5 Fluffy Cinnamon Sugar French Toast Muffins

Are you ever craving that perfectly cozy, sweetly spiced flavor of French toast, but the thought of standing over a hot stovetop, flipping slices while syrup threatens to escape—it’s just too much for a busy morning? I totally get it! When I was juggling my marketing career and trying to get something genuinely heartwarming on the weekend table, I needed deliciousness without the cleanup.

That’s exactly why I spent months perfecting these incredible cinnamon sugar french toast muffins. They deliver all that comforting, custardy flavor we love, baked sweetly into a portable muffin tin. Trust me, these are my secret weapon for bringing that taste of nostalgia back into a fast-paced life. You might want to check out my baked French toast casserole too, for those larger brunch gatherings!

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Why You Will Love These Cinnamon Sugar French Toast Muffins

I designed this recipe because standing over a griddle just isn’t practical every morning! These muffins solve all the French toast problems while keeping the cozy flavor you crave. They are unbelievably simple for how special they taste.

• No messy flipping or pan drippings—just perfectly baked tops!
• The familiar, warm spice of cinnamon sugar comes through in every bite of these cinnamon sugar french toast muffins.

Portable Perfection: The Ultimate French Toast Muffins Recipe

If you need something that your kids can grab straight from the counter on their way out the door, this is it. Forget wrestling with sticky syrup bottles; this French Toast Muffins Recipe bakes all that goodness right in! It’s the flavor you know, perfectly portioned.

Achieving Fluffy Breakfast Muffins Texture

When I first tested this, I was worried it would just taste like a spice cake, but nope! The secret to getting those Fluffy Breakfast Muffins that mimic French toast texture is hiding in the bread cubes. They soak up the custard mixture beautifully, making the inside soft and moist, not cakey at all.

Gathering Ingredients for Cinnamon Sugar French Toast Muffins

Okay, now that you’re convinced these are the best easy baked breakfast treats ever, let’s talk about what you need to grab. Because this recipe hinges on tasting just like real French toast, we need to be precise about how we measure things, especially the sugars and the butter. Don’t worry, everything here is something you probably already have, or you can easily keep on hand!

Getting our pantry items ready is half the battle. Having everything pre-measured means we can mix quickly without overdeveloping that gluten—and that’s key for fluffy muffins!

Dry Ingredients and Bread Cubes for Your Cinnamon Sugar French Toast Muffins

For the dry mix, we want those familiar warm spices to really sing. Cinnamon is a must, but that little bit of nutmeg just deepens the flavor profile so much—don’t skip it!

• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder (don’t use baking soda here!)
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup bread cubes (This is important! Slightly stale French bread or brioche works like a charm for that French toast absorption.)

Wet Ingredients and Sugar Components

Here’s where we build the custard base that mimics dipping bread in the egg mixture. Notice we use two kinds of sugar; the brown sugar gives us that deeper, almost molasses flavor that white sugar alone just can’t touch.

• 1/2 cup (one stick) unsalted butter, melted, plus 4 tablespoons reserved for the topping
• 1 cup granulated sugar, divided (we use most in the batter, some for the top!)
• 1/2 cup packed light brown sugar
• 2 large eggs, at room temperature if you can spare the time
• 1 teaspoon pure vanilla extract
• 1 cup milk
• 1/4 cup heavy cream

Step-by-Step Instructions for Perfect Cinnamon Sugar French Toast Muffins

Okay, deep breaths! This is where the magic happens, but remember what I always say: baking is forgiving if you just follow the sequence. We’re moving fast here because we want that fluffy texture, so have your muffin tin lined and your oven warming up to 375 degrees F right now. We mix the dry ingredients separately, then the wet ingredients, and we’re going to be super gentle when we bring them together. The goal is moist, tender muffins, not dense hockey pucks! Once the batter is ready, we add the bread cubes—this is the trick that makes them taste spot-on like real French toast. I promise, following these steps carefully is the best way to ensure you get those amazing breakfast and brunch results every single time.

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Mixing the Batter for Your Fluffy Breakfast Muffins

First things first, whisk that dry mixture—flour, baking powder, salt, cinnamon, and nutmeg—in a medium bowl until they look happy and completely combined. Now, grab your biggest mixing bowl for the wet stuff. Whisk the melted butter (remember you saved some for the topping!), your sugars, eggs, and vanilla until it looks totally smooth. See how light and slightly pale it gets? That’s good aeration!

Now, pour the dry ingredients into the wet mixture. Use a rubber spatula! Fold it gently. Seriously, stop mixing when you still see a tiny streak of flour. It sounds wrong, but that is the secret to those wonderful, Fluffy Breakfast Muffins you’re after. Finally, gently fold in those bread cubes; they need to sit calmly in the mix for a minute.

Applying the Signature Cinnamon Sugar Topping

This part is non-negotiable if you want that crunchy, sweet exterior that makes these taste just like classic French toast goodness! While the batter is resting for just a moment, quickly put together the remaining granulated sugar with maybe a pinch more cinnamon if you’re feeling ambitious—that’s your Cinnamon Sugar Topping.

Spoon your batter into your prepared cups, filling them about two-thirds full. Then, reach for that cinnamon sugar mix and sprinkle it generously over the top of every single muffin cup. Don’t be shy! This crust caramelizes gorgeously in the oven and gives you that signature crackle.

Baking and Preparing the Brown Butter Drizzle

Pop those beauties into the preheated 375°F oven for about 18 to 22 minutes. Start checking around the 18-minute mark with a toothpick—you want clean or just a couple of moist crumbs clinging to it. While they bake, we make the superstar finish: brown butter! Melt those remaining 4 tablespoons of butter in a tiny saucepan over medium heat. You have to watch this like a hawk! When the foam subsides, you’ll see little brown specks forming at the bottom and it’ll smell like toasted hazelnuts. That nutty, rich aroma signals it’s done. Remove it from the heat the second it hits that color, otherwise, it burns instantly!

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Expert Tips for the Best Cinnamon Sugar French Toast Muffins

I’ve made these cinnamon sugar french toast muffins probably forty thousand times just for testing purposes, and I learned a few things along the way that really separate the good batch from the *amazing* batch. When you want that warm bakery-style muffin feel, you have to treat the batter right. You can also check out my secret to a great apple bread if you love warm spices!

Ingredient Choices for Superior Cinnamon Sugar French Toast Muffins

Listen, the bread you choose matters deeply here. Don’t grab super fresh, soft grocery store white bread. It just dissolves! We want cubes that are slightly stale or dried out—think day-old brioche or challah if you can swing it. That slight dryness lets it soak up the custard mix without turning into mush during the baking process. Also, about the wet ingredients: that little bit of heavy cream we add alongside the milk? That’s pure luxury! It really helps boost the richness, giving you those decadent, **Best French Toast Flavors** you’re aiming for.

Troubleshooting Common Issues

If your muffins come out looking like sad, deflated pancakes, chances are you mixed too much! Remember I told you to stop stirring when you see a few lumps? Overmixing develops gluten, and gluten *hates* fluffiness. It makes them tough! If that happens next time, just gently fold everything together a few less times.

If you accidentally baked them a minute too long and they feel a little dry, don’t fret. That’s why we have that glorious brown butter drizzle ready to go! Drizzle it on while they are still warm—the butter soaks right in and brings back all that needed moisture. A quick warm-up always helps revive these too, even if they cooled completely.

Serving Suggestions for Brunch Muffins

Since these little guys taste just like the best part of breakfast, they don’t need much fuss, honestly! But if you are laying out a full Spread for company, I love serving these warm, maybe with a tiny dollop of slightly sweetened whipped cream on top. They are perfect alongside some fresh fruit—strawberries or sliced bananas really cut through the sweetness nicely.

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They are fantastic as the star of your Brunch Muffins lineup, but if I’m being totally real, they are amazing dunked straight into a giant mug of coffee. They are rich enough to stand on their own, which is why I love them so much!

Make Ahead Breakfast and Storage for Cinnamon Sugar French Toast Muffins

This is *the* recipe for busy weeks, I’m telling you! One of the best things about these cinnamon sugar french toast muffins is that they are fantastic for making ahead. I often bake them on Sunday evening—the smell alone is worth the effort—so my mornings during the week are breezy. If you want to prep even further, I have a great freezer breakfast burrito recipe you might want to try too!

For simple storage, just make sure they are completely cooled down before you put them away. Room temperature is fine for a couple of days if you keep them in an airtight container. If you think they might hang around longer, wrapping them individually and popping them in the freezer is a lifesaver. They reheat beautifully!

Variations on Sweet Baked Goods for Morning

While this recipe nails the classic French toast vibe, I always encourage folks to make it their own! Baking is about experimentation, right? You can easily tailor these to whatever mood you’re in. They are such a flexible base for lots of yummy options when you are looking for those Sweet Baked Goods for Morning.

If you want a little brightness, try grating the zest of half an orange right into the wet ingredients—it pairs surprisingly well with the cinnamon! For spice lovers, swap out just half a teaspoon of that cinnamon for cardamom; it gives a really warm, almost exotic twist. And experiment with bread! Try those little cubes of leftover croissant if you have them on hand, or even crumbled mini bagels!

Frequently Asked Questions About French Toast Muffins

I know when I look up recipes, I always have a million little questions, so I pulled together a few that seem to pop up most often about these marvelous muffins. I want you to feel totally confident when you pop these in the oven! It’s all about making your Easy Baked Breakfast routine simpler and tastier.

Can I skip the bread cubes in this French Toast Muffins Recipe?

Oh, honey, please don’t! If you skip the bread cubes, you won’t have a French Toast Muffin; you’ll just have a slightly spice-flavored cake. The whole point of this French Toast Muffins Recipe is ensuring that bread soaks up the liquid custard as it bakes. That’s what gives you that delightful, slightly chewy, soaked interior instead of a standard soft muffin crumb. Day-old brioche is my absolute favorite for this job!

What is the best way to reheat these muffins?

If you store them correctly in an airtight container, they are actually delicious at room temperature the next day. But if you want that warm, cozy feeling, take them out of the container and pop them in a toaster oven or regular oven at about 325 degrees F for maybe five minutes. That crisps the Cinnamon Sugar Topping right back up! If you’re in a huge rush, 15 seconds in the microwave works, but you lose that wonderful crust they had fresh out of the oven.

Are these Cinnamon Sugar French Toast Muffins kid friendly?

Absolutely one hundred percent! These are some of my very favorite Sweet Muffin Recipes for traveling or packing in lunchboxes because they are so sturdy and delicious cold. They are fantastic Kid Friendly Breakfast Treats because they taste like dessert but you know they are getting a little bit of wholesome egg and milk in there. They disappear fast in my house!

Share Your Cozy Weekend Breakfasts

I truly hope these little gems bring some joy and easy flavor to your kitchen! If you make a batch of these cinnamon sugar french toast muffins, please tell me how they turned out! Leave a star rating right here on the card, and tag me on social media with your morning creations.

Be sure to browse the rest of my simple recipes over on the main blog page for more easy breakfasts and comforting weeknight meals!

Fluffy Cinnamon Sugar French Toast Muffins with Brown Butter Topping

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Make the best baked breakfast with these soft, fluffy Cinnamon Sugar French Toast Muffins. They taste like classic French toast but are easy to bake and portable.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 22 min
• Total Time: 37 min
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (1 stick) unsalted butter, melted, plus 4 tablespoons for topping
• 1 cup granulated sugar, divided
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/4 cup heavy cream
• 1/2 cup bread cubes (stale bread works well)

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Instructions

1. Preheat your oven to 375 degrees F. Line a standard 12-cup muffin tin with paper liners or grease well.
2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set this dry mixture aside.
3. In a large bowl, whisk together the 1/2 cup melted butter, 3/4 cup of the granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
4. Whisk in the milk and heavy cream until just combined.
5. Add the dry ingredients to the wet ingredients. Mix with a spatula until you have just combined the batter. Do not overmix; a few lumps are fine.
6. Gently fold in the bread cubes. The bread will absorb the custard mixture as it bakes, giving you that French toast texture.
7. Fill each muffin cup about two-thirds full with batter.
8. Prepare the cinnamon sugar topping: In a small bowl, mix the remaining 1/4 cup granulated sugar with 2 tablespoons of the granulated sugar you reserved for the topping.
9. Sprinkle the cinnamon sugar mixture evenly over the tops of the batter in the muffin cups.
10. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
11. While the muffins cool slightly, prepare the brown butter topping: Melt the remaining 4 tablespoons of butter in a small saucepan over medium heat. Cook, swirling often, until the butter foams and brown bits form at the bottom and it smells nutty (about 3 to 5 minutes). Remove from heat immediately.
12. Once the muffins are slightly cooled, drizzle the warm brown butter over the tops of the muffins. Serve warm for the best flavor.

Notes

• Use slightly stale bread, like French bread or brioche, for the best texture inside the muffin.
• You can make these ahead and store them in an airtight container at room temperature for up to two days.
• For an extra custardy center, let the batter rest for 10 minutes before filling the muffin cups.

Nutrition

• Serving Size: 1 muffin
• Calories: 280
• Sugar: 20
• Sodium: 180
• Fat: 14
• Saturated Fat: 8
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 35
• Fiber: 1
• Protein: 5
• Cholesterol: 65