Description
These Creamy Strawberry French Toast Muffins are a delightful twist on a classic breakfast, offering a perfect blend of textures and flavors that will brighten your morning.
Ingredients
12 slices of white bread
1/4 cup whole milk
1 Tablespoon light brown sugar
2 eggs
1/2 teaspoon vanilla
1 Tablespoon unsalted butter-melted (to grease the pan)
For filling:
1 Tablespoon sour cream
1 Tablespoon sugar
4 oz. softened cream cheese
1/4 teaspoon vanilla
1/3–1/2 cup of fruit (small diced strawberries or blueberries)
For topping:
4 Tablespoons light brown sugar
1/4 –1/2 teaspoon cinnamon (to taste)
Glaze:
1/4 cup powdered sugar
1 teaspoon milk
Instructions
Preheat the oven to 350F. Grease a cupcake pan with melted butter. This recipe makes 6 muffins.
Use a 4-inch round cutter to cut the centers out of 6 bread slices, and a 3-inch cutter for the remaining 6 slices (these will be the tops).
For the filling, mix cream cheese, sour cream, vanilla, and sugar until smooth. Gently fold in the fruit. Set aside.
In a bowl, whisk eggs, milk, 1 Tbsp brown sugar, and vanilla. Dip the 4-inch bread rounds in the egg mixture, then press into cupcake cavities. Repeat.
Divide the filling among the cups.
Dip the 3-inch bread circles in the egg mixture and place them on top of the filling. Press the edges to seal.
Mix cup brown sugar with cinnamon and sprinkle over each muffin.
Bake for 25 minutes, until golden brown and crisp.
Cool in the pan for 5-10 minutes. Remove from the pan and serve. If needed, use a knife to loosen the muffins from the pan.
To make the glaze, whisk powdered sugar and milk until desired consistency. Drizzle over the muffins.
Notes
Using day-old or stale bread is key to prevent the muffins from becoming soggy.
Don’t Overmix:
Gently fold the strawberries into the bread mixture to avoid breaking them up too much.
Baking Time:
Keep an eye on the muffins towards the end of baking. They’re done when the tops are golden brown and the custard is set.
Cooling:
Allow the muffins to cool slightly in the muffin tin before transferring them to a wire rack. This will help them hold their shape.
Storage:
Store any leftover muffins in an airtight container in the refrigerator to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American