Cinnamon Sugar French Toast Muffins

My roommate Sarah used to make these every Sunday morning during our senior year of college, and the smell would wake everyone up on our floor. We'd crowd into our tiny kitchen, still in pajamas, taking turns brushing butter on the warm muffins. Something about dunking bread cubes in custard felt playful, almost like cooking was allowed to be fun instead of serious. Now they're my go-to when I need breakfast to feel like a celebration.

Last winter my niece was visiting and I made these while she watched, completely mesmerized by the process of dipping bread in the eggy mixture. She asked if we could add extra cinnamon because 'cinnamon makes everything better,' and honestly she was right. We ate them standing at the counter with steam rising into the cold kitchen air, and she declared them better than any restaurant French toast she'd ever had.

Ingredients

• Day-old brioche or challah bread: These breads have the perfect structure to absorb custard without falling apart, and their slight sweetness adds depth to the final muffin
• Eggs and dairy: The combination of whole milk and heavy cream creates that rich French toast texture we're all chasing, so don't skip the cream
• Vanilla extract: Use the good stuff if you have it because vanilla carries the entire flavor profile and makes everything taste homemade
• Ground cinnamon: This is the backbone of the whole operation, appearing in both the custard and the coating for layers of warm spice
• Unsalted butter: Melted butter helps the cinnamon sugar adhere to the muffins while adding that classic French toast richness we all love

Instructions

Preheat your oven to 350°F and prep your muffin tin:

Grease each cup thoroughly or use paper liners, though I find the coating sticks better to the actual muffin without paper

Whisk together your custard base:

Combine eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a large bowl until everything is fully incorporated and slightly frothy

Coat the bread cubes:

Add your bread cubes to the custard and fold gently until every piece is soaked, then let them sit for 5 minutes to really drink everything in

Fill the muffin cups:

Divide the mixture evenly among your 12 cups, pressing down lightly to compact so each muffin holds together beautifully

Bake until golden:

Bake for 22 to 25 minutes until the tops are golden brown and the muffins are set with just a slight jiggle in the center

Mix your cinnamon sugar:

While the muffins bake, stir together your granulated sugar and cinnamon in a small bowl until evenly combined

Let them cool briefly:

Cool the muffins in the pan for 5 minutes before carefully removing them so they don't fall apart when you handle them

Coat with cinnamon sugar:

Brush each muffin generously with melted butter and roll in the cinnamon sugar mixture until completely coated

Save

My neighbor texted me at 9pm one night saying she needed to bring something memorable to her office breakfast meeting the next morning. I walked her through this recipe over the phone, and she texted back three hours later saying they were gone before she even got to the breakroom. Now she makes them every time she needs to impress people without actually trying too hard.

Make Ahead Magic

You can assemble the muffins the night before and keep them in the fridge, then just pop them in the oven when you wake up. The extra soaking time actually makes them even more custardy and delicious.

Customization Ideas

Sometimes I toss chopped pecans or chocolate chips into the bread mixture before baking, especially when I want to make them feel extra special. A friend of mine adds cream cheese cubes in the center for a surprise filling.

Serving Suggestions

These are incredible on their own, but a drizzle of warm maple syrup takes them over the top. Fresh berries on the side add brightness and make the whole plate look like it came from a bakery.

• Warm your maple syrup slightly before drizzling for that restaurant quality touch
• Leftovers reheat beautifully in the microwave for about 20 seconds
• These freeze well if you want to batch bake and enjoy them all week long

Save

There's something so satisfying about turning familiar flavors into something unexpected, and watching people's faces when they realize these taste exactly like French toast is the best part.

Recipe FAQs

→ What type of bread works best?

Day-old brioche or challah works best because their rich texture absorbs the custard beautifully while maintaining structure. Stale bread prevents mushy muffins.

→ Can I make these ahead of time?

Yes! Bake muffins up to 24 hours ahead, store in an airtight container, and reheat at 350°F for 5-10 minutes. Apply cinnamon sugar coating after reheating for best texture.

→ Why let the bread soak before baking?

The 5-minute soak allows bread cubes to fully absorb the custard, ensuring soft, tender muffins throughout rather than dry centers.

→ Can I freeze these muffins?

Freeze baked, uncoated muffins for up to 3 months. Thaw overnight, then reheat and coat with butter and cinnamon sugar before serving.

→ What toppings pair well?

Fresh berries, warm maple syrup, or a dollop of Greek yogurt complement the sweet cinnamon flavor. Chopped pecans add delightful crunch.