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This looks sooo good!!! I definitely need to make these for my university!! They must be such a great snack. Do you know how long they last? Like, if I make a batch like this, for how many days are they still good for?
Hi, Jessy! The author says that, once baked, these muffins keep refrigerated for two to three days, or they can be frozen for up to one month. Reheat in the oven or microwave. Enjoy!
Wondering if I messed up. Is the center supposed to be mushy or did I not bake long enough?
Hi Bill, The texture should be a little creamy, I wouldn’t say mushy., something like French toast is in the middle, but crunchy on top. Next time try baking it a little longer (5 minutes).
Thanks Sally. I kinda figured it needed a little more heat.
I tried to make cinnamon and a peach version and not apple there. I guess that it would qualify as following the recipe . I guess nutmeg would be fine – what fruit to go with nutmeg?
Sorry, Cara, I missed your comment. Most fruits go with nutmeg, but especially apples, pears, and peaches. It’s really up to what appeals to you. I encourage experimentation!
Has anybody actually followed the directions and made this recipe? If so, I’d appreciate learning what type of apples you used. Thank you.
Hi Robin, There are no rules here! Almost all apples will be fine. The only ones that don’t hold their shape in baking are MacIntosh, but in such small quantity, I am sure they would be good.
I’ve never used cinnamon for French Toast, always nutmeg because of the milk and eggs (think eggnog). I might split this recipe using cinnamon for one and nutmeg for the other. I have a feeling, nutmeg will not paid well with apples. Anybody tried nutmeg and apples?
I think nutmeg would be really great with apples! A little goes a long way, though, so use less of it than you would for cinnamon.
Thanks, Emma! I’m going to try the split recipe still, just in case. I’m the nutmeg lover in this family.
Love that muffin tin – just like my grandma’s!
Oh my yummmmm! These sound so good!
Megan at Lush to Blush
What do you do with the maple syrup? Drizzle it over the top, on top of the sugar?
I love these just as they are if I don’t have an early morning sweet tooth. They have a great sweet crunchy topping!
Use over top of muffins When you are ready to eat. After cooked and cooled.
This is such a cool idea! Single servings make life so much easier =)
Oh my these look so good!
These look perfect for my kids! I made them a big french toast casserole earlier this week that they liked, but in muffin tins and with apples added–brilliant!
Maybe I’m missing the directions for adding the 5T of sugar, but I’m only seeing sugar mentioned as sprinkled over the tops before baking.
Hi, Nancy! Yes, the 5 tablespoons, plus one teaspoon, of turbinado sugar are divided between the muffins — each gets 1 teaspoon of sugar sprinkled on top.
Just to make this 100% clear. The sugar on top adds up to the 5tab of sugar or is it in addition to?
The sugar sprinkled over each muffin adds up to 5 tablespoons, plus 1 teaspoon. Use 1 teaspoon of sugar per muffin — there are 3 teaspoons in a tablespoon, so the “5 tablespoons + 1 teaspoon” called for in the recipe is equal to 16 teaspoons. The recipe makes 16 muffins, so 1 teaspoon per muffin. Make sense?
They sound and look gorgeous – and indeed quite a bit like the English bread and butter pudding. Might add raisins?
Of course–sounds great!
This reminds me of something my grandmother made, hers was more a “bread pudding” but it’s all basically the same thing. Pour a little maple syrup on it and it would be a perfect quick breakfast for me!