Baked Cinnamon French Toast Muffins
A delicious twist on classic French toast in muffin form, perfect for breakfast or brunch.
Equipment
- Muffin Tin
- - Mixing Bowls
- Whisk
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
Wet Ingredients
- 2 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1/2 cup melted butter
Optional Toppings
- pecans, blueberries, or chocolate chips as desired
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- In a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk the eggs until frothy, then add milk, melted butter, and vanilla extract. Mix until well combined.
- Gradually add the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
- Serve warm, optionally drizzled with maple syrup or topped with fresh fruit.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Muffins can also be frozen for up to 3 months.