French Toast Breakfast Muffins

If you have a sweet tooth, these French Toast Breakfast Muffins are for you! Sweet with a touch of cinnamon, these muffins are perfect for a weekend morning, or bringing them to the office!

French Toast Breakfast Muffins

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cup butter, melted

  • ½

    cup sugar

  • 1

    egg, room temperature

  • cups all purpose flour

  • teaspoons baking powder

  • ½

    teaspoon salt

  • ¼

    teaspoon nutmeg

  • ½

    cup milk

  • TOPPING

  • ½

    cup sugar

  • ½

    cup butter, melted

  • 1

    teaspoon cinnamon

Directions

Preheat oven to 350 degrees Fahrenheit. In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do not over mix; over mixing will ruin the texture of the finished muffins. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges. For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin), then dip/roll the muffin in cinnamon sugar. You may have left-over topping; the extra topping can be used for dipping, while eating the muffins. Another option is to cut the topping ingredients in half.


Nutrition

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