French Toast Muffins

I’m always on the lookout for ways to eat dessert for breakfast. These delightful little muffins have perfectly light flavor and a melt in your mouth oh-my-goodness-this-is-so-amazing texture that’s to die for. What would you call a dessert that you pass off as breakfast? I mean, besides the obvious…pie. Bressert? Deskfast?

Although these are called French Toast Muffins, the taste is actually what I’d describe as the love child of snickerdoodles and doughnuts. Yeah. Think on that for a while. Yum, right?

Anything that you dip into butter while it’s still warm is gonna be delicious. Guaranteed. Add some cinnamon sugar action to the mix and you’ve got a masterpiece!

This batch only made 8 muffins for me, so if you have more than just a couple of people to feed, I’d double it up. I’m pretty sure I took down 3 of these…it may have been more. I stopped counting after the first glorious bite.

Print Recipe for French Toast Muffins
French Toast Muffins
from Velvet Lava Cafe
1/3 c. butter, melted
1/2 c. sugar
1 egg
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 (option: cut topping in half*)
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 until combined, but still a bit lumpy. Don’t overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.
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, then dip/roll the muffin in cinnamon sugar.