These Cinnamon Sugar French Toast Muffins are a delicious twist on the classic French toast! Perfectly golden brown on the outside and soft and custardy on the inside, they’re the perfect breakfast or brunch treat. Infused with warm spices like cinnamon and nutmeg, and topped with a sweet cinnamon-sugar crust, these muffins offer all the comfort of French toast in an easy-to-make muffin form.
Ingredients
For the Muffins:
8 slices of stale bread (preferably brioche or challah), cubed
1 cup whole milk
3 large eggs
¼ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
Pinch of salt
2 tablespoon melted butter
For the Cinnamon Sugar Topping:
¼ cup granulated sugar
1 teaspoon ground cinnamon
3 tablespoon melted butter (for brushing)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat Oven: I start by preheating the oven to 350°F (175°C) and greasing a 12-cup muffin tin.
Prepare Bread Mixture: In a large bowl, I whisk together the milk, eggs, sugar, vanilla, cinnamon, nutmeg (if using), and salt. Then, I add the cubed bread to the mixture and gently toss to coat. I let it sit for about 10 minutes to allow the bread to soak up the liquid.
Fill Muffin Tin: I divide the soaked bread mixture evenly among the muffin cups, pressing gently to pack them in.
Bake: I bake the muffins in the preheated oven for 20–25 minutes, or until the muffins are set and golden brown on top.
Add Cinnamon Sugar Topping: While the muffins are still warm, I mix together the sugar and cinnamon in a small bowl. After removing the muffins from the oven, I brush the tops with melted butter and immediately sprinkle the cinnamon sugar mixture on top.
Serve: I let the muffins cool slightly before removing them from the tin. Then, I serve them warm with a drizzle of maple syrup if I like.
Servings and Timing
Servings: This recipe makes about 12 muffins.
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Total Time: 40-45 minutes
Variations
Add-ins: You can mix in some fresh berries like blueberries or strawberries into the bread mixture for a fruity twist. Chopped chocolate or even a few handfuls of nuts would also make for a delicious variation.
Gluten-Free Version: If you’re looking for a gluten-free option, you can substitute the bread with a gluten-free variety. Just make sure to use a dairy-free milk if needed.
Spiced Version: Add a pinch of ground ginger, cloves, or allspice to the custard mixture for even more warming spice flavors.
Storage/Reheating
Storage: Store any leftover muffins in an airtight container at room temperature for up to 2 days.
Reheating: To reheat, simply place the muffins in a preheated oven at 350°F (175°C) for about 5–10 minutes until warm. You can also microwave them for about 20-30 seconds if you're in a hurry.
FAQs
How do I make sure the muffins don't get soggy?
To avoid soggy muffins, be sure to let the bread soak in the custard mixture for about 10 minutes, allowing it to absorb the liquid. Just don’t let it sit too long or it might become overly soggy.
Can I use fresh bread instead of stale bread?
Yes, you can use fresh bread, but I find that stale bread soaks up the custard mixture better and gives the muffins a more tender texture. If you're using fresh bread, I recommend toasting it lightly before cubing.
Can I freeze these muffins?
Yes! These muffins freeze wonderfully. After they’ve cooled, wrap them tightly in plastic wrap or store them in an airtight container. You can freeze them for up to 3 months. To reheat, bake them in the oven at 350°F (175°C) for about 10-15 minutes.
Can I make these muffins ahead of time?
Definitely! You can make these muffins the night before and store them in an airtight container. Reheat them in the morning for a quick and delicious breakfast.
What bread works best for these muffins?
I love using brioche or challah because they’re soft and absorb the custard mixture well, giving the muffins a rich texture. But you can use any bread you like, just make sure it’s a bit on the stale side for the best result.
Conclusion
These Cinnamon Sugar French Toast Muffins are an absolute treat, blending the cozy flavors of French toast with the convenience of muffins. Whether you're serving them at breakfast or brunch, they’re sure to be a hit. The rich, custardy texture combined with the sweet cinnamon sugar topping makes every bite so satisfying. I know I’ll be making these muffins again and again.
Recipe:
Cinnamon Sugar French Toast Muffins
- Total Time: 40-45 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These Cinnamon Sugar French Toast Muffins are the ultimate breakfast treat! Perfectly golden on the outside, soft and custardy on the inside, these muffins combine the delicious flavors of French toast with a crispy cinnamon sugar topping. Ideal for busy mornings or special brunches, these easy-to-make muffins will quickly become a favorite in your kitchen.
Ingredients
For the Muffins:
8 slices of stale bread (preferably brioche or challah), cubed
1 cup whole milk
3 large eggs
¼ cup granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg (optional)
Pinch of salt
2 tbsp melted butter
For the Cinnamon Sugar Topping:
¼ cup granulated sugar
1 tsp ground cinnamon
3 tbsp melted butter (for brushing)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Prepare Bread Mixture: In a large bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, nutmeg (if using), and salt. Add the cubed bread to the mixture and gently toss to coat. Let it sit for about 10 minutes.
- Fill Muffin Tin: Divide the soaked bread mixture evenly among the muffin cups, pressing gently to pack.
- Bake: Bake for 20-25 minutes until golden brown and set.
- Add Cinnamon Sugar Topping: While still warm, brush the muffins with melted butter and sprinkle the cinnamon-sugar mixture on top.
- Serve: Let the muffins cool slightly before serving with maple syrup, if desired.
Notes
For a gluten-free version, use gluten-free bread and dairy-free milk.
You can add fresh berries, chocolate, or nuts to the mixture for added flavor.
Store leftovers in an airtight container for up to 2 days or freeze for up to 3 months.
To reheat, place the muffins in the oven at 350°F (175°C) for 5–10 minutes.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
