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Buttermilk-Maple French Toast Muffins with Cinnamon Streusel and Maple-Buttermilk Glaze

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Think of it this way, if French toast and muffins got together and had a baby, they would make these delicious Buttermilk-Maple French Toast Muffins with Cinnamon Streusel and Maple Buttermilk Glaze.

I know, what a long title. I couldn’t get myself to shorten it.  As far as I was concerned, all of those ingredients needed representation! It was only fair.

While these baked away, it really did fill the house with faint smells of breakfast…specifically, something sweet and buttery. I did double-duty on the maple, using syrup in the dough and extract in the glaze. I also couldn’t help adding a cinnamon streusel to the top as well.

The tangy buttermilk rounds out the flavor and makes this the perfect treat.

I hope you enjoy this as much as we did. 

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Double glaze…a muffin must.

Print Recipe

Buttermilk-Maple French Toast Muffins with Cinnamon Streusel and Maple-Buttermilk Glaze

Recipe from: Created by Noble Pig | Serves: 8 muffins

Ingredients

Muffin

  • 1/3 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 2 Tablespoons maple syrup
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

Streusel Topping

  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons butter, softened

Buttermilk Glaze

  • 1 cup confectioners' sugar
  • 1 Tablespoon buttermilk, more if needed

Maple Glaze

  • 1 cup confectioners' sugar
  • 2 teaspoons maple extract
  • 1 teaspoon buttermilk

Directions

  • Preheat oven to 350 degree. Place all ingredients for the muffins in the bowl of a mixer stand and mix until just incorporated. Do not over mix. No need to measure out wet and dry ingredients. Fill eight muffin cups, each with 1/4 cup batter. In a separate bowl, combine streusel topping ingredients. With your fingers, mix together ingredients until a crumb-like texture occurs. Sprinkle each muffin generously with streusel.
  • Bake muffins for 25 minutes or until a toothpick comes out clean. Remove from muffin rack after two minutes and place on a cooling rack.
  • When completely cool, Make buttermilk and maple glaze in two separate bowls by stirring together ingredients. Thin if necessary with more buttermilk. Drizzle over muffins starting with buttermilk glaze and finishing with maple glaze.

Comments

  3. I know, you cannot mention the muffins without giving equal representation to the ingredients in the toppings. They just seem to enhance one another, blending so well, giving you a sensational taste that is beyond words. I know, because I made these delectable muffins this morning. I had all these ingredients on hand and never dreamed they could produce such a muffin that even royalty would appreciate! I hope they freeze well because there are only two of us, and hope to save some for a later date. Mine did not turn out quite as professional looking as yours did, but I might do better on my next batch. I don’t think I let them cool long enough.

    Reply

  7. Why? Why would you do this to me when I JUST ran out of maple syrup?

    Haha, these look absolutely fantastic. The title deserves every mouthwatering word!

    Reply

  8. I can fully understand your dilema with the title. And good you kept it long. Reading through the title itself my mouth watered hahaha.

    The muffins look awesome! Toppings and glaze, its sounding too irresistable not to try. Wish I could ick up one from my screen to take a bite. 😀

    Reply

  9. It is not often that I bookmark recipes these days, knowing full well that I would need to live a double life time to get through all the recipes…but here I make an exception.

    Reply

  21. I have made these twice now, and I can’t even tell you how much my family and I love them! They are SO delicious! The perfect density, and the perfect amount of sweetness.
    Thank you so much for sharing 🙂

    Reply

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