Name: Strawberry French Toast Muffins - Sweet Breakfast Treat
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 servings
Ingredients: 12 slices white bread; 1/4 cup whole milk; 1 tablespoon light brown sugar; 2 large eggs; 1/2 teaspoon vanilla extract; 1 tablespoon unsalted butter, melted; 4 oz cream cheese, softened; 1 tablespoon sour cream; 1 tablespoon granulated sugar; 1/4 teaspoon vanilla extract; 1/3 to 1/2 cup diced fresh strawberries; 4 tablespoons light brown sugar; 1/4 to 1/2 teaspoon ground cinnamon; 1/4 cup powdered sugar; 1 teaspoon milk

Strawberry French Toast Muffins are about to become your new breakfast obsession. Imagin extracte the comforting aroma of cinnamon and warm bread, combined with the sweet, slightly tart burst of fresh strawberries, all encased in a perfectly portable muffin. What’s not to love? This isn’t just any breakfast treat; it’s a delightful fusion of two beloved classics. We’ve taken the indulgent flavors of French toast – that irresistible custardy sweetness and golden-brown crispiness – agin extractreimagined them into convenient, bite-sized muffins. They’re ideal for busy mornings when you crave something special without the fuss of flipping individual slices of bread. Plus, the vibrant pops of strawberry throughout each muffin add a delightful visual appeal and a refreshingly fruity counterpoint to the rich batter. Get ready to elevate your brunch game and start your day with a smile, thanks to these amazing Strawberry French Toast Muffins.

Ingredients:

12 slices white bread
1/4 cup whole milk
1 tablespoon light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1 tablespoon unsalted butter, melted
4 oz cream cheese, softened
1 tablespoon sour cream
1 tablespoon granulated sugar
1/4 teaspoon vanilla extract
1/3 to 1/2 cup diced fresh strawberries
4 tablespoons light brown sugar
1/4 to 1/2 teaspoon ground cinnamon
1/4 cup powdered sugar
1 teaspoon milk

Strawberry French Toast Muffin Base

Step 1: Prepare the Bread and Custard

Begin extract by preparing your bread. I like to use slightly stnon-alcoholic ale bread for this recipe, as it soaks up the custard better without becoming mushy. If your bread is fresh, you can lightly toast it in the oven for about 10 minutes at 300°F (150°C) to dry it out a bit. Cut each of the 12 slices of white bread into 1-inch cubes. These will form the base of our delicious Strawberry French Toast Muffins. In a large bowl, whisk together the 1/4 cup of whole milk, 1 tablespoon of light brown sugar, and the 2 large eggs. Make sure the sugar is fully dissolved. Add the 1/2 teaspoon of vanilla extract and the 1 tablespoon of melted unsalted butter. Whisk everything together until well combined. This mixture is your custard, and it’s what will give our muffins that signature French toast flavor and texture.

Step 2: Soak the Bread Cubes

Gently add the bread cubes to the custard mixture. Using a spatula or a large spoon, carefully fold the bread cubes into the custard, ensuring each piece is coated. Try not to over-mix or break up the bread too much; we want those lovely little cubes to retain some structure. Let the bread cubes soak in the custard for at least 15-20 minutes. This soaking time is crucial for allowing the bread to absorb all the delicious flavors and become wonderfully tender. You can stir them gently a couple of times during the soaking period to make sure all sides get a good soak.

Cream Cheese Swirl and Strawberry Filling

Step 3: Make the Cream Cheese Mixture

While the bread is soaking, let’s prepare the creamy filling that will make these muffins extra special. In a separate medium bowl, combine the 4 oz of softened cream cheese, 1 tablespoon of sour cream, and 1 tablespoon of granulated sugar. Add the 1/4 teaspoon of vanilla extract. Beat these ingredients together with a whisk or an electric mixer on low speed until they are smooth and creamy. It’s important that the cream cheese is softened to room temperature so you don’t end up with lumps in your filling. Once smooth, gently fold in the 1/3 to 1/2 cup of diced fresh strawberries. Be delicate when folding in the strawberries to avoid crushing them too much. You want visible pieces of fruit throughout the muffin.

Cinnamon Streusel Topping

Step 4: Assemble the Muffins

Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin or line it with paper liners. Once the bread cubes have finished soaking, carefully spoon about half of the soaked bread cubes into the prepared muffin cups, distributing them as evenly as possible. Next, spoon a generous dollop of the cream cheese and strawberry mixture on top of the bread in each muffin cup. Aim for about one to two tablespoons of the cream cheese mixture per muffin, depending on how decadent you want them. Finally, top each muffin with the remaining soaked bread cubes. Press down gently on the top layer of bread cubes to help compact everything and ensure the muffins hold their shape.

Step 5: Add the Streusel and Bake

Now for that irresistible streusel topping! In a small bowl, combine the 4 tablespoons of light brown sugar, 1/4 to 1/2 teaspoon of ground cinnamon (adjust to your preference for cinnamon intensity), and the 1 tablespoon of melted unsalted butter. Use a fork to mix these ingredients together until they resemble coarse crum extractbs. Sprinkle this delicious cinnamon streusel topping evenly over the top of each assembled muffin. This topping will bake to a delightful crisp and add a wonderful warmth and crunch to our Strawberry French Toast Muffins. Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center (avoiding a cream cheese pocket) comes out clean.

Finishing Touches

Step 6: Glaze and Serve

Once the Strawberry French Toast Muffins are baked, let them cool in the muffin tin for about 10 minutes before carefully removing them to a wire rack to cool completely. While the muffins are cooling, prepare the simple glaze. In a small bowl, whisk together the 1/4 cup of powdered sugar and 1 teaspoon of milk until you have a smooth, drizzle-able glaze. You may need to add a tiny bit more milk or powdered sugar to achieve your desired consistency. Once the muffins have cooled, drizzle this sweet glaze over the tops. These Strawberry French Toast Muffins are best enjoyed warm, but they are also delicious at room temperature. They make for a fantastic breakfast, brunch, or even a delightful dessert.

Conclusion:

I hope you’ve enjoyed learning how to make these delightful Strawberry French Toast Muffins! This recipe offers a fantastic way to enjoy the classic flavors of French toast in a convenient, portable muffin form. The combination of sweet strawberries, eggy bread, and a hint of cinnamon is truly irresistible. These muffins are perfect for a quick breakfast on busy mornings, a lovely brunch offering, or even a special after-school treat. Don’t be afraid to experiment with the serving suggestions and variations below to make them your own!

For serving, these Strawberry French Toast Muffins are wonderful warm, perhaps with a drizzle of maple syrup or a dusting of powdered sugar. They also pair beautifully with fresh berries or a dollop of whipped cream. If you’re looking to switch things up, consider adding a touch of lemon zest for brightness, or substituting blueberries for strawberries for a different fruit flavor. You could even mix in some chopped nuts for added crunch. I encourage you to give this recipe a try; it’s surprisingly easy and yields incredibly delicious results!

Frequently Asked Questions:

Q1: Can I make Strawberry French Toast Muffins ahead of time?

Yes, absolutely! Strawberry French Toast Muffins can be made a day or two in advance and stored in an airtight container at room temperature. For longer storage, you can refrigerate them for up to 4 days or freeze them for up to 2 months. Reheat gently in the oven or a toaster oven for the best texture.

Q2: My muffins seem a bit dry. What could I have done differently?

If your Strawberry French Toast Muffins are turning out dry, it might be due to overbaking or using too much dry ingredient. Ensure you’re measuring your flour accurately (spoon and level it, don’t scoop directly from the bag). Also, keep a close eye on the baking time and remove them as soon as a toothpick inserted into the center comes out clean, as ovens can vary.