Cinnamon Sugar French Toast Muffins

The smell of cinnamon drifting through my apartment always reminds me of snow day mornings when school was canceled and breakfast became an event. My roommate stumbled into the kitchen half-awake, spotted the muffin tin, and suddenly perked up. These muffins have that magical quality of turning an ordinary Tuesday into something worth celebrating.

Last winter I made these for a brunch gathering and watched them disappear in record time. My friend Sarah, who claims she does not like breakfast foods, went back for thirds. The way the cinnamon sugar clings to the butter-brushed tops makes them irresistible straight from the oven.

Ingredients

• Day-old brioche or challah bread: These rich breads absorb the custard beautifully without turning mushy, and their slight sweetness complements the cinnamon sugar coating perfectly
• Eggs, milk, and heavy cream: This combination creates that signature French toast texture, custardy and tender rather than dry or cakey
• Ground cinnamon and vanilla: The warm spice pairing infuses every bite with classic breakfast comfort
• Unsalted butter for coating: Brushing the warm muffins with butter helps the cinnamon sugar adhere while adding extra richness

Instructions

Prep your muffin tin and oven:

Get your oven to 350°F and grease your muffin cups well, otherwise these custardy beauties will stick stubbornly.

Whisk up the custard base:

Beat those eggs with milk, cream, sugar, vanilla, cinnamon, and salt until everything is incorporated and smooth.

Coat and soak the bread cubes:

Gently fold your bread cubes into the custard, letting them sit for about 5 minutes so they drink up all that creamy goodness.

Fill and bake to golden perfection:

Divide the soaked bread among your muffin cups, pressing down lightly, then bake 22 to 25 minutes until tops are golden and set.

Make the magic coating:

While muffins bake, stir together your sugar and cinnamon in a small bowl until thoroughly combined.

Coat them while warm:

Let muffins cool just 5 minutes, brush with melted butter, and roll them in that cinnamon sugar until completely covered.

Save

These have become my go-to when I need to bring something to a morning gathering. The way people is faces light up when they bite into that crispy, sugar-coated exterior never gets old.

Making Them Ahead

You can bake these the night before and store them in an airtight container. Just reheat at 300°F for 10 minutes, then brush with butter and coat in cinnamon sugar right before serving. The fresh coating makes them taste like they just came out of the oven.

Customization Ideas

Sometimes I fold chopped pecans into the custard mixture for extra crunch and nuttiness. Mini chocolate chips work too, especially if you are serving these to kids or anyone with a serious sweet tooth.

Serving Suggestions

These are perfect on their own but a drizzle of warm maple syrup takes them over the top. Fresh berries add a nice tart contrast to cut through all that sweet cinnamon sugar goodness.

• Set out a small pitcher of maple syrup for dipping
• A dusting of powdered sugar makes them look extra special
• Pair with scrambled eggs for a complete breakfast spread

Save

There is something deeply satisfying about food that transports you back to childhood mornings while feeling sophisticated enough for adult brunch. Enjoy every warm, sugary bite.

Recipe FAQs

→ What type of bread works best for these muffins?

Brioche or challah are ideal choices because their rich, eggy texture creates the most custardy interior. Day-old bread works best as it absorbs the egg mixture without becoming mushy. You can also use French bread, Texas toast, or even sandwich bread in a pinch.

→ Can I make these muffins ahead of time?

Yes, these muffins are perfect for meal prep. Bake them up to 2 days in advance and store in an airtight container. Reheat in a 350°F oven for 5-10 minutes or microwave for 20-30 seconds. Refresh the cinnamon sugar coating just before serving for best results.

→ How do I prevent the muffins from sticking to the pan?

Grease your muffin tin thoroughly with butter or cooking spray, or use paper liners for easy removal. Letting the muffins cool in the pan for 5 minutes before removing helps them set and release more easily. Run a thin knife around the edges if needed.

→ Can I freeze these muffins?

Absolutely. Freeze cooled muffins without the cinnamon sugar coating in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator, then reheat and coat with butter and cinnamon sugar just before serving for that fresh-from-the-oven taste.

→ What can I serve with these muffins?

These are delicious on their own, but you can elevate them with maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar. They pair wonderfully with scrambled eggs, bacon, or fresh fruit for a complete breakfast spread.