🧇 Cinnamon Sugar French Toast Muffins 🧁
Ingredients
(Makes 12 standard muffins)
For the muffins:
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
¼ teaspoon fine sea salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional but recommended)
½ cup unsalted butter, melted and slightly cooled
1 cup milk (dairy or unsweetened plant-based)
2 large eggs, room temperature
1 teaspoon pure vanilla extract
For the cinnamon-sugar topping:
½ cup granulated sugar
1 tablespoon ground cinnamon
Instructions
Prep and preheat: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly with butter or nonstick spray.
Mix dry ingredients: In a large mixing bowl, whisk together flour, 1 cup sugar, baking powder, salt, 1 teaspoon cinnamon, and nutmeg (if using).
Combine wet ingredients: In a separate bowl, whisk melted butter, milk, eggs, and vanilla until smooth and slightly frothy.
Make the batter: Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until no dry streaks remain—do not overmix. A few small lumps are perfectly fine.
Fill the tin: Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow for rise.
Bake: Place in the center rack and bake for 20–25 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out with only a few moist crumbs.
Prepare topping: While muffins bake, combine ½ cup sugar and 1 tablespoon cinnamon in a shallow bowl.
Coat and crisp: Let muffins cool in the pan for 5 minutes (they should still be warm but safe to handle). Dip each top into the cinnamon-sugar mixture, pressing gently so the coating adheres. For a bakery-style crunch, return the coated muffins to the oven for 2–3 minutes under the broiler or at 375°F—watch closely to avoid burning.
Serve: Enjoy warm or at room temperature. No extra toppings needed, but a dusting of powdered sugar or side of fresh berries never hurts.
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