Description
These cinnamon sugar French toast muffins with lemon zest are a cozy breakfast treat, combining the classic flavors of French toast with a fluffy muffin texture and a hint of citrus.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
Zest of 1 lemon
1 cup milk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/4 cup granulated sugar (for topping)
1 tablespoon ground cinnamon (for topping)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, and lemon zest.
- In a separate bowl, whisk the milk, eggs, melted butter, vanilla extract, and lemon juice until smooth.
- Pour the wet ingredients into the dry mixture and fold gently until just combined.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- In a small bowl, mix the 1/4 cup sugar and 1 tablespoon cinnamon for the topping.
- Sprinkle the cinnamon sugar mixture generously over each muffin.
- Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean and the tops are golden brown.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Swap lemon zest for orange zest for a different citrus twist.
Add mini chocolate chips or chopped nuts for variation.
Use brown butter for a richer, nutty flavor.
Store in an airtight container at room temperature for up to 3 days or freeze for up to a month.
Reheat in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
