Cinnamon Sugar French Toast Muffins
These cinnamon sugar french toast muffins combine all the cozy flavors of classic French toast in a grab-and-go muffin form. They’re soft, custardy, and coated in sweet cinnamon sugar—perfect for busy mornings or weekend brunch.
Made with simple pantry ingredients, these muffins taste like a cross between French toast and a cinnamon roll. The best part? No stovetop flipping required. Just bake and enjoy warm from the oven.
Why You’ll Love This Recipe
These muffins deliver that signature French toast flavor without the hassle of dipping and frying each slice. The custardy interior stays moist for days, making them ideal for meal prep.
The cinnamon sugar coating adds a sweet crunch that contrasts beautifully with the soft center. Plus, they’re easy enough for beginner bakers but impressive enough to serve guests.
Key benefits:
Ingredients You’ll Need
The ingredient list is short and straightforward—you probably have most items in your kitchen already. Use brioche or challah bread for the richest flavor, but any sturdy bread works well.
Fresh eggs and whole milk create that classic custard base. Don’t skip the vanilla extract—it’s essential for authentic French toast taste.
For the muffins:
For the cinnamon sugar coating:
How to Make Cinnamon Sugar French Toast Muffins
Start by preheating your oven to 375°F and greasing a 12-cup muffin tin generously. Cut your bread into ½-inch cubes—slightly stale bread actually works better as it absorbs the custard without getting soggy.
Whisk together eggs, milk, sugar, vanilla, cinnamon, and salt until smooth. Toss the bread cubes in the custard mixture and let them soak for 5 minutes, stirring occasionally.
Step-by-step instructions:
Cinnamon Sugar French Toast Muffins
Course: BreakfastCuisine: AmericanDifficulty: Easy12
10
minutes20
30
minutesCustardy French toast baked into perfectly portioned muffins and coated in sweet cinnamon sugar. A delicious twist on breakfast classics.
Ingredients
- For the muffins:
6 cups cubed bread (brioche, challah, or Texas toast), cut into ½-inch cubes
4 large eggs
1 cup whole milk
¼ cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
3 tablespoons melted butter
- For the cinnamon sugar coating:
¼ cup granulated sugar
1 tablespoon ground cinnamon
3 tablespoons melted butter (for brushing)
Directions
- Preheat oven to 375°F. Grease a 12-cup muffin tin generously with butter or cooking spray.
- Cut bread into ½-inch cubes to yield about 6 packed cups.
- In a large bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt until smooth and well combined.
- Add bread cubes to the custard mixture. Toss gently to coat and let soak for 5 minutes, stirring once or twice to ensure even absorption.
- Drizzle 3 tablespoons melted butter over the soaked bread and fold gently to incorporate.
- Divide bread mixture evenly among the 12 muffin cups, pressing down gently to compact. Fill each cup to the top, mounding slightly.
- Bake for 18-22 minutes until the tops are golden brown and the centers are set (a toothpick inserted should come out clean).
- While muffins bake, mix ¼ cup sugar and 1 tablespoon cinnamon in a shallow bowl.
- Remove muffins from oven and let cool 5 minutes in the pan. Remove from pan while still warm.
- Brush the top of each warm muffin with melted butter, then dip or roll in the cinnamon sugar mixture to coat.
- Serve warm with maple syrup for dipping.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days. Reheat in microwave for 15-20 seconds.
Freezing: Wrap individual muffins in plastic wrap and freeze for up to 3 months. Reheat from frozen.
Bread tips: Day-old or slightly stale bread works best. Fresh, soft bread may become too soggy. - Make ahead: Prepare the custard-soaked bread mixture the night before, cover, and refrigerate. Fill muffin cups and bake in the morning.
Coating variation: For a lighter version, skip the butter brush and just toss warm muffins in cinnamon sugar.
| Nutrient | Per Serving |
|---|---|
| Calories | 185 kcal |
| Total Fat | 6.5 g |
| Sugars | 12 g |
| Protein | 5 g |
| Dietary Fiber | 1 g |
Tips for Perfect Muffins
Don’t over-soak the bread—5 minutes is enough for it to absorb the custard without falling apart. If your bread is very fresh and soft, reduce soaking time to 2-3 minutes.
Pack the bread mixture firmly into each muffin cup to help the muffins hold their shape. They should be mounded slightly above the rim before baking.
Pro tips:
Variations & Substitutions
Swap the bread type to change the flavor profile entirely. Cinnamon raisin bread creates extra sweetness, while sourdough adds a subtle tang that balances the sugar coating.
For a dairy-free version, use almond milk and vegan butter. The texture stays remarkably similar, though the flavor will be slightly less rich.
Try these variations:
Serving Suggestions
These muffins shine brightest served warm with pure maple syrup for dipping. Add a dusting of powdered sugar for an extra-pretty presentation at brunch gatherings.
Pair them with crispy bacon, fresh fruit, or a dollop of whipped cream. They’re also delicious alongside your morning coffee or as an afternoon snack.
Storage & Freezing
Store cooled muffins in an airtight container at room temperature for up to 3 days. The cinnamon sugar coating may soften slightly, but the flavor remains delicious.
To freeze, wrap individual muffins in plastic wrap, then place in a freezer bag for up to 3 months. Reheat from frozen in the microwave for 30-45 seconds or in a 350°F oven for 10 minutes.
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes! Bake the muffins up to 2 days in advance and store in an airtight container. You can also coat them in cinnamon sugar right before serving, or apply the coating immediately after baking and store as is. Reheat for 15-20 seconds in the microwave before serving.
What’s the best bread to use for French toast muffins?
Brioche and challah are top choices because they’re rich, sturdy, and absorb custard beautifully without falling apart. Texas toast, French bread, or any thick-sliced white bread also work well. Avoid very soft sandwich bread as it can become mushy.
Why are my muffins soggy in the middle?
This usually happens when the bread soaks too long or the muffins are underbaked. Limit soaking time to 5 minutes, pack the bread firmly into cups, and bake until golden and set. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs.
