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Cinnamon Sugar French Toast Muffins

A stack of freshly baked cinnamon sugar french toast muffins, one broken open showing the fluffy interior.

Bake classic French toast flavor into easy, grab-and-go muffins with a sweet cinnamon sugar crust.

Ingredients

Scale
  • 1 tablespoon butter, melted, plus more for greasing
  • 1/2 cup granulated sugar, divided
  • 1 teaspoon ground cinnamon, divided
  • 2 cups cubed day-old bread (about 4 slices)
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin well or use paper liners.
  2. In a small bowl, mix 1/4 cup of the granulated sugar with 1/2 teaspoon of the cinnamon. Set this aside for the topping.
  3. In a large bowl, whisk together the milk, eggs, vanilla extract, baking powder, and salt until combined.
  4. Add the cubed bread to the egg mixture. Gently stir to coat all the bread pieces. Let the mixture sit for 10 minutes so the bread soaks up the liquid.
  5. Stir in the remaining 1/4 cup of granulated sugar and 1/2 teaspoon of cinnamon into the soaked bread mixture.
  6. Spoon the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
  7. Brush the tops of the muffins lightly with the melted butter.
  8. Sprinkle the reserved cinnamon sugar mixture generously over the top of each muffin.
  9. Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Using slightly stale or day-old bread helps the muffins maintain a better texture, similar to traditional French toast.
  • You can substitute half-and-half for milk for a richer flavor.
  • For a stronger cinnamon flavor, add 1/4 teaspoon of cinnamon directly into the wet ingredients before adding the bread.

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