Cinnamon Sugar French Toast Muffins (Printable version)
Soft baked muffins with a custardy center, coated in warm cinnamon sugar for a comforting morning treat.
# What You’ll Need:
→ Muffin Base
01 - 6 cups day-old brioche or challah bread, cut into 1-inch cubes
02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/2 cup heavy cream
05 - 1/3 cup granulated sugar
06 - 1 tsp pure vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp salt
→ Cinnamon Sugar Coating
09 - 1/2 cup unsalted butter, melted
10 - 1/2 cup granulated sugar
11 - 1 1/2 tsp ground cinnamon
# How to Make It:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
02 - Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a large mixing bowl until well combined.
03 - Add bread cubes to the egg mixture. Gently fold until bread is evenly coated. Let soak for 5 minutes to absorb custard.
04 - Divide the soaked bread mixture evenly among the 12 muffin cups, pressing lightly to compact.
05 - Bake for 22–25 minutes until tops are golden and muffins are set.
06 - While muffins bake, mix granulated sugar and cinnamon for coating in a small bowl.
07 - Let muffins cool in the pan for 5 minutes, then carefully remove.
08 - Brush each muffin with melted butter and roll in the cinnamon sugar mixture to coat.
09 - Serve warm, optionally with maple syrup or fresh berries.
# Expert tips:
01 -
- They taste exactly like French toast but are portable enough for busy mornings or brunch on the go
- The custardy center and crisp cinnamon sugar coating hit every texture craving at once
02 -
- Do not skip the 5 minute soak time, or your muffins will have dry pockets instead of being uniformly custardy throughout
- Work quickly when coating them in butter and sugar, because the coating sticks best while the muffins are still warm
03 -
- Use a pastry brush for the melted butter instead of drizzling, you get much more even coverage
- Double the cinnamon sugar mixture and keep the extra in a jar for oatmeal or toast later