Cinnamon Sugar French Toast Muffins

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Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it thoroughly with non-stick cooking spray.

  2. Combine Dry Ingredients: In a medium bowl, whisk together the 2 cups of flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon of cinnamon. Set aside.

  3. Mix Wet Ingredients: In a large bowl, whisk the 1/2 cup of melted butter and 3/4 cup brown sugar together until smooth. Add the eggs one at a time, whisking well after each addition. Then whisk in the 1 cup of buttermilk and 1 teaspoon of vanilla extract until the mixture is well combined.

  4. Combine Wet and Dry: Gently fold the dry flour mixture into the wet ingredients using a spatula. Stir just until the flour is incorporated and no dry streaks remain. Do not overmix; the batter will be slightly lumpy.

  5. Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.

  6. Bake: Bake for 15-20 minutes, or until the tops are set and a toothpick inserted into the center of a muffin comes out clean.

  7. Prepare Topping: While the muffins are baking, prepare the topping. In a small, shallow bowl, melt the 1/4 cup of butter for the topping. In a separate small bowl, mix the 1/2 cup granulated sugar and 1 teaspoon of cinnamon.

  8. Coat the Muffins: As soon as the muffins are done baking, let them cool in the pan for just 2-3 minutes (they should be cool enough to handle but still warm). Carefully remove each muffin from the tin.

  9. Dip and Roll: Dip the top of each warm muffin into the melted butter, then immediately roll it in the cinnamon-sugar mixture to coat generously. Place on a wire rack to cool completely.

  10. Serve: Enjoy warm or at room temperature.

Notes

  • Buttermilk Substitute: No buttermilk? No problem! Make your own by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then, add enough regular milk to make 1 cup total. Stir and let it sit for 5 minutes before using.

  • Avoid Overmixing: Overmixing the batter is the most common reason for tough, dense muffins. Mix until the ingredients are just combined.

  • Make-Ahead Tip: These muffins store wonderfully. Keep them in an airtight container at room temperature for up to 2 days, or freeze them (without the topping, for best texture) for up to 3 months. Thaw and re-toast lightly before adding the butter and cinnamon sugar topping.

  • For a Extra French Toast Feel: Add a pinch of nutmeg or a 1/4 teaspoon of maple extract to the batter along with the vanilla.

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