The first time I made these for a morning playdate, the kids couldn’t believe they were eating “French toast” in muffin form. Now they’re our go-to special breakfast treat.
Essential Ingredients Selection
- Whole milk: Creates tender, rich muffins
- Room temperature eggs: For better incorporation
- Pure vanilla extract: Imparts authentic French toast flavor
- Fresh ground cinnamon: More aromatic than pre-ground
- Unsalted butter: Controls salt content precisely
Detailed Baking Steps
- Perfect your batter:
- Whisk dry ingredients thoroughly to distribute leaveners. Beat wet ingredients until fully combined. Fold together gently to maintain tenderness.
- Master the filling:
- Use ice cream scoop for even portions. Tap pan gently to remove air bubbles. Don’t overfill muffin cups.
- Create the topping:
- Melt butter while muffins bake. Mix cinnamon sugar thoroughly. Dip tops while still warm.
- Finish with care:
- Cool briefly in pan. Dip tops while still warm. Let coating set before storing.
The Art of Timing
I’ve found that letting the muffins cool just until you can handle them, then dipping in butter and cinnamon sugar creates the perfect crispy topping.
Making Ahead
Prepare the batter the night before and refrigerate for fresh-baked muffins in the morning.
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