Strawberry Toast Muffins (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon unsalted butter, melted
02 -
12 slices white bread
03 -
1/2 teaspoon vanilla
04 -
1/4 cup whole milk
05 -
2 eggs
06 -
1 tablespoon light brown sugar
→ Filling
07 -
1 tablespoon sugar
08 -
1 tablespoon sour cream
09 -
4 oz cream cheese, softened
10 -
1/4 teaspoon vanilla
11 -
1/3-1/2 cup diced strawberries
→ Topping & Glaze
12 -
1/4 cup powdered sugar
13 -
4 tablespoons light brown sugar
14 -
1 teaspoon milk
15 -
1/4-1/2 teaspoon cinnamon
# Instructions:
01 -
Switch on your oven to 350°F. Grease your muffin tin with some melted butter. Use a 4-inch cutter for bread bottoms and a 3-inch one for tops.
02 -
Blend cream cheese, sour cream, sugar, and vanilla till it's creamy. Gently mix in the chopped strawberries.
03 -
Combine eggs, vanilla, brown sugar, and milk by whisking them together.
04 -
Soak the larger bread rounds in the egg mixture and push them into muffin cups. Spoon in the filling.
05 -
Soak the smaller bread rounds in the same egg mixture. Lay them carefully over the filling and press the edges down to seal.
06 -
Dust with a mix of cinnamon and sugar. Bake for 25 minutes till the tops turn golden. Let them sit for about 5-10 minutes to cool.
07 -
Stir milk and powdered sugar together till smooth. Drizzle it on top of the muffins after they’ve cooled.
# Notes:
01 -
You can swap the strawberries for other fruits or berries.
02 -
They’re tastiest when eaten fresh and warm.