French Toast Muffins

French toast is my secret weapon when it comes to teenagers. No matter how embarrassing I manage to be as a mom (yes! as a matter of fact I DO have Single Ladies on my Ipod, and I am going to sing it. Loudly. And yes, I realize I might have gotten the lyrics wrong, but I like singing it anyway, even if your friends areover.)…even if I am that mortifying, I still can redeem myself by making my famous french toast.

And honestly, it’s not that famous. It’s the garden variety dunk some bread in beaten egg, fry it up in butter and serve it with cinnamon sugar and maple syrup version, but hey, apparently it just tastes that much better when Mama makes it, and I’ll take it. She adores it, and I adore her, so it’s all good.

Anyway, when I ran across this recipe for french toast muffins I knew I was on to something really, truly great. See those little chunks up on the top of each muffin?

They are pieces of cinnamon bread that have been soaked in the egg batter and then plunked on the top of the muffin batter, so they cook up as little heavenly pieces of actual french toast right on top of your french toast flavored muffin.

Let’s take a closer look.

I figure I am now good to sing the wrong lyrics to Single Ladies for the rest of my born days now.

French Toast Muffins
Serves: 12
Topping Ingredients
  • 3 tablespoons milk
  • 1 egg, slightly beaten
  • 6 slices cinnamon bread, crusts trimmed, cut into ½-inch cubes
Muffin Ingredients
  • 1 cup milk
  • ½ cup butter, melted
  • 1 egg, slightly beaten
  • 1 teaspoon maple extract
  • 2 cups flour
  • ¾ cup firmly packed brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup maple syrup
  • 2 tablespoons sugar
  • ¼ teaspoon cinnamon
  1. Heat oven to 375°F
  2. Combine all French toast topping ingredients in medium bowl and set aside.
  3. Combine 1 cup milk, melted butter, 1 egg and maple extract in another medium bowl.
  4. Combine flour, brown sugar, baking powder and salt in large bowl. Stir milk mixture into flour mixture just until mixed.
  5. Spoon batter into greased 12-cup muffin pan. Spoon French toast topping evenly over batter; press down slightly.
  6. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
  7. Immediately brush muffins with maple syrup.
  8. Combine sugar and cinnamon in small bowl. Sprinkle over glazed muffins. Cool 5 minutes; remove from pan. Serve warm.


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  1. teresacooks says

    I have NEVER seen a recipe like this! And a gorgeous photo too. French toast cube topping. . . my my. . . I have to try it.

  2. Muneeba says

    I have a feeling I'm gonna take pleasure in embarrassing my little one when he grows up 😉
    but he'll have to keep loving me .. especially when I satisfy his sweet tooth with these muffins!

  3. smalltownoven says

    Oh my goodness goshness these sounds completely right up my alley. They're getting made as soon as I can get my hands on some cinnamon bread!

  4. youarewhatyoueatorreheat says

    good lord this is brilliant! and works perfectly for me as i'm currently obsessed with all things french toast.

  5. Kate Morgan Jackson says

    Thanks all! I may never make standard french toast again!! (hope Emma isn't reading this…) :)

  6. Pro-Portional says

    These are beyond a perfect idea of something to whip up for my husband to take off to work with him as he dashes out the front door!

  7. Anonymous says

    Where can I find maple extract? I have looked in Wegmans and Acme and they do not have it. Can I use vanilla if I do not find maple?

  8. Anonymous says

    Thanks again Kate! A&P must be a store in the south. Oh yeah love that I can post questions with out having to register.

  9. Karis says

    Made these for a brunch potluck at work and everyone loved them. Now I have to make a batch for my family since my husband was so mad he couldn't have one the first time :)

  10. Heidi / @foodiecrush says

    This looks like it would be great for on-the-go kids racing for school and me racing around the house, tossing them to them as they sprint for the door. Thanks for the post.

    • Kate says

      Thanks Melissa. On the calories, I wish I could tell you but I have absolutely no idea. I don’t think they are dietetic in any way though, so I only make ’em every once in a while. Which makes them even MORE delicious when I do!

  11. Courtney says

    Have you ever made these ahead of time and frozen them to reheat later? I need quick breakfast items and would love to stash some of these in my freezer to pop in the microwave or oven!!

    • Kate says

      I haven’t (they go too fast in my house!) but I don’t see any reason why they wouldn’t freeze and reheat just fine!

  12. Leta says

    I’m having a bit of trouble getting my head around how these are put together.

    Do you mix the bread pieces with the first egg & milk and set aside.. then put on top of the muffins just before baking? then brush the hot muffins with the bottom 3 ingredients?

    Mix everyting together. Mix last 3 ingredients and put these on the top before baking..
    And brush the tops with some additional maple syrup..

  13. Rebekah says

    I never know whether to use “light” or “dark” brown sugar. Which did you use? Do you think it matters either way?

    • Kate says

      Personally I don’t think it matters…I tend to use more light than dark since that’s what I tend to have around most. :)

  14. Chris says

    I’ve re-read the directions numerous times, and still they are pretty unclear. Everything is under the heading “French Toast Topping,” which confuses the recipe quite a bit. I’m going to just go with my hunch on this. Hope I get it right, sounds phenomenal!


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