These Cinnamon Sugar French Toast Muffins are like little hugs for your taste buds! Soft, fluffy, and coated in sweet cinnamon sugar, they’re perfect for breakfast or a snack.
Every bite feels like a cozy morning at home, and they’re super easy to whip up! I love having them warm, maybe with a cup of coffee—it’s the best way to start the day! ☕️
Key Ingredients & Substitutions
Bread: Using thick white bread like brioche or Texas toast gives a nice flavor and soft texture. If you’re looking for a healthier option, try whole grain or an egg-based bread like challah.
Eggs: Eggs are essential for binding the mixture. If you’re following a vegan diet, you can replace the eggs with 1/4 cup of applesauce or a flaxseed meal mixture (1 tbsp ground flaxseed + 3 tbsp water).
Milk: Whole milk makes the muffins rich and creamy. Almond milk, oat milk, or any plant-based milk are good alternatives if you’re dairy-free or lactose intolerant.
Butter: Unsalted butter keeps the flavor balanced. For a dairy-free option, use melted coconut oil or vegan butter instead.
Cinnamon Sugar Topping: This adds the signature flavor. Use brown sugar instead of white for a deeper caramel taste. You can also add nutmeg or pumpkin spice for a twist!
How Do You Make Sure the Muffins Are Moist and Fluffy?
The secret lies in soaking the bread cubes well in the custard mixture! Here’s how to do it right:
- Use stale bread if possible; it absorbs the liquid better without getting too mushy.
- Let the bread soak for at least 10 minutes, but you can even leave it longer for extra flavor and moisture.
- Don’t overbake! Keep an eye on them and pull them out as soon as they’re puffed and lightly golden.
These steps will help you achieve muffins that are both fluffy inside and perfectly caramelized on top!
Cinnamon Sugar French Toast Muffins
Ingredients You’ll Need:
For the Muffins:
- 6 slices of thick white bread (such as brioche or Texas toast), crusts removed and cut into 1-inch cubes
- 3 large eggs
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 3 tbsp unsalted butter, melted (for the batter)
For the Topping:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Optional Garnishes:
- Fresh berries (for garnish)
- Maple syrup (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake. Plan for around 45 minutes total from start to finish. Let them cool for a few minutes before enjoying warm!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a standard 12-cup muffin tin with butter or non-stick spray so the muffins come out easily after baking.
2. Mix the Custard:
In a large mixing bowl, whisk together the eggs, milk, 1/4 cup granulated sugar, vanilla extract, 1 tsp cinnamon, salt, and melted butter until everything is well combined and smooth.
3. Soak the Bread:
Add the cubed bread to the egg mixture. Gently toss the bread to ensure all pieces are coated. Let this mixture sit for about 10 minutes so the bread can soak up the delicious custard.
4. Prepare the Topping:
While the bread is soaking, combine the remaining 1/4 cup sugar and 1 tbsp cinnamon in a small bowl. This will be your tasty topping!
5. Fill the Muffin Cups:
Carefully distribute the soaked bread cubes into the prepared muffin cups, filling each about 3/4 full. This allows room for them to rise as they bake.
6. Add the Cinnamon Sugar Mixture:
Generously sprinkle the cinnamon sugar mixture over the top of each muffin to create a delicious crust.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 25-30 minutes. The muffins should be puffed, golden on top, and firm to the touch when ready!
8. Cool and Serve:
Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then carefully remove them from the pan and transfer them to a wire rack to cool slightly more.
9. Enjoy:
Serve the muffins warm, with fresh berries on top and a drizzle of maple syrup if desired. They’re perfect for breakfast or a sweet treat anytime!
Enjoy these deliciously soft and cinnamon-sugary French Toast Muffins that are perfect for breakfast or brunch!
Can I Use Different Types of Bread?
Absolutely! While brioche or Texas toast works best for this recipe, you can use any thick bread such as challah or even whole grain bread. Just make sure it’s dense enough to hold up when soaked in the custard mixture!
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week. To reheat, simply pop them in the microwave for about 10-15 seconds or warm them in the oven.
Can I Make These Muffins Ahead of Time?
Yes, you can prep the mixture the night before! Simply combine the custard and bread, cover, and refrigerate overnight. In the morning, bake them fresh for a delicious breakfast!
What Can I Use Instead of Eggs?
If you need an egg substitute, you can use 1/4 cup of applesauce or a flaxseed meal mixture (1 tbsp ground flaxseed mixed with 3 tbsp water). Just remember that this will slightly change the texture, but they’ll still turn out yummy!