French Toast Muffins!

There are certain recipes you see, you simply know you have to make for yourself! That’s what happened with these muffins! It had been a crazy week at work and I wanted to make something special on my day off. I saw these muffins on Facebook and knew they would be perfect! They were winners of an ingredient contest featuring Cinnamon held at “Better Recipes.” It’s no wonder they won! They are fabulous. You can find the original recipe here: Better Recipes. I was a good girl and waited all week (even while other friends were happily taste testing their versions!) I did tweak the recipe though… I added more spices and included apple in the topping. Here is the delicious result! I hope you enjoy them too!

FRENCH TOAST MUFFINS

For the French Toast Topping:

1/4 cup Milk
1 egg
1/2 tsp Nutmeg
1/2 tsp ground Cinnamon
8 slices Cinnamon Swirl Bread (I used Cinnabon), crusts removed and cut into 1/2″ cubes
**** ADDITIONAL OPTIONS BELOW

For the Muffins:

2 cups AP Flour
3/4 cup packed Light Brown Sugar
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 salt
2 eggs
1 cup Sour Cream
1 tsp Maple Extract
1/2 tsp Vanilla Extract
1 stick Unsalted Butter – melted

The Grand Finale

1/4 cup sugar
1 tsp Cinnamon
4 TBLS Unsalted Butter – melted

Directions:
Heat oven to 400 degrees.
Grease (or line with paper cups) a standard 12 cup muffin tin. Mix the topping. Whisk together the milk, egg, nutmeg and cinnamon. Pour over the cubed Cinnamon Bread. Mix well to coat all the pieces. Allow the topping to sit while you make the muffins.

In a medium bowl, mix flour, brown sugar, baking powder, baking soda and salt until combined. In a different bowl, whisk the eggs for about a minute. Add sour cream, extracts and melted butter, whisking until well combined. Pour the wet ingredients over the dry ingredients and blend until just moistened. Do not over mix! Divide the batter evenly among the muffin cups. (They will be fairly large muffins) Spoon the French Toast Topping evenly over the batter, pressing down slightly.

Bake for 20-22 minutes or until a toothpick comes out clean. When the muffins are done, invert them on a wire rack immediately and allow to cool for just five minutes. While the muffins are cooling, mix the last 1/4 cup sugar and cinnamon together. When the muffins are still warm, brush the tops with the last of the melted butter and sprinkle with Cinnamon Sugar Mix. Serve warm!

**** These muffins are wonderful on their own, but to take them up a notch, peel, core and dice a medium apple into small pieces. Saute the apples with 2 TBLS butter, 2 tsp sugar and 1 TBLS Log Cabin pancake syrup until the apples are soft. Gently fold the apple mixture into the French Toast Topping Mix before you put it on the muffins. You can substitute raisins or blueberries or strawberries or bananas – whatever type of fruits you normally enjoy on French Toast into the topping as well. Get creative and ENJOY your breakfast!

French Toast Muffins!

Print Recipe

French Toast Muffins! Print Recipe

Ingredients

For the French Toast Topping:

• 1/4 cup milk
• 1 egg
• 1/2 tsp Nutmeg
• 1/2 tsp ground cinnamon
• 8 slices Cinnamon Swirl Bread crusts removed and cut into 1/2″ cubes, I used Cinnabon

For the Muffins:

• 2 cups AP Flour
• 3/4 cup packed light brown sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 salt
• 2 eggs
• 1 cup sour cream
• 1 tsp Maple Extract
• 1/2 tsp vanilla extract
• 1 stick Unsalted Butter – melted

The Grand Finale

• 1/4 cup sugar
• 1 tsp Cinnamon
• 4 TBLS Unsalted Butter – melted

Servings:

Instructions

1. Heat oven to 400 degrees.
2. Grease (or line with paper cups) a standard 12 cup muffin tin. Mix the topping. Whisk together the milk, egg, nutmeg and cinnamon. Pour over the cubed Cinnamon Bread. Mix well to coat all the pieces. Allow the topping to sit while you make the muffins.
3. In a medium bowl, mix flour, brown sugar, baking powder, baking soda and salt until combined. In a different bowl, whisk the eggs for about a minute. Add sour cream, extracts and melted butter, whisking until well combined. Pour the wet ingredients over the dry ingredients and blend until just moistened. Do not over mix! Divide the batter evenly among the muffin cups. (They will be fairly large muffins) Spoon the French Toast Topping evenly over the batter, pressing down slightly.
4. Bake for 20-22 minutes or until a toothpick comes out clean. When the muffins are done, invert them on a wire rack immediately and allow to cool for just five minutes. While the muffins are cooling, mix the last 1/4 cup sugar and cinnamon together. When the muffins are still warm, brush the tops with the last of the melted butter and sprinkle with Cinnamon Sugar Mix. Serve warm!

Recipe Notes

These muffins are wonderful on their own, but to take them up a notch, peel, core and dice a medium apple into small pieces. Saute the apples with 2 TBLS butter, 2 tsp sugar and 1 TBLS Log Cabin pancake syrup until the apples are soft. Gently fold the apple mixture into the French Toast Topping Mix before you put it on the muffins. You can substitute raisins or blueberries or strawberries or bananas – whatever type of fruits you normally enjoy on French Toast into the topping as well. Get creative and ENJOY your breakfast!

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