Ingredients:
For the Muffins:
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup milk
1/4 cup butter, melted
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup butter, melted
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the muffin cups.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
Combine Wet Ingredients: In another bowl, whisk together the milk, melted butter, vegetable oil, eggs, and vanilla extract.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
Prepare Cinnamon Sugar Topping: While the muffins are cooling, prepare the cinnamon sugar topping. In a small bowl, mix the sugar and cinnamon. Melt the butter in another bowl.
Coat Muffins: Dip the tops of the warm muffins into the melted butter, then immediately into the cinnamon sugar mixture, coating well.
Serve: Enjoy your Cinnamon Sugar French Toast Muffins warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month.