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a powdered sugar topped French toast muffin with blueberries

Coconut Cinnamon French Toast Muffins with Blueberries


  • Author: amycaseycooks
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

Description

Like a cozy hug. Coconut Cinnamon French Toast Muffins with Blueberries have all the deliciousness of French toast in a fun to eat muffin. Coconut milk makes these muffins extra rich and AMAZING! A brown sugar streusel crumble puts them over the top. Perfect for breakfast or a mid afternoon snack.


Ingredients

Scale
  • 5 tablespoons butter, divided
  • 5 large eggs
  • 1 can coconut milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup unsweetened shredded coconut
  • 9 cups 1-inch cubed bread from a French loaf
  • 1 cup blueberries
  • 1/4 cup brown sugar
  • 1/2 cup all purpose flour
  • pinch of kosher salt
  • powdered sugar, for serving
  • maple syrup, for serving

Instructions

  1. Preheat oven to 375 degrees F.
  2. Melt 1 tablespoon of the butter. Grease a nonstick muffin pan with the melted butter. Alternately, spray the pan with cooking spray. Set aside.
  3. In a large bowl, crack the eggs and lightly beat. Add the coconut milk, vanilla extract, cinnamon and nutmeg. Stir to combine.
  4. Add the shredded coconut and the bread cubes and stir until completely coated with the milk mixture.
  5. Fill each of the muffin cups with about 1 cup of the bread and milk mixture.
  6. Evenly tuck the blueberries between the bread cubes of each of the muffins.
  7. For the streusel, in a small bowl add the brown sugar, flour, 1/2 teaspoon cinnamon and a pinch of kosher salt. Stir to combine.
  8. Cut the remaining 4 tablespoons of butter into small cubes.
  9. Add the butter to the brown sugar mixture. Use a fork or your fingers to incorporate the streusel mixture together. The streusel should be very crumbly and small pieces.
  10. Evenly sprinkle the streusel over the muffins. Press down lightly on the streusel on each of the muffins.
  11. Bake the French toast muffins for 25 to 30 minutes or until golden brown and cooked through.
  12. Let the muffins cool for 5 minutes before taking them out of the pan.
  13. Sprinkle with powdered sugar and drizzle with warm syrup.

Notes

  • Use full fat and not low fat coconut milk to add extra richness to the muffins.
  • Cut the bread into about 1 inch cubes. You want the bread cubes to hold their shape when soaking up the custard making jagged muffin tops. Better to grab all the streusel crumbles!
  • A nonstick muffin pan is insurance that the muffins will come out in one piece. Coating the inside of the pan with melted butter (cooking spray is also an option) is extra assurance for beautiful muffins.
  • If you stir the berries in along with the bread cubes, they are likely to break and mash. Whole blueberries is what you are after for the muffins so tuck them in around the bread cubes after scooping the custard soaked bread into the muffin cups.
  • Don’t rush to take the muffins out of the pan. Let them cool for 5 minutes or so. Then run a knife around the edges to loosen any caramelized streusel around the muffin tops. A fork can help lift the warm French toast muffins out of the pan.
  • Category: dessert
  • Method: bake in oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 355
  • Sugar: 6.3 g
  • Sodium: 427 mg
  • Fat: 16.4 g
  • Saturated Fat: 10.9 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 43.9 g
  • Fiber: 2.2 g
  • Protein: 11.2 g
  • Cholesterol: 96 mg

Keywords: muffins, french toast, french toast muffins, breakfast, brunch

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