Name: Cinnamon Sugar French Toast Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 loaf 1 loaf of bread (French or Challah), cut into small cubes; 4 large 4 large eggs (Use large eggs for the custard.); 1 cup 1 cup milk (Whole milk is recommended for richness, but low-fat works too.); 1/4 cup 1/4 cup granulated sugar (This adds mild sweetness to the custard.); 1 tablespoon 1 tablespoon vanilla extract; 1 teaspoon 1 teaspoon cinnamon; 1 pinch pinch of salt; 1/2 cup 1/2 cup butter, melted (Melted butter helps caramelize the cinnamon-sugar topping.); 1/4 cup 1/4 cup sugar (for topping) (This is combined with cinnamon for an added crunch.); 1 teaspoon 1 teaspoon cinnamon (for topping); to taste Maple syrup, powdered sugar, or fresh fruit (These are optional serving suggestions.)

Cinnamon sugar French toast muffins are a warm, cozy, single-bite take on classic French toast. They are soft inside, lightly crisp at the edges, and coated with a sweet cinnamon-sugar top that gives a little crunch on every bite. This recipe is simple and fast: cube bread, whisk eggs and milk, soak briefly, scoop into a muffin tin, add butter and cinnamon sugar, then bake. They work for quick weekday breakfasts, easy brunch spreads, or a grab-and-go snack. Try them with a drizzle of maple syrup or a dusting of powdered sugar for a simple finish, or pair with fresh berries for brightness. For a different sweet twist, see a related favorite like cinnamon roll French toast bites for more bite-sized ideas.

Why You’ll Love This Cinnamon Sugar French Toast Muffins

Hands-off once mixed: soak the bread for only 10 minutes and they’re ready to bake.
Crunchy cinnamon-sugar topping meets tender, egg-soaked centers.
Uses simple pantry ingredients you likely already have.
Makes a lot at once — great for feeding a family or prepping breakfasts.
Flexible bread choice: French bread or challah give great texture.
Easily reheats well for quick breakfasts all week.
Mildly sweet, so you can add syrup, fruit, or keep them plain.
Kid-friendly shape and texture — easy to serve to picky eaters.

What Is Cinnamon Sugar French Toast Muffins?

Cinnamon sugar French toast muffins are small, baked versions of French toast made by soaking cubed bread in an egg-and-milk mixture, filling muffin cups, and baking with butter and a cinnamon-sugar topping. They taste like classic French toast but in muffin form — softly set with a tender crumb inside and a slightly caramelized top. The cooking method is baking in a muffin tin, not frying, which makes the process cleaner and more hands-off. The vibe is cozy and comforting — perfect for a relaxed brunch, a quick weekday breakfast, or a warm snack on cooler mornings.

Ingredients for Cinnamon Sugar French Toast Muffins

For the Base

1 loaf of bread (French or Challah), cut into small cubes
4 large eggs
1 cup milk
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon cinnamon
pinch of salt

For Topping

1/2 cup butter, melted
1/4 cup sugar (for topping)
1 teaspoon cinnamon (for topping)

To Serve (optional)

Maple syrup, powdered sugar, or fresh fruit (not required by the recipe)

Ingredient Notes (Substitutions, Healthy Swaps)

Bread: French or challah are best for texture. Day-old bread soaks up the custard without falling apart. You can use brioche or thick sandwich bread if needed.
Milk: Whole milk gives the richest flavor. Low-fat milk works fine; for a richer result, use half-and-half (optional).
Sugar: The 1/4 cup in the custard gives mild sweetness; adjust a bit more if you like it sweeter. For a lower-sugar swap, reduce both sugars by 1–2 tablespoons.
Butter: Melted butter on top helps caramelize the cinnamon-sugar. For a dairy-free option, use melted coconut oil.
Eggs: Use large eggs as listed. For a lighter custard, you could substitute one egg with two egg whites (optional).
Cinnamon: You can use ground nutmeg or pumpkin pie spice for a seasonal twist, but keep it optional.

Step-by-Step Instructions

Step 1 – Preheat and prepare pans
Preheat the oven to 350°F (175°C). Grease a standard muffin tin well with butter or nonstick spray so the muffins release easily.

Visual cue: The oven should reach 350°F before you place the muffins in for even browning.

Step 2 – Cube the bread
Cut the loaf of French bread or challah into small cubes and place them in a large mixing bowl. Use slightly stale bread if possible; it soaks the custard better.

Step 3 – Make the custard
In another bowl, whisk together 4 large eggs, 1 cup milk, 1/4 cup granulated sugar, 1 tablespoon vanilla extract, 1 teaspoon cinnamon, and a pinch of salt until smooth.

Step 4 – Combine bread and custard
Pour the egg mixture over the bread cubes and stir gently to coat all pieces. Let the mixture sit for 10 minutes so the bread absorbs the liquid and becomes saturated but not soggy.

Pro cue: If parts of the bread still look dry after 10 minutes, press down gently with a spoon to help them absorb the liquid.

Step 5 – Fill the muffin tin
Scoop the soaked bread mixture into the greased muffin tin cups, filling each cup about 2/3 full. This leaves room for the custard to puff slightly without overflowing.

Step 6 – Add butter and cinnamon sugar
Drizzle melted butter over the top of each filled cup. In a small bowl, mix 1/4 cup sugar and 1 teaspoon cinnamon; sprinkle this evenly over the buttered tops so each muffin gets a sweet crust.

Step 7 – Bake until golden
Bake at 350°F for 20–25 minutes or until the tops are golden brown and a knife inserted into the center comes out clean. Serve warm after allowing them to cool slightly in the pan for a few minutes.

Pro cue: Check at 20 minutes; if your oven runs hot, the tops may brown quickly — tent with foil if they near over-browning before the centers set.

Pro Tips for Success

Use slightly stale bread for the best texture — it holds the custard without turning mushy.
Cut bread into consistent, small cubes so they absorb the custard evenly.
Don’t overfill muffin cups; 2/3 full gives room to expand and prevents spills.
Melt the butter and spoon it over the tops so the cinnamon sugar sticks and caramelizes.
Let the muffins rest in the pan for 3–5 minutes before removing; this helps them firm up.
If your oven has hot spots, rotate the pan halfway through baking for even color.
For a richer flavor, use whole milk or half-and-half instead of low-fat milk.
Cool completely before storing to avoid condensation making them soggy.

Flavor Variations

Optional: Blueberry Cinnamon — toss 1/3 cup fresh or frozen blueberries into the bread mixture for bursts of fruit.
Optional: Apple Cinnamon — add 1/2 cup finely chopped apple mixed into the base for a fall twist.
Optional: Chocolate Chip — stir in 1/4 cup mini chocolate chips for a sweeter treat.
Optional: Nutty Crunch — sprinkle chopped pecans or walnuts on top with the cinnamon sugar before baking.
Optional: Orange Vanilla — add 1 teaspoon orange zest to the custard for a bright citrus note.
Optional: Maple Pecan — swap some of the sugar on top for 1 tablespoon maple syrup and add chopped pecans.

Serving Suggestions

Warm with a drizzle of maple syrup and a pat of butter.
Dust lightly with powdered sugar and serve with fresh berries.
Serve alongside scrambled eggs and bacon (or sausage) for a full brunch.
Pack as a grab-and-go breakfast with a yogurt cup and fruit.
Plate 2–3 muffins per person with whipped cream for a dessert-style serving.
Offer small bowls of toppings (syrup, jam, cream cheese) for a self-serve brunch.

Make-Ahead, Storage & Reheating

Make-ahead: You can assemble the filled muffin tin up to the point of adding melted butter and cinnamon sugar, cover with plastic wrap, and refrigerate for up to 8 hours. Add the butter and topping just before baking.
Storage: Store cooled muffins in an airtight container in the fridge for up to 4 days. Place parchment between layers to prevent sticking.
Reheating: Reheat individual muffins in a 350°F oven for 7–10 minutes or in a toaster oven until warmed through to revive the crisp top. Microwave for 20–30 seconds for speed, but the top will soften.
Texture changes: Refrigeration firms the custard and can soften the crisp top. Reheating in the oven restores some crispness.

Storage and Freezing Instructions

Freezing: Cool baked muffins completely, then freeze in a single layer on a tray until firm. Transfer to a freezer bag or airtight container and freeze up to 2 months.
To reheat from frozen: thaw in the fridge overnight or reheat from frozen at 350°F for 12–18 minutes until heated through. This helps maintain texture.
If you prefer not to freeze, store in the fridge and bake fresh small batches as needed for best texture.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
250 kcal | 7 g | 28 g | 12 g | 1 g | 220 mg

Estimates vary by brands and portions.

FAQ About Cinnamon Sugar French Toast Muffins

Q: Why is my mixture too watery?
A: If bread is very fresh or very soft, it may not absorb quickly. Let it sit a few extra minutes and press the cubes gently to help absorption.

Q: Why are the tops browning before the centers set?
A: Your oven may run hot or your tray is too close to the heat. Lower the rack, tent with foil, or reduce oven temp by 10–15°F.

Q: Can I use gluten-free or low-carb bread?
A: Yes, use a sturdy gluten-free loaf or low-carb bread, but texture will vary. Slightly drier bread helps absorption.

Q: How can I make these less sweet?
A: Reduce the 1/4 cup sugar in the custard or the 1/4 cup used for the topping by 1–2 tablespoons.

Q: How do I know when the muffins are done?
A: They are done when the tops are golden brown and a knife inserted comes out mostly clean — a few moist crumbs are okay.

Q: Can I double the recipe?
A: Yes. Use two muffin tins or bake in batches. Baking time stays about the same.

TastyInspo Notes

Finish each muffin with a small pat of butter right as it exits the oven for glossy, melty flavor.
Serve on warm plates to keep the muffins from cooling too fast.
Use a standard ice cream scoop to portion evenly for uniform baking.
For a pretty finish, brush tops with a little melted butter and then sprinkle the cinnamon sugar so it glistens.
Add a small ramekin of warm syrup on the side for dipping.

Troubleshooting

Problem: Muffins are soggy in the center. Fix: Bake a few minutes longer; check with a knife for doneness. If tops brown too fast, tent with foil.
Problem: Muffins are dry. Fix: Reduce baking time or cut bread into slightly larger cubes so less liquid evaporates. Use whole milk for more richness.
Problem: Topping sinks or slides off. Fix: Make sure melted butter is spooned on top and cinnamon sugar is added immediately so it sticks.
Problem: Muffins stick to the pan. Fix: Grease well or use paper liners sprayed with nonstick spray. Allow muffins to cool 3–5 minutes before removing.
Problem: Bread falls apart during mixing. Fix: Use firmer, slightly stale bread and fold gently to coat without tearing.

Conclusion

These cinnamon sugar French toast muffins are an easy, crowd-pleasing way to enjoy the flavors of French toast without the fuss of stovetop cooking. They bake up tender, sweet, and ready to serve for quick breakfasts or casual brunches. For more baked muffin-style French toast ideas and a similar recipe to try next, check out Baked Cinnamon French Toast Muffins – Creme De La Crumb.