Cinnamon Sugar French Toast Muffins Recipe
Introduction
Cinnamon Sugar French Toast Muffins combine the best qualities of a donut, muffin, and classic French toast into one delicious bite-sized treat. They’re crispy and sugary on the outside, soft and custardy on the inside, perfect for quick breakfasts or brunch gatherings. Plus, they’re easy to make ahead and portable for busy mornings.
Ingredients
- 1 loaf French bread or Brioche, cubed (approx 10 cups)
- 4 large eggs
- 1.5 cups milk (whole milk preferred)
- 0.25 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 0.5 cup unsalted butter, melted
- 0.5 cup granulated sugar (for coating)
- 1 tbsp cinnamon (for coating)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and thoroughly grease a 12-cup muffin tin.
- Step 2: Cut the bread into small 1-inch cubes and place them in a large bowl.
- Step 3: In a separate bowl, whisk together the eggs, milk, 1/4 cup sugar, vanilla extract, and 1 teaspoon cinnamon until well combined.
- Step 4: Pour the egg mixture over the bread cubes. Toss gently to coat all pieces evenly and let sit for 10 minutes to allow the bread to absorb the custard.
- Step 5: Divide the soaked bread mixture evenly into the prepared muffin cups, pressing down slightly to compact.
- Step 6: Bake for 20 to 25 minutes, or until the muffins are golden brown and set in the center.
- Step 7: While the muffins bake, melt the butter in one bowl and mix the remaining 1/4 cup sugar with 1 tablespoon cinnamon in another bowl.
- Step 8: After baking, let the muffins cool for 5 minutes. Then, dip the tops into the melted butter and roll them in the cinnamon sugar mixture to coat.
- Step 9: Serve the muffins warm, with maple syrup on the side if desired.
Tips & Variations
- Use slightly stale bread for better absorption of the custard without becoming too soggy.
- Substitute almond or oat milk for whole milk to make a dairy-free version.
- Add a handful of chocolate chips or chopped nuts to the bread mixture for extra texture and flavor.
- For a spicy twist, add a pinch of nutmeg or cardamom to the custard mixture.
Storage
Store any leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave for about 20 seconds or in a toaster oven until warmed through. These muffins can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of bread for this recipe?
Yes, brioche or French bread work best because of their texture, but you can also use challah or even thick sandwich bread. Avoid very soft or thin bread, as it may become too soggy.
Can I prepare the muffins ahead of time?
Absolutely! You can assemble the muffins the night before, cover the pan, and bake them in the morning. This saves time and still gives you fresh, warm muffins.
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Cinnamon Sugar French Toast Muffins Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
Cinnamon Sugar French Toast Muffins combine the best elements of donuts, muffins, and classic French toast into bite-sized, portable treats. These muffins feature a crispy, sugary exterior with a soft, custardy interior, perfect for busy mornings or brunch. Baked in a muffin tin and coated with butter and cinnamon sugar, they offer a delicious, handheld way to enjoy the flavors of traditional French toast without the mess or time. Serve warm with maple syrup for an irresistible breakfast or snack.
Ingredients
For the Muffins
- 1 loaf French bread or Brioche, cubed (approx 10 cups)
- 4 large eggs
- 1.5 cups whole milk
- 0.25 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
For the Coating
- 0.5 cup unsalted butter, melted
- 0.5 cup granulated sugar
- 1 tbsp cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and thoroughly grease a 12-cup muffin tin to prevent sticking.
- Cube the Bread: Cut the French bread or Brioche into 1-inch cubes, roughly 10 cups, and place them in a large mixing bowl.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, whole milk, 1/4 cup sugar, vanilla extract, and 1 teaspoon of cinnamon until fully combined.
- Soak the Bread: Pour the egg mixture over the bread cubes, gently tossing to coat all pieces. Allow the mixture to sit for 10 minutes so the bread absorbs the custard.
- Fill the Muffin Tin: Evenly divide the soaked bread mixture into the prepared muffin cups, pressing down slightly to compact each portion.
- Bake the Muffins: Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and the custard is set.
- Prepare the Coating: While the muffins bake, melt the butter in one bowl. In another bowl, combine the remaining 1/4 cup granulated sugar with 1 tablespoon cinnamon to form the cinnamon sugar coating.
- Coat the Muffins: Let the muffins cool for about 5 minutes after baking. Then, dip the tops of the warm muffins into the melted butter and roll them in the cinnamon sugar mixture to coat thoroughly.
- Serve: Serve the cinnamon sugar French toast muffins warm, optionally with maple syrup for added sweetness.
Notes
- Using stale or day-old bread works best as it soaks up the custard better without becoming too mushy.
- Whole milk is preferred for a richer custard, but you can substitute with 2% or almond milk if desired.
- These muffins can be stored in an airtight container for up to 3 days or frozen for up to 1 month. Reheat before serving.
- For a dairy-free version, substitute butter with coconut oil and use a plant-based milk.
- Press the bread cubes gently into the muffin cups to ensure they hold together well after baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Cinnamon Sugar French Toast Muffins, French Toast Muffins, Breakfast Muffin Recipe, Cinnamon Sugar Muffins, Easy Breakfast, Brunch Recipe, Make Ahead Breakfast
