We here at ONK don’t eat much bread. There are usually sufficient leftovers that we do not need sandwiches during the week. We always have enough charcuterie and cheese to make a quick lunch if needed so unless we have a specific need for bread we tend not to buy it.
When it comes to brunch though we both LOVE french toast. It is a rare occasion I plan to make brunch so I usually don’t have bread to make french toast. What to do what to do? Obviously I’m going to bake. These muffins are made of all good things, flour, maple syrup, nutmeg, a little cinnamon. They have the same crumb as a perfect coffee cake, delicate but moist. We top them with a subtly spicy warm apple compote and they move to the ethereal realm of angels.
French Toast Muffins (about 12)
- 1/3 cup unsalted butter, melted
- 1/2 cup maple syrup or sugar
- 1 egg
- 1/2 cup milk
- 1 1/2-2 cups all purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3 Tablespoons salted butter, melted
Preheat your oven to 350 degrees. Prep your muffin tin (this varies based on material but if in doubt use paper liners).
In a large mixing bowl, beat the butter and syrup until well combined, about 2 minutes. I mix this recipe by hand with a whisk as I do most batters and cakes because I like the control and more importantly, overworking a cake batter will detrimentally effect the texture and weight. Add the egg and milk, and mix until completely incorporated. In a separate bowl mix the dry ingredients. Make a cup in the dry ingredients and add the wet to the dry. Mix until just smooth.
Fill muffin cups 2/3 to 3/4 of the way up but be sure to keep the level consistent (I use my large cookie scoop). Bake for 20-25 minutes until a toothpick inserted to the center comes out clean. Paint the tops of the muffins with the melted salted butter. Cut the muffins in half and top each half with warm apple compote. Serve with a Mimosa for perfected adult brunch status.
Apple Compote
- 2 honeycrisp apples peeled and diced
- 2 Tablespoons salted butter
- 1/4 cup sugar or maple syrup
- 1 teaspoon cinnamon
In a large skillet melt butter over medium-low heat. Add apples and sugar, and sauté until they start to get soft but not brown (about 3 minutes). Add the cinnamon and continue to sauté until the apples start to fall apart (about another 5 minutes).
