Cinnamon Sugar French Toast Muffins Recipe
Introduction
Cinnamon Sugar French Toast Muffins are a delightful twist on classic French toast, perfect for a cozy breakfast or brunch. These soft, sweet muffins are easy to make and bursting with warm cinnamon flavor, topped with a crunchy cinnamon sugar coating.
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 (for topping)
- 1 tbsp cinnamon (for topping)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin thoroughly.
- Step 2: Cut the bread into 1-inch cubes and place them in a large mixing bowl.
- Step 3: In a separate bowl, whisk together the eggs, milk, 1/4 cup sugar, vanilla extract, and 1 teaspoon cinnamon until well combined.
- Step 4: Pour the egg mixture over the bread cubes, tossing gently to coat. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
- Step 5: Divide the soaked bread evenly into the prepared muffin tin, pressing down slightly to compact the mixture.
- Step 6: Bake for 20 to 25 minutes until the muffins are golden brown and set in the center.
- Step 7: While the muffins bake, melt the butter in one bowl. In another bowl, combine the remaining 1/4 cup sugar with 1 tablespoon cinnamon for the topping.
- Step 8: Once baked, let the muffins cool for 5 minutes, then dip the tops 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 without becoming too soggy.
- Try adding a handful of chopped nuts or raisins to the egg mixture for extra texture and flavor.
- Swap vanilla extract for almond extract for a different aromatic twist.
- Serve with fresh berries or a dollop of whipped cream for a special treat.
Storage
Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven before serving to restore warmth and softness. These muffins also freeze well—wrap individually and freeze for up to 2 months, then thaw and reheat as desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of bread?
Yes, Brioche or French bread works best for texture and flavor, but challah or white sandwich bread can be good substitutes.
Can I prepare these muffins in advance?
Absolutely. You can assemble the mixture the night before and refrigerate it overnight, then bake fresh in the morning for a quick breakfast.
PrintCinnamon Sugar French Toast Muffins Recipe
Delightful Cinnamon Sugar French Toast Muffins made with cubed French bread soaked in a rich egg and milk mixture, baked to golden perfection, and finished with a buttery cinnamon sugar coating. Perfect for a cozy breakfast or brunch treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
French Toast Base
- 1 loaf French bread or Brioche, cubed (approximately 10 cups)
- 4 large eggs
- 1.5 cups whole milk
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
Cinnamon Sugar Coating
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tbsp cinnamon
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and thoroughly grease a 12-cup muffin tin to prevent sticking.
- Cube the Bread: Cut the French bread into small 1-inch cubes and place them into a large mixing bowl, ensuring an even size for consistent baking.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, whole milk, 1/4 cup granulated sugar, vanilla extract, and 1 teaspoon cinnamon until smooth and well combined.
- Soak the Bread Cubes: Pour the egg mixture over the bread cubes in the large bowl. Gently toss to coat all pieces evenly and let the mixture sit for 10 minutes to allow the bread to absorb the liquid fully.
- Fill Muffin Cups: Evenly divide the soaked bread mixture into the prepared muffin cups, pressing down slightly to compact the bread gently for a denser muffin.
- Bake: Bake the muffins in the preheated oven for 20-25 minutes until they turn golden brown and are set in the center.
- Prepare Cinnamon Sugar Coating: While the muffins bake, melt the unsalted butter in a bowl. In another bowl, mix together the remaining 1/2 cup granulated sugar and 1 tablespoon cinnamon.
- Coat Muffins: Once baked, allow the muffins to cool for 5 minutes. Then, carefully dip the tops of each muffin into the melted butter and roll them in the cinnamon sugar mixture to coat thoroughly.
- Serve: Serve the muffins warm. They are delicious on their own or drizzled with maple syrup for an extra touch of sweetness.
Notes
- Using brioche bread will create a richer and more tender muffin due to its higher fat content.
- If you prefer a softer texture, soak the bread cubes for a few extra minutes before baking.
- These muffins can be made a day ahead and reheated in the oven or microwave for a warm breakfast treat.
- Maple syrup or fresh fruit make excellent accompaniments for serving.
- Make sure to press the bread mixture firmly into the muffin tin to get nice, compact muffins.
Keywords: Cinnamon Sugar French Toast Muffins, Breakfast Muffins, French Toast Recipe, Easy Brunch, Baked French Toast, Cinnamon Muffins
