Ingredients
- 1/4 cup Milk
- 3 Eggs, divided
- 8 slices Cinnamon Swirl Bread, crusts removed and cut into 1/2″ cubes
- 2 cups All Purpose Flour
- 3/4 cup Packed Light Brown Sugar
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Sour Cream
- 1 tsp Maple Extract
- 1 stick Plus 4 Tbsp Unsalted Butter, melted and divided
- 1/4 cup Sugar
- 1 tsp Cinnamon
Preparation
Step 1
Heat oven 400 degrees. Grease standard 12 cup muffin tin with nonstick baking spray or line with paper cups. In medium bowl, whisk milk and 1 egg until blended. Add bread, then stir to coat, for French toast topping. In medium bowl, mix flour, brown sugar, baking powder, baking soda and salt until combined. In another bowl, whisk remaining eggs for 30 seconds. Add sour cream, maple extract and 1/2 cup melted butter, then whisk well. Pour wet ingredients over dry, then blend just until dry ingredients are moistened, but do not over mix. Divide batter among the muffin cups. Spoon French toast topping evenly over batter, pressing down slightly. Bake for 20-22 minutes or until toothpick inserted in center comes out clean. Invert muffins onto a wire rack, turn them upright and cool 5 minutes. Mix sugar and cinnamon in a small bowl. Brush remaining melted butter over muffins and sprinkle with cinnamon sugar. Serve warm.