Cinnamon Sugar French Toast Muffins

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 muffins
Difficulty: Easy
Intensity Level: Low

Introduction

If you love the comforting warmth of French toast and the sweet crunch of cinnamon sugar, then you’re in for a treat. These Cinnamon Sugar French Toast Muffins are a hybrid between the beloved breakfast classic and a soft, fluffy muffin. They’re perfect for brunch, breakfast on-the-go, or even dessert. With a crispy cinnamon-sugar topping and a custard-soaked bread interior, these muffins deliver everything you adore about French toast — with none of the fuss of frying!

Whether you’re cooking for a family gathering or meal-prepping for the week, this recipe will quickly become a household favorite. Plus, it’s simple enough for beginners and fun for kids to help make.

Let’s get started!

 Ingredients

For the Muffins:

• 1 loaf day-old brioche or challah bread (about 5–6 cups, cubed)

• 4 large eggs

• 1 ¼ cups whole milk (or half and half for a richer texture)

• ¼ cup heavy cream (optional for creamier custard)

• ⅓ cup granulated sugar

• 1 tablespoon pure vanilla extract

• 1 teaspoon ground cinnamon

• ¼ teaspoon salt

• Butter or non-stick spray (for greasing muffin tin)

For the Cinnamon Sugar Topping:

• ¼ cup melted butter

• ½ cup granulated sugar

• 2 teaspoons ground cinnamon

 Kitchen Tools You’ll Need

• Large mixing bowl

• Whisk

• Measuring cups and spoons

• Muffin tin (12-count)

• Small bowl (for cinnamon sugar)

• Spoon or cookie scoop

• Oven mitts

• Cooling rack

 Instructions

Step 1: Prep Your Ingredients

Start by cutting the day-old brioche or challah bread into small cubes, about 1-inch in size. If the bread isn’t quite stale, you can toast the cubes in a 300°F (150°C) oven for 10 minutes to dry them out slightly. This helps the bread absorb more of the custard without turning mushy.

Grease your muffin tin generously with butter or non-stick spray. Preheat your oven to 350°F (175°C).

Step 2: Make the Custard

In a large mixing bowl, whisk together the eggs, milk, cream (if using), sugar, vanilla extract, cinnamon, and salt. The mixture should be smooth and well combined.

Step 3: Soak the Bread

Add your cubed bread to the custard mixture and gently fold everything together until the bread is evenly coated. Let the mixture sit for 10 minutes so the bread has time to absorb the custard. Stir once or twice during soaking to make sure all the cubes are coated.

Step 4: Fill the Muffin Tin

Using a spoon or cookie scoop, divide the soaked bread mixture evenly among the 12 muffin cups. Gently press the cubes down into each cup to help them hold their shape while baking. Don’t worry if they’re a bit rustic — the goal is texture and flavor, not perfection!

Step 5: Bake

Place the muffin tin on the center rack of your preheated oven. Bake at 350°F (175°C) for 25–28 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for about 5 minutes, then carefully remove them and transfer them to a wire rack.

Step 6: Add the Cinnamon Sugar Topping

While the muffins are still warm (but not hot), brush each one with melted butter using a pastry brush. In a small bowl, mix the granulated sugar and cinnamon together. Roll or sprinkle the muffins generously with the cinnamon sugar mixture until well-coated.

This step is key to achieving that classic French toast flavor with a satisfying sugary crunch.

 Serving Suggestions

These muffins are perfect served warm, straight from the oven. Add a drizzle of maple syrup or a dollop of whipped cream for extra decadence. They also pair beautifully with a hot cup of coffee or a glass of cold milk.

For a full brunch spread, serve alongside scrambled eggs, fresh fruit, and breakfast sausage or bacon.

 Storage and Reheating

To store:
Place leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

To freeze:
Wrap each muffin in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature or reheat directly in the microwave.

To reheat:
Warm muffins in the microwave for 20–30 seconds or reheat in a 300°F oven for 5–7 minutes until warmed through.

 Nutrition Information (Per Muffin, Estimated)

Note: Nutrition will vary depending on the type of bread and whether you use cream or milk.