French Toast Muffins

It's muffin time!  Who doesn't love muffins?  They're a comfort food and a perfect addition to any breakfast or brunch.  I like to bake muffins instead of eating them when I go out because they can be huge calorie bombs.  At home, I can make them smaller and warm muffins out of the oven are a treat.  Yesterday I baked some French Toast Muffins.  These were probably calorie bombs too because of the butter they're dipped in and the sugar they're rolled in.  But I only had one and they were small.  They tasted really good and reminded me of doughnut holes.  Yummy!

                                                                 French Toast Muffins

1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk


1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

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 overmix; overmixing will ruin the texture of the finished muffins.  Scoop batter into muffin tins that have sprayed with cooking spray.  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.


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