Cinnamon Sugar French Toast Muffins

These Cinnamon Sugar French Toast Muffins are the perfect mashup of two breakfast favorites: soft, custardy French toast and warm, cinnamon-sprinkled muffins. Each bite is packed with cozy flavors, a golden crispy top, and a tender, fluffy inside. Whether I’m serving them for brunch or grabbing one with coffee, they always hit the sweet spot.

Why You’ll Love This Recipe

I love how these muffins give me the vibe of classic French toast without needing a stovetop or skillet. They’re easy to make in a muffin pan, great for meal prep, and coated in buttery cinnamon sugar that makes them taste like little breakfast donuts. They’re also super kid-friendly and freezer-friendly, which is a win all around.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the muffins:

• Day-old bread (cubed, like brioche, challah, or French bread)
• Eggs
• Milk or cream
• Granulated sugar
• Vanilla extract
• Ground cinnamon
• Salt

For the topping:

• Butter (melted)
• Granulated sugar
• Ground cinnamon

Directions

1. I preheat the oven to 350°F (175°C) and grease or line a muffin pan.

2. In a large bowl, I whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt.

3. I add the bread cubes and gently stir to coat, letting them soak for about 5 minutes so they absorb the custard.

4. I divide the mixture evenly among the muffin cups, pressing lightly to help them hold shape.

5. I bake for 25–30 minutes until golden brown and set in the center.

6. While they’re still warm, I brush the tops with melted butter and dip or sprinkle them with cinnamon sugar.

Servings and timing

This recipe makes 12 muffins.
Prep time: 10 minutes
Soak time: 5 minutes
Bake time: 25–30 minutes
Total time: about 40 minutes

Variations

• I sometimes add a handful of mini chocolate chips or raisins to the mix.

• For a fall twist, I stir in a pinch of nutmeg or pumpkin spice.

• I love using maple syrup instead of sugar in the custard for extra flavor.

• If I want a richer muffin, I use half-and-half or full cream.

• I top them with a simple glaze (powdered sugar + milk) for more of a bakery-style treat.

storage/reheating

I store these muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I pop one in the microwave for 10–15 seconds to bring back the warmth and softness. They also freeze well—just thaw and warm when ready to eat.

FAQs

What kind of bread works best?

I like using thick, slightly stale bread like brioche, challah, or French bread. It holds up well to the custard without getting soggy.

Can I make these ahead of time?

Yes, I often assemble them the night before, refrigerate, and bake fresh in the morning. Just let the muffin tin come to room temp before baking.

Can I use non-dairy milk?

Definitely. Almond, oat, or soy milk all work great in this recipe.

Why are my muffins too soft or soggy?

That usually means the bread soaked up too much liquid or was too fresh. I always use day-old or slightly dried-out bread for the best texture.

Can I make this into a casserole instead of muffins?

Yes, I pour the mixture into a greased 8×8-inch baking dish and bake for about 35–40 minutes until set.

Conclusion

Cinnamon Sugar French Toast Muffins are an easy, delicious way to upgrade breakfast or brunch. I love how simple they are to make, how well they store, and how indulgent they taste without much effort. With a golden top and soft center, they’re everything I crave in a sweet morning bite.

Cinnamon Sugar French Toast Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Linda
• Prep Time: 10 minutes
• Total Time: 40 minutes
• Yield: 12 muffins
• Category: Breakfast, Brunch, Muffins
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

These Cinnamon Sugar French Toast Muffins are the perfect breakfast or brunch treat—soft and custardy on the inside, golden and crisp on top, and coated in a sweet cinnamon sugar finish. Baked in a muffin tin and made with simple pantry ingredients, they’re an easy, kid-friendly, and freezer-friendly way to enjoy French toast without the skillet.

---

Ingredients

For the Muffins:

• Day-old bread (cubed — brioche, challah, or French bread work best)
• Eggs
• Milk or cream
• Granulated sugar
• Vanilla extract
• Ground cinnamon
• Salt

For the Topping:

• Melted butter
• Granulated sugar
• Ground cinnamon

 

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C). Grease or line a muffin pan.
2. Make custard: In a large bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt.
3. Soak bread: Add cubed bread to the custard and gently stir to coat. Let soak for about 5 minutes.
4. Fill muffin cups: Divide the mixture evenly into the muffin tin, pressing lightly to help the muffins hold their shape.
5. Bake for 25–30 minutes, until golden brown and set in the center.
6. Cinnamon sugar finish: While muffins are still warm, brush tops with melted butter and sprinkle or dip in cinnamon sugar.
7. Serve warm or allow to cool and store.

---

Notes

• Add chocolate chips, raisins, or nuts for extra flavor.
• Try maple syrup in the custard for a richer taste.
• Use full cream or half-and-half for extra indulgence.
• A glaze of powdered sugar and milk adds a bakery-style finish.
• Use dairy-free milk to make it non-dairy friendly.