(Bakeshop Proprietary Recipe File — Limited-Time / Archived Format)
A cozy, bakery-style twist on classic French toast, baked into jumbo muffins with a soft, plush interior and warm spice, finished with a maple-flavored streusel that bakes up golden and caramelized. Expect notes of vanilla, cinnamon, maple, and a rich, tender crumb that’s perfect for breakfast, brunch, or a “treat-yourself” bake.
This is a digital recipe file (not a physical product). Inside, you’ll receive:
Full French Bakeshop Toast Muffins recipe (Metric + US volume)
Maple-Flavored Streusel Topping formula
My process notes for consistent results (mixing, chilling, bake temperatures, and doneness cues)
Guidance for jumbo muffins (and option notes for standard size)
Great for:
Home bakers who want a true bakery-style muffin with professional method notes
Cottage bakers adding an elevated breakfast/brunch item to their menu
Anyone who loves French toast flavors but wants something portable, portioned, and sellable
This may NOT be for you if:
You prefer ultra-light “box mix” style muffins (this is richer and more moisture-forward)
You don’t want to weigh ingredients (I strongly recommend weighing for best results)
You want a simplified, minimal-ingredient recipe with no technique notes
Pastry flour matters. This recipe was written for pastry flour. For the closest substitute, use half all-purpose flour & half cake flour.
Salt note: I use fine sea salt (not coarse)
Doneness matters more than color. Moist crumbs are better than baking until fully dry (overbaking is the #1 cause of “not as good the next day”).
Optional finishing: dust cooled muffins with powdered sugar, or drizzle/serve with pancake syrup.
Please note: This is not the same recipe as my Bakery Muffin Base listing. This base will not be sold separately. While some ingredients may look similar, this formula uses different percentages and added components for greater moisture and a slightly denser (but still tender and soft) crumb.
This recipe file is a revived/archived listing from my earlier Etsy shop era (created 2023–early 2025). It is being offered for a limited time only and is not a permanent Market listing.
Please note: the file format and styling may differ slightly from my newer 2026 proprietary file format, but the recipe content, method, and core guidance remain exactly as intended.
By purchasing, you agree:
You may use this recipe for personal baking or for your business (you may sell the baked goods).
You may not resell, redistribute, share, repost, or publish the recipe — including posting it publicly, sharing screenshots, or uploading it to any platform.
When sharing results online, please share the listing link rather than recipe screenshots.
Due to the nature of digital products, all sales are final.
Questions about the recipe or process are always welcome — I’m happy to help when I can.
If you’d like to join my Facebook recipe group, it’s called Carter’s Bakeshop — you’ll find updates, baking discussion, and occasional promo code info there. There’s an icon/button at the bottom of the page.
(Bakeshop Proprietary Recipe File — Limited-Time / Archived Format)
A cozy, bakery-style twist on classic French toast, baked into jumbo muffins with a soft, plush interior and warm spice, finished with a maple-flavored streusel that bakes up golden and caramelized. Expect notes of vanilla, cinnamon, maple, and a rich, tender crumb that’s perfect for breakfast, brunch, or a “treat-yourself” bake.
This is a digital recipe file (not a physical product). Inside, you’ll receive:
Full French Bakeshop Toast Muffins recipe (Metric + US volume)
Maple-Flavored Streusel Topping formula
My process notes for consistent results (mixing, chilling, bake temperatures, and doneness cues)
Guidance for jumbo muffins (and option notes for standard size)
Great for:
Home bakers who want a true bakery-style muffin with professional method notes
Cottage bakers adding an elevated breakfast/brunch item to their menu
Anyone who loves French toast flavors but wants something portable, portioned, and sellable
This may NOT be for you if:
You prefer ultra-light “box mix” style muffins (this is richer and more moisture-forward)
You don’t want to weigh ingredients (I strongly recommend weighing for best results)
You want a simplified, minimal-ingredient recipe with no technique notes
Pastry flour matters. This recipe was written for pastry flour. For the closest substitute, use half all-purpose flour & half cake flour.
Salt note: I use fine sea salt (not coarse)
Doneness matters more than color. Moist crumbs are better than baking until fully dry (overbaking is the #1 cause of “not as good the next day”).
Optional finishing: dust cooled muffins with powdered sugar, or drizzle/serve with pancake syrup.
Please note: This is not the same recipe as my Bakery Muffin Base listing. This base will not be sold separately. While some ingredients may look similar, this formula uses different percentages and added components for greater moisture and a slightly denser (but still tender and soft) crumb.
This recipe file is a revived/archived listing from my earlier Etsy shop era (created 2023–early 2025). It is being offered for a limited time only and is not a permanent Market listing.
Please note: the file format and styling may differ slightly from my newer 2026 proprietary file format, but the recipe content, method, and core guidance remain exactly as intended.
By purchasing, you agree:
You may use this recipe for personal baking or for your business (you may sell the baked goods).
You may not resell, redistribute, share, repost, or publish the recipe — including posting it publicly, sharing screenshots, or uploading it to any platform.
When sharing results online, please share the listing link rather than recipe screenshots.
Due to the nature of digital products, all sales are final.
Questions about the recipe or process are always welcome — I’m happy to help when I can.
If you’d like to join my Facebook recipe group, it’s called Carter’s Bakeshop — you’ll find updates, baking discussion, and occasional promo code info there. There’s an icon/button at the bottom of the page.
