Here’s a detailed, step-by-step recipe for irresistibly soft, fluffy, and sweet Cinnamon Sugar French Toast Muffins, complete with topping, tips, and a full FAQ section.
🧁 Cinnamon Sugar French Toast Muffins
Yield: 12 muffins | Prep Time: 15 mins | Bake Time: 20–25 mins | Total Time: 40 mins
These muffins taste just like a cinnamon-sugar-coated French toast bite — soft, custardy centers with crispy, sugary tops.
🧾 Ingredients
For the Muffins:
- 5 cups cubed brioche or challah bread (cut into ½–1″ cubes)
- 4 large eggs
- 1 cup whole milk
- ¼ cup heavy cream (or use more milk)
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp salt
- Butter or nonstick spray, for greasing
For the Cinnamon Sugar Topping:
- 3 tbsp unsalted butter, melted
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
🔪 Instructions
Step 1: Prep the Oven & Bread
- Preheat oven to 350°F (175°C).
- Lightly grease or line a 12-cup muffin tin.
- Cut day-old brioche or challah into cubes. Let sit out for 10–15 mins if fresh (drier bread soaks up custard better).
Step 2: Make the Custard
- In a large bowl, whisk together:
- Eggs
- Milk
- Heavy cream
- Brown sugar
- Cinnamon
- Vanilla
- Salt
Step 3: Soak the Bread
- Add the bread cubes into the custard and gently fold until the bread is evenly coated.
- Let sit for 5–10 minutes so the bread absorbs the mixture fully.
Step 4: Fill the Muffin Tins
- Spoon the soaked bread into each muffin cup, gently pressing down to compact them slightly.
- Spoon any remaining custard over the tops.
Step 5: Bake
- Bake at 350°F (175°C) for 20–25 minutes, until puffed and golden brown.
- Let cool in pan for 5 minutes, then remove muffins gently.
Step 6: Cinnamon Sugar Coating
- While muffins are still warm, brush the tops with melted butter.
- In a small bowl, mix sugar + cinnamon. Sprinkle or roll muffin tops in the mixture to coat generously.
🧁 Optional Add-Ins
- Mini chocolate chips
- Chopped pecans or walnuts
- Raisins or chopped dried fruit
- Swirl of cream cheese filling
🫶 Serving Suggestions
- Drizzle with maple syrup or honey
- Serve with fresh fruit or yogurt
- Dust with powdered sugar for a bakery-style look
❓FAQs About French Toast Muffins
Q: Can I make these ahead of time?
A: Yes! You can assemble the custard-soaked bread in the muffin tins, cover, and refrigerate overnight. Bake fresh in the morning.
Q: Can I freeze French toast muffins?
A: Absolutely. Cool completely, wrap tightly, and freeze for up to 2 months. Reheat in oven or microwave until warm.
Q: What bread works best?
A: Brioche and challah are ideal because they’re rich, soft, and absorb custard well. French bread or sandwich bread also works if it’s slightly stale.
Q: Why did my muffins collapse or turn soggy?
A: Likely too much liquid or bread wasn’t dry enough. Make sure to soak, not oversaturate, and use slightly stale bread for best structure.
Q: Can I make these dairy-free?
A: Yes! Use plant-based milk (like almond, oat, or soy) and substitute the cream with full-fat coconut milk. Use vegan butter for the topping.
Q: How long will they stay fresh?
A: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat before serving.
Q: Can I use cupcake liners?
A: Yes, but lightly grease them. These muffins can stick due to the custard and sugar topping. Silicone muffin pans work great, too.
Would you like:
- A mini-muffin version for bite-sized treats?
- A casserole version for easy brunch prep?
- Or a printable PDF to keep or share?