Name: Cinnamon Sugar French Toast Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 cups day-old brioche or challah bread, cubed; 3 large eggs; 1 cup whole milk; 1/4 cup granulated sugar; 1 tsp vanilla extract; 1/2 tsp ground cinnamon (for custard); 1/4 tsp salt; 2 tbsp butter, melted (for topping); 1/4 cup granulated sugar (for topping); 1 tsp ground cinnamon (for topping)

I’ve always had a soft spot for recipes that bring back the cozy vibes of weekend breakfasts at home. These Cinnamon Sugar French Toast Muffins are exactly that—sweet, buttery, and warmly spiced, like a hug in muffin form. They’re what you’d get if classic French toast married a cinnamon donut and had delightful little muffin babies.

I made these on a whim one Sunday when I couldn’t decide between making French toast or muffins. The result was a small batch of golden, tender muffins that tasted like they came from a bakery. Dusted in cinnamon sugar while still warm, they’re the perfect treat to enjoy with coffee or serve as a brunch favorite.

Why You’ll Love These Cinnamon Sugar French Toast Muffins

These muffins have everything: the custardy richness of French toast, the portability of a muffin, and a sugary top that crackles just slightly as you bite in. They’re easy to make, freezer-friendly, and don’t require a mixer. Whether you’re baking for a crowd or treating yourself, these are guaranteed to make the morning a little more delicious.

What Kind of Bread Works Best for Cinnamon Sugar French Toast Muffins?

The best bread for these muffins is one that can soak up the custard mixture without turning to mush. I usually go for day-old brioche or challah—they’re rich, slightly sweet, and hold their structure beautifully. Texas toast is another good option because of its thickness, and even French bread will work if it’s a bit dry.

Avoid using sandwich bread that’s too soft or airy, as it can disintegrate during mixing. You want a sturdier base so your muffins have that perfect soft-in-the-middle, golden-on-the-outside texture.

Options for Substitutions

If you’re low on ingredients or cooking for specific dietary needs, here are some substitution ideas that still deliver great results:

Bread: Gluten-free bread can be used—just make sure it’s slightly dry so it doesn’t get soggy.
Milk: Any milk will work—almond, oat, soy, or even evaporated milk. Just stick to the same amount.
Eggs: Use an egg substitute like flax eggs or a liquid egg replacer if needed. The texture may change slightly but still works.
Butter: Dairy-free butter or even coconut oil can be swapped in for a non-dairy version.
Sugar: Coconut sugar or maple sugar can replace white sugar for a more natural sweetness.
Cinnamon sugar topping: Add a pinch of nutmeg or cardamom for a little extra warmth if you’re feeling adventurous.

These muffins are wonderfully flexible, so don’t be afraid to tailor them to your kitchen or dietary needs.

Ingredients for Cinnamon Sugar French Toast Muffins

Each ingredient plays a key role in making these muffins the cozy, sweet treat they are. Here’s what you’ll need and why:

Day-old brioche or challah bread
These sturdy, rich breads absorb the custard beautifully without falling apart, creating that perfect French toast texture inside the muffin.
Eggs
They form the base of the custard, helping to bind the ingredients and give the muffins structure while keeping them moist.
Whole milk
Adds creaminess to the custard and helps soften the bread just enough. You can also use other milk varieties, but whole milk adds richness.
Granulated sugar
Lightly sweetens the custard and is also used to create the cinnamon sugar topping.
Vanilla extract
Deepens the flavor and brings out the sweetness of the other ingredients with a warm, familiar note.
Ground cinnamon
Essential for that classic French toast and donut-like flavor. It pairs beautifully with sugar in the topping.
Butter
Melted butter adds richness to the custard and is also brushed over the tops to help the cinnamon sugar stick.
Salt
Just a pinch helps balance all the sweetness and enhances the overall flavor.

These ingredients come together in a way that makes the muffins tender, sweet, and totally addictive.

Step 1: Prep the Bread

Start by cutting your day-old bread into small cubes, about ½ to 1 inch in size. You’ll need around 4 cups. Let them sit out while you prepare the custard—this allows them to dry a bit more, which helps them absorb the liquid better.

Step 2: Make the Custard Mixture

In a large mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, and a pinch of salt. Make sure the eggs are fully beaten and the sugar is mostly dissolved. This is your rich, creamy custard base.

Step 3: Soak the Bread

Add the cubed bread into the custard and gently stir until every piece is well-coated. Let it sit for 10–15 minutes, stirring occasionally, to ensure all the bread is soaked through.

Step 4: Fill the Muffin Tin

Preheat your oven to 350°F (175°C) and grease a standard muffin tin with butter or non-stick spray. Spoon the soaked bread mixture evenly into each muffin cup, pressing down slightly to pack the cubes together.

Step 5: Bake Until Golden

Bake the muffins for about 25–30 minutes, or until the tops are golden and the centers are set. They’ll puff up a bit and then settle as they cool—that’s totally normal.

Step 6: Add the Cinnamon Sugar Topping

While the muffins are still warm, brush the tops with melted butter and sprinkle generously with a cinnamon-sugar mixture. This gives them their signature sparkle and flavor.

Let them cool for a few minutes in the pan before removing. Serve warm or at room temperature—either way, they’re irresistible.

How Long to Cook the Cinnamon Sugar French Toast Muffins

Bake the muffins in a preheated 350°F (175°C) oven for 25 to 30 minutes. You’ll know they’re ready when the tops are golden brown and slightly crisp, and the centers bounce back gently when touched. A toothpick inserted into the center should come out clean or with a few moist crumbs (but not wet custard).

If you’re using a darker nonstick muffin pan, check around the 23-minute mark—they may bake a little faster.

Tips for Perfect Cinnamon Sugar French Toast Muffins

Use slightly stale bread: Fresh bread gets soggy quickly. Let your bread sit out overnight or toast it lightly before using if it’s too soft.
Soak thoroughly: Give the bread enough time to soak up the custard—this makes a huge difference in texture.
Don’t overfill the muffin cups: Press the mixture gently into each cup, but leave a little space on top. Overfilling can lead to spillovers and uneven baking.
Grease well: These muffins like to cling to the pan. Grease each cup thoroughly or use silicone liners for easy removal.
Add butter while warm: Brush the muffins with butter as soon as they come out of the oven. This helps the cinnamon sugar stick beautifully.
Serve fresh: They’re at their very best warm out of the oven when the edges are still a little crisp and the center is tender.

Watch Out for These Mistakes While Cooking

Even with a simple recipe like this, a few missteps can sneak in. Here’s what to avoid:

Using fresh bread: This is the most common issue. Fresh bread absorbs unevenly and turns mushy. Use day-old bread or toast it lightly to help it hold up.
Skipping the soak time: The bread needs to sit in the custard for at least 10–15 minutes. Rushing this step leads to dry spots in the muffins.
Not greasing the pan properly: These muffins can stick badly if you don’t grease your muffin tin well. Be generous or use liners.
Overbaking: Keep an eye on them toward the end—overbaking will dry them out. The tops should be golden and firm, not dark brown and crusty.
Skipping the topping: The butter-and-cinnamon-sugar topping is what gives these muffins their French toast donut vibe. Don’t leave it out!

What to Serve With Cinnamon Sugar French Toast Muffins?

These muffins are versatile—they can be a breakfast centerpiece or a sweet snack. Here’s what I love to pair them with:

Fresh Fruit Salad

A bright, juicy bowl of seasonal fruits balances the sweetness and adds freshness to your plate.

Greek Yogurt with Honey

Serve it alongside for a creamy, tangy counterpoint that keeps things light but satisfying.

Scrambled Eggs or Omelet

For a protein boost and savory contrast, scrambled eggs are a perfect partner.

Maple Sausage Links

Sweet and savory in harmony—sausage adds a hearty element that complements the muffins well.

Iced Coffee or Cold Brew

These muffins and a glass of cold brew? Weekend breakfast magic.

Chai Latte or Spiced Tea

Spices in the drink echo the cinnamon in the muffins for a cozy pairing.

Berries and Whipped Cream

Treat the muffins like dessert and add berries with a dollop of whipped cream on the side.

Storage Instructions

Cinnamon Sugar French Toast Muffins store surprisingly well, making them great for prepping ahead or saving leftovers.

Room Temperature: Store in an airtight container for up to 2 days. Keep them in a cool, dry place.
Refrigerator: To extend freshness, place them in the fridge for up to 5 days. Reheat briefly in the microwave or oven to bring back that soft center and crispy top.
Freezer: Freeze the muffins in a zip-top bag or airtight container for up to 2 months. Wrap each muffin individually in plastic wrap or foil before freezing to help maintain texture.
To Reheat: From the fridge, microwave for 15–20 seconds. From frozen, let them thaw overnight or bake in a 300°F oven for 10–12 minutes.

Estimated Nutrition (per muffin, based on 12 servings)

Note: These are approximate values and can vary based on the bread and milk used.

Calories: 180
Fat: 8g
Saturated Fat: 4g
Cholesterol: 55mg
Sodium: 120mg
Carbohydrates: 23g
Fiber: 1g
Sugars: 9g
Protein: 5g

These muffins strike a nice balance between indulgent and manageable, especially when enjoyed with protein-rich sides or fruit.

Frequently Asked Questions

Can I make these muffins the night before?

Yes! You can assemble the custard-soaked bread in the muffin tin and refrigerate it overnight. Bake fresh in the morning—just add 2–3 extra minutes of baking time since the batter will be cold.

Can I use pre-sliced sandwich bread?

You can, but it’s not ideal. Sandwich bread tends to get soggy quickly. If it’s your only option, toast it first to help it hold its shape better.

Do I have to use butter for the cinnamon sugar topping?

Butter helps the topping stick and adds richness. If needed, you can use melted coconut oil or a dairy-free substitute.

Can I make this dairy-free?

Absolutely. Use a plant-based milk like oat or almond, and swap in vegan butter or coconut oil for the topping. Just be sure to check the bread is also dairy-free.

How do I keep the muffins from sticking to the pan?

Grease your muffin tin generously or use paper or silicone liners. Non-stick spray alone may not be enough, especially around the edges.

Can I double the recipe?

Yes, this recipe scales easily. You can double all the ingredients and bake in two muffin tins or in batches.

What kind of sugar is best for the topping?

Use classic white granulated sugar for that donut-like crunch. Brown sugar can work in a pinch but won’t give the same crisp finish.

Are these muffins freezer-friendly?

Definitely. Wrap them individually and freeze for up to 2 months. Reheat in the oven for the best texture.

Conclusion

Cinnamon Sugar French Toast Muffins are one of those rare recipes that blend comfort and simplicity without compromising on flavor. They take familiar ingredients and transform them into something special—soft on the inside, crisp on top, and kissed with cinnamon sweetness.

Whether you’re planning a brunch, treating yourself on a lazy morning, or freezing a few for weekday breakfasts, these muffins deliver warmth and joy in every bite. Give them a try—you might just find they become a regular in your kitchen.