If you’re looking for a cozy brunch treat that combines the delight of classic French toast with the fun of handheld muffins, these Cinnamon Sugar French Toast Muffins are about to become your new favorite. Imagine pillowy-soft cubes of brioche, soaked in a rich custard, baked until golden, and finished with a buttery dip and a sparkly cinnamon-sugar crust. They’re everything you love about breakfast pastries—sweet, soft, perfumed with vanilla and cinnamon—packed into a muffin that’s perilously easy to eat (and share, if you’re feeling generous!).

Cinnamon Sugar French Toast Muffins Recipe - Recipe Image

Ingredients You’ll Need

These Cinnamon Sugar French Toast Muffins rely on a handful of familiar ingredients that come together in irresistible harmony. Each one plays a vital part: softness, richness, sweetness, and the crowning sparkle on top. Here’s what you’ll need, plus pro tips to guide you through:

Brioche or Challah Bread: Using day-old bread helps it soak up the custard without turning mushy, and these types give unbeatable fluffiness and flavor.
Large Eggs: Essential for creating that classic custard texture that holds everything together.
Whole Milk: Balances richness and tenderizes the bread perfectly.
Heavy Cream: Adds extra decadence for a creamy, melt-in-your-mouth bite.
Granulated Sugar: Sweetens the custard and gives sparkle to the topping.
Pure Vanilla Extract: Infuses warmth and bakery-style aroma into the muffins.
Ground Cinnamon: Delivers classic cinnamon roll vibes and a beautiful warm color.
Salt: Rounds out the sweetness and enhances every flavor.
Unsalted Butter: Adds richness to both the muffins and the glorious topping.
Granulated Sugar (for topping): Creates the iconic crunchy cinnamon-sugar finish.
Ground Cinnamon (for topping): Brings bold, aromatic spice to every bite.
Unsalted Butter (for dipping): Ensures the cinnamon-sugar coating sticks like a dream.

How to Make Cinnamon Sugar French Toast Muffins

Step 1: Prep Your Muffin Tin and Oven

Begin by preheating your oven to 350°F (175°C) so it’s perfectly hot when your muffin mix is ready. Lightly grease all 12 cups of a standard muffin tin. This helps the muffins release easily and gives those crispy edges we’re all after.

Step 2: Make the Custard Mixture

In a big mixing bowl, whisk the eggs, whole milk, heavy cream, 1/3 cup sugar, vanilla, 1/2 teaspoon cinnamon, and salt until smooth and creamy. This forms the backbone of your Cinnamon Sugar French Toast Muffins—the rich base that soaks into each cube of bread for that classic French toast flavor.

Step 3: Soak the Bread Cubes

Add the day-old brioche or challah cubes into the bowl with your custard. Gently stir and fold so every bread cube is coated, then let it sit for 10 minutes. This pause is key! It allows the bread to fully drink in the custard, which guarantees each muffin is luscious, not dry.

Step 4: Fill and Bake the Muffins

Give everything one last gentle toss. Then, divide the custardy bread evenly among the prepared muffin cups, pressing down ever so slightly to help them hold their shape. Drizzle 2 tablespoons of melted butter over the tops—this is your ticket to gorgeous color and flavor. Bake for 25 to 28 minutes, or until the muffins are golden and the centers are set (they’ll spring back lightly when touched).

Step 5: Coat with Cinnamon Sugar

While the muffins are baking, stir together 1/2 cup sugar and 1 teaspoon cinnamon in a small bowl. Once the muffins have cooled for about 5 minutes, gently lift them out of the tin. Dip the tops in melted butter, then roll each generously in the cinnamon-sugar mix until sparkling all around. Serve warm for melty, cinnamony bliss!

How to Serve Cinnamon Sugar French Toast Muffins

Garnishes

These little beauties shine just as they are, but a flutter of powdered sugar, a drizzle of maple syrup, or even a few fresh berries make them pop visually (and flavor-wise). A dollop of whipped cream is also a wonderful treat.

Side Dishes

Cinnamon Sugar French Toast Muffins pair beautifully with bacon, sausage, or breakfast potatoes if you want some savory balance next to all that sweetness. For lighter fare, serve with a bowl of Greek yogurt and some fresh fruit—everyone leaves the table happy.

Creative Ways to Present

For brunch parties, tuck each muffin into a tulip-style muffin liner and arrange them in a basket lined with a tea towel. Or, stack them on a cake stand for a whimsical centerpiece. If you’re gifting, wrap a few in parchment, tie with twine, and attach a note. Suddenly breakfast feels like a celebration.

Make Ahead and Storage

Storing Leftovers

If you have a few Cinnamon Sugar French Toast Muffins left (lucky you!), stash them in an airtight container at room temperature for up to one day or in the fridge for up to three days. The cinnamon-sugar coating stays surprisingly crisp, and the muffins remain moist inside.

Freezing

These muffins freeze like a dream! After letting them cool and rolling in cinnamon sugar, pack them in a single layer in a zip-top bag or container. Freeze for up to two months. Thaw overnight in the fridge or for about 30 minutes at room temperature—perfect for spontaneous brunch cravings.

Reheating

Pop the muffins into a preheated 300°F oven or an air fryer for a few minutes until warmed through. This helps revive their lovely texture and crisps up the cinnamon-sugar topping deliciously. Avoid the microwave if you want to keep that crunchy exterior!

FAQs

Can I use a different type Breakfast

Absolutely! While brioche and challah are favorites for their rich, soft texture, you can experiment with any sturdy, thick-cut bread like Texas toast or even French bread. Just be sure the bread is a day old for best results.

Why does the bread need to be day-old?

Day-old bread is drier, which means it soaks up more of that custard without falling apart or turning soggy. Fresh bread can become mushy in the mixture, so letting it dry out a bit helps create perfect muffins.

Can I make Cinnamon Sugar French Toast Muffins gluten-free?

Yes! Swap in your favorite sturdy gluten-free bread and double-check that all other ingredients are gluten-free. The result should still be pleasingly soft and totally satisfying.

Do these muffins travel well for brunch potlucks?

They’re excellent travelers! Bake and coat as directed, let them cool fully, then layer between sheets of parchment in a container. They’re sturdy and hand-held, so they hold up well on the go and look lovely on a tray.

Is there a way to make them dairy-free?

You can substitute dairy-free milk and cream, plus plant-based butter, without sacrificing too much richness. Choose thicker dairy-free options (like oat or coconut milk) for a texture closest to the original.

Final Thoughts

Whether you’re hosting a brunch crowd or craving something special for a slow weekend morning, these Cinnamon Sugar French Toast Muffins deliver warm, cinnamon-kissed comfort in every bite. I can’t wait for you to fall in love with their fluffy-crisp edges and gooey, custardy center. Give them a try—your kitchen will smell like a bakery, and smiles are absolutely guaranteed!

Cinnamon Sugar French Toast Muffins Recipe

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4.9 from 19 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Cinnamon Sugar French Toast Muffins are a delightful twist on classic French toast, baked into individual portions that are perfect for a cozy breakfast or brunch. With a crispy cinnamon-sugar topping and a soft custardy center, these muffins are sure to become a family favorite.

Ingredients

Scale

Bread Cubes:

8 slices day-old brioche or challah bread, cut into 1-inch cubes

Custard:

4 large eggs
1 cup whole milk
1/4 cup heavy cream
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Topping:

2 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon

For Dipping:

4 tablespoons unsalted butter, melted

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a standard 12-cup muffin tin.
Prepare Custard: In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt. Add bread cubes, stir gently to coat, and let sit for 10 minutes.
Fill Muffin Cups: Divide soaked bread among muffin cups, press down gently, drizzle with melted butter, and bake for 25-28 minutes.
Make Topping: Combine sugar and cinnamon in a bowl. Dip muffin tops in melted butter, then roll in cinnamon-sugar mixture.
Serve: Let cool slightly before serving warm.