Cinnamon Sugar French Toast Muffins Recipe

Introduction

Imagine the best parts of a donut, a muffin, and classic French toast all rolled into one bite-sized treat. Cinnamon Sugar French Toast Muffins are crispy and sugary on the outside, yet soft and custardy inside. They make a perfect grab-and-go breakfast for busy mornings or a fun weekend baking project with family.

Ingredients

• 1 loaf French bread or Brioche, cubed (approx. 10 cups)
• 4 large eggs
• 1.5 cups milk (whole milk preferred)
• 0.25 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 0.5 cup unsalted butter (melted)
• 0.5 cup granulated sugar
• 1 tbsp cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and thoroughly grease a 12-cup muffin tin.
2. Step 2: Cut the bread into 1-inch cubes and place them in a large mixing bowl.
3. Step 3: In a separate bowl, whisk together the eggs, milk, 1/4 cup granulated sugar, vanilla extract, and 1 teaspoon cinnamon.
4. Step 4: Pour the egg mixture over the bread cubes, toss gently to coat, and let sit for 10 minutes so the bread absorbs the custard.
5. Step 5: Divide the soaked bread mixture evenly among the muffin cups, pressing down lightly to compact.
6. Step 6: Bake for 20-25 minutes until the muffins turn golden brown and are set in the center.
7. Step 7: While the muffins bake, melt the butter in one bowl and mix the remaining sugar with 1 tablespoon cinnamon in another bowl.
8. Step 8: Let the muffins cool for 5 minutes after baking, then dip the tops in melted butter and roll them in the cinnamon sugar mixture.
9. Step 9: Serve warm, optionally with maple syrup for extra sweetness.

Tips & Variations

• Use slightly stale bread to better absorb the custard without becoming too soggy.
• For a dairy-free version, substitute the milk with almond or oat milk and use coconut oil instead of butter for dipping.
• Add a handful of mini chocolate chips or chopped nuts to the custard mixture before baking for added texture and flavor.
• Make these muffins ahead and freeze; reheat in the oven for a freshly baked taste.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm them in a preheated oven at 325°F (160°C) for about 8-10 minutes to restore their crispy texture. These muffins also freeze well for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, brioche or any other soft, sturdy bread will work well. Avoid very thin or delicate breads as they might get too soggy.

Can I prepare this recipe the night before?

Absolutely. After soaking the bread in the custard mixture, cover and refrigerate overnight. In the morning, simply portion into muffin tins and bake as directed.

Cinnamon Sugar French Toast Muffins Recipe

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★★★★★

4.6 from 525 reviews

• Author: Sarah
• Total Time: 40 minutes
• Yield: 12 muffins 1x

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Description

These Cinnamon Sugar French Toast Muffins combine the best of donuts, muffins, and classic French toast into one delicious, portable breakfast treat. Featuring a crispy cinnamon sugar coating and a soft, custardy interior, they’re perfect for busy mornings or brunch gatherings. Baked to golden perfection and finished with a butter and cinnamon sugar dip, these muffins hold their texture well and offer a comforting, sweet start to your day.

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Ingredients

Scale 1x2x3x

French Toast Base

• 1 loaf French bread or Brioche, cubed (approx. 10 cups)
• 4 large eggs
• 1.5 cups whole milk
• 0.25 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon

Cinnamon Sugar Coating

• 0.5 cup unsalted butter, melted
• 0.5 cup granulated sugar
• 1 tbsp ground cinnamon

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Instructions

1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly to prevent sticking.
2. Cube the Bread: Cut the French bread or brioche into small 1-inch cubes and place them in a large mixing bowl.
3. Prepare Egg Mixture: In a separate bowl, whisk together the eggs, whole milk, 1/4 cup granulated sugar, vanilla extract, and 1 teaspoon cinnamon until well combined.
4. Soak Bread Cubes: Pour the egg mixture over the bread cubes. Toss gently to coat all pieces evenly. Let the mixture sit for 10 minutes, allowing the bread to absorb the custard.
5. Fill Muffin Tin: Divide the soaked bread mixture evenly among the 12 muffin cups. Press slightly to compact the mixture.
6. Bake: Bake the muffins for 20-25 minutes until they’re golden brown on top and fully set in the center.
7. Prepare Cinnamon Sugar Coating: While the muffins bake, melt the butter in a bowl. In another bowl, mix the remaining 1/4 cup granulated sugar with 1 tablespoon cinnamon.
8. Coat Muffins: Once baked, let the muffins cool for 5 minutes. Dip the tops of the warm muffins into the melted butter, then roll them in the cinnamon sugar mixture until generously coated.
9. Serve: Enjoy the muffins warm, optionally with maple syrup for extra sweetness.

Notes

• Using stale bread helps the muffins hold their shape and absorb the custard better.
• Whole milk is preferred for a richer custard; however, you can substitute with 2% or dairy-free milks if desired.
• Pressing the bread mixture gently into the muffin cups ensures the muffins stay together when baked.
• For a dairy-free version, use a non-dairy milk and substitute butter with a plant-based alternative.
• Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheat muffins in a toaster oven or conventional oven to maintain the crispy exterior.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Cinnamon Sugar, French Toast, Muffins, Breakfast, Brunch, Baked French Toast, Portable Breakfast