When I was a kid, Saturday mornings smelled like cinnamon and butter because my mom made something she called “fancy toast” — little golden pockets that disappeared faster than cartoons on TV. I chased that memory for years and finally settled on these Cinnamon Sugar French Toast Muffins: warm, pillowy centers with crunchy cinnamon-sugar tops that make the whole house feel like a hug. I love how the kitchen fills with that nutty-sweet aroma while the edges caramelize into little crispy jewels. These muffins taste like Sunday mornings without the fuss, and they turn a loaf of slightly stale bread into breakfast magic. Grab a mug of coffee, and let’s make the house smell amazing.
Quick Facts
- Yield: Makes 12 muffins (serves 6–8)
- Prep Time: 15 minutes
- Cook Time: 18–20 minutes
- Total Time: 35 minutes
Why This Recipe is Awesome
These Cinnamon Sugar French Toast Muffins give you all the cozy comfort of French toast in a grab-and-go format. You get a soft, custardy interior, crunchy cinnamon-sugar topping, and browned edges that crackle when you bite into them. They come together quickly with pantry-friendly ingredients and feel special enough for guests. Plus, they reheat like champs — pop one in the toaster and you’ve got breakfast in 60 seconds. It’s so easy even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 6 cups cubed day-old bread (about one 12–16 oz loaf; brioche or challah gives the richest result)
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp fine salt
- 2 tbsp melted unsalted butter (plus extra for brushing)
- Optional: 1/2 cup chopped apples or 1/2 cup mini chocolate chips
For the Cinnamon-Sugar Topping:
- 1/3 cup granulated sugar
- 2 tsp ground cinnamon
- 2 tbsp melted butter (for brushing tops before sprinkling)
For a Simple Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- 1 tsp vanilla extract
How I Make It
Step 1:
Preheat the oven to 375°F and grease a 12-cup muffin tin with butter or nonstick spray. I cube the bread into roughly 1-inch pieces so they soak evenly. Place the cubes in a large bowl and give them a quick sniff — stale bread works best because it soaks up the custard without collapsing.
Step 2:
Whisk together 4 large eggs, 1 1/2 cups whole milk, 1/2 cup heavy cream, 1/3 cup sugar, 1 tsp cinnamon, 2 tsp vanilla, and 1/4 tsp salt until smooth. Pour the custard over the bread and toss gently with a spatula so every cube gets coated. Let it rest for 5 minutes to soak — you’ll notice the texture go from dry to pillowy.
Step 3:
Divide the soaked bread evenly among the muffin cups, pressing lightly so the tops sit level. Brush each top with a thin layer of melted butter. Mix 1/3 cup sugar and 2 tsp cinnamon in a small bowl and sprinkle a pinch on each muffin. I love hearing the little pats as the tops go from matte to glossy — that butter helps the sugar caramelize.
Step 4:
Bake at 375°F for 18–20 minutes until the tops turn golden and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. You’ll smell warm cinnamon and butter filling the kitchen. For crispier tops, broil for 30–60 seconds while watching closely; the sugar can go from toasted to burned in a heartbeat.
Step 5:
Let the muffins cool in the tin for 5 minutes, then transfer to a rack. If you want glaze, whisk powdered sugar, milk, and vanilla then drizzle over warm muffins. Serve warm so the centers stay custardy and the tops stay crisp — who doesn’t love that contrast?
Pro Tips
- Use slightly stale bread. It soaks custard without turning gummy.
- For a richer result, use heavy cream in place of half the milk.
- If a muffin looks underdone but the top browns too fast, lower the oven to 350°F and bake a few extra minutes.
- Make-ahead: assemble and refrigerate the filled tin overnight; bake in the morning (add 3–4 minutes to bake time).
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use almond or oat milk plus 2 tbsp melted coconut oil for a dairy-free version; expect a slightly lighter mouthfeel.
- Swap brioche for whole wheat or gluten-free bread for dietary needs; gluten-free bread may absorb less liquid, so reduce custard by 2–3 tbsp.
- Replace sugar with coconut sugar or maple syrup (use 3 tbsp less liquid if using syrup).
- For egg-free, try a flax mix (1 tbsp flax + 3 tbsp water per egg) but expect a denser texture.
Variations & Tips
- Apple Cinnamon: Add 1/2 cup finely chopped apples and a pinch of nutmeg for fall vibes.
- Chocolate Chip: Fold in 1/2 cup mini chocolate chips for a kid-friendly twist.
- Maple Pecan: Sprinkle chopped pecans before baking and swap vanilla for 1 tsp maple extract.
- Savory Swap: Skip sugar, add shredded cheese and herbs, and use savory bread for a brunch-worthy muffin.
- Stuffed Surprise: Press a small cube of cream cheese or jam into each cup for a melty center.
- Crunch Top: Mix 1/4 cup oats + 2 tbsp brown sugar + 1 tbsp melted butter and sprinkle for a streusel finish.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the muffins in the tin, cover with plastic wrap, and refrigerate up to 12 hours. Bake straight from the fridge and add 3–4 minutes to the bake time. Store baked muffins in an airtight container for 2–3 days and reheat in the oven or toaster.
- Can I double the recipe?
- Sure thing. Use two muffin tins and rotate racks halfway through baking if your oven has hot spots. Bake time stays about the same per tin.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 1½ tbsp) and expect slightly less crisp tops.
- How do I know it’s done?
- Look for golden, crisp tops and a custardy center that holds together. A toothpick should come out with a few moist crumbs, not wet batter.
- What if I don’t have ingredient X?
- Swap leftover bread for croissants or rolls; both soak custard beautifully. No heavy cream? Use an extra 1/2 cup milk instead.
How I Like to Serve It
I serve these warm with a pat of butter and a drizzle of real maple syrup, alongside thick-cut bacon or a simple fruit salad. For a cozy weekend, pair them with a latte and a good playlist. They work for brunch gatherings — guests love the individual portions — and they make weekday mornings feel celebratory.
Notes
- Store baked muffins in an airtight container for up to 3 days; reheat in a 350°F oven for 5–8 minutes or in a toaster for quick revival.
- If you add any meat to the recipe, cook to safe temps before adding as a topping. (For reference: poultry 165°F.)
Final Thoughts
Closing: These Cinnamon Sugar French Toast Muffins bring cozy, buttery, cinnamon-scented joy to any morning. Now go impress someone — or just yourself — with your homemade masterpiece!