Cinnamon Sugar French Toast Muffins Recipe

If you’re anything like me, you know breakfast is the best part of the day. But let’s be real: mornings can get chaotic. Whether you’re rushing to get the kids ready for school or just trying to make it out the door on time, finding a breakfast that’s both easy and amazing can feel like a win. That’s where these Cinnamon Sugar French Toast Muffins come in.

These little gems are the perfect mix of soft, sweet, and spiced. They’re like having a mini French toast you can eat on the go—no fork required! Plus, they’re super easy to whip up, and I’ve got a few tricks to make sure they’re perfect every time.

Ingredients You’ll Need

Here’s what you’ll need to get started:

• 6 slices of bread (day-old bread works best for soaking up all the eggy goodness)
• 4 large eggs
• 1 cup milk (whole milk or almond milk works well)
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons butter, melted
• ½ cup cinnamon sugar (for rolling after baking)

Pro Tip: If you’ve got a loaf of brioche or challah lying around, use that! They’re next-level for French toast anything.

How to Make Cinnamon Sugar French Toast Muffins

I’ll walk you through it step by step. Don’t worry—it’s easy, and you might even have most of these ingredients in your kitchen already.

Step 1: Preheat and Prep

First, preheat your oven to 350°F (175°C) and grease a muffin tin. I like using non-stick spray or a little butter to ensure the muffins pop right out after baking.

Step 2: Tear Up the Bread

Take your bread slices and tear them into bite-sized pieces. Toss them into a large mixing bowl. This is a great step to get the kids involved—they’ll love helping!

Step 3: Mix the Custard

In another bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt. Pour this mixture over the bread pieces and gently toss until all the bread is soaked. Let it sit for about 5 minutes so the bread can absorb all that creamy goodness.

Step 4: Fill the Muffin Tin

Spoon the soaked bread mixture evenly into the prepared muffin tin, pressing it down gently to make sure it’s packed in well. Drizzle a little melted butter over the top of each muffin for an extra touch of yum.

Step 5: Bake

Bake in the preheated oven for 20-25 minutes, or until the tops are golden and slightly crispy. Your kitchen will smell amazing at this point—it’s the kind of aroma that gets everyone out of bed.

The Magic Touch: Cinnamon Sugar Coating

Once the muffins are out of the oven, let them cool for about 5 minutes. While they’re still warm, roll each one in cinnamon sugar. It’s like giving them a cozy sweater of sweetness. If you’re short on time, just sprinkle the cinnamon sugar on top—still amazing.

Why You’ll Love These Muffins

• Portable: Perfect for busy mornings or a snack on the go.
• Kid-Friendly: Even picky eaters will grab these without hesitation.
• Customizable: Add raisins, chocolate chips, or even a drizzle of maple syrup if you’re feeling fancy.
• Make-Ahead: These muffins freeze beautifully. Just pop them in the microwave for 20-30 seconds to reheat.

Personal Notes and Tips

The first time I made these, I was experimenting with leftover bread. It was one of those “use what you’ve got” moments. Now, they’re a family favorite. I even make extra batches to freeze for those mornings when cereal just won’t cut it.

One thing I’ve learned: don’t skip the cinnamon sugar coating. It’s the cherry on top—well, the sugar on top—that takes these muffins from good to amazing.

Serving Suggestions

Serve these warm with a side of fresh fruit, a dollop of yogurt, or even a little honey drizzle. If you’re hosting brunch, these muffins pair wonderfully with a hot cup of coffee or a mimosa (because brunch should always be a little extra).

Final Thoughts

These Cinnamon Sugar French Toast Muffins are a game-changer for busy mornings or lazy weekends. They’re quick, easy, and ridiculously tasty. Plus, they’re a great way to use up bread that’s on its last leg. Trust me, once you try them, they’ll become a staple in your breakfast rotation.

So, go ahead and give these a try. And don’t forget to let me know how they turn out! I’d love to hear your tweaks and tips—we’re all in this breakfast game together.

Happy baking!