If you’ve ever had a hard time choosing between French toast and muffins for breakfast, you’re not alone. French toast is warm, custardy, and nostalgic. Muffins are easy, portable, and versatile. But what if you didn’t have to choose? What if both could be combined into a single, magical breakfast treat?
Enter the Cinnamon Sugar French Toast Muffin—a delightfully cozy, sweet, and satisfying morning bite that brings together the best of both worlds. These muffins are golden brown on the outside, soft and custardy inside, and generously topped with a crackly layer of cinnamon sugar. They’re the type of baked good that fills your kitchen with warmth, comfort, and the irresistible smell of cinnamon—and they couldn’t be easier to make.
In this comprehensive guide, we’ll explore the step-by-step method, essential ingredients, expert tips, variations, storage options, and serving suggestions to help you perfect this recipe and add a new favorite to your breakfast rotation.
1. What Makes These Muffins Special?
Let’s start with what makes Cinnamon Sugar French Toast Muffins more than just another muffin.
Unlike traditional muffins, these aren’t made with flour-based batter. Instead, they’re made with cubed bread soaked in a lightly sweetened egg custard, similar to French toast. This creates a soft, bread pudding-like center with crispy, golden tops. They’re baked in a muffin tin, which gives them a perfectly handheld shape while still maintaining that indulgent, custardy texture we all love in classic French toast.
The final touch—a sprinkle of cinnamon sugar and a drizzle of butter—creates a crunchy, golden crust that takes these muffins from good to unforgettable.
2. Benefits of Making Cinnamon Sugar French Toast Muffins
Why should this recipe make it into your breakfast rotation? Here’s why these muffins are worth your time:
- Quick and Easy: Uses everyday ingredients and minimal prep.
- Versatile: Serve as breakfast, brunch, dessert, or snack.
- Family Favorite: Loved by kids and adults alike.
- Budget-Friendly: Makes use of day-old bread and pantry staples.
- Make-Ahead Friendly: Prep the night before or freeze for later.
- Customizable: Add fruits, chocolate chips, or nuts.
- Portable: Ideal for on-the-go mornings.
3. Ingredients You’ll Need
Here’s everything required to make a dozen French toast muffins:
Basic Ingredients:
- 6 slices day-old bread, cubed
- 4 large eggs
- 1 cup whole milk (or half-and-half)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons melted butter (for topping)
- Cinnamon sugar mixture (for topping)
Optional Add-ins:
- Mini chocolate chips
- Chopped nuts
- Fresh or dried fruit
- Shredded coconut
💡 Pro Tip: Day-old brioche, challah, or French bread work best for this recipe. Their slightly dry texture allows them to soak up the custard without becoming soggy.
4. How to Choose the Right Bread
Not all breads are created equal when it comes to French toast muffins. Here’s what to look for:
✅ Best Bread Choices:
- Brioche: Buttery and soft—soaks up custard beautifully.
- Challah: Slightly sweet and dense—perfect texture.
- French Bread: Sturdy and chewy—holds its shape during baking.
- Texas Toast: Thick and fluffy—great for height and structure.
❌ Avoid:
- Fresh sandwich bread (too soft)
- Very crusty or dry ends (won’t absorb well)
- Strong flavored breads (like rye or sourdough)
5. Step-by-Step Instructions
Let’s get baking! This step-by-step guide ensures perfect results every time.
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with butter or nonstick spray.
Step 2: Make the Custard
In a large bowl, whisk together:
- Eggs
- Milk
- Sugar
- Vanilla
- Cinnamon
- Salt
Whisk until well combined and smooth.
Step 3: Soak the Bread
Add the cubed bread to the bowl. Gently fold it into the egg mixture, ensuring every cube is coated. Let it sit for 5–10 minutes to soak up all that custard.
Step 4: Fill the Muffin Tin
Spoon the soaked bread mixture evenly into the muffin cups, pressing lightly to pack them.
Step 5: Add Butter and Topping
Drizzle the tops with melted butter. Then, generously sprinkle with a cinnamon sugar mixture.
Step 6: Bake
Place in the oven and bake for 20–25 minutes, or until the tops are golden and slightly crisp. A toothpick should come out clean when inserted.
Step 7: Cool and Serve
Let muffins cool in the pan for 5–10 minutes, then remove and serve warm.
6. Tips from the Test Kitchen
These insider tips will help you get bakery-level results:
- Dry Bread is Key: If your bread is too fresh, toast cubes in the oven at 300°F for 10 minutes.
- Don’t Overmix: Gently fold the bread into the custard to maintain its shape.
- Use a Cookie Scoop: For even muffin sizes.
- Generous Topping: Don’t be shy with the cinnamon sugar—it’s the crown jewel.
7. Flavor Variations to Try
Want to change it up? Try one of these irresistible twists:
🍎 Apple Pie Version
Add 1/2 cup finely chopped apples and a pinch of nutmeg.
🍫 Chocolate Chip Delight
Stir in 1/4 cup mini chocolate chips to the batter before baking.
🍌 Banana Nut Muffins
Add 1 mashed banana and 1/4 cup chopped walnuts.
🍓 Berry Burst
Add 1/2 cup fresh blueberries or raspberries.
🎃 Pumpkin Spice
Replace 1/4 cup milk with pumpkin puree and add pumpkin pie spice.
8. Make-Ahead and Freezer Tips
Busy mornings? No problem. These muffins are make-ahead champions.
Make-Ahead (Unbaked):
- Prepare the mixture the night before.
- Cover and refrigerate overnight.
- Scoop into muffin tins and bake in the morning.
Make-Ahead (Baked):
- Let muffins cool completely.
- Store in an airtight container in the fridge.
- Reheat as needed (see next section).
Freezing:
- Wrap cooled muffins individually in plastic wrap or foil.
- Place in a freezer-safe bag or container.
- Freeze up to 3 months.
9. How to Store and Reheat
Storing:
- Room Temp: 2 days (in airtight container)
- Refrigerator: 4–5 days
Reheating:
- Microwave: 15–20 seconds for a soft bite
- Oven: 300°F for 5–7 minutes to crisp the top
- Toaster Oven: Great for reheating frozen muffins
10. Serving Suggestions and Pairings
These muffins shine solo, but they’re even better with thoughtful sides:
Serve With:
- Fresh fruit salad
- Yogurt or Greek yogurt
- A warm cup of coffee or latte
- Crispy turkey or pork bacon
- A drizzle of maple syrup or honey
- Warm apple cider in the fall
11. Frequently Asked Questions
Can I use almond milk instead of regular milk?
Yes, unsweetened almond milk or oat milk both work well.
Can I use gluten-free bread?
Absolutely. Just make sure it’s sturdy and slightly stale.
Can I bake this in a casserole dish?
Yes, use an 8×8-inch dish and increase baking time by 5–10 minutes.
What if I don’t have cinnamon sugar?
Make your own with 1/4 cup sugar + 1 tablespoon ground cinnamon.
Can I double the recipe?
Yes, just use two muffin tins or bake in batches.
12. Nutrition Information (Per Muffin)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 4g |
| Carbs | 20g |
| Sugar | 10g |
| Fat | 8g |
| Saturated Fat | 4g |
| Fiber | 1g |
| Sodium | 140mg |
| Cholesterol | 70mg |
Nutrition may vary depending on ingredients used.
13. Final Thoughts
Cinnamon Sugar French Toast Muffins aren’t just delicious—they’re a warm, comforting hug in muffin form. They’re a brilliant solution to breakfast boredom and offer all the joy of French toast without the hassle of stovetop cooking.
With their custardy centers, crisp cinnamon tops, and customizable options, these muffins are perfect for brunch, family breakfasts, or meal prep. They’re easy to make, hard to mess up, and even harder to stop eating.
Once you try them, they might just become your weekend (or weekday) ritual. So grab that leftover bread, whip up some eggs, and treat yourself to a better morning.
