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French Toast Muffins are fluffy and lightly sweet. With a hint of cinnamon and a maple syrup glaze, they’re a beautiful and portable breakfast treat.

We’ve had the most lovely weekend, and it’s not even over yet. A long weekend is such a precious and beautiful thing. I’m always torn between wanting to go a mile a minute and accomplish things and wanting to chill out and do absolutely nothing. With an extra day or two, I can do both. I can let myself relax without feeling guilty. It’s fantastic.

I can even make something special for breakfast, like warm homemade muffins.

French Toast Muffins are tender, dense, and just slightly sweet. There’s a hint of cinnamon to make them extra awesome. They’re perfect for eating on the way to work or after a long day with a cup of tea.

They come together in about 20 minutes, and if you bake regularly, you probably already have all the ingredients on hand. The only ingredient you might not have is buttermilk, but did you know you can substitute regular milk by adding a tablespoon of lemon juice or vinegar to a cup of milk? So easy. So tasty.

Relax. Take it easy. Eat French Toast Muffins.

French Toast Muffins

French Toast Muffins, with a hint of cinnamon and maple, are perfect for a lazy morning or a portable treat.

Author: Renee Rendall
Prep Time: 15
Cook Time: 12
Total Time: 27 minutes
Yield: 12 muffins 1x
Category: Muffins
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
2 eggs
1 cup buttermilk
1/4 cup butter, melted
Maple syrup and powdered sugar

Instructions

Preheat your oven to 400F (200C), and put your favorite papers into 12 muffin cups.
In a large mixing bowl, gently whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
In a smaller bowl or a large measuring cup, whisk together eggs, buttermilk, and melted butter.
Add the wet ingredients to the dry ingredients and gently fold them together with a rubber spatula until just combined. A few lumps are not the end of the world.
Scoop the batter into your muffin papers, filling each one about half way. These muffins rise beautifully, so don’t overfill.
Bake for 12 minutes or until a cake tester or toothpick comes out clean.
Once your muffins are out of the oven, drizzle a little bit of maple syrup over each muffin so that it can soak in. Allow to cool enough that they won’t burn you to death, about 15 minutes or so. Dust with powdered sugar before serving.