These Cinnamon Sugar French Toast Muffins are like a warm hug in breakfast form! Sweet, soft, and covered in a crunchy cinnamon-sugar topping, they’re sure to brighten your morning.
Who doesn’t love a muffin that tastes like French toast? I like to enjoy them fresh out of the oven with a cup of coffee. They’re perfect for sharing or hoarding all to yourself! 😋
Key Ingredients & Substitutions
Bread: Thick white bread like Texas toast or brioche works best for these muffins as it soaks up the egg mixture beautifully. If you’re looking for a healthier option, whole grain or even gluten-free bread can be used, though texture may vary.
Eggs: Four large eggs are perfect for binding all the ingredients. If you’re going egg-free, consider using 1/4 cup of unsweetened applesauce per egg to keep the moisture levels right.
Milk: I prefer whole or 2% milk for creaminess. If you’re dairy-free, almond milk, soy milk, or oat milk can substitute with minimal impact on flavor.
Butter: Unsalted butter is my go-to, but you can replace it with coconut oil or vegan butter for a non-dairy version. Just ensure it’s melted before brushing.
What’s the Key to Keeping These Muffins Moist and Fluffy?
The soaking time is the secret! After you combine the bread cubes with the egg mixture, let them sit for at least 5 minutes. This soaking helps the bread absorb the liquid, making each muffin custardy and soft.
- Be gentle when stirring the bread into the egg mix. The bread should be coated but not completely broken down.
- Pack the bread lightly into the muffin cups. Overpacking can lead to dense muffins.
- Use the melted butter thoughtfully. Brushing it over the muffins before baking helps achieve a crunchy top that contrasts perfectly with the soft inside.
Cinnamon Sugar French Toast Muffins
Ingredients You’ll Need:
Main Ingredients:
- 6 slices of thick white bread (such as Texas toast or brioche), crusts removed and cut into 1-inch cubes
- 4 large eggs
- 3/4 cup milk (whole or 2%)
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- A pinch of salt
- 4 tablespoons unsalted butter, melted
Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Optional:
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake, so you’ll be enjoying warm muffins in about 30-35 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, lightly grease a 12-cup muffin tin with butter or non-stick spray to prevent sticking.
2. Prepare the Egg Mixture:
In a large mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt. Mix until you achieve a smooth and creamy consistency.
3. Soak the Bread:
Add the bread cubes to the egg mixture. Gently stir to ensure all the pieces are coated. Let it sit for about 5 minutes to allow the bread to soak up the custard. This step is key for a soft and custardy muffin!
4. Make the Cinnamon Sugar:
In a separate small bowl, combine the cinnamon and granulated sugar for the topping by mixing them together. Set it aside for later use.
5. Grease the Muffin Tins:
Now, melt the butter and brush the insides of each muffin cup generously. This will help to create a deliciously crispy, buttery crust on each muffin.
6. Fill the Muffin Tins:
Spoon the soaked bread mixture into the prepared muffin cups. Make sure to pack it lightly so each cup is full but not overflowing.
7. Apply the Topping:
Use any remaining melted butter to brush the tops of the muffins. This will help them to brown nicely while baking!
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. They are done when they are golden brown, puffed up, and a toothpick inserted in the center comes out clean.
9. Add the Cinnamon Sugar:
Once baked, take the muffins out of the oven. While they are still warm, generously sprinkle the cinnamon sugar mixture on top of each muffin so it sticks to the warm surfaces.
10. Cool and Serve:
Allow the muffins to cool for a few minutes. Then, gently run a butter knife around the edges of each muffin to loosen them before removing them from the tin. Serve warm with a drizzle of maple syrup if desired.
Enjoy your delightful Cinnamon Sugar French Toast Muffins for breakfast or as a treat any time of the day!
Can I Use Other Types of Bread?
Absolutely! While thick white bread like Texas toast or brioche yields the best texture, you can use whole grain bread or gluten-free bread as substitutes. Just keep in mind that different bread types may affect the overall flavor and texture.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or heat in the oven until warmed through.
Can I Make These Muffins in Advance?
Yes! You can prepare the batter the night before and store it in the fridge. Just fill the muffin tins in the morning and bake them fresh. Keep in mind that soaking the bread overnight can make them extra soft and delicious!
What Is the Best Way to Serve These Muffins?
These muffins are delightful on their own but taste amazing with a drizzle of maple syrup or a dab of butter. You can also sprinkle some fresh fruit or nuts on top for added flavor and texture.