French Toast Muffins | Baked French Toast Muffin Recipe (2024)

FAQs

What is the secret to moist muffins? ›

Use day-old bread (or slightly stale) for the best results. It's sturdier and won't crumble or fall apart in the custard or while cooking. French, Italian, brioche, or challah bread are all fantastic choices!

Overmixing the batter.

When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.

Option #1: Overnight Batter Rest (my favorite!) Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER!

Butter gives French toast a deep richness and comforting quality, which are what we crave on mornings we sizzle this breakfast staple. To prevent burning or smoking, use a combination of butter and oil in the pan to cook the toast.

For a solid French toast, aim for sturdy bread with a uniform texture and a soft crust. Hearty sandwich bread, brioche, challah, and shokupan (Japanese milk bread) are all great choices. Avoid rustic loaves with thick crusts or large holes in the interior.

How to Cook French Toast in a Skillet or Griddle. Cooking French toast in a skillet or griddle can get messy, but it's worth it! Preheat a nonstick griddle to 375° on your stovetop (or heat skillet over medium heat), lightly oiling or buttering if desired.

"You know when your French toast is done when the center is set and doesn't have a runny consistency once cut," Oliveira says. If you're cooking a thinner French toast or omitted eggs from your soaking liquid, a quick pan-fry will do the trick, with 3 to 6 minutes on each side.

You can use any milk you have on hand. My preference though is half and half. It's just a little richer than regular milk and works beautifully to create that custard-like texture french toast batter with the eggs to bathe your bread in.

If desired, though, you can always use 1/2 cup (100g) white granulated sugar and 1/2 cup (100g) packed light or dark brown sugar. Oil & Butter: Oil produces a moist, tender muffin. Combine with melted butter for extra fat, moisture, and a little flavor. Milk: Milk adds plenty of moisture and lightens up the crumb.

What makes muffins not dry? ›

For baking you need to use a product that is a minimum of 70% fat. Spreads with less fat contain more water, resulting in dry, less tender muffins. Remember that one stick of butter or margarine is equal to 1/2 cup and not 1 cup. If you confused the two, you will be cutting the amount of fat used by half.

Use a steamer. Steaming is a great way to add moisture to past-their-prime muffins. And according to a TikTok user, you should also be steaming your muffins when you bake them since the hot air and steam allow more time for the centers to rise, resulting in tender and airy muffins.

If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well.