This French Toast Muffins Recipe combines the comforting flavors of a classic breakfast with the handheld convenience of a bakery-style muffin. It is the perfect way to enjoy cinnamon-spiced bread and maple sweetness without the mess of a griddle.
Table of Contents
Why You Will Love This Recipe
If you love warm muffins right out of the oven and the sugary goodness of French toast, this recipe is your new breakfast and brunch best friend. The unique topping consists of pieces of cinnamon bread soaked in egg batter and placed right on top of the muffin batter, creating heavenly pieces of actual French toast on every muffin. Best of all, you can have these glorious treats cooling on your counter in less than an hour with no yeast or rising time required.
Ingredients
- 3 tablespoons milk (for topping)
- 1 egg, slightly beaten (for topping)
- 6 slices cinnamon bread, crusts trimmed and cut into 1/2-inch cubes
- 1 cup milk (for batter)
- 1/2 cup butter, melted
- 1 egg, slightly beaten (for batter)
- 1 teaspoon maple extract
- 2 cups flour
- 3/4 cup firmly packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup maple syrup (for glaze)
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
Step-by-Step Instructions
- Preheat your oven to 375°F and spray a 12-cup muffin tin thoroughly with cooking spray.
- In a medium bowl, combine the 3 tablespoons of milk, 1 beaten egg, and the cinnamon bread cubes; stir until the bread is well-soaked and set aside.
- In a separate medium mixing bowl, whisk together 1 cup of milk, the melted butter, 1 egg, and the maple extract.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, and a pinch of salt.
- Stir the wet milk mixture into the dry flour mixture just until combined, being careful not to overmix.
- Spoon the batter evenly into the 12 cups of your prepared muffin pan.
- Divide the soaked French toast topping cubes evenly over the batter in each cup and smoosh them down ever so slightly.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- While the muffins are baking, mix the 2 tablespoons of sugar and 1/4 teaspoon of cinnamon in a small bowl.
- Immediately upon removing the muffins from the oven, brush the tops with the 1/4 cup of maple syrup.
- Sprinkle the cinnamon sugar mixture over the glazed muffins while they are still hot.
- Cool the muffins in the tin for 5 minutes, then run an offset spatula or knife around the edges to loosen them and transfer them to a wire cooling rack.
Expert Tips / Pro Tips
To ensure the best results for your French Toast Muffins Recipe, always use an offset spatula or a thin knife to loosen the edges of the muffins before removing them from the tin. This prevents the delicate French toast topping from breaking off. Additionally, make sure your butter is melted but slightly cooled before adding it to the egg and milk mixture to prevent the egg from scrambling. For the best texture, stir the batter just until the flour streaks disappear; overmixing can lead to a tough muffin.
Variations & Substitutions
If you cannot find plain cinnamon bread, cinnamon raisin bread makes an excellent substitution and adds a nice pop of fruitiness. For those who want an even deeper flavor, you can add a drizzle of caramel over the muffins along with the maple syrup. If you do not have maple extract, you can substitute it with vanilla extract, though you will lose that specific maple-forward “pancake house” aroma.
Serving Suggestions
These muffins are best served warm, shortly after they have finished their final 10 to 15 minutes of cooling. They pair beautifully with a cup of fresh mint tea or a hot cup of coffee. For a full holiday brunch spread, serve them alongside savory items like bacon, egg, and cheese muffins or a fresh fruit salad.
Storage, Freezing & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze these muffins for up to 3 months by wrapping them individually in plastic wrap and placing them in a freezer bag. To reheat, place a muffin in the microwave for 20-30 seconds or warm them in a 350°F oven for 5-8 minutes until the center is heated through.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 277 |
| Total Fat | 9.9g |
| Saturated Fat | 5.4g |
| Cholesterol | 53.3mg |
| Sodium | 261.6mg |
| Total Carbohydrate | 42.4g |
| Dietary Fiber | 1.1g |
| Sugars | 21.5g |
| Protein | 5.1g |
FAQ
Do I have to use the maple extract?
While the maple extract provides that signature French toast flavor, you can substitute it with vanilla extract if you prefer. However, the maple extract is what really makes these muffins taste like a traditional breakfast plate.
Is cinnamon raisin bread okay to use?
Yes! Cinnamon raisin bread works perfectly for the topping and adds extra texture and sweetness to the recipe.
How long do these keep for?
These muffins are best enjoyed the day they are made, but they will stay fresh in an airtight container at room temperature for about 2 days.
What is the best way to remove them from the pan?
Wait exactly 5 minutes after taking them out of the oven, then run a thin knife or offset spatula around the edges to loosen the caramelized sugar before lifting them out.
French Toast Muffins
Ingredients
Method
- Preheat your oven to 375°F and spray a 12-cup muffin tin thoroughly with cooking spray.
- In a medium bowl, combine the 3 tablespoons of milk, 1 beaten egg, and the cinnamon bread cubes; stir until the bread is well-soaked and set aside.
- In a separate medium mixing bowl, whisk together 1 cup of milk, the melted butter, 1 egg, and the maple extract.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, and a pinch of salt.
- Stir the wet milk mixture into the dry flour mixture just until combined, being careful not to overmix.
- Spoon the batter evenly into the 12 cups of your prepared muffin pan.
- Divide the soaked French toast topping cubes evenly over the batter in each cup and smoosh them down ever so slightly.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- While the muffins are baking, mix the 2 tablespoons of sugar and 1/4 teaspoon of cinnamon in a small bowl.
- Immediately upon removing the muffins from the oven, brush the tops with the 1/4 cup of maple syrup.
- Sprinkle the cinnamon sugar mixture over the glazed muffins while they are still hot.
- Cool the muffins in the tin for 5 minutes, then run an offset spatula or knife around the edges to loosen them and transfer them to a wire cooling rack.