Description
These French toast muffins don’t just taste like French toast, they have custard-soaked French toast pieces baked on top! Finished with maple syrup and cinnamon sugar after baking, they’re two treats in one.
Ingredients
Scale
French Toast Topping
- 3 tablespoons milk
- 1 egg
- 1/2 teaspoon vanilla
- 3 1/2 cups cubed cinnamon swirl bread (with crusts removed), approximately 6 slices
For the Muffins
- 1 cup milk
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 cup butter, melted
- 2 cups all-purpose flour
Garnishes
- 1/3 cup maple syrup
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F
- Line muffin tins with liners or spray with nonstick spray and set aside.
French Toast Topping
- In a medium bowl, combine the milk, egg, and vanilla. Add the bread cubes and coat them in the milk mixture. Set this aside.
Muffins
- In a large bowl, combine the milk, egg, vanilla, and brown sugar until combined. Stir in the baking powder, cinnamon, and salt until combined. Slowly pour in the butter and stir until mixed.
- Finally, add in the flour and stir until just combined.
- Fill each muffin tin 2/3 full with the batter. Top each with a heaping tablespoon of the French Toast Streusel.
- Bake the muffins for 20-25 minutes until a toothpick inserted comes out clean.
- Immediately drizzle 1 teaspoon of maple syrup on each muffin.
- Combine the sugar and cinnamon in a small bowl and sprinkle it evenly on all the muffins.
Notes
- Serve warm.
- Recipe lightly adapted from Land O’Lakes.
