French Toast Muffins
Enjoy classic French toast flavors in a convenient muffin form, featuring warm spices, vanilla, and a cinnamon-sugar topping. Ideal for brunch, breakfast, or snacking.
Servings
Ingredients
For the Muffins:
- 2 cups 250g all-purpose flour
- ⅔ cup 135g granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- 1 large egg room temperature
- 1 cup + 2 tablespoons 270ml whole milk
- 6 tablespoons 85g unsalted butter, melted and cooled slightly
- 1 teaspoon pure vanilla extract
For the Topping:
- ½ cup 100g granulated sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons 28g unsalted butter, melted
Instructions
Preheat the Oven:
- Begin by preheating the oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with butter or nonstick spray.
Combine Dry Ingredients:
- In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, sea salt, and ground nutmeg until evenly distributed.
Prepare Wet Ingredients:
- In a separate large bowl, lightly beat the egg. Add in the milk, melted butter, and vanilla extract. Whisk until the mixture is fully combined and smooth.
Incorporate Dry into Wet:
- Gradually add the dry ingredients to the wet ingredients. Stir gently with a rubber spatula or wooden spoon until just combined. It is acceptable for the batter to remain slightly lumpy; avoid overmixing.
Fill the Muffin Cups:
- Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full.
Bake the Muffins:
- Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin on a wire rack for 5 minutes.
Prepare the Cinnamon-Sugar Topping:
- While the muffins cool slightly, mix the granulated sugar and ground cinnamon in a shallow bowl. Melt the butter separately in another small bowl.
Apply the Topping:
- Using a pastry brush, coat the top of each warm muffin with the melted butter. Then, dip or roll the tops in the cinnamon-sugar mixture until well coated.
Serve and Enjoy:
- Serve the muffins warm, or allow them to cool completely and store them in an airtight container for later enjoyment.
Notes
To make this recipe gluten free, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour that includes xanthan gum. Ensure all other ingredients, such as baking powder and vanilla extract, are labeled gluten free.