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Topic: french toast muffins (with questions)  (Read 2952 times)
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« on: March 25, 2010 08:17:05 PM »

So I just had these french toast muffins from costco that were amazing. Well, I really want to make it into a cake, and I can only find muffin recipes. All the cake ones are like coffee cake with maple syrup in it, or are more like bread pudding with french toast in it instead of bread.

I made the muffin recipe anyway (found at http://www.grouprecipes.com/53402/maple-french-toast-muffins.html )and used a maple donut glaze recipe (with a sprinkle of cinnamon) for the top. (I don't know why I decided to take the picture after it was in a ziplock bag, but I'm not happy with it yet, so more later)

I used the same recipe but only a 1/2 cup of sugar and used 2 tsp maple syrup since i didn't have maple flavoring. I also didn't make the topping or butter in the recipe, and made them in cupcake tins.

Now questions:

Is the muffin recipe pretty much the same recipe as cake? I'm guessing I might need to put more eggs in to make it fluffier, but would that be the only difference between muffins and cake?

And it had crumbles on top. All the recipes I'm looking at calls for crumbled real french toast... doesn't sound right to me. How else would you make crumbles?
« Reply #1 on: March 25, 2010 10:21:27 PM »

So this isn't a professional opinion by a long shot, but from what I've gathered, the way the butter and sugar are combined are also important in the difference between muffins and cake (the former being a type of quick bread and the latter, well, cake).

Crumbles are more easy, being comprised of a mixture of room-temp. butter, flour and brown sugar. 
« Reply #2 on: March 25, 2010 10:21:50 PM »

These sound delicious. I am thinking crumble toppings usually are a mixture of sugar, spice and flour ...sometimes using butter.  Honestly whenever I make cakes I usually make it entirely in muffin form or part of it anyways. Only cooking time is affected (reduced).
You have me intrigued since this is the first time I have heard of French Toast Muffins.

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« Reply #3 on: March 26, 2010 03:29:07 AM »

how would you crumble real french toast? silly recipes! anyway, i agree with the butter, sugar, brown sugar way of making crumbles, or if you wanted you could go buy that french toast cereal and crumble it a bit and use that for the topping.

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« Reply #4 on: March 26, 2010 08:54:42 AM »

If I were converting it to a cake recipe (something I do all the time, my best muffin recipe is actually a cake recipe, and my best cake is an altered muffin recipe Cheesy), I would forgo melting the butter. Instead, cream the butter and the sugar together (soften the butter to just slightly cooler than room temp and beat the two until light and fluffy). You could try adding an egg, but if you do I'd probably scale back the milk by cracking the egg into a 1 c measuring cup and then adding the milk to reach the 1 c line. One other thing. I find it a little odd that the cake/muffin doesn't call for vanilla, a pretty common French toast ingredient. You could try adding  1-1 1/2 tsp of vanilla extract to it also.

As for the crumble, you would typically make it using sugar (typically brown sugar), spices (cinnamon would be the thing here) and very cold butter (cut the butter into the sugar and sprinkle on top of the muffins/cake while it's still cold). You could even add a Tbsp or 2 of flour if you want it a little denser.

I found this recipe for French toast bacon muffins (you can certainly omit the bacon): http://lifewithcake.com/2009/05/french-toast-and-bacon-cupcakes/. It calls for cake flour, which most people don't have on hand but which you can make using regular all purpose flour and a little cornstarch. This would translate very well into a cake.


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« Reply #5 on: March 31, 2010 09:05:35 AM »

Lol, the only way I was thinking of crumbling french toast would be drying it and using it like croutons, but that doesn't sound too appetizing. And I can't imagine using bacon with a sweet muffin.

Oooh, yeah. Vanilla extract. That should be a key ingredient.
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