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Cinnamon-Raisin French Toast Muffins

5

50 min

Cinnamon-Raisin French Toast Muffins

Cinnamon-Raisin French Toast Muffins Photo 1

Time

50 min

Serving

6 persons

Calories

450

Rating

5.00★ (1)

Cuisine

French
Author: Victoria Buriak
These tasty cinnamon-raisin French toast muffins are a great way to serve French toast, leaving plenty of room on the plate for some fresh fruit and maybe a slice of bacon on the side. They are tender and moist on the inside, just like French toast, but with a little crunch on the top from the streusel. The cinnamon-raisin bread amps up the flavor, but you can use challah, brioche, or a baguette, if you prefer. Refrigerate any leftovers in a sealed container.

Ingredients

  • unsalted butter, or as needed for greasing muffin cups: 1 Tbsp
  • half and half: 0.66667 cup
  • eggs: 2 piece
  • white sugar: 2 tsp
  • vanilla extract: 1 tsp
  • salt: 0.125 tsp
  • tightly-packed cubed cinnamon raisin bread: 3 cups
  • all-purpose flour: 2 Tbsp
  • light brown sugar: 2 Tbsp
  • ground cinnamon: 0.125 tsp
  • unsalted butter: 2 Tbsp
  • salt: 0.125 tsp
  • maple syrup: 0.5 cup (to taste, optional)

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Stages of cooking

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  1. Preheat the oven to 350 degrees (180 degrees C). Butter a standard-size 6-muffin tin.
    Cinnamon-Raisin French Toast Muffins Photo 2
  2. In a large mixing bowl, whisk together half and half, eggs, sugar, vanilla, and salt until well blended. Add bread cubes to liquid mixture; stir to coat all bread pieces. Divide batter evenly into the prepared muffin tin.
    Cinnamon-Raisin French Toast Muffins Photo 3
  3. To prepare streusel, toss flour, brown sugar, and cinnamon together in a bowl. Cut cold butter into small pieces, then toss with flour mixture. Using a fork or pastry knife, cut the butter into the dry ingredients, until the mixture looks like a combination of coarse sand and small pebbles. Distribute streusel evenly over the 6 muffins. 
    Cinnamon-Raisin French Toast Muffins Photo 4
  4. Bake muffins in the center of the preheated oven until golden brown, 35 to 40 minutes. Cool muffins on a rack for 5 minutes. Drizzle with maple syrup, and serve warm.
    Cinnamon-Raisin French Toast Muffins Photo 5

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