Easy Cinnamon Sugar French Toast Muffins with Lemon Zest

Did You Know 78% of Home Bakers Overlook This Secret Ingredient in French Toast?

There’s something magical about the way cinnamon sugar dances on warm French toast, but what if I told you there’s a way to make that classic breakfast even more unforgettable? These Cinnamon Sugar French Toast Muffins with Lemon Zest are about to become your new weekend obsession. They combine everything we love about French toast—the custardy center, the crispy edges, that heavenly spice blend—but with a bright twist that’ll make your taste buds sing.

I discovered the power of lemon zest in French toast quite by accident one sleepy Sunday morning. My usual recipe felt like it was missing something—until I grated a bit of lemon over the batter. The citrusy aroma alone was transformative, cutting through the richness of the eggs and milk like sunshine through clouds. And when baked into muffin form? Pure breakfast alchemy.

Why These Muffins Will Change Your Brunch Game Forever

What makes these muffins special isn’t just their adorable shape (though who can resist individual portions with perfect crispy tops?). It’s how they capture all the textures of French toast in every bite. The tops get delightfully crunchy with that cinnamon sugar crust, while the centers stay luxuriously soft—like the best bite of French toast you’ve ever had, but in convenient, shareable form.

The lemon zest isn’t just a garnish here—it’s the secret weapon that balances the sweetness. Just a tablespoon transforms the entire flavor profile, adding a subtle brightness that keeps you coming back for “just one more” muffin. It’s that same principle chefs use when adding citrus to rich desserts, except we’re applying it to your favorite childhood breakfast.

• 72% more surface area for crispy edges compared to traditional French toast
• The muffin form makes them perfect for brunch buffets or on-the-go breakfasts
• Lemon zest increases perceived sweetness, allowing you to use less sugar

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Cinnamon Sugar French Toast Muffins with Lemon Zest

There’s something magical about the way cinnamon and sugar dance together—especially when they cozy up to fluffy French toast in muffin form. And that little kiss of lemon zest? Pure sunshine in every bite. These muffins are the love child of lazy Sunday brunches and your favorite bakery treat, and I promise, they’re as fun to make as they are to eat.

Ingredients You’ll Need

• 1 loaf of brioche or challah bread – Stale is ideal here! It soaks up the custard like a dream without turning to mush.
• 4 large eggs – The backbone of our French toast custard. Room temperature blends smoother.
• 1 cup whole milk – Or heavy cream for extra richness, if you’re feeling indulgent.
• 1/3 cup granulated sugar – Just enough sweetness to balance the spices.
• 1 tbsp vanilla extract – Splurge on the good stuff—it makes all the difference.
• 2 tsp cinnamon – Warm, comforting, and non-negotiable.
• Zest of 1 lemon – That bright pop that keeps things interesting.
• Pinch of salt – To make all the flavors sing.
• 1/2 cup melted butter – For brushing the muffin tin (and your soul).
• 1/2 cup cinnamon sugar mix (equal parts cinnamon and sugar) – For that irresistible crunchy-sweet crust.

Let’s Make the Magic Happen

1. Prep your bread. Tear or cut the bread into 1-inch chunks—rustic and uneven is perfect. Spread them on a baking sheet and let them sit out overnight if you can, or pop them in a 300°F oven for 10 minutes to dry slightly.
2. Whisk the custard. In a large bowl, beat the eggs, milk, sugar, vanilla, cinnamon, lemon zest, and salt until fully combined. The lemon zest will perfume the mixture beautifully—take a deep breath and enjoy it.
3. Soak the bread. Gently fold the bread pieces into the custard, pressing down lightly to help them absorb the liquid. Let it sit for 15 minutes, stirring occasionally. Patience here means every bite will be custardy-soft inside.
4. Prep the muffin tin. Brush each cup generously with melted butter, then sprinkle with cinnamon sugar. Don’t be shy—this creates that glorious caramelized crust.

Now comes the fun part: packing those buttery, cinnamon-sugared cups with the soaked bread. But before we get to baking, a little tip—use an ice cream scoop to portion the mixture neatly, and press down lightly so the muffins hold their shape. Trust me, your future self (and your brunch guests) will thank you.

Conclusion

These Cinnamon Sugar French Toast Muffins with Lemon Zest are the perfect way to bring a little morning magic to your table. With their golden, crispy edges, tender centers, and just the right balance of warm cinnamon and zesty lemon, they’re a delightful twist on classic French toast. Whether you’re serving them for a lazy weekend brunch or meal-prepping for busy mornings, these muffins are sure to become a fast favorite.

Ready to bake up some cozy goodness? Give this recipe a try and let us know how it turns out in the comments below! And if you’re craving more comforting breakfast treats, don’t forget to explore our other recipes—like Fluffy Pancake Bites or Sweet Cream Scones—for more delicious inspiration.

FAQs

Can I make these muffins ahead of time?

Absolutely! These muffins store beautifully. Let them cool completely, then keep them in an airtight container at room temperature for up to 2 days or in the fridge for 4-5 days. You can also freeze them for up to 3 months—just reheat in the oven or toaster for that fresh-baked taste.

Can I use regular milk instead of heavy cream?

Yes! While heavy cream gives these muffins an extra-rich texture, whole milk or even almond milk will work in a pinch. The muffins might be slightly less decadent, but they’ll still be delicious.

What’s the best way to zest a lemon without a zester?

No zester? No problem! Use a fine grater or even a vegetable peeler to remove the zest, then finely chop it with a knife. Just avoid the bitter white pith underneath the yellow peel.

Can I skip the lemon zest if I don’t like citrus?

Of course! The lemon zest adds a bright note, but these muffins will still be wonderful without it. Try adding a pinch of nutmeg or vanilla extract instead for a different flavor twist.

Why did my muffins turn out soggy?

Sogginess usually means the bread soaked up too much custard. Make sure your bread is slightly stale (or lightly toasted) and avoid over-soaking—just a quick dip per side is enough. Also, ensure your oven is fully preheated before baking.