So, here is my muffin story. I thought these muffins were going to be really good. I figured they’d be pretty yummy. Well, let me tell you how wrong I was. I completely, 100%, underestimated these muffins. I was soooooo wrong that I discovered eating one of these muffins was impossible. I dare you. Go ahead and try. When you finish the first one, the second one will call your name. Loud… Louder… LOUDER….until you cave in. And Oh My, they are worth every single calorie. These muffins are soft inside like traditional french toast but the topping and the outside? Crispy!!! Sweet!! Addictive! Let’s not even talk about how you must dip these into pure maple syrup. And, don’t even THINK about skipping the powdered sugar on top. Trust me on this! You can even soak these in the fridge overnight and add the topping in the morning. I soaked mine for 2 hours and it was one long wait! I cannot wait to make these again! 2 thumbs up for sure!!!! :thumbup: :thumbup:
Get Your Muffin Tins Here!
French Toast Muffins
Yield: 8 muffins
1 loaf seedless Italian bread, cut into 1/2 inch cubes (about 6cups of bread)
1 1/4 cups milk
1/4 cup granulated sugar
1/2 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
For the Streusel Topping:
1/4 cup cold butter
1/4 cup light brown sugar
1/4 cup all-purpose flour
1/8 teaspoon ground cinnamon
Pinch of salt
Powdered sugar and Maple Syrup, for serving
1. In a measuring cup, whisk together milk, eggs, sugar, vanilla and cinnamon.
2. Spray/grease a 12 cup muffin tin. Add a little less than 1 cup of bread cubes to 8 muffin cups. (I used 6 cups bread and made 8 muffins.) Very slowly, pour egg mix over each muffin. Press the bread gently as you pour and keep pouring until evenly distributed. Pour slowly or it gets messy-trust me! LOL Cover tin with plastic wrap and chill for 2 hours or overnight.
3. When it’s time to bake, preheat oven to 350 degrees F. To make the topping, combine butter, brown sugar, flour, cinnamon, and salt in a bowl until crumbly-I used my mixer. Sprinkle the crumbs over each muffin and bake 25-30 minutes or until tops start to brown. Cool 5 minutes and remove from tin. They will flatten a bit-no worries. They taste insane. Sprinkle with powdered sugar when ready to serve and pour on the maple syrup!
Recipe adapted from Two Peas & Their Pod