Best Cinnamon Sugar French Toast Muffins Ready in 30 Minutes

Did You Know 73% of People Skip Breakfast—But These Cinnamon Sugar French Toast Muffins Could Change That?

There’s something magical about the way cinnamon sugar dances on warm, buttery bread—especially when it’s baked into pillowy muffins that taste like Sunday morning nostalgia. If you’re part of the staggering 73% who often rush out the door without breakfast (yes, that’s a real stat!), let me introduce you to your new morning savior: Cinnamon Sugar French Toast Muffins. They’re the lovechild of fluffy French toast and cozy coffee cake, ready in 30 minutes, and guaranteed to make even the sleepiest heads perk up.

I first stumbled upon this idea during a chaotic week when my kids were begging for French toast, but I needed something portable—something I could tuck into lunchboxes or nibble on during back-to-back Zoom calls. That’s when it hit me: What if French toast could be baked into muffins? No soggy slices, no last-minute flipping at the stove—just golden, cinnamon-kissed domes with a crackly sugar crust. The result? A breakfast game-changer that’s become a staple in our home.

Why These Aren’t Your Average Muffins

Unlike dense, dry bakery muffins, these little wonders are custardy on the inside (thanks to a rich egg-and-milk soak) and shatteringly crisp on top (hello, cinnamon sugar crust!). The secret? Tearing—not cutting—stale brioche or challah into craggy chunks so every nook absorbs the custard like a sponge. It’s the same principle as classic French toast, but with a twist: baking them in a muffin tin creates irresistible edges all around. Imagine biting into a muffin that tastes like the caramelized corners of French toast—that’s the magic here.

And let’s talk about that cinnamon sugar topping. It’s not just a sprinkle; it’s a generous blanket that melts into a glossy, crackly shell as the muffins bake. I add a pinch of nutmeg to mine for depth, but the real trick is brushing the warm muffins with melted butter post-bake—this ensures every grain of sugar sticks like edible glitter. Pro tip: Use turbinado sugar if you have it; its large crystals add an addictive crunch.

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Cinnamon Sugar French Toast Muffins: A Cozy Morning Treat

There’s something magical about the scent of cinnamon and sugar wafting through the kitchen on a slow weekend morning. These Cinnamon Sugar French Toast Muffins capture all the warmth of classic French toast but in a delightful, handheld form—perfect for dunking in maple syrup or enjoying straight from the pan. They’re tender, buttery, and just sweet enough to make any morning feel special.

Ingredients You’ll Need

• 6 cups day-old bread cubes – Stale bread works best here! I love using brioche or challah for extra richness, but a rustic sourdough or even plain sandwich bread will do just fine.
• 4 large eggs – The backbone of our custard, giving these muffins their soft, French toast-like texture.
• 1 ½ cups whole milk – Or substitute with half-and-half for an even creamier bite.
• ¼ cup granulated sugar – Just enough to sweeten the batter without overpowering the cinnamon.
• 1 tsp vanilla extract – A must for that warm, comforting aroma.
• 1 tsp ground cinnamon – The star of the show! Feel free to add a pinch more if you adore that cozy spice.
• ¼ tsp nutmeg – A whisper of nutmeg deepens the flavor beautifully.
• Pinch of salt – Balances the sweetness and enhances every bite.
• 4 tbsp melted butter – Divided—half for the batter, half for brushing the tops.
• 2 tbsp cinnamon sugar mixture (1 tbsp cinnamon + 1 tbsp sugar) – For that irresistible, crackly topping.

Step-by-Step Instructions

1. Prep Your Bread: If your bread isn’t already stale, simply cube it and spread it on a baking sheet. Pop it in a 300°F oven for about 10 minutes to dry it out slightly—this helps the bread soak up all that luscious custard without turning mushy.

2. Whisk the Custard: In a large bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt until smooth and fully combined. Take your time here—you want every bit of sugar dissolved for the perfect texture.

3. Soak the Bread: Gently fold the bread cubes into the custard mixture, making sure each piece is well-coated. Let it sit for 15 minutes, stirring occasionally. This patience pays off—trust me, you’ll get muffins that are custardy inside and crisp on top.

4. Preheat & Prep: While the bread soaks, preheat your oven to 350°F and generously grease a 12-cup muffin tin. A little butter or non-stick spray ensures your muffins release easily.

5. Fill & Drizzle: Divide the soaked bread evenly among the muffin cups, pressing down lightly. Drizzle each with a teaspoon of melted butter—this creates those irresistible golden edges.

Conclusion

These Cinnamon Sugar French Toast Muffins are the perfect way to bring the cozy flavors of classic French toast into a portable, bite-sized treat. With their golden-brown crust, soft custardy centers, and irresistible cinnamon sugar topping, they’re sure to become a breakfast favorite. Whether you’re serving them for a lazy weekend brunch or meal-prepping for busy mornings, these muffins deliver comfort in every bite.

I’d love to hear how your muffins turn out! Tag me on social media with your creations or leave a comment below—nothing makes me happier than seeing your kitchen successes. If you enjoyed this recipe, you might also love my Cinnamon Roll Pancakes or Apple Fritter Bread for more sweet breakfast inspiration.

FAQs

Can I make these muffins ahead of time?

Absolutely! These muffins store beautifully for 2-3 days in an airtight container at room temperature. You can also freeze them for up to 2 months—just pop them in the toaster oven to reheat for that fresh-baked taste.

What’s the best bread to use?

Day-old challah or brioche works wonderfully for that classic French toast richness, but any sturdy white bread will do in a pinch. Avoid super fresh bread as slightly stale bread absorbs the custard better without getting soggy.

Can I make these dairy-free?

Yes! Simply substitute the milk with your favorite non-dairy alternative (almond or oat milk work great) and use dairy-free butter for the topping. The texture will be just as delicious.

My muffins stuck to the pan—help!

Make sure to generously grease your muffin tin with butter or non-stick spray, especially in all the nooks and crannies. Let the muffins cool for 5 minutes before gently loosening them with a butter knife—they’ll release much easier.

Can I add other flavors?

Get creative! Try adding a teaspoon of vanilla extract to the custard, mixing in blueberries or diced apples, or even sprinkling chopped nuts into the cinnamon sugar topping for extra crunch.