There’s something magical about French toast: the warm cinnamon aroma, the crisp edges, and the soft, custardy center. But what if you could take all those comforting flavors and transform them into a portable, handheld treat? Enter Cinnamon Sugar French Toast Muffins—a perfect fusion of breakfast and dessert that’s as delightful as it sounds!
These muffins are soft and fluffy on the inside, with a golden, crunchy, cinnamon-sugar topping that will make your taste buds sing. They’re perfect for brunch gatherings, on-the-go breakfasts, or as a sweet snack any time of the day. Whether you’re a French toast enthusiast or just looking for a new way to enjoy classic flavors, this recipe is sure to become a favorite, let’s prepare our Cinnamon Sugar French Toast.
Ingredients
Muffins:
- 1 loaf of day-old bread (brioche or challah preferred), cut into 1-inch cubes
- 1 ½ cups whole milk
- ½ cup heavy cream
- 4 large eggs
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- Pinch of salt
Cinnamon Sugar Topping:
- ½ cup granulated sugar
- 2 tsp ground cinnamon
- 4 tbsp unsalted butter, melted
Instructions
1: Prep Your Ingredients
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with butter or non-stick spray.
- Place the cubed bread in a large mixing bowl.
2: Make the Custard
- In another bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Make sure the mixture is smooth and well combined.
3: Combine Bread and Custard
- Pour the custard mixture over the bread cubes. Gently toss until all the bread is evenly coated. Let the mixture sit for 10 minutes to allow the bread to soak up the custard.
4: Fill the Muffin Tin
- Divide the soaked bread evenly among the prepared muffin cups. Press down gently to ensure the bread is compact and will hold together after baking.
5: Bake the Muffins
- Bake in the preheated oven for 20–25 minutes, or until the muffins are golden brown and set in the center. Remove from the oven and let cool for 5 minutes in the tin before transferring to a wire rack.
6: Add the Cinnamon Sugar Topping
- While the muffins are still warm, mix the sugar and cinnamon for the topping in a small bowl.
- Brush the tops of each muffin with melted butter, then sprinkle generously with the cinnamon sugar mixture.
7: Serve
- Serve the muffins warm, optionally with a drizzle of maple syrup or a dollop of whipped cream.
Tips
- Use Stale Bread: Slightly stale bread absorbs the custard better without becoming mushy. Brioche or challah adds a rich, buttery flavor.
- Make Ahead: You can prepare the custard-soaked bread mixture the night before and refrigerate it. Just scoop it into the muffin tin and bake in the morning.
- Even Soaking: Stir the bread cubes occasionally as they soak to ensure every piece is well coated.
- Add Fruit: Mix in diced apples, raisins, or berries for added flavor and texture.
Storage Instructions
Leftovers:
- Store cooled muffins in an airtight container in the refrigerator for up to 3 days.
Freezing:
- Wrap muffins individually in plastic wrap and store in a freezer-safe bag for up to 2 months. To reheat, microwave for 30–45 seconds or warm in a 300°F oven until heated through.
Variations
- Savory Twist: Skip the cinnamon sugar topping and add shredded cheese, cooked bacon, or herbs for a savory breakfast muffin.
- Pumpkin Spice Muffins: Replace cinnamon with pumpkin pie spice and add a tablespoon of pumpkin puree to the custard mixture.
- Chocolate Chip Muffins: Stir mini chocolate chips into the bread mixture before baking for a decadent treat.
- Almond Bliss: Swap vanilla extract for almond extract and sprinkle slivered almonds on top before baking.
Nutrition Details
Serving size: 1 muffin
- Calories: 210
- Protein: 6g
- Carbohydrates: 27g
- Fat: 9g
- Saturated Fat: 5g
- Fiber: 1g
- Sugar: 15g
- Sodium: 150mg
FAQ
Can I use gluten-free bread?
Yes! Gluten-free bread works well for this recipe. Just ensure it’s slightly stale to prevent the muffins from becoming soggy.
What’s the best way to reheat these muffins?
For the best texture, reheat muffins in a 300°F oven for 5–10 minutes. A microwave works in a pinch but may make the muffins less crispy.
Can I use non-dairy milk?
Absolutely! Substitute the milk and heavy cream with almond milk, oat milk, or coconut milk for a dairy-free option.
How do I prevent the muffins from sticking to the tin?
Generously grease the muffin tin with butter or non-stick spray, or use parchment paper liners to ensure easy removal.
Can I make these muffins in a mini muffin tin?
Yes, just reduce the baking time to 10–15 minutes and check for doneness earlier.
Enjoy these Cinnamon Sugar French Toast Muffins as a sweet addition to your breakfast routine or a delightful dessert. They’re sure to be a hit with family and friends!