#recipe #baking #muffins ## Inspo Seed's French Toast Muffins ![[Pasted image 20250331093616.png|300]] # v2 ### Yields 6 jumbo muffins ### Ingredients **Wet Ingredients** - 113g (1 stick) unsalted butter, melted and slightly cooled - 100g granulated sugar - 50g light brown sugar (for extra moisture and flavor) - 2 large eggs - 1 large egg yolk - 1 cup milk - 2 teaspoons vanilla bean paste (Nielsen-Massey preferred) - 1 teaspoon maple syrup (the good stuff) **Dry Ingredients** - 2 cups (240 g) all-purpose flour - 1 tablespoon baking powder - 3/4 teaspoon salt - 1/4 teaspoon turmeric (**This may need to increase**) - 1 teaspoon ground cinnamon (the good stuff) - 1/8 teaspoon ground nutmeg (optional but nice for “French toast” warmth) **Mix-ins** - 3/4 to 1 cup (about 170 g) cinnamon chips (Hershey’s or similar brand) **Cinnamon-Sugar Topping** - 2 tablespoons granulated sugar - 1/2 teaspoon ground cinnamon - 1/2 teaspoon flakey salt ### Instructions 1. **Preheat & Prep** - Preheat your oven to 375°F (190°C). - Lightly grease or line a jumbo muffin tin (6 wells) or a standard muffin tin (12 wells). 2. **Combine the Wet Ingredients** - In a mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined. - Add the 2 whole eggs and the additional egg yolk. Whisk well until the mixture is smooth and slightly thickened. - Stir in the milk, vanilla extract, and maple syrup. 3. **Mix the Dry Ingredients** - In a separate bowl, whisk together the flour, baking powder, salt, turmeric, cinnamon, and nutmeg. 4. **Combine Wet & Dry** - Make a well in the center of the dry ingredients. Pour in the wet ingredients. - Gently stir with a spatula or wooden spoon **just** until combined. Do not overmix! 5. **Add the Cinnamon Chips** - Fold in the cinnamon chips until they are evenly distributed throughout the batter. 6. **Fill the Muffin Tins** - Divide the batter evenly among your prepared muffin cups, filling each about ¾ full. - Sprinkle the tops with the cinnamon-sugar mixture (or a streusel topping). 7. **Bake** - Bake jumbo muffins for **22–26 minutes**, or until the tops are golden brown and a toothpick inserted into the center comes out clean (or with just a few moist crumbs). - Ovens vary, so keep an eye on them toward the end of the baking time. 8. **Cool & Serve** - Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. - Enjoy them slightly warm to get the best “French toast” flavor and aroma. --- ### Potential Variations - **Streusel Topping** - For a streusel-like top, mix together 3 tablespoons cold butter, ¼ cup flour, ¼ cup brown sugar, and ½ teaspoon cinnamon until crumbly. Sprinkle over the batter before baking. - **Sour Cream** - Sour Cream could be a really nice addition to add a tang.