Cinnamon Sugar French Toast Muffins

A few months ago, I discovered that my family’s traditional French toast recipe could transform into something even more magical.

When my kitchen filled with the warm, sweet aroma of cinnamon and vanilla, I wasn’t standing over a griddle flipping bread slices. Instead, I had reimagined our beloved breakfast as grab-and-go muffins.

The beauty of these Cinnamon Sugar French Toast Muffins lies in more than just their convenience. They maintain the custardy interior we all love, topped with an irresistible cinnamon-sugar crust. Best of all, they offer all the flavor of French toast without the sticky plates and syrup-dripped elbows.

Let me show you how this happy accident has become my go-to method for serving French toast—perfect for busy mornings or a leisurely brunch.

Did you know that the roots of French toast date back to ancient Roman times? The Romans would soak stale bread in milk and eggs, creating something they called pan dulcis—a clever way to transform leftovers into a delicious dish.

While traditional French toast has stood the test of time, the portable muffin version speaks to our modern need for convenience.

The muffin format also solves an age-old problem: no more sticky fingers! Yet, these treats preserve the soft, custard-like texture and warm cinnamon flavor that make French toast a breakfast classic.

What You’ll Need

French toast muffins take everything you love about the classic breakfast and bake it into a portable, crowd-pleasing form. With a crispy, sugar-coated exterior and a soft, custard-like interior, they’re perfect for weekday mornings or weekend gatherings.

Here’s what you’ll need:

• 3 cups (180g) day-old bread cubes
• 4 large eggs
• 1 cup (240ml) whole milk
• 1/3 cup (67g) granulated sugar
• 2 teaspoons (10ml) vanilla extract
• 1 teaspoon (2.6g) ground cinnamon
• 1/4 teaspoon (0.6g) ground nutmeg
• 1/4 teaspoon (1.5g) salt
• 2 tablespoons (30g) melted butter

Topping:

• 1/3 cup (67g) granulated sugar
• 1 teaspoon (2.6g) ground cinnamon
• 2 tablespoons (30g) melted butter

Preheat oven to 350°F (175°C) and thoroughly grease a 12-cup muffin tin. Whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl.

Add bread cubes and gently toss until completely coated, then let the mixture rest for 15 minutes, occasionally pressing down bread to guarantee proper absorption.

Divide the soaked bread mixture evenly among the muffin cups, drizzle with melted butter, and bake for 20-25 minutes until golden brown. While still warm, brush the tops with melted butter and roll in the cinnamon-sugar mixture.

For best results, use bread that’s slightly stale, as it will better absorb the custard mixture without becoming overly soggy. To prevent the muffins from sticking, make sure the muffin tin is well-greased, including the top edges.

The muffins can be stored in an airtight container for up to three days, though they’re best enjoyed within 24 hours. When reheating, place in a 350°F oven for 5-7 minutes to restore their crispy exterior.

How to Make French Toast Muffins

Let me walk you through making these irresistible French toast muffins that’ll transform your regular breakfast into something special:

1. Prepare a Greased Tin

Before making the French toast mixture, properly prepare a standard 12-cup muffin tin by coating each cup with cooking spray or butter. Greasing is essential – you don’t want the muffins sticking to the pan after all your hard work.

I prefer using melted butter for greasing because it adds an extra layer of rich flavor to the muffins’ exterior, but cooking spray works just as well if you’re in a hurry.

Make sure you get into all the corners and up the sides of each cup. I like to use a pastry brush for butter application, as it helps me achieve even coverage without any missed spots.

Pro Tip

If you’re using butter, wait until it’s slightly cooled after melting before brushing it on.

Hot butter tends to pool at the bottom of the cups, while warm butter creates a more uniform coating.

Don’t forget to grease the top surface of the pan too – these muffins will puff up during baking, and you’ll want them to release easily when they’re done.

2. Whisk Wet Ingredients Together

First, crack four large eggs into a bowl, making sure no sneaky shell pieces tag along.

Now, pour in the cup of whole milk – and yes, I recommend sticking with whole milk for the richest results.

Add a third cup of granulated sugar, two teaspoons of vanilla extract (I always splash in a tiny bit extra), and our aromatic spice duo: cinnamon and nutmeg.

Don’t forget that quarter teaspoon of salt; it’s essential for balancing all these sweet flavors.

You’ll want to whisk vigorously here – I’m talking about a good 30 seconds of continuous movement.

The mixture should look uniformly golden and silky, with no streaks of egg visible. When you lift your whisk, the custard should flow off in a steady, ribbon-like stream.

3. Mix Bread With Custard

Now that the custard base is perfectly whisked, take the day-old bread cubes. Gently add these cubes to the custard mixture, using a rubber spatula to guarantee every piece gets evenly coated.

Don’t be too aggressive with your folding – you want the bread to maintain its shape while soaking up all that delicious flavor.

Here’s where patience becomes your best friend. I like to let this mixture rest for exactly 15 minutes, occasionally pressing down on the bread cubes with my spatula. You’ll notice them slowly transforming as they drink up the custard, becoming softer but not mushy.

This 15-minute sweet spot gives us the perfect texture – any longer and you risk the bread breaking down too much.

While waiting, occasionally give the mixture a gentle stir, making sure those top pieces aren’t left high and dry. Think of it like tucking in every piece of bread for a cozy custard bath.

When the time’s up, each cube should feel heavy and saturated but still hold its shape when lifted with a spoon.

4. Bake Until Golden Brown

Preparing your muffin tin properly marks the start of our baking journey. A thorough coating of butter or non-stick spray prevents any sticking issues, which can be particularly frustrating with these custard-based muffins.

Once you’ve divided your soaked bread mixture evenly among the muffin cups, you’ll want to drizzle that final tablespoon of melted butter over each one.

I always set my oven to 350°F and position the rack in the center – this guarantees even heat distribution. You’ll know they’re ready when the tops turn a beautiful golden brown, usually around the 20-minute mark, though I like to start checking at 18 minutes just to be safe.

The muffins should spring back slightly when gently pressed but still maintain some give – that’s how you’ll know they’re perfectly baked.

Don’t worry if you see some puffing during baking; they’ll settle a bit as they cool. While they’re still warm, brush the tops with melted butter and roll them in that heavenly cinnamon-sugar mixture for the perfect finishing touch.

5. Roll in Cinnamon-Sugar Mixture

Creating that signature cinnamon-sugar coating requires quick action while your muffins are still warm. I’ve found that timing is everything – you’ll want to work quickly but carefully to guarantee each muffin gets evenly coated.

While your muffins are fresh from the oven, mix together the granulated sugar and cinnamon in a small, shallow bowl, making sure they’re well combined.

Next, brush each warm muffin top with melted butter (don’t skip this step – it’s what makes the coating stick!), then gently roll the top in the cinnamon-sugar mixture. I like to give each muffin a little twist as I roll it to guarantee complete coverage.

If you notice the sugar mixture starting to clump from the butter, simply give it a quick stir with a fork to break it up. You’ll know you’ve done it right when each muffin has that sparkly, sandy texture that’s characteristic of classic French toast.

If the muffins cool too much before coating, the sugar won’t adhere as well, so I would work in batches of three or four at a time.

Serving Suggestions

These delightful French toast muffins shine brightest when served warm with classic breakfast accompaniments.

I love to drizzle them with pure maple syrup or honey, just as you’d with traditional French toast. For an extra special touch, I’ll add a dollop of whipped cream and scatter fresh berries around the plate.

For the kids, I’ve found that a light dusting of powdered sugar and a small cup of warm chocolate sauce for dipping turns breakfast into an exciting treat.

If you’re serving these for a weekday breakfast, I suggest warming them for just a few seconds in the microwave and enjoying them with a pat of butter.

Storage Tips

Proper storage plays an essential role in maintaining the freshness of your French toast muffins. I’ve found that keeping them in an airtight container at room temperature works best, though you’ll want to enjoy them within three days for peak taste and texture.

If you’re planning to store them longer, I’d recommend freezing them right after they’ve cooled completely.

When I freeze these muffins, I like to wrap each one individually in plastic wrap before placing them in a freezer-safe container. This extra step prevents freezer burn and makes it easy to thaw just the number you need. They’ll keep well in the freezer for up to two months.

To reheat, I’ll pop them in a 350°F oven for 5-7 minutes, and they taste nearly as good as fresh-baked. If you’re in a hurry, 20-30 seconds in the microwave will do the trick, though you’ll lose some of that lovely crispy exterior.

Don’t forget to let the muffins cool completely before storing them – warm muffins create condensation, which leads to sogginess. Trust me, nobody wants a soggy French toast muffin!

Final Thoughts

Transforming French toast into muffin form is a game-changer, offering a perfect balance of nostalgia and modern convenience. Whether you’re rushing out the door or hosting a brunch, these muffins are versatile, satisfying, and easy to make ahead.

Feel free to experiment with different breads, spices, or toppings to make the recipe your own. That’s the joy of cooking—taking something classic and reimagining it into something uniquely yours.

Cinnamon Sugar French Toast Muffins

Course Breakfast

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6

You'll never guess how these portable French toast muffins pack all the cozy flavors of the classic breakfast into bite-sized treats.

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Ingredients

  

• 180 grams day-old bread cubes
• 4 large eggs
• 240 ml whole milk
• 67 grams granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 tbsp melted butter
• 67 gram granulated sugar for the topping
• 1 tsp ground cinnamon for the topping
• 2 tbsp melted butter for the topping

Instructions

 

• Preheat oven to 350°F (175°C) and thoroughly grease a 12-cup muffin tin. Whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl.
• Add bread cubes and gently toss until completely coated, then let the mixture rest for 15 minutes, occasionally pressing down bread to guarantee proper absorption.
• Divide the soaked bread mixture evenly among the muffin cups, drizzle with melted butter, and bake for 20-25 minutes until golden brown.
• While still warm, brush the tops with melted butter and roll in the cinnamon-sugar mixture.

Notes

For best results, use bread that’s slightly stale, as it will better absorb the custard mixture without becoming overly soggy. 

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Frequently Asked Questions

Can I Use Gluten-Free Bread for These Muffins?

I’d definitely recommend using gluten-free bread for your muffins! I’ve found it works well, but make sure to choose a sturdy variety that won’t fall apart when soaked. Day-old gluten-free bread’s perfect for this.

What’s the Best Type of Bread to Use for Maximum Flavor?

Like a flavor sponge waiting to be awakened, I recommend using brioche or challah bread for its rich, buttery taste. I’ve found these egg-based breads absorb the custard beautifully while adding luxurious depth.

Can I Prepare the Mixture the Night Before?

I don’t recommend preparing the mixture overnight as the bread will become too soggy. Instead, I suggest cutting your bread cubes ahead of time and mixing the wet ingredients separately until you’re ready to bake.

Will Plant-Based Milk Work as a Substitute?

I’ve had success using plant-based milk! While I prefer oat or soy milk for their creaminess, any non-dairy alternative will work. You’ll still get that wonderful custardy texture we’re looking for.

Can These Muffins Be Frozen and Reheated Later?

Yes, I recommend freezing these muffins for up to 2 months in an airtight container. When you’re ready, thaw them overnight in the fridge and reheat at 350°F for 7-10 minutes until warmed through.

Neil

Neil is a trained chef and proud dad with a lifelong passion for food. His goal is to share tips, knowledge and techniques from his time spent in professional kitchens over the last 25 years. Read full bio