Cinnamon Sugar French Toast Muffins
Tender, custardy muffins infused with warm cinnamon and sugar, perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 8 slices day-old bread, crusts removed, cubed (challah, brioche, or white bread) Substitution: use whole wheat for a healthy option.
- 3 large eggs, room temperature They make the custard silky.
- 1 cup whole milk (or almond milk for dairy-free)
- 1/3 cup heavy cream Omit for a lighter version or use oat cream.
- 1/4 cup granulated sugar For the batter.
- 1/4 cup brown sugar For the batter.
- 2 teaspoons ground cinnamon Plus extra for topping.
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons melted butter Substitute coconut oil for dairy-free.
- 1/4 cup granulated sugar For the cinnamon sugar topping.
- 1 tablespoon cinnamon For the cinnamon sugar topping.
- 1/2 cup chopped apples, blueberries, or chocolate chips Optional for bursts of flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- Toss the cubed bread in a large bowl and set aside. If your bread is very fresh, toast the cubes lightly for 5 minutes so they absorb custard without turning soggy.
- Whisk together the eggs, milk, cream, granulated sugar, brown sugar, cinnamon, vanilla, and salt in a separate bowl until smooth and fragrant.
- Pour the custard over the bread cubes and gently press down so the liquid soaks into every nook. Let it sit for 5 minutes to plump up.
- Fold in melted butter and any optional mix-ins like apples or chocolate chips. Spoon the mixture into the muffin cups, filling each about three-quarters full.
- Sprinkle the cinnamon sugar mix evenly over the tops of the muffins.
- Bake for 18–22 minutes until the tops are golden and a toothpick comes out with just a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a rack. Serve warm.
Notes
Storage: Store cooled muffins in an airtight container for up to 4 days. Reheat gently in the oven at 325°F for 7–10 minutes. Freeze: Wrap individually in plastic wrap and place in a freezer bag for up to 2 months.