I grew up in a busy household, so morning treats held a special spot in my routine. My mother often used leftover bread, eggs, and cinnamon to create quick, sweet bites. That aroma drew me from bed, and these muffins still spark that memory.
This recipe became my ally on weekends when a soft, cinnamon-kissed breakfast felt essential. I enjoy how the bread cubes soak up a comforting custard, forming a tender interior. Friends appreciate the subtle vanilla and sugar that accompany every bite.
Another aspect I love is its adaptability. Different bread varieties work, such as brioche or challah, which produce a light and airy result. A drizzle of maple syrup or a side of fruit fits nicely for a balanced treat.
A crisp and sweet shell develops once the muffins roll in cinnamon sugar. That quick coating introduces a playful crunch. Slightly stale bread gives a firmer foundation for the custard, preventing any sogginess.
Ingredients and Steps for Cinnamon Sugar French Toast Muffins
Slices of thick bread meet a simple custard of eggs, milk, cream, sugar, vanilla, cinnamon, and salt. Each cube absorbs the liquid before a short rest that deepens flavor. A drizzle of melted butter on top encourages a golden finish in the oven.
The temperature sits at 350°F, and 20 to 25 minutes of baking sets the structure without over-browning. A gentle press on the muffin top signals doneness if it springs back. Brushing each muffin with melted butter, then rolling in cinnamon sugar, seals the deal.
Preparation gets simpler with slight planning. Drying the bread, either overnight or by toasting in a low oven, helps avoid a mushy center. That single step adds to the overall texture that many find appealing.
How to Prepare Cinnamon Sugar French Toast Muffins for a Crowd
Doubling this recipe is possible for gatherings. My extended family lines up for multiple tins during our brunch get-togethers. Using two custard bowls often feels easier than one large batch, and cleanup remains manageable.
I place someone on muffin duty to watch the oven while I assemble the next round. That teamwork ensures the muffins do not stay in the oven too long. My sister likes adding raisin bread for a fruity spin, which shows how flexible this method can be.
Flavorful Add-Ons and Serving Ideas
A dusting of powdered sugar or a swirl of honey can embellish these muffins. My husband pairs them with a frothy latte for a morning lift. A friend mixes cocoa powder into the custard, reminding me of a mild Chocolate Bread Pudding.
I occasionally feature them next to Tiramisu Cookie Cups on a dessert platter. That sweet combination intrigues guests who appreciate a variety of flavors. The cinnamon punch contrasts well with an espresso twist.
Patience helps the bread soak thoroughly. Gentle folds coat every piece with custard, and a quick wait locks in flavor. Checking your oven’s real temperature can also prevent over-baking, since ovens vary in accuracy.
These muffins can serve as a simple dessert too. Fresh berries or a tiny scoop of ice cream improves the experience without extra fuss. My family sometimes has them in the late afternoon when a sweet pick-me-up feels welcome.
Breakfast Inspiration and Other Tempting Options
Breakfast pastries come in many forms, yet these muffins remain a personal favorite. That familiar taste of cinnamon toast in muffin shape pleases both children and adults. Coffee or tea pairs seamlessly with their subtle sweetness.
I also appreciate yeast-based treats, including Glazed Cinnamon Rolls. Those differ in texture but share the love for cinnamon. A single spice can spark diverse breakfast dishes.
Storage is straightforward: cool them, then place in a sealed container for up to two days. A brief warm-up returns them to a soft, aromatic state. Any extra muffins rarely go to waste in my home, thanks to their quick reheat potential.
Adaptations and Personal Twists
A sprinkle of nutmeg or brown sugar in the cinnamon sugar mix changes the flavor profile. I remain partial to the standard version, but variety keeps the recipe fresh. My children love watching the transformation of bread cubes into sweet, toasty bites.
Serving Cinnamon Sugar French Toast Muffins with Ease
A warm aroma greets anyone who walks into the kitchen. These muffins shine as a casual brunch option or a simple treat to share with friends. A final cinnamon sugar roll calls attention to the satisfying contrast of textures.
I serve them fresh from the oven once they cool slightly. Some guests drizzle syrup on top for an even sweeter bite. Stale bread gains a second life here, demonstrating how simple resources can yield memorable meals.
Final Thoughts: Pin and Share Your Experience
I hope you explore these cinnamon sugar French toast muffins. A quick pin on your Pinterest board can help you remember this recipe later. Feel free to comment below with your own tweaks or questions.
Readers inspire one another with new ideas, and a lively comment section aids that. Sharing your success or obstacles invites everyone to learn. I look forward to hearing about your muffins soon.
Cinnamon Sugar French Toast Muffins Recipe
Soft, custardy French toast muffins coated in cinnamon sugar make a delicious breakfast or brunch treat. Serve them warm with a drizzle of maple syrup or enjoy them on their own.
Ingredients
- FOR THE MUFFINS:
- 6 slices thick bread (Brioche, Challah, or Texas Toast)
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- FOR THE CINNAMON SUGAR COATING:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons melted butter
Instructions
- PREPARE THE MUFFIN TIN: Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with butter or nonstick spray to prevent sticking.
- CUT THE BREAD: Cut the bread into small cubes, about 1-inch pieces. Slightly stale bread works best as it absorbs the custard mixture more effectively.
- MAKE THE CUSTARD: In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until fully combined.
- SOAK THE BREAD: Add the cubed bread to the custard mixture and gently fold until evenly coated. Let it sit for about 5 minutes to absorb the liquid.
- FILL THE MUFFIN TIN: Spoon the soaked bread mixture evenly into the prepared muffin tin, filling each cup to the top. Lightly press down to help the muffins hold their shape. Drizzle the melted butter over the tops.
- BAKE: Bake for 20-25 minutes, or until golden brown and set in the center. Let them cool for a few minutes before removing from the pan.
- COAT IN CINNAMON SUGAR: In a small bowl, mix the sugar and cinnamon for the coating. Brush the warm muffins with melted butter, then roll them in the cinnamon sugar mixture until fully coated.
- SERVE: Enjoy warm on their own or with a drizzle of maple syrup.
Notes
For the best texture, use slightly stale bread. Fresh bread can become too soft and may not absorb the custard mixture as well, leading to a mushy consistency. If your bread is fresh, cut it into cubes and let it sit out uncovered for a few hours or toast it in a 300°F (150°C) oven for about 10 minutes until slightly dried out.
When whisking the custard, make sure the sugar is fully dissolved, and the eggs are evenly incorporated to avoid streaks of egg white in the final muffins. A well-mixed custard ensures a smooth and consistent texture throughout.
Letting the bread soak in the custard for a few minutes is essential. This allows each piece to absorb the liquid, creating a soft, custard-like interior. Stir gently to coat all the bread cubes evenly without breaking them down too much.
Be careful not to overfill the muffin cups. Lightly pressing the mixture down ensures the muffins hold their shape but don’t pack them too tightly, or they may become too dense. Drizzling melted butter over the tops before baking enhances the golden color and adds richness.
Baking time may vary slightly depending on your oven. Check for doneness by gently pressing the top of a muffin—if it springs back and feels set, they’re ready. If the tops are browning too quickly, loosely tent the pan with foil during the last few minutes of baking.
For the cinnamon sugar coating, coat the muffins while they are still warm. The melted butter helps the sugar mixture adhere, creating a crisp, flavorful exterior. Rolling them too early can cause them to break apart, so allow them to cool for a few minutes first.
These muffins are best served warm but can be stored in an airtight container at room temperature for up to two days. To reheat, warm them in a 300°F (150°C) oven for about 5 minutes or microwave for a few seconds until heated through. If freezing, let them cool completely before placing them in an airtight container. Reheat in the oven for the best texture.
For extra flavor, add a pinch of nutmeg to the custard or mix a little brown sugar into the cinnamon sugar coating. Serve with maple syrup, honey, or a dusting of powdered sugar for an added touch of sweetness.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 242Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 82mgSodium 193mgCarbohydrates 36gFiber 2gSugar 27gProtein 4g
