Best 6 French Toasted Muffins Recipes

FRENCH TOAST MUFFINS

Steps:

• Preheat the oven to 400ºF. Line muffin cups with muffin liners.
• In a large bowl whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
• In another bowl, whisk together the buttermilk, maple extract, egg and melted butter.
• Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until just incorporated. (Do not over-mix)
• Divide batter equally among prepared muffin cups. Bake until golden and toothpick inserted into center of muffin comes out clean, 10 to 12 minutes.
• Use a toothpick to poke holes in the muffin tops and gently spoon or brush maple syrup onto each muffin. Dust with confectioners' sugar and serve.

FRENCH TOAST MUFFINS

Steps:

• Spray a two muffin tins with cooking spray or grease with butter and preheat your oven to 375 degrees.
• In a large bowl, add the eggs, milk, heavy cream, sugar, vanilla, cinnamon and nutmeg.
• Chop the bread into 3/4 - 1 inch cubes and put it in the bowl with the egg mixture and toss well until all the liquid is absorbed.
• In a small bowl or a food processor add the flour, brown sugar, cinnamon, and salt and mix.
• Cut in the butter with a fork or pulse in the food processor for 5-10 seconds or until the butter and brown sugar mixture is crumbly.
• Mound the bread into the muffin tin until it resembles a muffin with a high rounded top.
• Pour any leftover liquids over the top of the bread mixture.
• Sprinkle the brown sugar mixture (that has the flour, brown sugar, cinnamon, salt and the butter) on top of the muffins
• Bake for 20-25 minutes or until the tops are crispy and browned and the inside is set.

FRENCH BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.

FRENCH TOAST MUFFINS RECIPE

Steps:

• Heat oven to 350ºF.
• Combine flour, dry pudding mix, baking powder, salt and 1 tsp. cinnamon in large bowl.
• Beat 1 egg, 1/4 cup milk, 2 Tbsp. sugar and remaining cinnamon in medium bowl with whisk until blended. Add bread; stir until evenly moistened.
• Whisk remaining egg in separate medium bowl. Add butter, remaining milk and sugar; mix well. Add to dry ingredients; stir just until moistened. (Batter will be lumpy.)
• Spoon batter into 12 muffin pan cups sprayed with cooking spray. Top with bread mixture; press lightly into batter with back of spoon.
• Bake 28 min. or until toothpick inserted in centers comes out clean. Brush with syrup. Cool in pan 5 min. Remove to wire rack; cool slightly.

FRENCH TOAST MUFFINS

Steps:

• Muffins: Combine all muffin ingredients.
• Mix thoroughly.
• Fill lining 1/2 full.
• Bake at 400°F for 20 minutes.
• Topping: Combine cinnamon and topping sugar in one bowl.
• Combine vanilla and topping butter in another bowl.
• Remove muffins from pan.
• Dip in butter and vanilla combination, then roll in sugar and cinnamon.

FRENCH TOAST MUFFINS

Steps:

• Preheat the oven to 350°F Lightly grease or line 12 muffins tins.
• In a medium bowl, combine the flour, sugar, baking powder, salt, and cinnamon. In a large bowl, mix the milk, oil, yogurt, and extracts. Add the wet ingredients to the dry ingredients and mix.
• Spoon the batter into the muffin tins until each cup is nearly full. Bake for 18 to 20 minutes until the muffins are lightly golden.
• Let muffins cool in the tin for ten minutes, then transfer them to a baking rack to finish cooling. Sift powdered sugar and cinnamon on top of each muffin and serve warm.