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Cinnamon Sugar French Toast Muffins

Cinnamon Sugar French Toast Muffins are indulgent yet simple to make, offering the comfort of French toast in a portable form, perfect for brunch or breakfast.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 slices day-old brioche or challah bread, cubed Substitute with whole-grain bread for a healthier option.
  • 3 large eggs Bind everything and add richness.
  • 1 cup milk (dairy or plant-based) Oat or almond milk works for a dairy-free version.
  • 1/4 cup granulated sugar Use coconut sugar for a deeper flavor.
  • 1 teaspoon vanilla extract Adds warmth to the batter.
  • 1 teaspoon ground cinnamon The key flavor component.
  • a pinch salt Balances the sweetness.
  • 3 tablespoons melted butter For tenderness. Use coconut oil to make them dairy-free.
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon for the topping For a crunchy, caramelized finish.
  • optional: 1/4 cup raisins or chopped apples For a cozy, apple-pie twist.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together eggs, milk, granulated sugar, vanilla, ground cinnamon, salt, and melted butter until smooth.
  3. Add cubed bread to the custard mixture, gently pressing pieces so they absorb the liquid. Let sit for 5–10 minutes.
Filling and Topping
  1. Spoon the soaked bread into the prepared muffin tin, packing gently so each cup is filled.
  2. Combine brown sugar and cinnamon in a small bowl and sprinkle over each muffin.
Baking
  1. Bake for 18-22 minutes until golden and a toothpick comes out mostly clean.
  2. Let cool for 5 minutes, then loosen edges with a knife and transfer to a rack.
  3. Serve warm with maple syrup, whipped cream, or powdered sugar.

Notes

These muffins can be customized in many ways, such as adding nuts or using whole-grain ingredients. They can also be made vegan and gluten-free.