Cinnamon Sugar French Toast Muffins
Cinnamon Sugar French Toast Muffins combine everything you love about classic French toast—warm spices, custardy bread, and that golden sugar crust—with the convenience of a portable muffin. They’re perfect for cozy breakfasts, brunch spreads, or quick grab-and-go mornings. Crispy on the outside, soft and eggy in the center, and endlessly customizable, these muffins are a modern breakfast twist on a nostalgic favorite.
Ingredients
- 4 cups cubed day-old brioche or challah bread
- 4 large eggs
- 1 cup whole milk or half-and-half
- 1½ tsp ground cinnamon plus more for topping
- ¼ cup granulated sugar plus 2 tbsp for topping
- 1 tsp vanilla extract
- Pinch of salt
- Butter or baking spray for greasing muffin tin
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with butter or baking spray.
- In a large mixing bowl, whisk together eggs, milk, cinnamon, sugar, vanilla, and salt until smooth.
- Add bread cubes to the custard and gently stir to coat. Let soak for 5–10 minutes, stirring occasionally.
- Scoop the soaked bread mixture evenly into muffin cups, gently pressing down without compacting.
- Mix 2 tbsp sugar with ½ tsp cinnamon and sprinkle generously over each muffin.
- Bake for 22–25 minutes, or until tops are golden and a toothpick comes out mostly clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
- Optional: Drizzle with maple glaze or dust with powdered sugar before serving
Notes
Add diced apples, blueberries, or chocolate chips for variety.
For a dairy-free version, use almond milk and vegan butter.
Make ahead and freeze for up to 3 months. Reheat in an oven or air fryer for best texture.
Serve with scrambled eggs, bacon, or fruit for a full brunch spread.