Cinnamon Sugar French Toast Muffins

Posted on November 5, 2025

Easy Cinnamon Sugar French Toast Muffins That Will Warm Your Heart

Let me take you back to a chilly Sunday morning, the kind where sunlight sneaks through the curtains, and all you want to do is cozy up in your pajamas with a warm mug of something comforting. Picture this: the smell of cinnamon wafting through the kitchen, mixed with the nostalgia of a cozy family breakfast. This is the moment when I discovered the Cinnamon Sugar French Toast Muffins recipe, a dish that quickly became a permanent fixture in our weekend rotation.

Honestly, when I first made these muffins, I was a bit of a hot mess in the kitchen. Eggs went flying, I dropped a whole container of sugar (don’t ask me how), and somehow ended up with more flour on my face than in the mixing bowl. But the end result? Absolute magic. These muffins are essentially a French toast lover’s dream, easy to whip up, and so delicious that they feel like a warm hug in your belly.

With each bite, you taste the comforting blend of cinnamon and sugar, reminiscent of those classic French toast breakfasts but in a portable and muffin-shaped delight. Whether you’re making them for a family gathering or just indulging on a sleepy Saturday, the joy of cinnamon sugar isn’t just in the eating—it’s in the making too.

So, gather your ingredients and let’s get cooking. Trust me, this easy weeknight dinner option will make your heart sing and your picky eaters cheer.

Why You’ll Love This Recipe

Quick and Easy: Perfect for those quick family meals when you’re short on time. Just a few simple steps!
Make Ahead: Prep the batter the night before for a no-fuss morning. Seriously, breakfast doesn’t get easier than this.
Comforting Flavors: The smell of cinnamon and sugar baking will make your kitchen feel like the coziest café.
Approved by Picky Eaters: Great chance to sneak in a serving of bread—my kids absolutely devour them.
Versatile: Dress them up with maple syrup, fresh berries, or even a dollop of whipped cream for a little extra indulgence.
Freezes Well: Make an extra batch and freeze them for later. Perfect for busy weekday breakfasts.

What Makes This Recipe Special?

Reflecting on my early cooking days, it’s wild to think how scared I was of baking. I used to think that anything that went in the oven was a high-pressure situation. But this recipe is so forgiving and adaptable. It’s the kind of dish that thrives on spontaneity—feel free to add a pinch more cinnamon, or throw in some berries for added texture. Why not get creative?

These muffins encapsulate everything I adore about comforting, healthy food. Soft, buttery bread pieces soaked in a sweet, cinnamon-infused custard mixture and baked to golden perfection—what’s not to love? They have a crispy sugar topping that contrasts wonderfully with the tender muffin inside, striking that delicate balance between crunchy and soft with every bite. This recipe brings back those treasured breakfast moments with family and friends.

Ingredients

1 cup all-purpose flour: For structure—we need these muffins to hold up under all that deliciousness!
1 tsp baking powder: Because we want these muffins to rise and be light and airy.
1/4 tsp salt: Enhances all the sweet and spicy flavors.
1/2 tsp ground cinnamon: The hero of the dish! Adds a warmth and aroma that will fill your kitchen.
1/2 cup sugar: Keeps it sweet. You can adjust this to your preference.
1 large egg: For binding everything together.
1/2 cup milk: Use whole or 2% for a richer taste. Plant-based milk works too!
1 tsp vanilla extract: Adds that wonderful depth of flavor.
2 cups day-old bread, cubed: Any bread works—stale or fresh, but day-old adds the perfect texture without getting soggy.
1/4 cup melted butter: Adds richness and a beautiful flavor—because butter makes everything better.
1/4 cup sugar (for topping): A sweet crunchy finish.
1 tsp ground cinnamon (for topping): More wow factor—let’s not skimp on flavor.
Maple syrup (for serving): Because what’s breakfast without syrup?
Fresh berries (for serving): A burst of color and freshness to cut through the richness.

Pro tip: Avoid using freshly baked bread unless you want gummy muffins. Trust me, day-old bread is your best friend here!

How to Make It Step-by-Step

Start by preheating your oven to 350°F (175°C). Honestly, this was one step I learned the hard way. I got all jazzed up with my ingredients, and wouldn’t you know it? I forgot to preheat the oven. Rookie move!
Grease a muffin tin well. I have had my fair share of muffin mishaps—muffins stuck faster than glue to the pan. So lather that tin up with some non-stick spray or butter.
In a large mixing bowl, whisk together the flour, baking powder, salt, and ground cinnamon. The mixture will have that inviting cinnamon aroma—take a moment to inhale deeply; it’s like fall in a bowl.
In another bowl, combine the sugar, egg, milk, and vanilla extract. Whisk until it’s nicely mixed. This mixture should be a bit frothy by the time you’re done—kind of like a delicious little bath for the bread.
Gradually pour the wet ingredients into the dry ingredients, mixing just until everything is combined. Be careful not to overmix, or you’ll end up with tough muffins—not ideal.
Now, add the cubed bread into the bowl. This is where it gets fun! Gently fold in the bread, making sure each piece is coated with the mixture. Don’t be shy! Use your hands if you need to—it’s the best way to really ensure all the bread gets some love.
Spoon the mixture into the greased muffin tin, aiming to fill each cup about 3/4 full. They will puff up a bit while baking, so leave some room for them to shine.
While your muffin concoction is looking fabulous, let’s whip up that topping! In a small bowl, mix together sugar and cinnamon. Sprinkle this lovely mixture generously over each muffin. This is turning into a cinnamon paradise!
Now, it’s time to bake! Pop those muffins into the preheated oven and let them go for 15-20 minutes. Keep an eye on them because ovens can be fickle. You want them golden brown on top and a toothpick should come out clean from the center.
Once they are done, let them cool for a few minutes. This is where the waiting part gets tricky. The sweet aroma will entice everyone in the house—and probably make you very eager to dive in. But trust me, a few minutes will make a world of difference.
Serve warm with a drizzle of maple syrup and a handful of fresh berries. The juxtaposition of textures—soft muffins with a crunchy top and the sticky sweet syrup—is everything you need for a perfect breakfast moment.

Tips for Best Results

Want your muffins to come out looking like they were crafted in a bakery? Here are some tricks I’ve picked up along the way:

Choose the right bread: A sturdier bread like French or whole wheat works best.
Stale makes great: Day-old bread absorbs the custard without getting mushy. Sneak some from yesterday’s breakfast!
Don’t skip the topping: It’s where the magic happens. A little bit of cinnamon sugar adds that gourmet flair.
Make them mini! If you have smaller muffin tins, they work beautifully for bite-sized treats.

Ingredient Substitutions & Variations

Cooking is all about experimenting! Here’s where you can get creative:

Dairy-free option: Use almond or coconut milk for a dairy-free version.
Sweetener swaps: Try brown sugar or coconut sugar for a subtle molasses flavor.
Bread options: Challah, brioche, or even a gluten-free bread will work well! Just keep an eye on the texture.
Spice it up: Experiment with nutmeg or even a sprinkle of cardamom if you’re feeling adventurous.

Serving Suggestions

These muffins are delightful on their own, but let’s talk about pairings! A cup of hot coffee or tea is always a comforting choice. Want something a bit more decadent? Pair these muffins with a side of whipped cream or a yogurt parfait topped with fresh fruits.

For a fun brunch vibe, serve them along with a fresh fruit salad bursting with seasonal berries, or even crispy bacon for those who crave that satisfying salty contrast. You could even whip up a classic Full English breakfast on the side to make it a true feast. Trust me—this and a rom-com is perfection!

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How to Store and Reheat Leftovers

Leftovers? You are lucky! Store any uneaten muffins in an airtight container at room temperature for up to 3 days. They won’t last long, I promise; they’re just too good! If you’ve got leftovers that need a little reviving, pop them in the microwave for about 10-15 seconds for that fresh-out-of-the-oven warmth.

Make-Ahead and Freezer Tips

Want to get a jump start on breakfast? Assemble the muffin batter the night before and refrigerate it. Just remember to give it a stir in the morning before baking. You can also freeze the muffins! Just allow them to cool completely, then wrap each one in plastic wrap and store them in a freezer-safe bag. They’ll be good for up to 3 months. Just thaw them overnight in the fridge and reheat when you’re ready to enjoy.

Common Mistakes to Avoid

Skipping the egg: It’s essential for binding the muffins together. No egg means crumby muffins!
Using fresh bread: Seriously, don’t do it! You want that day-old bread for the right texture.
Overfilling the cups: Trust me, giving them some room to rise helps prevent crazy muffin tops!
Not checking for doneness: Toothpick test, people—check to see if they come out clean!

Frequently Asked Questions (FAQ)

Can I use whole wheat flour instead?
Absolutely! Adjust the liquid slightly if you find the batter too thick.

Can I double this recipe?
For sure! Just make sure you have enough muffin tins or bake in batches.

What can I use instead of eggs?
You can substitute with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water), or 1/4 cup unsweetened applesauce works too!

Can I add chocolate chips?
Oh, yes! Add half a cup of chocolate chips to the bread mixture for a yummy twist.

How can I make it healthier?
Try swapping half the sugar with applesauce or using whole grain bread to provide that healthy comfort food vibe!

Cooking Tools You’ll Need

A standard muffin tin
Mixing bowls (one large, one small)
Whisk
Measuring cups and spoons
Set of spatulas (silicone spatula for folding)
Oven mitts, because hot oven!

Final Thoughts

These Cinnamon Sugar French Toast Muffins have truly become a staple in my home. The laughter and hijinks that come with making them have turned into some of my favorite kitchen memories. They serve not just as a delicious breakfast but as a reminder of the joy cooking can bring into our lives—and boy, do we need that!

I can’t wait to hear how yours turn out! Feel free to share your variations, funny kitchen mishaps, or any surprises you might’ve had along the way.

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy baking!