Cinnamon Contest Winner – French Toast Muffins | The Daily Dish

BetterRecipes : better recipes - better meals

Cinnamon Contest Winner – French Toast Muffins

23 Comments | Written on January 12, 2012 at 5:00 am , by

Congratulations to our final weekly winner of 2011, Lisa Keys!  Her recipe for “French Toast Muffins” took top honors during Cinnamon week!

I can’t believe the end of the weekly contest is here!  There have been so many unbelievably delicious weekly winners and the judges sure have their work cut out for them to pick a grand prize winner.  (For a look back on previous contests, check out this link to see all the winners.)

Also, don’t forget that a new round of weekly contests have begun!  There is more information at the end of this article. 

Now, back to these “French Toast Muffins!”

Believe me, they are just as delicious as they sound.  Imagine everything you love about French Toast in muffin form!  It is no wonder this dish took top honors in the Cinnamon contest, because Lisa creatively uses the theme ingredient in two different ways.  First, slices of cinnamon swirl bread is cubed and tossed with milk and eggs to create the French Toast topping.  Then, when the muffins come out of the oven, they are topped with additional cinnamon and sugar.  Plus, a dash of maple extract is added to the muffin batter.  One bite is literally like a forkful of French Toast!

This is certainly one of the most creative muffin recipes I have seen in a long time.  They are perfect to grab and go on busy mornings, but they taste like a leisurely weekend brunch!

FRENCH TOAST MUFFINS  (click here to view and print recipe) 


1/4 cup Milk

3 Eggs, divided

8 slices Cinnamon Swirl Bread, crusts removed and cut into 1/2″ cubes

2 cups All Purpose Flour

3/4 cup Packed Light Brown Sugar

2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

1 cup Sour Cream

1 tsp Maple Extract

1 stick Plus 4 Tbsp Unsalted Butter, melted and divided

1/4 cup Sugar

1 tsp Cinnamon


Heat oven 400 degrees. Grease a standard 12 cup muffin tin with nonstick baking spray or line with paper cups. In a medium bowl, whisk milk and 1 egg until blended. Add bread, then stir to coat, for the French toast topping. In a medium bowl, mix flour, brown sugar, baking powder, baking soda and salt until combined. In another bowl, whisk remaining eggs for 30 seconds. Add sour cream, maple extract and 1/2 cup of the melted butter, then whisk well. Pour the wet ingredients over the dry, then blend just until the dry ingredients are moistened, but do not over mix. Divide the batter among the muffin cups. Spoon the French toast topping evenly over the batter, pressing down slightly. Bake for 20-22 minutes or until toothpick inserted in center comes out clean. Invert the muffins onto a wire rack, turn them upright and cool 5 minutes. Mix sugar and cinnamon in a small bowl. Brush remaining melted butter over muffins and sprinkle with cinnamon sugar. Serve warm.

How did you come up with your winning recipe? 

I created this recipe about a year ago for a friend’s birthday breakfast. We have a tradition of treating each other on our special day, but this time I invited all the ladies over to the house instead of going out to a restaurant. Plus my girlfriends love being my recipe testers, so I wasn’t afraid to try something new on them. I came up with the recipe when my cinnamon swirl bread got a bit stale. I come from a long line of frugal cooks who never throw out food that has potential to re-purpose into something new and delicious. Torn between making croutons and French toast which is what my parents often did with day old bread I thought -why not both and that is how the muffin was born.

What inspired you to enter the Better Recipes weekly contest again?

First, I love the category- cinnamon. It probably is my all-time favorite aroma in the kitchen. It brings back all kinds of warm memories especially at this time of year. Second, it is just so easy to enter the Better Recipes contest. As one who is not so tech savvy I appreciate how easy it is to navigate the web site.

Why do you think your recipe stood out to the judges?

The flavor is just so yummy and the recipe is easy to make.

Do you have any advice for others interested in entering our recipe contests?

Follow the rules and don’t be afraid to share the food you love. Chances are the judges will love it, too.

Do you have any plans for the prize money? Any plans if you should win the grand prize?

My husband and I had our 30th wedding anniversary a few months ago, but we were not able to celebrate it. We can use this prize money to treat ourselves to something special in the new year. And something extra special if I win the grand prize.

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers?

It doesn’t take fancy bells and whistles to cook good food, but it does take some heart and creativity…and naturally practice makes perfect.

By the way, did you know we have kicked off another round of weekly recipe contests?  It’s true!  Plus, this year there are two different ways to win…

1)  Enter your best recipe under the category theme for a chance at the $250 weekly prize and the $2,500.00 Grand Prize at the end of the contest.  These winners are selected by the Better Recipes editors based on ease of preparation (40%), creativity (35%) and adherence to theme (25%).

2)  Share your recipe with friends, family, colleagues, everyone!  Ask them to vote for your dish as “Reader’s Choice” and win $250!

Check out the official rules and see all the fun contest themes coming up over the next few months.  Good luck everyone!

23 Responses to “Cinnamon Contest Winner – French Toast Muffins”

  • 1
    Debbie says:

    These look AMAZING!! I’m going to make them for the weekend.

  • 2
    Lisa keys says:

    Can’t believe that is my recipe-it looks so awesome! Thank you.

  • 3
    Priscilla says:

    Congratulations Lisa! What a fabulous muffin idea.

  • 4
    Elle Bahatouris says:

    I sure will try making this recipe it sound devine!!!
    Allthough i live in Greece and i cannot find maple extract and i have to make my own recipe for sour cream cant find that either….

    Thank you for sharing and a happy new year to all

    • Bette says:

      I believe creme fraiche in Europe is the same as our sour cream in the states, I used it when I was in Britain and treacle syrup-the light kind- is like our maple syrup or I made a syrup for my daughter when we were there, I browned butter in a saucepan and (caster/granulated)sugar together and she still requests it even though we are back inthe states now..

  • 5
    mary louise says:

    This is such a creative recipe – congratulations!

  • 6
    Char says:

    I made these this morning and they were like heaven in your mouth. Wonderful and easy recipe. Thank you for sharing. These will be made over and over.

  • 7
    Auntie Ev says:

    These muffins look like the top of Monkey Bread! They look delicious & can’t wait for you to make them for us.
    Congats & great job!
    Luv ya!

  • 8
    Auntie Ev says:

    The top of the muffins looks like Monkey Bread. They look delicious & can’t wait for you to make them for us.

    Congrats & I’m so very proud of you.
    Luv ya, Auntie Ev

  • 9
    Janice says:

    Lisa – what an amazing idea. You always come up with the BEST dishes and I am happy for you!

  • 10
    Lisa keys says:

    Thanks everybody. Glad you like my recipe!

    • Phyllis Knoerlein says:

      Would it be OK if I put this recipe in our family cookbook under your name? It sounds delicious!

  • 11
    Margaret says:

    Look fabulous. I will make this over the weekend. Thanks.

  • 12
    Mona says:

    Lisa, I just want to thank you for turning us on to these delicious sounding muffins! We have a bakery thrift store here in town that sells day old bread at a marvelous discount. I will most definitely be purchasing many loaves of Cinnamon Swirl Bread now that I have this recipe.
    Thanks Again, ~Mona~

  • 13
    Brenda says:

    I’m always on the look out for a new muffin recipe. These look marvelous. My grandsons love anything cinnamon. Will make a batch this week. Thanks for sharing.

  • 14
    Dee says:

    Wonderful to have another recipe for french toast. Definitely on my list to make.

  • 15
    Phyllis Knoerlein says:

    Lisa ,
    Is it OK if I put your recipe in our family cookbook under your name? It sounds delicious!! I think it would be a welcomed addition.

  • 16
    Lili Smith says:

    Amazing and very creative recipe. Making them for Easter morning. Thank you very much!

  • 17
    Marty says:

    Made these for Easter brunch and they are WONDERFUL! I’ve added your recipe to our “Favorites” and look forward to making them again soon.

  • 18

    […] Cinnamon Contest Winner – French Toast Muffins | The Daily DishJan 12, 2012 … Congratulations to our final weekly winner of 2011, Lisa Keys! Her recipe for French Toast Muffins took top honors during Cinnamon week! […]

  • 19
    Nancy says:

    OMG!! I made these for the guests morning baskets for the hotel rooms occupied by my sister in laws wedding guests. They were simply stunning! I didn’t have any maple flavoring so I used 1/2 cup maple syrup. Thank you so much ~ the bride wasn’t the only talk of the town 😉

  • 20
    Tanner says:

    Hi I’m Tanner, I had a blast making the muffins, and eating them, with my Grandma! Thank you for the recipe! I’ll look forward to other deliciouse treats from your recipe book!
    Thanks again, Tanner

  • 21
    Kelly says:

    Yum! I just pinned this 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *