Why You’ll Love Cinnamon Sugar French Toast Muffins Recipe
These muffins offer more than just great taste—they’re:
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Easy to prepare with simple ingredients
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Full of cozy cinnamon and vanilla flavor
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Great for using up day‑old bread
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Perfect for breakfast or a sweet treat on the go
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Versatile with optional toppings like maple syrup, fresh berries, or whipped cream
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Muffins
4 cups day‑old bread, cubed
4 large eggs
1 cup whole milk
½ cup heavy cream
¼ cup granulated sugar
2 tsp vanilla extract
1 tsp ground cinnamon
For the Cinnamon Sugar Topping
¼ cup granulated sugar
1 tsp ground cinnamon
2 tbsp melted butter
Directions
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Preheat the oven to 350°F (175°C) and grease or line a 12‑cup muffin tin with paper liners.
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In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and ground cinnamon until fully combined.
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Gently fold in the cubed bread and let it soak for about 5 minutes to absorb the custard mixture.
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Divide the soaked bread mixture evenly among the prepared muffin cups and press down lightly for even baking.
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Bake for 25–30 minutes, or until the muffins are golden brown and set in the center.
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While the muffins are baking, mix together the topping ingredients: granulated sugar, ground cinnamon, and melted butter.
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When muffins are done, brush the tops with melted butter and generously sprinkle the cinnamon sugar topping over each muffin.
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Allow the muffins to cool slightly before serving warm.
Servings and timing
Servings: Makes approximately 12 muffins
Prep time: About 15 minutes
Cook time: About 25–30 minutes
Total time: Around 40–45 minutes
Storage/Reheating
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Room temperature: Store leftover muffins in an airtight container for up to 3 days
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Freezing: Wrap cooled muffins and freeze for up to 3 months
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Reheating: Warm in a 350°F oven for about 10–15 minutes or microwave individual muffins for about 30 seconds until heated through
FAQs
What makes these French toast muffins different from regular muffins?
These muffins combine the classic flavors of French toast—cinnamon, vanilla, and custardy bread—into a muffin form that’s easier to eat on the go or serve to a crowd.
Can I use fresh bread instead of day‑old bread?
Day‑old bread absorbs the custard mixture better and prevents soggy muffins; fresh bread may not soak up the liquid as well.
Can I use different types of bread?
Yes, brioche, challah, or any sturdy bread work well, though day‑old bread gives the best texture.
How do I keep the cinnamon sugar topping from getting soggy?
Sprinkle the cinnamon sugar on while the muffins are still warm so it adheres well, and serve soon after baking.
Can I add mix‑ins like chocolate chips or nuts?
Yes, you can stir in chocolate chips, nuts, or dried fruit before baking for added flavor and texture.
Are these muffins suitable for brunch?
Absolutely—these muffins make a delicious addition to any brunch spread alongside fruit, eggs, or coffee.
Can I make these gluten‑free?
Yes—substitute gluten‑free bread and ensure other ingredients like cinnamon sugar are gluten‑free certified.
How should I store leftover muffins?
Store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
What’s the best way to reheat these muffins?
Reheat in the oven at 350°F for 10–15 minutes or microwave individual muffins for about 30 seconds.
Can these be served cold?
Yes, these muffins are delicious both warm and at room temperature.
Conclusion
Cinnamon Sugar French Toast Muffins are a comforting and delicious way to enjoy your favorite breakfast flavors in muffin form. With a soft interior and a sweet cinnamon sugar crust, they’re easy to make ahead, customizable, and perfect for breakfast, brunch, or an afternoon treat. Whether you enjoy them warm from the oven or reheated later, these muffins are sure to become a beloved recipe in your kitchen.
Cinnamon Sugar French Toast Muffins
These Cinnamon Sugar French Toast Muffins are a delightful twist on classic French toast, baked into muffin form for a handheld breakfast treat coated in cinnamon sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 loaf brioche or challah bread (about 5 cups cubed)
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3 tbsp unsalted butter, melted (for coating)
- 1/2 cup granulated sugar (for coating)
- 1 tbsp ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Cut the bread into small cubes and set aside.
- In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt.
- Add the bread cubes to the egg mixture and gently stir to coat. Let sit for 5–10 minutes to soak.
- Divide the soaked bread mixture evenly among the muffin cups, pressing down slightly to compact.
- Bake for 25–30 minutes or until golden brown and set.
- Let the muffins cool for 5 minutes, then remove from the tin.
- Combine the 1/2 cup sugar and 1 tbsp cinnamon in a small bowl.
- Brush each muffin with melted butter, then roll in the cinnamon sugar mixture to coat.
- Serve warm or at room temperature.
Notes
- Best enjoyed fresh but can be stored in an airtight container for 2 days.
- Reheat in the oven or toaster for a crisp texture.
- Try adding chopped nuts or raisins for variety.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 14g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
