Lower Fat French Toast Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Great taste and texture in a lower fat version



¼ cup skim milk

3 eggs, divided

8 slices cinnamon swirl bread, crusts removed, cut into ½-inch cubes

2 cups all purpose flour

¾ cup packed light brown sugar

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

3/4-cup buttermilk

1-teaspoon maple extract

1 stick unsalted butter, melted

1 tablespoons sugar

½ teaspoon cinnamon

2 tablespoons real maple syrup


  1. Heat oven 400F. Grease a standard 12-cup muffin tin with no-stick baking spray or line with paper cups.
  2. Use a small ramekin for the 13th muffin.
  3. In medium bowl, whisk milk and 1 egg until blended. Add bread; stir to coat (this is the French toast topping).
  4. In medium bowl, mix flour, brown sugar, baking powder, baking soda and salt until combined.
  5. In another bowl, whisk remaining 2 eggs for 30 seconds. Add buttermilk, maple extract and melted butter; whisk well.
  6. Pour the wet ingredients over the dry; blend just until the dry ingredients are moistened (do not over mix).
  7. Divide the batter among the muffin cups.
  8. Spoon the French toast topping evenly over the batter; pressing down slightly. Bake for 20-22 minutes or until toothpick inserted in center comes out clean. Invert the muffins onto a wire rack, turn them upright; cool 5 minutes.
  9. Mix sugar and cinnamon in a small bowl. Brush maple syrup over muffins; sprinkle with some cinnamon sugar.
  10. Serve warm.