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.
Double glaze…a muffin must.
Buttermilk-Maple French Toast Muffins with Cinnamon Streusel and Maple-Buttermilk Glaze
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.
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