Description
Delightful Cinnamon Sugar French Toast Muffins that combine the comforting flavors of classic French toast into a convenient, bite-sized muffin form. Light, fluffy, and coated with a buttery cinnamon-sugar glaze, these muffins are perfect for breakfast or a sweet snack.
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
Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and 1/2 cup granulated sugar until well combined.
- Combine Wet Ingredients: In another bowl, beat together the melted butter, eggs, milk, and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry: Gently fold the wet ingredient mixture into the dry ingredients, mixing just until combined to ensure tender muffins.
- Fill Muffin Tin: Spoon the batter evenly into the greased muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Coat the Muffins: Remove muffins from oven and let them cool slightly. Brush each muffin with melted butter, then dip or sprinkle with the cinnamon-sugar mixture made from 1/4 cup sugar and 1 teaspoon cinnamon.
- Serve and Enjoy: Serve the muffins warm for the best flavor and texture experience.
Notes
- For extra flavor, consider adding a dash of nutmeg or a handful of mini chocolate chips to the batter.
- Ensure the melted butter for both the batter and coating is cooled slightly so it doesn’t cook the eggs.
- Allow muffins to cool slightly before coating to prevent the cinnamon sugar from melting off.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- These muffins reheat well in a microwave or toaster oven.
