Cinnamon Sugar French Toast Muffins Recipe

Introduction

Cinnamon Sugar French Toast Muffins are a delightful blend of a donut, muffin, and classic French toast in one bite-sized treat. Crispy on the outside and soft and custardy inside, they’re perfect for busy mornings or brunch gatherings. These easy-to-make muffins hold their texture well and are coated with a buttery cinnamon sugar topping for extra flavor.

Ingredients

• 1 loaf French bread or Brioche, cubed (approx 10 cups)
• 4 large eggs
• 1.5 cups milk (whole milk preferred)
• 0.25 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 0.5 cup unsalted butter (melted)
• 0.5 cup granulated sugar (for coating)
• 1 tbsp cinnamon (for coating)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and thoroughly grease a 12-cup muffin tin.
2. Step 2: Cut the bread into 1-inch cubes and place them in a large mixing bowl.
3. Step 3: In another bowl, whisk together the eggs, milk, 1/4 cup sugar, vanilla extract, and 1 teaspoon cinnamon.
4. Step 4: Pour the egg mixture over the bread cubes. Toss gently to coat all pieces evenly and let sit for 10 minutes to absorb the liquid.
5. Step 5: Divide the soaked bread mixture evenly among the muffin cups, pressing down lightly to compact them.
6. Step 6: Bake for 20-25 minutes until the muffins are golden brown and set in the center.
7. Step 7: While the muffins bake, melt the butter in one bowl and in another bowl, combine the remaining 1/4 cup sugar with 1 tablespoon cinnamon for the coating.
8. Step 8: Once muffins cool for about 5 minutes, dip the tops in melted butter, then roll them in the cinnamon sugar mixture to coat.
9. Step 9: Serve warm, optionally drizzled with maple syrup for extra sweetness.

Tips & Variations

• Use day-old or slightly stale bread for better texture and absorption.
• Try adding a handful of chocolate chips or chopped nuts into the bread mixture before baking for a fun twist.
• Swap whole milk for almond or oat milk to make this recipe dairy-free.
• For extra flavor, sprinkle a pinch of nutmeg or cardamom into the egg mixture.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in a toaster oven or microwave until heated through. They also freeze well; wrap individually and freeze for up to 3 months. Reheat from frozen in the oven for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for this recipe?

Yes, brioche or any hearty white bread works best. Avoid very soft or thin breads as they may become too soggy.

How do I keep the muffins from getting soggy?

Let the bread soak for only 10 minutes to absorb the custard, and make sure to press the mixture firmly into the muffin tin. Baking at 350°F until golden helps set the muffins without sogginess.