We have a had such a mild winter here in North Carolina (so far) but a couple of weeks ago, it was a rather cold and windy day. All I wanted was to come home to a hot cup of cocoa and a fresh baked muffin. So as soon as the preschool day was over, I got to it.
Took the out the necessary equipment:
Got my recipe from Pinterest: French Toast Breakfast Muffins and 35 or so minutes later,
Viola!
I had some fresh baked muffins and my hot cocoa. Yum!
Light and airy muffins that are dipped in melted butter and rolled in a cinnamon sugar mixture. Not too sweet with just barely a hint of nutmeg. I might increase the nutmeg a touch more but if you're not a huge fan of the spice, the amount will be just right.
I will definitely make these again! The recipe makes enough batter for 8 regular size muffins. May try these as mini muffins for a bite size treat next time.
French Toast Breakfast Muffins
1/3 c. butter, melted
1/2 c. sugar
1 egg (room temperature), lightly beaten
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
Topping
1/2 c. sugar
1 egg (room temperature), lightly beaten
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
Topping
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon
Preheat oven to 350F.
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined. Don't overmix. Scoop batter into muffin pan that has been sprayed with cooking spray. I used a large ice-cream scoop and got 8 medium-large muffins out of this batter. Bake for 20-23 minutes, or until they just start to turn a bit golden at the edges. If you will be making mini-muffins, bake for 10-12 minutes.
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (just the tops or the whole thing--your preference!) and then roll in the cinnamon sugar mixture. Makes 8 muffins
1/2 c. butter, melted
1 tsp. cinnamon
Preheat oven to 350F.
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined. Don't overmix. Scoop batter into muffin pan that has been sprayed with cooking spray. I used a large ice-cream scoop and got 8 medium-large muffins out of this batter. Bake for 20-23 minutes, or until they just start to turn a bit golden at the edges. If you will be making mini-muffins, bake for 10-12 minutes.
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (just the tops or the whole thing--your preference!) and then roll in the cinnamon sugar mixture. Makes 8 muffins
**I cut the topping recipe in half and found that it was plenty for the 8 muffins
Enjoy!
I found your version of the recipe on Pinterest and had to try them. At 10 pm. On a week night. Oh. My. Word! They are fantastic! I have made them three times in the past week and a half. Thanks for sharing.
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