If you love the flavor of classic French toast but want something more portable (and brunch-party friendly), these Cinnamon Sugar French Toast Muffins are your new go-to recipe. They’re golden and crisp on the outside, soft and custardy on the inside, and coated in a sweet cinnamon-sugar topping that makes them irresistible.
This recipe is perfect for busy mornings, holiday breakfasts, or meal prep—and it’s completely customizable with endless flavor variations.
Why You’ll Love This Recipe
- ✅ Quick & easy: Minimal prep, ready in under 30 minutes.
- ✅ Make-ahead friendly: Can be baked, stored, and reheated.
- ✅ Kid-approved: A fun, handheld twist on traditional French toast.
- ✅ Versatile: Works with different breads, add-ins, and toppings.
Ingredients You’ll Need
(Makes about 12 muffins)
- 6 cups bread cubes (day-old brioche, challah, or French bread work best)
- 1 ½ cups whole milk (or almond/oat milk for dairy-free)
- 4 large eggs
- ½ cup heavy cream (optional, for extra richness)
- ⅓ cup granulated sugar
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp nutmeg (optional, for warmth)
- 2 tbsp unsalted butter, melted
For the Cinnamon Sugar Topping:
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ cup melted butter (for brushing)
Ingredient Tips:
- Bread choice matters → Brioche = rich & soft, sourdough = chewy & tangy.
- Don’t skip day-old bread → Fresh bread gets soggy; drier bread absorbs custard better.
- Lighter version → Use low-fat milk instead of cream.
Step-by-Step Instructions
1. Prep the Bread
Cut bread into 1-inch cubes. If it’s too fresh, toast cubes in the oven at 300°F (150°C) for 8–10 minutes to dry them slightly.
2. Make the Custard
In a large bowl, whisk together eggs, milk, cream, sugar, cinnamon, nutmeg, and vanilla until well combined.
3. Soak the Bread
Add bread cubes to the custard mixture. Toss gently and let sit for 10 minutes so the bread absorbs the liquid evenly.
4. Assemble Muffins
Grease a 12-cup muffin tin. Spoon the soaked bread mixture into each cup, packing it down lightly. Drizzle with melted butter.
5. Bake
Bake at 350°F (175°C) for 20–25 minutes, until golden brown and crisp at the edges but soft in the middle.
6. Add Cinnamon Sugar Coating
While warm, brush tops with melted butter and roll in cinnamon sugar mixture.
Variations to Try
- Pumpkin Spice Muffins → Add ½ cup pumpkin purée + pumpkin pie spice.
- Apple Cinnamon Muffins → Mix in diced apples before baking.
- Nutella Surprise → Add a teaspoon of Nutella in the center of each muffin.
- Savory Option → Skip sugar and add cheese, herbs, and cooked bacon.
Make-Ahead, Storage & Reheating
- Make Ahead: Assemble muffins the night before, cover, and refrigerate. Bake in the morning.
- Storage: Store in an airtight container at room temp for 2 days, or in the fridge for up to 5 days.
- Freezing: Wrap muffins individually and freeze up to 2 months.
- Reheat: Warm in the oven at 300°F (150°C) for 10 minutes, or microwave for 30 seconds.
Serving Suggestions
- Drizzle with maple syrup or honey.
- Top with fresh berries or whipped cream.
- Serve alongside scrambled eggs and bacon for a full breakfast spread.
Nutrition (per muffin, approx.)
- Calories: 180
- Carbohydrates: 24g
- Protein: 5g
- Fat: 7g
- Sugar: 12g
(Values will vary depending on bread and ingredients used.)
Frequently Asked Questions
Q: Can I make French toast muffins without dairy?
Yes! Use almond or oat milk and swap butter with coconut oil or vegan butter.
Q: Why are my muffins soggy?
Too much liquid or overly fresh bread can cause sogginess. Stick to day-old bread and let it absorb custard fully before baking.
Q: Can I bake these in mini muffin tins?
Absolutely! Reduce baking time to 12–15 minutes.
Q: Can I make them less sweet?
Yes—cut sugar in half and skip the topping for a lighter version.
Final Thoughts
Cinnamon Sugar French Toast Muffins are the ultimate breakfast hybrid: easy to make, endlessly customizable, and perfect for meal prep or entertaining. Once you try them, you’ll never go back to plain French toast again.
Whether you serve them for a cozy family breakfast or a festive brunch, these muffins will disappear fast—so consider making a double batch!
