🥐 Cinnamon Sugar French Toast Muffins ☕
✨ Ingredients
DRY INGREDIENTS:
• 2 cups all-purpose flour
• 1 cup granulated sugar (divided — ½ cup reserved for topping)
• 2 teaspoons baking powder
• ¼ teaspoon fine sea salt
• 1 teaspoon ground cinnamon (plus 1 extra tablespoon for sugared crust)
• ¼ teaspoon freshly grated nutmeg (optional, for depth)
WET INGREDIENTS:
• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• 1 cup whole milk (or unsweetened almond milk for dairy-free)
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
FOR THE CRUNCHY TOPPING:
• ½ cup granulated sugar
• 1 tablespoon ground cinnamon
👩🍳 Step-by-Step Instructions
PREP & PREHEAT
Preheat oven to 375°F (190°C). Generously grease a 12-cup standard muffin tin with butter or nonstick spray — or line with parchment liners for fuss-free cleanup. Set aside.
WHISK THE DRY MIX
In a large mixing bowl, combine flour, 1 cup sugar, baking powder, salt, 1 teaspoon cinnamon, and nutmeg (if using). Whisk thoroughly to aerate and evenly distribute leaveners.
BLEND THE WET INGREDIENTS
In a separate bowl, whisk together melted butter, milk, eggs, and vanilla until smooth and slightly frothy — about 30 seconds. The mixture should look cohesive, not separated.
COMBINE GENTLY
Pour the wet ingredients into the dry ingredients. Using a silicone spatula or wooden spoon, fold together until just combined. A few small lumps are perfectly fine — overmixing leads to dense muffins.
FILL & BAKE
Divide batter evenly among muffin cups, filling each about ⅔ full. Bake on center rack for 20–25 minutes, or until tops are golden and a toothpick inserted near the center comes out with moist crumbs (not wet batter).
CREATE THE SUGAR CRUST
While muffins bake, mix the reserved ½ cup sugar with 1 tablespoon cinnamon in a shallow bowl. As soon as muffins exit the oven, let them rest in the pan for 5 minutes — just long enough to set but still warm enough to adhere to sugar. Working one at a time, invert each muffin and press the top firmly into the cinnamon-sugar mixture.
OPTIONAL BROILER CRUNCH (HIGHLY RECOMMENDED)
Return sugared muffins to the oven (still in pan or on a baking sheet) and broil on high for 2–3 minutes — watching closely — until sugar topping bubbles and turns lightly golden. This step adds bakery-style crunch!
COOL & ENJOY
Transfer to a wire rack to cool slightly. Best served warm, plain or with a dusting of powdered sugar, fresh berries, or a side of maple syrup for dipping.
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