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French Toast Muffins

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 277
Ingredients Method Notes

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 brown sugar firmly packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup maple syrup (for glaze)
  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon

Method
 

  1. Preheat your oven to 375°F and spray a 12-cup muffin tin thoroughly with cooking spray.
  2. 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.
  3. In a separate medium mixing bowl, whisk together 1 cup of milk, the melted butter, 1 egg, and the maple extract.
  4. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, and a pinch of salt.
  5. Stir the wet milk mixture into the dry flour mixture just until combined, being careful not to overmix.
  6. Spoon the batter evenly into the 12 cups of your prepared muffin pan.
  7. Divide the soaked French toast topping cubes evenly over the batter in each cup and smoosh them down ever so slightly.
  8. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. While the muffins are baking, mix the 2 tablespoons of sugar and 1/4 teaspoon of cinnamon in a small bowl.
  10. Immediately upon removing the muffins from the oven, brush the tops with the 1/4 cup of maple syrup.
  11. Sprinkle the cinnamon sugar mixture over the glazed muffins while they are still hot.
  12. 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.

Notes

Use an offset spatula to loosen the muffin edges before removal to prevent the topping from breaking. Ensure melted butter is cooled before mixing and do not overmix the batter to maintain a tender texture.