Bake classic French toast flavor into convenient, soft muffins with a sweet, crunchy cinnamon sugar topping.
Author:Ahazzam
Prep Time:15 min
Cook Time:18 min
Total Time:33 min
Yield:12 muffins
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar, divided
1 teaspoon ground cinnamon, divided
1/2 cup milk
1/4 cup melted unsalted butter
1 large egg
1 teaspoon vanilla extract
1 cup cubed day-old bread (about 2 slices)
1/4 cup packed light brown sugar
Instructions
Preheat your oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 1/4 cup of the granulated sugar, and 1/2 teaspoon of the cinnamon.
In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix the batter.
Fold the cubed bread pieces into the batter.
In a small bowl, mix the remaining 1/4 cup granulated sugar, the brown sugar, and the remaining 1/2 teaspoon of cinnamon to create the topping mixture.
Fill each muffin cup about two-thirds full with batter.
Sprinkle the cinnamon sugar topping generously over the top of each muffin.
Bake for 16 to 19 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Using slightly stale or day-old bread helps the cubes absorb the custard mixture better, mimicking true French toast texture.
You can substitute regular milk with buttermilk for a slightly tangier flavor.
For a bakery-style dome, fill the muffin cups nearly full before adding the topping.