Cinnamon Sugar French Toast Muffins
These heartwarming muffins combine the comfort of French toast with the ease of a muffin format, perfect for brunch or a cozy snack.
Ingredients
Main Ingredients
- 8 slices day-old brioche or challah bread, crusts removed and torn into 1-inch pieces Stales soak up custard beautifully.
- 2 large eggs The binder that sets the muffins.
- 1 cup whole milk (or unsweetened almond milk) Swap for oat milk to make them dairy-free.
- 1/3 cup granulated sugar Plus extra for topping.
- 1 tablespoon ground cinnamon Warm and fragrant.
- 1 teaspoon pure vanilla extract Rounds out the flavor.
- 2 tablespoons melted butter (or coconut oil) Adds richness.
- 1 pinch salt To balance the sweetness.
Optional Additions
- 1/4 cup maple syrup Folded into the batter for extra sweetness.
- 1/3 cup chopped apples or raisins For added texture.
Substitutions
- 1/4 cup Greek yogurt Can be used in place of some milk for tang and protein.
- to taste whole wheat bread For a heartier, healthy option.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with papers.
- In a large bowl, whisk together eggs, milk, sugar, cinnamon, vanilla, melted butter, and a pinch of salt until silky.
- Add the torn bread pieces to the custard mixture and press gently so each piece soaks up the liquid. Let sit for 8–10 minutes to absorb fully.
Baking
- Spoon the soaked bread into the muffin cups, pressing down to fill each cup nicely and create a slightly domed top.
- If using fruit or chocolate chips, tuck a few into each cup.
- Mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle generously over each muffin.
- Bake for 18–22 minutes or until the tops are golden and a toothpick comes out mostly clean with a few moist crumbs.
- Let cool in the tin for 5 minutes, then transfer to a rack. Serve warm with butter, maple syrup, or a dusting of powdered sugar.
Notes
For a cinnamon roll twist, swirl softened cinnamon-sugar butter into each muffin before baking, then top with a cream cheese drizzle. Use day-old bread for ideal custard texture, and don’t overfill the cups to avoid spillover.