Cinnamon Sugar French Toast Muffins Recipe

I can’t wait to share my Cinnamon French Toast Muffins Recipe that uses one unexpected pantry swap you’ll want to try.

I love taking plain slices and turning them into tiny surprises. These Cinnamon Sugar French Toast Muffins began with day old bread I had left on the counter and a stubborn craving for something better.

Add a whisper of ground cinnamon and suddenly the kitchen smells like you wrecked a bakery, in a good way. They have crunchy edges and a soft, almost custardy middle that makes you pause, like wait where did the time go.

I always tell myself just one, then I catch crumbs on my shirt. Cinnamon French Toast Muffins Recipe

Ingredients

• Brioche or challah bread: mostly carbs, little fiber, gives rich, pillowy texture when toasted.
• Eggs: great protein, they help bind custard and add richness, a tender crumb.
• Milk and cream: add calcium and fat, make custard smooth and creamy.
• Granulated sugar: pure carbs, sweetens and caramelizes edges for crisp golden bits.
• Cinnamon: warm spice, adds aromatic sweetness without calories, brightens the whole thing.
• Butter: adds fat and browning, gives buttery flavor and a richer mouthfeel.
• Vanilla extract: tiny bit boosts aroma, kinda tricks your brain to taste more sweetness.

Ingredient Quantities

• 4 cups day old bread, cubed (about 8 slices of brioche or challah works best)
• 3 large eggs, lightly beaten
• 1 cup whole milk
• 1/4 cup heavy cream
• 1/3 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• pinch of salt
• 2 tbsp unsalted butter, melted
• Cinnamon sugar coating: 1/4 cup granulated sugar and 1 tbsp ground cinnamon
• additional butter or nonstick spray for the muffin tin
• optional powdered sugar and maple syrup for serving

How to Make this

1. Preheat oven to 375°F (190°C) and generously grease a 12-cup muffin tin with butter or nonstick spray so the muffins won’t stick.

2. In a large bowl whisk together 3 lightly beaten eggs, 1 cup whole milk, 1/4 cup heavy cream, 1/3 cup granulated sugar, 1 tsp vanilla, 1 tsp ground cinnamon and a pinch of salt until smooth.

3. Put 4 cups cubed day old bread (brioche or challah is best) into the bowl, pour the custard over it, add 2 tbsp melted butter, toss gently to coat and then press the bread down so it soaks evenly. If your bread is really fresh toast it a few minutes first, it’ll soak better.

4. Let the mixture sit for 10 to 15 minutes so the bread soaks up the custard, stir once or twice and press pieces down again if some bits are still dry.

5. Divide the soaked bread evenly among the muffin cups, filling each about 3/4 full, you can squish the pieces a bit to pack them but don’t overfill or they’ll overflow while baking.

6. Bake 18 to 22 minutes or until tops are golden and centers are set but still a little tender, rotate the tin halfway if your oven runs hot. Dont overbake or they’ll dry out.

7. While they bake mix the coating: 1/4 cup granulated sugar with 1 tbsp ground cinnamon. As soon as muffins come out, brush each with a little melted butter (use additional butter) then toss or sprinkle them in the cinnamon sugar so they get a crisp, sweet crust.

8. Let cool in the pan 5 minutes then remove. Serve warm with optional powdered sugar and maple syrup, or reheat later in a toaster oven for that fresh-out-of-the-oven crispness.

Equipment Needed

1. 12-cup muffin tin, well greased so the muffins wont stick
2. Large mixing bowl for the custard and soaking the bread
3. Whisk for beating eggs and mixing the custard
4. Measuring cups and spoons for milk, cream, sugar and spices
5. Rubber spatula to fold and press the bread into the custard
6. Bread knife and cutting board to cube day-old brioche or challah
7. Pastry brush for brushing melted butter on the hot muffins
8. Small bowl and fork for the cinnamon sugar coating
9. Oven mitts and a cooling rack to rest the muffins after baking

FAQ

Cinnamon Sugar French Toast Muffins Recipe Substitutions and Variations

• Bread (4 cups day old brioche or challah): swap with day-old sourdough, a baguette, or toasted sandwich loaf for more structure; for gluten-free use a GF loaf, slightly toast first so it soaks right.
• Milk + heavy cream (1 cup whole milk, 1/4 cup heavy cream): use 1 1/4 cups half and half for same richness, or 1 1/4 cups oat or almond milk to go dairy-free, note the custard will be a bit thinner.
• Sugar (1/3 cup in custard and 1/4 cup + 1 tbsp for coating): swap granulated with light brown sugar or coconut sugar for a deeper flavor, or use maple syrup 1:1 but cut a little liquid elsewhere since its liquid.
• Eggs (3 large): use 3 commercial egg replacer servings, or try 3 flax eggs (3 tbsp ground flax + 9 tbsp water, let sit 5 min) or 3/4 cup silken tofu pureed; expect a slightly different, more custardy texture.

Pro Tips

1) Let the bread soak longer if you like a custardy center, even up to 30 minutes or pop the bowl in the fridge overnight for a really soaked interior. It sounds fancy but it just means wetter crumbs and a softer middle, just don’t overfill the cups or it’ll overflow.

2) Mix different cube sizes for better texture, with some small bits to bind everything and a few larger chunks so you get little pockets of gooey bread. Also, press the pieces down gently so nothing stays dry, nobody likes a crunchy surprise in the middle.

3) Use a thermometer or the jiggle test to avoid overbaking — centers should still wobble a tiny bit when you take them out, they’ll firm as they cool. If your oven runs hot, lower the temp by 25 degrees and add a couple extra minutes, ovens are weird and not all act the same.

4) For the best crust, brush with melted butter right out of the oven then toss in the cinnamon sugar so it sticks and crisps. If you want extra flavor try a splash of bourbon or orange zest in the custard, or add tiny bits of chocolate or raisins, but don’t overdo mix-ins or the texture gets messy.