These delightful Cinnamon Sugar French Toast Muffins are the perfect bite-sized treat for breakfast or brunch. With a soft, buttery texture, they’re like your favorite French toast in muffin form, topped with a sweet cinnamon-sugar coating for a bit of crunch and spice.
Why You’ll Love This Recipe.
These muffins are easy to make and versatile enough to serve at family breakfasts, holiday gatherings, or as a quick snack. They combine the comforting flavors of French toast with the convenience of grab-and-go muffins, making them a crowd-pleaser for any occasion.
Ingredients
(Not all ingredients are listed; the full list is below in the recipe card.)
- Bread cubes: The foundation of French toast muffins. Use slightly stale bread for the best texture.
- Eggs: Essential for binding and giving the muffins a custardy texture.
- Milk: Adds moisture and richness to the custard mixture.
- Cinnamon and sugar: Create that warm, spiced flavor and sweet coating everyone loves.
Directions
- Prepare the bread base: Cube your bread into bite-sized pieces and place them in a large mixing bowl.
- Make the custard mixture: In a separate bowl, whisk eggs, milk, vanilla extract, sugar, and cinnamon. Pour this mixture over the bread cubes and let it soak for a few minutes.
- Fill the muffin tin: Grease a muffin tin and divide the soaked bread mixture evenly among the cups. Press the bread lightly to pack it in.
- Bake to golden perfection: Bake the muffins until they’re puffed and golden brown.
- Coat with cinnamon sugar: While the muffins are still warm, brush them with melted butter and roll in a cinnamon-sugar mixture for that irresistible finish.
Expert Tips and Tricks
- Use brioche or challah for an extra rich and fluffy texture.
- Let the bread soak in the custard mixture for a few minutes to absorb the flavors thoroughly.
- Don’t overfill the muffin tin; packed muffins will bake more evenly.
Recipe Variations and Possible Substitutions
- Swap regular milk for almond or oat milk for a dairy-free option.
- Add a handful of chocolate chips or raisins for a fun twist.
- Sprinkle chopped pecans or walnuts on top for added crunch.
Serving and Pairing Suggestions
These muffins pair wonderfully with fresh berries, a dollop of whipped cream, or a drizzle of maple syrup. Serve alongside scrambled eggs or bacon for a complete breakfast spread.
Storage and Reheating Tips
- Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
- Freezing: Freeze in a single layer, then transfer to a freezer bag for up to 3 months.
- Reheating: Warm in the oven at 350°F or in the microwave for a few seconds before serving.
FAQs
Q: Can I use gluten-free bread?
A: Absolutely! Just make sure it’s a sturdy gluten-free bread to hold up to the custard mixture.
Q: Can I prepare these muffins ahead of time?
A: Yes, you can soak the bread in the custard mixture and refrigerate overnight. Bake fresh in the morning for the best results.
Q: What type of sugar works best for the topping?
A: Granulated sugar is ideal, but you can also use brown sugar for a slightly caramelized flavor.
Q: How do I prevent the muffins from sticking to the pan?
A: Grease the muffin tin thoroughly or use silicone muffin liners for easy removal.
Conclusion
Cinnamon Sugar French Toast Muffins are the perfect way to enjoy French toast in a fun, portable form. Whether you’re serving them for breakfast or as a sweet treat, these muffins are sure to bring smiles to everyone’s faces. Try them this weekend, and don’t forget to share the recipe with friends and family!
Print
Cinnamon Sugar French Toast Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
These Cinnamon Sugar French Toast Muffins are the perfect handheld version of a breakfast classic! Soft, custardy centers with a crisp, cinnamon-sugar coating make these muffins irresistible. Perfect for brunches, quick breakfasts, or a delightful treat to go with your morning coffee
Ingredients
- For the Muffins:
- 6 cups bread cubes (preferably day-old bread, cut into 1-inch pieces)
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
- For the Cinnamon Sugar Coating:
- 1/4 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Oven and Muffin Pan:
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- Make the Custard Base:
- In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined.
- Soak the Bread Cubes:
- Add bread cubes to the custard mixture and gently toss until the bread is fully coated. Let sit for 5-10 minutes to absorb the custard.
- Assemble the Muffins:
- Divide the soaked bread mixture evenly among the prepared muffin cups, pressing down slightly to compact.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the tops are golden and slightly crisp. Let cool for 5 minutes in the pan, then transfer to a wire rack.
- Coat with Cinnamon Sugar:
- Brush the tops of the muffins with melted butter. In a small bowl, mix together sugar and cinnamon, then sprinkle or dip the muffins to coat them completely.
Notes
- Use brioche or challah for a richer flavor.
- Add a handful of raisins or chocolate chips for a fun variation.
- These muffins are best served warm but can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 muffin
- Calories: ~180
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg