Heat oven 400 degrees. Grease a standard 12 cup muffin tin with nonstick baking spray or line with paper cups.

In a medium bowl, whisk milk and 1 egg until blended. Add bread, then stir to coat, for the French toast topping.

In a medium bowl, mix flour, brown sugar, baking powder, baking soda and salt until combined.

In another bowl, whisk remaining eggs for 30 seconds. Add sour cream, maple extract and ½ cup of the melted butter, then whisk well.

Pour the wet ingredients over the dry, then blend just until the dry ingredients are moistened, but do not over mix.

Divide the batter among the muffin cups. 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 and cool 5 minutes.

Mix sugar and cinnamon in a small bowl.

Brush remaining melted butter over muffins and sprinkle with cinnamon sugar.

Serve warm.