dry: Gently fold the wet ingredients into the dry ingredients, stirring just until combined to avoid over-mixing which can cause tough muffins.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin cups, filling each about 3/4 full for room to rise.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for approximately 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Prepare Cinnamon Sugar Coating: While the muffins bake, mix together the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl.
- Butter Muffins for Coating: When muffins are done, remove them from the oven and allow them to cool for 5 minutes, then brush the tops lightly with 2 tablespoons of melted unsalted butter.
- Coat with Cinnamon Sugar: Immediately after buttering, sprinkle or dip the muffin tops into the cinnamon sugar mixture so the coating sticks well, creating a sweet, crunchy crust.
- Cool and Serve: Allow the muffins to cool completely in the tin or on a rack before serving to let flavors set and prevent crumbling.
Notes
- Ensure not to over-mix the batter to keep muffins tender and fluffy.
- You can substitute milk with a dairy-free alternative for a lactose-free option.
- Optional: Add a handful of chopped nuts or raisins for texture variations.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Reheat briefly in the microwave or oven to refresh the coating’s crispness.
