There’s something truly magical about French toast—the warm, custardy center, the golden-brown edges, and the hint of cinnamon that fills the air as it sizzles on the stovetop. But what if you could enjoy all that deliciousness in a perfectly portioned, handheld form? That’s where these Cinnamon Sugar French Toast Muffins come in.
These muffins take the classic flavors of French toast and transform them into a soft, fluffy, and slightly crisp bite-sized treat. Perfect for breakfast, brunch, or even as a sweet snack, they’re easy to make and even easier to love. Whether you’re serving them fresh out of the oven on a slow Sunday morning or prepping them ahead of time for busy weekdays, these muffins are sure to be a hit.
What makes them extra special? The final roll in cinnamon sugar, which gives each muffin a lightly crisp, sweet coating—almost like a bite of a cinnamon sugar donut. Pair them with a drizzle of maple syrup or a dusting of powdered sugar, and you have a bakery-worthy treat made right in your own kitchen.
Why You’ll Love This Recipe
- Easy to Make: No fancy techniques required—just mix, bake, and roll in cinnamon sugar!
- Perfect for Meal Prep: These muffins store well, making them great for busy mornings.
- A Fun Twist on French Toast: All the flavors of classic French toast but in a convenient, muffin-sized bite.
- Kid-Friendly: The perfect size for little hands, and kids will love rolling them in cinnamon sugar!
Ingredients You’ll Need
For the Muffins:
- 8 slices of bread, cubed
- 4 large eggs
- 1 cup milk
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons melted butter
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons melted butter
How to Make Cinnamon Sugar French Toast Muffins
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a muffin tin with butter or non-stick spray to ensure your muffins don’t stick.
Step 2: Cube the Bread
Take your bread slices and cut them into small, bite-sized cubes. Day-old or slightly stale bread works best because it soaks up the custard mixture without becoming too soggy.
Step 3: Make the Custard Mixture
In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined. This mixture is what gives the muffins that rich, custardy texture.
Step 4: Soak the Bread
Add the cubed bread into the custard mixture, gently stirring until each piece is coated. Let it sit for 5-10 minutes, allowing the bread to absorb all the flavors.
Step 5: Fill the Muffin Tin
Spoon the soaked bread mixture into the prepared muffin tin, filling each cup evenly. Lightly press down on the bread cubes to help them stick together while baking.
Step 6: Bake
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and slightly crisp. The muffins should feel firm but still have a soft, tender center.
Step 7: Make the Cinnamon Sugar Coating
While the muffins are baking, mix together the sugar and cinnamon in a small bowl. Melt the butter in a separate bowl.
Step 8: Coat the Muffins
Once the muffins are done baking, let them cool for 5 minutes, just until they are cool enough to handle. Brush each muffin lightly with melted butter, then roll it in the cinnamon sugar mixture until fully coated.
Step 9: Serve and Enjoy!
These muffins are best served warm. Enjoy them on their own, or pair them with maple syrup, honey, or a dusting of powdered sugar for extra sweetness.
Helpful Tips
- Use Stale Bread: Slightly stale bread soaks up the custard without getting too mushy, making for the best texture.
- Don’t Overfill the Muffin Tin: Press the bread cubes gently, but avoid packing them in too tightly—this helps create a light, fluffy texture.
- Serve Warm for Best Results: These muffins taste best fresh from the oven, but you can reheat them easily in the microwave or toaster oven.
- Customize the Flavor: Try adding a pinch of nutmeg, swapping vanilla for almond extract, or even mixing in chocolate chips for a fun variation.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- If you don’t have stale bread, you can dry fresh bread by spreading the cubes on a baking sheet and baking them at 300°F (150°C) for 10 minutes before using them in the recipe.
- For an extra indulgent twist, drizzle the muffins with a simple vanilla glaze (powdered sugar + milk + vanilla extract).
Nutritional Information (Per Muffin)
- Calories: 150
- Carbohydrates: 24g
- Protein: 4g
- Fat: 4g
- Saturated Fat: 2g
- Sugar: 12g
- Fiber: 1g
Frequently Asked Questions
Can I Make These Muffins Ahead of Time?
Yes! You can make them a day in advance and store them in an airtight container. When ready to eat, reheat them in the oven at 300°F (150°C) for 5 minutes, or in the microwave for about 20 seconds.
Can I Freeze These Muffins?
Absolutely! Allow the muffins to cool completely, then place them in a freezer-safe bag. When ready to enjoy, thaw at room temperature or reheat in the oven for a few minutes.
Can I Use Different Types of Bread?
Yes! Brioche, challah, or even whole wheat bread will work well in this recipe. Just be mindful that some breads may absorb more or less custard, so adjust accordingly.
What Can I Serve with These Muffins?
These muffins pair perfectly with fresh fruit, yogurt, or scrambled eggs for a complete breakfast. A side of warm maple syrup or whipped cream also makes for a delicious treat!
Storage Instructions
- At Room Temperature: Store in an airtight container for up to 2 days.
- In the Refrigerator: Keep in an airtight container for up to 5 days.
- In the Freezer: Freeze for up to 3 months in a freezer-safe bag. Thaw and reheat before serving.
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Conclusion
These Cinnamon Sugar French Toast Muffins are the perfect blend of comfort food and convenience. Whether you’re making them for a special weekend brunch or prepping ahead for busy mornings, they’re guaranteed to be a favorite in your household. So go ahead—whip up a batch, grab a cup of coffee, and enjoy a cozy bite of cinnamon-sugar goodness!
Let me know how they turn out, and feel free to experiment with different toppings and mix-ins. Happy baking!
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Cinnamon Sugar French Toast Muffins
Description
There’s something truly magical about French toast—the warm, custardy center, the golden-brown edges, and the hint of cinnamon that fills the air as it sizzles on the stovetop. But what if you could enjoy all that deliciousness in a perfectly portioned, handheld form? That’s where these Cinnamon Sugar French Toast Muffins come in.
These muffins take the classic flavors of French toast and transform them into a soft, fluffy, and slightly crisp bite-sized treat. Perfect for breakfast, brunch, or even as a sweet snack, they’re easy to make and even easier to love. Whether you’re serving them fresh out of the oven on a slow Sunday morning or prepping them ahead of time for busy weekdays, these muffins are sure to be a hit.
What makes them extra special? The final roll in cinnamon sugar, which gives each muffin a lightly crisp, sweet coating—almost like a bite of a cinnamon sugar donut. Pair them with a drizzle of maple syrup or a dusting of powdered sugar, and you have a bakery-worthy treat made right in your own kitchen.
Ingredients
For the Muffins:
- 8 slices of bread, cubed
- 4 large eggs
- 1 cup milk
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons melted butter
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons melted butter
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a muffin tin with butter or non-stick spray to ensure your muffins don’t stick.
Step 2: Cube the Bread
Take your bread slices and cut them into small, bite-sized cubes. Day-old or slightly stale bread works best because it soaks up the custard mixture without becoming too soggy.
Step 3: Make the Custard Mixture
In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined. This mixture is what gives the muffins that rich, custardy texture.
Step 4: Soak the Bread
Add the cubed bread into the custard mixture, gently stirring until each piece is coated. Let it sit for 5-10 minutes, allowing the bread to absorb all the flavors.
Step 5: Fill the Muffin Tin
Spoon the soaked bread mixture into the prepared muffin tin, filling each cup evenly. Lightly press down on the bread cubes to help them stick together while baking.
Step 6: Bake
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and slightly crisp. The muffins should feel firm but still have a soft, tender center.
Step 7: Make the Cinnamon Sugar Coating
While the muffins are baking, mix together the sugar and cinnamon in a small bowl. Melt the butter in a separate bowl.
Step 8: Coat the Muffins
Once the muffins are done baking, let them cool for 5 minutes, just until they are cool enough to handle. Brush each muffin lightly with melted butter, then roll it in the cinnamon sugar mixture until fully coated.
Step 9: Serve and Enjoy!
These muffins are best served warm. Enjoy them on their own, or pair them with maple syrup, honey, or a dusting of powdered sugar for extra sweetness.
Notes
- If you don’t have stale bread, you can dry fresh bread by spreading the cubes on a baking sheet and baking them at 300°F (150°C) for 10 minutes before using them in the recipe.
- For an extra indulgent twist, drizzle the muffins with a simple vanilla glaze (powdered sugar + milk + vanilla extract).