Maple French Toast Mini Muffins arranged on plates on a counter.
Maple French Toast Muffins

Maple French Toast Muffins

Recipe by Molly Marzalek-Kelly
Not Yet Reviewed

Like our popular Cinnamon-Sugar Doughnut Muffins, these maple-forward minis are doughnut holes pretending to be breakfast (and yes, we’re going along with it). They get their rich maple flavor and Sunday-morning aroma from Maple Cinnamon French Toast Sugar, which fully coats every mini muffin after it’s dipped in a mixture of butter and maple syrup. While you can make six full-size muffins (see “tips,” below), we prefer the miniatures: They have the ideal ratio of sugary, finger-sticking coating to tender crumb (plus, it’s more acceptable to eat multiple). 

Prep
35 mins
Bake
7 to 9 mins
Total
1 hr
Yield
24 mini muffins
Maple French Toast Mini Muffins arranged on plates on a counter. - select to zoom
Maple French Toast Mini Muffins arranged on plates on a counter. - select to zoom
A group of Maple French Toast Mini Muffins with some broken in half to show the interior crumb. - select to zoom
Maple French Toast Mini Muffins shown from above on a counter with a jar of King Arthur Maple Cinnamon. - select to zoom
Maple French Toast Mini Muffins stacked together on a counter. - select to zoom
Maple French Toast Mini Muffins seen from above. - select to zoom
Our Best Products
Hide images

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 425°F with a rack positioned in the center. Lightly grease a mini muffin pan.  

  2. To make the muffin batter: In a medium bowl, use a flexible spatula to vigorously mix the sugars, butter, and oil until smooth.  

  3. Add the egg and vanilla and stir until combined.    

  4. In a small bowl, whisk together the flour, baking powder, nutmeg, salt, and baking soda. 

  5. Add one-third of the dry ingredients to the bowl with the butter mixture, mixing gently to combine. Gently mix in half of the milk. Stir in another third of the dry ingredients, then the remaining milk. Stir in the remaining dry ingredients. Scrape the sides and bottom of the bowl, then gently mix until the batter is mostly smooth; a few small lumps are OK.   

  6. Portion the batter into the wells of the prepared pan, using a level tablespoon for each well (about 17g); a Tablespoon Scoop works well here. 

  7. Bake for 7 to 9 minutes, until just golden brown and a toothpick inserted into the center comes out clean. While the mini muffins bake, prepare the topping.   

  8. To make the topping: In a microwave-safe bowl, combine the butter and maple syrup and heat in 30-second increments until the butter is melted, then whisk to fully combine.  

  9. In a medium bowl, whisk the Maple Cinnamon French Toast Sugar and granulated sugar together.  

  10. To finish: Remove the mini muffins from the oven and, as soon as they’re cool enough to handle, turn them out of the pan. Working with one mini muffin at a time, dip each into the butter-maple syrup mixture, shake slightly over the bowl to remove any excess, and then immediately transfer to the sugar mixture; toss to coat.

    Dipping and coating Maple French Toast Mini Muffins
    Dipping and coating Maple French Toast Mini Muffins

  11. Transfer the coated mini muffins to a wire rack. Serve Maple French Toast Mini Muffins warm or at room temperature. 

  12. Storage information: Leftovers can be stored in an airtight container at room temperature for up to 3 days; freezing is not recommended.   

Tips from our Bakers

  • If you don’t have any Maple Cinnamon French Toast Sugar, combine 3 tablespoons (37g) granulated sugar, 3 tablespoons (29g) maple sugar, and 2 teaspoons cinnamon in a small bowl. Use this mixture when topping the mini muffins. 

  • To make six standard-sized muffins, prepare the batter as directed and divide it evenly among six lightly greased wells of a standard muffin pan (about 80g per well); a rounded 4-Tablespoon Scoop works well here. Bake at 425°F for 14 to 18 minutes and top as directed.    

Baker’s Resources