Before I get to these extra yummy little cakes, I’d like to share a bit of good news!
If you have read the about me page provided on this blog, then you probably know that art (not baking) was my first love, and I was once an aspiring painter. Since then, my artistic endeavors have taken a natural shift from canvas to the dessert plate. Baking has gradually and unexpectedly become my preferred method of creative expression.
A couple of months ago I was contacted by a literary agent (or angel, I should say) asking if I’d like to put together a proposal for a baking book…and not just any baking book. This book would combine my love of art and it’s application in baking! Needless to say I was fully on board with eager smiles at the prospect. Now the book is becoming a reality!
I can barely suppress a squeal at this very moment.
In the coming months blog updates may be sporadic, but I’ll do my best to post recipes whenever I can. Hopefully, when on the other side of this project, I’ll be able to offer you a wonderful creativity book that will inspire your baking! I already have so many ideas, and if you like this, this or this, chances are you will love the book.
And now that I’ve regained my composure, the recipe.
I’m not entirely sure what to call these. The crumb is more like a cupcake, but they are similar to a muffin in flavor and sweetness. I could have piled on maple buttercream and called it a cupcake, but I was looking for something a little more subtle. These “cakes” taste exactly like my favorite French toast, but with a nicer texture – and portable too! I could see these being toted to the office for a surprise breakfast for co-workers. I mean, who doesn’t need some comfort food on a Monday morning?
Instead of a glaze or frosting, I just poked holes in the cake tops and spooned over a good quality maple syrup. A sprinkling of powdered sugar will make them extra yummy.
I love freshly grated nutmeg! (Almost as much as I love kitschy squirrel figurines and picnic table-cloth cupcake papers.)
French Toast Muffins [click for printable version]
2 cups all purpose flour
1/4 cup sugar
1/2 tsp. baking soda
2 tsp. baking powder
2 tsp. powdered cinnamon
1/2 tsp. freshly grated nutmeg
Pinch of salt
1 cup buttermilk
1/4 cup butter, melted
Confectioners’ sugar for dusting
Preheat oven to 400 degrees. Line cupcake pan with papers, set aside.
Whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg and pinch of salt in a large bowl and set aside. In another bowl, whisk together the buttermilk, egg and melted butter.
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until just incorporated. Do not over-mix or batter will deflate!
Fill cupcake liners 1/2 full. Bake for 10-15 minutes, (check at 10 minutes). Muffins are done when a toothpick comes out clean.
Poke holes in the muffin tops and gently spoon over one or two tablespoons of maple syrup onto each cake. Dust with confectioners’ sugar.
Mesmerizing butter pat, optional.
Congratulations on the book project.Very exciting news.
i am so happy for you! this is JUST the avenue for you!!! congratulations! i look so very forward to seeing the book 🙂
Congratulations!! I can't wait to see the book!
Congratulations! That's so fantastic! I'm so excited for you!!!! You deserve it. Your creations are gorgeous!!!
These look so yummy! Congratulations on your book…can't wait to see the finished product.
Hooray for you! That is such an exciting thing and I for one will be very pleased to see a book by you Heather! All the best!
I have trouble imagining a cupcake that tastes like french toast, but boy am I ready to find out what it's like. Congrats on the book and thanks for sharing this awesome treat!
Congrats if the book is as nice as you blog you have nothing to fear!
Yay Heather!!! Huge congratulations!!! Can't wait to buy a copy!!
Woo-hoo! Congrats! What a great reason to neglect your blog 🙂
Congratulations on the book project!!
If your blog is anything to go by I am sure it will be fantastic.
Love the french toast muffins too (and the little pottery squirrel)
HOW EXCITING!!!!! Congrats!!
I love the sounds of these muffins, 2 breakfast favorites in one and shared with that cute squirrel!
Congratulations! 😀 Can't wait to see the gorgeousness you come up with!
Congrats to you! You are so deserving – love your blog and beautiful pictures and amazing creations! I am so, so happy for you!
Congrats! That is wonderful! Your food is so artistic, it will a beautiful book!
MAZEL TOV! That's so exciting. Can't wait to hear more.
Congrats on the book! Very exciting! I can't wait to read more about it!
WOW Heather, that is such EXCITING news! CONGRATS! (I can say "I knew you when…") Put me on the waiting list…I can't wait to get your book! A best seller for sure!
Love these muffins! I especially love the mini pat of butter on the "french toast" and the "table cloth" liners…it all comes together perfectly!
you are very talented & creative & your recipes are interesting & i love your "this", "this" & "this" creations!!
…so i for one cannot wait for your book…best wishes & keep us updated!
CONGRATS!!! I wish you much success 🙂
Congratulations on the book project! I'm sure u'd do great 🙂
Beyond yay! Every food bloggers dream!! Kudos!!
And yum on the muffins – I made maple syrup pancake muffins and cinnamon roll muffins over the past few weeks…next doughnut muffins!! Soon we'll figure out how to make every delectable treat into a muffin! Portable and easy to share! YUM!
Heather, I am so excited for you! Your blog is such a work of art.
Beyond happy for you!!!!! So well deserved!
Congratulations to you! This is really wonderful.
I just made these and Oh, how yummy they are. Thanks for the recipe!!!
these look perfect. i am off to the kitchen to whip these up. congrats on the book…it is truly fun and enlightening project (I have done it!)
congratulations and good luck!
these are some seriously stellar muffins, and the squirrel's an adorable prop. 🙂
That is SO exciting! You are truly talented and I love looking through your blog – I can't wait until your book comes out! I want to squeal with you : )))
Thanks for sharing all of your talent with us!
Congratulations that's so awesome and exciting! My best friend and I always joke around that I'll do the baking and she'll do the decorating as she's an artist too…you never know!
Woohoo! Congrats! Well deserved! I'm so excited for you!
I can't wait to see the final product!!
Congrats on the book project! What an exciting opportunity 🙂 I think these muffins are the perfect way to celebrate. I used to love the french toast bagel at Panera, but never thought of trying the idea in muffin form.
That is so exciting! Congratulations! I am also very jealous being an artist and a baker myself.
These muffins look amazing, as always. 🙂
WOW! Congratulations! It sounds great!
SQUEAL! Hooray for book, Heather! I'm ecstatic for you! <3 <3 🙂
Congratulations on your book, I cant wait till it's done. I'll be one of the first in line! Muffins look awesome!
first, I love your pictures and that little squirrel! Now your french toast muffins look amazingly delicious!! I wish I had one right now!
Such exciting news! Can't wait to buy the book. I love your work! Best…Susan
Wow, sounds like quite the adventure you're embarking upon! That is unbelievably awesome. I with you the best. And I love the squirrel.
BIG congrats on your book!! That is awesome, I can't wait to see what you include in it. Good luck!!
I'm so excited for the book! I just stumbled across your page and I love it~
I made these muffins, turned out amazing and didn't last but six hours or so, 'cause my family ate them up. I'm going to make them again for my friends too.
French Toast Muffins = A+
Congrats Heather!! That's terrific. Wishing you the very best….
Oh, and the portable french toast, genius!
Yea Heather! It's gonna be the coolest book and I know I'll be lined up to get one!
These muffins are pretty cool too!
Looking forward to your book!!!
You must have been exceptionally patient with the maple syrup. I made these tonight, and my maple syrup-ing didn't go so well… I poked holes using a wooden skewer, and the syrup simply rolled off. So then I poked even bigger holes using the end of one of my beaters, and some of the syrup made it in. They were looking worse for wear by that point. The little pats of butter and powdered sugar on top helped cover it up, so maybe my coworkers won't notice!
congratulations on the book!
Can I borrow this recipe and link back to you? These muffins look so yummy and my son LOVES french toast!
Just made these! Awesome recipe, they are delicious! Thank you!
Any sub suggestions for buttermilk to make these into a vegan delight? I've got the egg replacements down, but the buttermilk seems tricky.
I just came across this blog, and I must say it's lovely!! The combinatiin of art and cooking you have is very inspiring, not to mention all these photos!