Cinnamon Sugar French Toast Muffins

Cinnamon Sugar French Toast Muffins are a fun, handheld twist on the classic breakfast dish. With a soft, custardy interior and a crisp cinnamon sugar topping, these muffins capture everything I love about French toast—just in a portable, muffin-sized form. They’re easy to make and even easier to love, perfect for breakfast, brunch, or a cozy snack.

Why You’ll Love This Recipe

I love this recipe because it turns a classic comfort food into a make-ahead, mess-free treat. Each muffin has that nostalgic French toast flavor, with warm cinnamon and a hint of vanilla in every bite. The cinnamon sugar topping gives them a satisfying crunch, and the inside stays soft and fluffy. They’re great for sharing, meal-prepping, or grabbing on the go.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Day-old bread (cut into cubes)

• Eggs

• Milk or cream

• Vanilla extract

• Sugar

• Ground cinnamon

• Butter (melted)

• Optional: maple syrup, powdered sugar, or fruit for serving

Directions

1. I preheat the oven to 350°F and grease or line a muffin tin.

2. I cut the bread into small cubes and place them in a large bowl.

3. In a separate bowl, I whisk together eggs, milk, vanilla, and a little sugar and cinnamon.

4. I pour the custard mixture over the bread cubes and gently toss until all pieces are soaked.

5. I let the mixture sit for 5–10 minutes so the bread fully absorbs the liquid.

6. I divide the soaked bread evenly among the muffin cups, pressing gently to help them hold shape.

7. I bake for 20–25 minutes, or until the muffins are set and golden on top.

8. While they’re still warm, I brush the tops with melted butter and roll or sprinkle them with cinnamon sugar.

9. I let them cool slightly before serving, optionally with a drizzle of maple syrup or a dusting of powdered sugar.

Servings and timing

This recipe makes about 12 muffins. It takes around 10 minutes to prepare and 25 minutes to bake, so I usually have them ready in about 35 minutes.

Variations

Sometimes I add chopped apples or bananas to the bread mixture before baking for extra fruit flavor. I’ve also mixed in mini chocolate chips or raisins for variety. For a savory twist, I skip the cinnamon sugar and mix in shredded cheese and herbs for a French toast muffin version with a cheesy bite.

Storage/reheating

I store leftover muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I microwave them for 15–20 seconds or warm them in a 300°F oven for about 5 minutes. They can also be frozen—just wrap individually and reheat from frozen in the oven or microwave.

FAQs

What kind of bread works best?

I use sturdy, day-old bread like brioche, challah, or French bread—it holds up well to the custard without turning mushy.

Can I make these ahead of time?

Yes! I often prep them the night before, refrigerate the unbaked muffins, and bake them fresh in the morning.

Can I use plant-based milk?

Absolutely. I’ve used almond, oat, and soy milk with great results.

Do I have to use muffin liners?

Not necessarily. I grease the pan well with butter or spray and the muffins pop out easily after a few minutes of cooling.

Can I make mini versions?

Yes, I use a mini muffin tin and reduce the baking time to about 12–15 minutes for bite-sized French toast muffins.

Conclusion

Cinnamon Sugar French Toast Muffins are a cozy, bite-sized way to enjoy all the flavors of traditional French toast. Whether I’m meal prepping breakfast for the week or treating family to a warm, spiced morning treat, these muffins are a go-to recipe that always brings comfort and smiles.