Why You’ll Love This Recipe
- Combines the flavors of French toast in an easy-to-eat muffin form
- Perfect for meal prep and busy mornings
- Coated in a sweet and crunchy cinnamon-sugar topping
- Great for kids and adults alike
- Can be enjoyed plain or with syrup for extra indulgence
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Bread cubes (preferably slightly stale bread)
- Eggs
- Milk
- Heavy cream
- Sugar
- Vanilla extract
- Ground cinnamon
- Butter
- Brown sugar
- Baking powder
- Salt
Directions
- Preheat your oven to 350°F (175°C) and grease a muffin tin with butter or non-stick spray.
- Cut the bread into small cubes and place them in a large mixing bowl.
- In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined.
- Pour the egg mixture over the bread cubes, stirring gently to ensure all pieces are coated. Let sit for a few minutes to absorb the liquid.
- Evenly distribute the soaked bread mixture into the muffin tin cups, pressing down slightly to pack them in.
- Bake for 20-25 minutes or until golden brown and set in the center.
- While the muffins bake, melt butter in a small bowl. In another bowl, mix cinnamon and sugar together.
- Once the muffins are done, let them cool slightly, then brush each muffin with melted butter and roll in the cinnamon-sugar mixture.
- Serve warm and enjoy!
Servings and Timing
- Servings: Makes about 12 muffins
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
Variations
- Chocolate Chip: Add mini chocolate chips to the batter for a sweet twist.
- Nutty Flavor: Mix in chopped pecans or walnuts for extra crunch.
- Pumpkin Spice: Swap the cinnamon for pumpkin spice to give it a fall-inspired taste.
- Glazed Option: Drizzle with a simple powdered sugar glaze instead of the cinnamon-sugar coating.
- Dairy-Free: Use almond milk or oat milk instead of dairy milk and cream.
Storage/Reheating
- Storage: Keep leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: Wrap each muffin individually in plastic wrap and store in a freezer-safe bag for up to 2 months.
- Reheating: Warm in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for about 5 minutes until heated through.
FAQs
How do I prevent my muffins from becoming too soggy?
Make sure to use slightly stale bread, as it absorbs the liquid without becoming overly mushy.
Can I use whole wheat bread instead of white bread?
Yes, whole wheat bread will add a slightly denser texture but still works well in this recipe.
Can I make these muffins ahead of time?
Absolutely! Prepare them the night before and reheat them in the morning for a quick breakfast.
Do I need to use heavy cream, or can I substitute it?
You can substitute heavy cream with whole milk or a non-dairy alternative, but the texture may be slightly less rich.
Can I skip the cinnamon-sugar coating?
Yes, they will still taste great without it, or you can drizzle them with syrup instead.
What’s the best bread to use for this recipe?
Brioche, challah, or French bread work best because they soak up the egg mixture without falling apart.
Can I make mini muffins instead of regular-sized ones?
Yes, just reduce the baking time to about 12-15 minutes for mini muffins.
Can I add fruit to the batter?
Definitely! Diced apples, blueberries, or raisins would be delicious additions.
How do I keep the muffins from sticking to the pan?
Grease the muffin tin well with butter or use paper liners to prevent sticking.
What can I serve with these muffins?
They pair well with fresh fruit, yogurt, or a side of scrambled eggs for a balanced breakfast.
Conclusion
Cinnamon Sugar French Toast Muffins are an easy and delicious way to enjoy the flavors of French toast in a portable form. Perfect for busy mornings, weekend brunches, or meal prep, these muffins are sure to become a household favorite. Try different variations and enjoy them warm with your favorite toppings!
