Cinnamon Sugar French Toast Muffins: A Breakfast Game-Changer

Have you ever found yourself torn between making French toast or muffins for breakfast? Well, I’ve got exciting news for you – you don’t have to choose anymore! These Cinnamon Sugar French Toast Muffins combine the best of both worlds into one irresistible breakfast treat that’ll have everyone reaching for seconds.

As someone who’s always looking for ways to make mornings special without spending hours in the kitchen, I’ve fallen head over heels for these muffins. They capture all the warm, comforting flavors of traditional French toast but in a convenient, portable form that’s perfect for busy mornings or weekend brunches.

What Makes These French Toast Muffins Special

What I love most about these muffins is how they transform ordinary bread into something extraordinary. The bread cubes soak up a rich custard mixture infused with warm cinnamon and vanilla, then bake into heavenly, puffy muffins with crisp edges and a tender, custardy center. Topped with a sparkly cinnamon-sugar coating, they’re absolutely irresistible.

These muffins are:

• Easier to serve than traditional French toast
• Perfect for meal prep (they freeze beautifully!)
• Customizable with your favorite mix-ins
• Ready in about 30 minutes
• Ideal for both everyday breakfasts and special occasions

So let’s get started on this breakfast game-changer that’ll have your kitchen smelling like a gourmet bakery!

Ingredients You’ll Need

For the Muffins:

• 8 cups day-old bread cubes (about 1 loaf)
• 6 large eggs
• 1½ cups whole milk
• ⅓ cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

For the Cinnamon Sugar Topping:

• ¼ cup unsalted butter, melted
• ½ cup granulated sugar
• 1 tablespoon ground cinnamon

Optional Mix-ins and Toppings:

• ½ cup chopped pecans or walnuts
• ½ cup raisins or dried cranberries
• Maple syrup for serving
• Fresh berries for serving
• Whipped cream for serving

Equipment Needed

Before we dive into the recipe, let’s make sure you have everything you’ll need:

• Standard 12-cup muffin tin
• Mixing bowls (large and medium)
• Measuring cups and spoons
• Whisk
• Spatula
• Small bowl for cinnamon-sugar mixture
• Pastry brush (for applying butter)

Choosing the Right Bread

The bread you choose plays a crucial role in the success of these muffins. I’ve tested many varieties, and here’s what works best:

Pro tip: Slightly stale bread works best as it absorbs more of the custard mixture without becoming soggy. If you only have fresh bread, cut it into cubes and leave it out on a baking sheet for a few hours or toast it lightly in a 275°F oven for 10 minutes.

Detailed Instructions

Step 1: Prepare Your Ingredients and Equipment

1. Preheat your oven to 350°F (175°C).
2. Generously grease a standard 12-cup muffin tin with butter or cooking spray. Don’t skimp here – these muffins tend to stick!
3. If your bread isn’t already stale, cube it and spread it on a baking sheet. Toast in the oven for about 10 minutes at 275°F just until slightly dried out but not browned.
4. Prepare the cinnamon-sugar mixture for topping by combining ½ cup sugar and 1 tablespoon cinnamon in a small bowl. Set aside.

Step 2: Make the Custard Mixture

In a large mixing bowl, whisk together:

1. 6 large eggs
2. 1½ cups whole milk
3. ⅓ cup granulated sugar
4. 2 teaspoons vanilla extract
5. 1½ teaspoons ground cinnamon
6. ¼ teaspoon ground nutmeg
7. ¼ teaspoon salt

Whisk until completely combined and sugar is dissolved. The mixture should be smooth and have a light amber color from the cinnamon.

Step 3: Combine Bread and Custard

1. Add the bread cubes to the custard mixture.
2. Using a spatula, gently fold the bread into the custard until all pieces are evenly coated.
3. Let the mixture sit for 5-10 minutes, stirring occasionally, to allow the bread to absorb the custard. This patience pays off in the final texture!

Step 4: Add Mix-ins (Optional)

If you’re using mix-ins like nuts or dried fruit, this is the time to fold them in. I find that about ½ cup of mix-ins is perfect – enough to add interest without overwhelming the muffins.

Step 5: Fill the Muffin Cups

1. Using a ¼ cup measuring cup or ice cream scoop, fill each muffin cup almost to the top with the bread mixture.
2. Press down slightly with the back of a spoon to ensure the cups are filled completely.
3. If you have extra custard in your bowl, you can spoon a bit more over each muffin.

Step 6: Bake the Muffins

1. Place the muffin tin in the preheated oven.
2. Bake for 25-30 minutes until the tops are golden brown and the centers are set. If you insert a toothpick, it should come out clean or with just a few moist crumbs.
3. Let the muffins cool in the pan for 5 minutes.

Step 7: Apply the Cinnamon Sugar Topping

1. While the muffins are still warm, brush the tops with melted butter.
2. Immediately sprinkle with (or dip into) the cinnamon-sugar mixture, ensuring the tops are well coated.
3. Let cool for another 5 minutes before removing from the pan.

Troubleshooting Common Issues

I’ve made these muffins dozens of times and encountered a few challenges along the way. Here’s how to avoid common pitfalls:

Make-Ahead and Storage Tips

These muffins are fantastic for meal prep! Here’s how to store them:

Refrigerator Storage

• Allow muffins to cool completely
• Store in an airtight container for up to 3 days
• Reheat in the microwave for 20-30 seconds or in a 300°F oven for 5-7 minutes

Freezer Storage

• Cool completely
• Wrap individual muffins in plastic wrap, then place in a freezer bag
• Freeze for up to 2 months
• Thaw overnight in the refrigerator or defrost in the microwave
• Reheat as directed above

Make-Ahead Option

You can prepare the bread-custard mixture the night before:

1. Combine the bread and custard mixture
2. Cover and refrigerate overnight
3. In the morning, give it a gentle stir and proceed with baking
4. You may need to add 3-5 minutes to the baking time if starting with a cold mixture

Serving Suggestions

The beauty of these muffins is their versatility! Here are my favorite ways to serve them:

For a Simple Breakfast

• Serve warm with a drizzle of maple syrup
• Pair with fresh fruit like berries or sliced bananas
• Add a dollop of Greek yogurt for extra protein

For a Special Brunch

• Create a French toast muffin bar with various toppings:
  • Fresh berries
  • Sliced stone fruits (peaches, nectarines)
  • Chopped toasted nuts
  • Whipped cream
  • Warmed fruit preserves
  • Chocolate chips
  • Caramel sauce
  • Maple syrup varieties

Kid-Friendly Options

• Mini chocolate chips folded into the batter
• Served with a side of fruit kebabs
• Drizzled with a simple powdered sugar glaze instead of cinnamon sugar

Nutritional Information

While these are certainly a treat, I’ve calculated the approximate nutritional information per muffin (without optional toppings):

Dietary Adaptations

Need to adapt this recipe for specific dietary needs? I’ve got you covered:

Gluten-Free Version

• Use gluten-free bread (homemade or store-bought)
• Add ¼ teaspoon xanthan gum to the custard mixture for better texture
• Increase the soaking time to 15 minutes

Dairy-Free Version

• Substitute almond milk, oat milk, or coconut milk for the whole milk
• Use dairy-free butter or coconut oil for the topping
• Note that the texture may be slightly less rich

Lower Sugar Option

• Reduce sugar in the custard to 3 tablespoons
• Use a monk fruit/erythritol blend for the topping
• Add an extra ¼ teaspoon cinnamon to enhance sweetness perception

Egg-Free Option

For each egg, substitute:

• ¼ cup silken tofu blended until smooth, OR
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit for 5 minutes before using)

Seasonal Variations

One thing I love about this recipe is how easily it can be adapted for different seasons:

Spring

• Add 1 tablespoon orange zest to the custard
• Fold in ½ cup fresh blueberries
• Serve with a dollop of lemon curd

Summer

• Add ¼ teaspoon almond extract to the custard
• Fold in ½ cup diced fresh peaches
• Top with sliced strawberries after baking

Fall

• Increase cinnamon to 2 teaspoons
• Add ½ teaspoon pumpkin pie spice
• Fold in ½ cup diced apples sautéed with a bit of butter and cinnamon

Winter

• Add 2 tablespoons molasses to the custard
• Increase spices with ¼ teaspoon each of cloves and ginger
• Serve with cranberry compote

Questions & Answers

Q: Can I use regular sandwich bread for this recipe? Absolutely! While artisanal breads like brioche or challah create a more decadent result, standard sandwich bread works fine. I recommend toasting it lightly first to help it hold up better in the custard.

Q: My muffins didn’t rise as much as expected. What happened? These muffins don’t rise dramatically like traditional muffins since they’re more custard-based. However, if they seem especially dense, check that your bread wasn’t too fresh (which can get soggy) and that you didn’t compress the mixture too firmly in the muffin cups.

Q: Can I make these in a mini muffin tin for bite-sized portions? Yes! For mini muffins, reduce the baking time to 15-18 minutes. They make perfect two-bite treats for brunch parties or kid-friendly portions.

Q: How can I tell when they’re fully baked? The tops should be golden brown, and the centers should spring back slightly when touched. If you insert a toothpick, it should come out clean or with just a few moist crumbs (not wet batter).

Q: Can I use a different spice blend if I don’t love cinnamon? Definitely! Try cardamom, ginger, or apple pie spice as alternatives. You could also use vanilla sugar for the topping instead of cinnamon sugar if you prefer.

Q: Why did my muffins stick to the pan despite greasing it? The custard can make these muffins prone to sticking. For foolproof removal, use both a generous coating of butter or cooking spray AND a light dusting of flour. Alternatively, parchment paper muffin liners work wonderfully.

Q: Do I have to use day-old bread? Fresh bread can work, but it tends to get soggy. If you only have fresh bread, cut it into cubes and either leave it out for a few hours or toast it lightly in a 275°F oven for about 10 minutes to dry it out slightly.

Q: Can I make this as a casserole instead of muffins? Absolutely! Use an 8×8-inch baking dish and increase the baking time to about 40-45 minutes. The center should be set but still slightly jiggly when done.

Why You’ll Love This Recipe

I’ve made these Cinnamon Sugar French Toast Muffins for countless brunches, holiday mornings, and meal preps, and they never fail to impress. What makes them truly special is the perfect balance of textures – the slightly crisp, cinnamon-sugar exterior gives way to a tender, custardy center that’s reminiscent of perfectly made French toast.

But beyond how delicious they are, I love the convenience. Traditional French toast requires standing at the stove, cooking slices one or two at a time. With these muffins, everyone gets to enjoy a warm breakfast simultaneously. They’re also portable enough for on-the-go mornings and freeze beautifully for future breakfasts.

Whether you’re looking to impress guests at your next brunch gathering or simply want to make your weekday mornings a little more special, these Cinnamon Sugar French Toast Muffins are guaranteed to become a regular in your breakfast rotation.

So gather your ingredients, preheat that oven, and get ready to fill your kitchen with the irresistible aroma of cinnamon and vanilla. Breakfast is about to get a whole lot more exciting!