Introduction

Cinnamon Sugar French Toast Muffins are a delightful twist on a classic breakfast favorite. These bite-sized treats are easy to make, with soft, custardy centers and a sweet, cinnamon-sugar coating that’s simply irresistible. Perfect for busy mornings or brunch gatherings.

A close-up of five small, round, golden brown muffins stacked in a pyramid shape on a white plate. Each muffin is coated with a layer of coarse sugar crystals that give a sparkling texture, and they are covered in a shiny, sticky layer of amber syrup that pools around the base on the plate. The top muffin has a small bite taken out of it, showing a soft, moist yellow interior. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
1 tbsp cinnamon

Instructions

Step 1: Preheat your oven to 350°F (175°C) and thoroughly grease a 12-cup muffin tin to prevent sticking.
Step 2: Cut the French bread or brioche into 1-inch cubes and place them in a large bowl.
Step 3: In a separate bowl, whisk together the eggs, milk, 1/4 cup granulated 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 and let the mixture sit for 10 minutes to allow the bread to absorb the custard.
Step 5: Divide the soaked bread mixture evenly among the muffin cups, pressing down lightly to compact the mixture.
Step 6: Bake for 20-25 minutes until the muffins are golden brown and set in the center.
Step 7: While baking, melt the unsalted butter in one bowl. In another bowl, combine the remaining 1/4 cup sugar with 1 tablespoon cinnamon for the topping.
Step 8: After baking, let the muffins cool for about 5 minutes. Then dip the tops of the muffins in melted butter and roll them in the cinnamon-sugar mixture to coat.
Step 9: Serve the muffins warm, optionally drizzled with maple syrup for extra sweetness.

Tips & Variations

Use day-old or slightly stale bread for better absorption and texture.
For a richer flavor, substitute whole milk with half-and-half or heavy cream.
Add a handful of chocolate chips or chopped nuts to the bread mixture before baking for extra indulgence.
Try different spices like nutmeg or cardamom mixed with the cinnamon sugar topping for a unique twist.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm them in a toaster oven or microwave for 20-30 seconds until heated through. They also freeze well—wrap individual muffins in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A white plate holds five small round cakes stacked in a pyramid shape on a white marbled surface. Each cake is coated with a shiny brown caramelized sugar crust mixed with granulated sugar, giving a rough texture. The top cake is split slightly, showing a soft yellow inside. The cakes sit in a pool of golden syrup that glistens under natural light, making the caramel coating vibrant and sticky. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, brioche or challah work wonderfully due to their rich texture, but French bread or any sturdy white bread also makes great muffins. Avoid very soft sandwich bread as it may become too soggy.

Can I prepare these muffins ahead of time?

Absolutely. You can assemble the muffin mixture the night before, cover, and refrigerate it overnight. In the morning, just bake as directed for fresh and delicious muffins.