Easy French Toast Cinnamon Sugar Muffins (Print version)
Tender vanilla cinnamon muffins dipped in butter and cinnamon sugar for a cozy French toast-inspired breakfast treat.
# Ingredients:
For the muffins
01 -
2 cups (240 g) all-purpose flour, spooned and leveled
02 -
3/4 cup (150 g) granulated sugar
03 -
1 tablespoon baking powder
04 -
1 teaspoon ground cinnamon
05 -
1/4 teaspoon ground nutmeg
06 -
1/2 teaspoon fine salt
07 -
3/4 cup (180 ml) whole milk
08 -
2 large eggs, room temperature
09 -
1/4 cup (57 g) unsalted butter, melted and slightly cooled
10 -
1/4 cup (60 ml) neutral oil
11 -
1 tablespoon maple syrup
12 -
2 teaspoons vanilla extract
For the cinnamon sugar topping
13 -
1/4 cup (57 g) unsalted butter, melted
14 -
1/3 cup (65 g) granulated sugar
15 -
1 1/2 teaspoons ground cinnamon
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease the cups well.
02 -
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt until evenly combined.
03 -
In a separate bowl, whisk the milk, eggs, melted butter, oil, maple syrup, and vanilla until smooth.
04 -
Pour the wet ingredients into the dry ingredients. Fold gently with a spatula just until no dry streaks remain. Do not beat the batter.
05 -
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 20-23 minutes, until the tops spring back and a toothpick inserted in the center comes out clean.
06 -
Cool the muffins in the pan for 5 minutes. Mix the sugar and cinnamon in a shallow bowl. Dip each warm muffin top in melted butter, then press into the cinnamon sugar.
# Good to know:
01 -
Makes 12 standard muffins.
02 -
Best served warm the day they are baked.
03 -
Let muffins cool completely before storing.