why make this recipe
Cinnamon Sugar French Toast Muffins are a delightful twist on a classic breakfast favorite. They are easy to make, perfect for meal prep, and a hit with both kids and adults. Each muffin is soft, fluffy, and packed with warm spices, making them ideal for any morning or as a sweet treat throughout the day. Plus, the cinnamon sugar coating adds a crunchy sweetness that takes these muffins to the next level!
how to make Cinnamon Sugar French Toast Muffins
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (melted)
- 1 cup milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp vanilla extract
- 1/2 cup granulated sugar (for coating)
- 1 tbsp ground cinnamon (for coating)
- whipped cream (optional, for serving)
- powdered sugar (optional, for serving)
- fresh berries (optional, for serving)
- maple syrup (optional, for serving)
- chopped nuts (optional, for serving)
Directions:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.
- In a separate large bowl, whisk together the melted butter, milk, eggs, ground nutmeg, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- In a shallow dish, mix together 1/2 cup granulated sugar and 1 tablespoon ground cinnamon.
- While the muffins are still warm, dip the tops into the cinnamon sugar mixture, pressing gently to ensure it adheres well.
- Return the muffins to the oven for an additional 2-3 minutes to crisp the tops. Watch them closely to prevent overbaking.
how to serve Cinnamon Sugar French Toast Muffins
Serve these muffins warm, dusted with powdered sugar, or topped with whipped cream. Fresh berries add a nice touch, and a drizzle of maple syrup makes them even more indulgent. Chopped nuts can also be sprinkled on top for added crunch.
how to store Cinnamon Sugar French Toast Muffins
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Just wrap each muffin in plastic wrap and place them in a freezer bag. They will stay fresh for up to 3 months. Thaw at room temperature before enjoying!
tips to make Cinnamon Sugar French Toast Muffins
- Ensure your ingredients are at room temperature for best mixing.
- Don’t overmix the batter; it’s okay if there are a few lumps.
- Experiment with different spices like ginger or cardamom for a unique flavor.
- For a richer taste, consider using half-and-half instead of regular milk.
variation
You can try adding chocolate chips or chopped apples to the batter for a fun twist. For a healthier version, swap out some of the all-purpose flour with whole wheat flour or use coconut sugar instead of granulated sugar.
FAQs
1. Can I make these muffins ahead of time?
Yes, you can make the muffins a day in advance. Just store them in an airtight container and reheat before serving.
2. Can I use almond or oat milk instead of regular milk?
Absolutely! Almond or oat milk can be used as a substitute if you prefer non-dairy options.
3. What can I do with leftover muffins?
Leftover muffins can be frozen for later. Thaw them out and enjoy whenever you like!
Cinnamon Sugar French Toast Muffins
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.
- In a separate large bowl, whisk together the melted butter, milk, eggs, ground nutmeg, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- In a shallow dish, mix together 1/2 cup granulated sugar and 1 tablespoon ground cinnamon.
- While the muffins are still warm, dip the tops into the cinnamon sugar mixture, pressing gently to ensure it adheres well.
- Return the muffins to the oven for an additional 2-3 minutes to crisp the tops. Watch them closely to prevent overbaking.