These Cinnamon Sugar French Toast Muffins are a sweet and fluffy treat! With warm cinnamon and a sugary topping, they taste just like your favorite breakfast dish in muffin form.
Making these is super easy and fun! I love having them for breakfast or as a snack. They disappear fast, so I try to make a double batch. Trust me, you’ll want extras! 🧁
Key Ingredients & Substitutions
White Bread: This recipe works best with white bread, as it absorbs the egg mixture well. If you prefer, you can use challah or brioche for a richer flavor.
Eggs: Eggs help bind the muffin ingredients together. If you’re vegan, try using 1/4 cup of unsweetened applesauce or a flax egg instead (1 tbsp flaxseed meal mixed with 2.5 tbsp water, let sit for 5 minutes).
Milk: Whole milk gives a creamy texture, but you can use almond, oat, or any dairy-free milk to suit your needs.
Cinnamon: Ground cinnamon is essential for flavor. If you’re not a fan, you could use pumpkin spice for a different twist.
Granulated Sugar: For a less refined option, substitute with coconut sugar or even a sweetener like honey or maple syrup (adjust liquid accordingly).
How Do I Make Sure My Muffins Are Soft and Fluffy?
To achieve soft and fluffy muffins, the key is in the soaking step. Ensure that the bread is well coated with the egg mixture and let it sit long enough to absorb. You want it soaked but not soggy.
- Don’t rush the soaking time—5 minutes is ideal for the bread to absorb flavors.
- Pack the soaked bread lightly into the muffin tin; too much pressure can lead to dense muffins.
Keep an eye on the baking time; every oven is different. When they’re golden brown and spring back when pressed lightly, they’re ready!
Cinnamon Sugar French Toast Muffins
Ingredients You’ll Need:
For the Muffins:
- 6 slices of white bread, crusts removed and cut into cubes
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 3 tbsp butter, melted (for the batter)
- 3 tbsp unsalted butter, melted (for greasing the muffin tin)
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
How Much Time Will You Need?
This delightful recipe will take about 10 minutes for preparation, and you’ll need an additional 18-22 minutes for baking. Prepping and cooking should take around 30-35 minutes total, making these muffins a quick and delicious breakfast treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
First thing’s first, preheat your oven to 350°F (175°C). While that’s warming up, grab a 12-cup muffin tin and grease it generously with the 3 tablespoons of melted butter. This will help make sure your muffins come out easily later on!
2. Mix the Muffin Batter:
In a large mixing bowl, whisk together the eggs, milk, 1/4 cup of granulated sugar, vanilla extract, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Get it all mixed up until it’s smooth and creamy. Then, add in the 3 tablespoons of melted butter and whisk it again until combined.
3. Soak the Bread:
Now, gently add the cubed bread to your egg mixture. Toss the bread carefully to coat all the pieces in the mixture. Let it soak for about 5 minutes—this allows the bread to soak up all those delicious flavors!
4. Fill the Muffin Cups:
Once your bread has soaked, it’s time to fill the muffin cups! Divide the soaked bread evenly among the prepared muffin cups. Pack them slightly, but not too tight, to ensure a fluffy texture.
5. Make the Cinnamon Sugar Topping:
In a small bowl, mix together the 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon to create a tasty cinnamon sugar topping.
6. Add the Topping:
Generously sprinkle the cinnamon sugar mixture over each muffin. Don’t be shy—this is what makes them deliciously sweet!
7. Bake the Muffins:
Pop the muffin tin into the oven and bake for about 18-22 minutes. You’ll know they’re done when the tops are golden brown and they spring back when lightly pressed.
8. Cool and Serve:
Once baked, let the muffins cool in the pan for about 5 minutes. Carefully run a knife around the edges to loosen them, and remove them from the pan. Enjoy them warm, topped with fresh berries and a drizzle of syrup if you like!
These cinnamon sugar French toast muffins are sure to be a hit. Enjoy every sweet, fluffy bite! 🧁
Can I Use Whole Grain Bread Instead of White Bread?
Absolutely! Whole grain bread adds a nice flavor and extra nutrients. Just make sure to keep an eye on the soaking time, as whole grain bread may absorb the liquid differently. You might need to adjust the soaking time based on how well it absorbs the mixture.
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce for each egg. Alternatively, a flax egg works great—simply mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for a few minutes to thicken, and use it in place of each egg.
Can I Prep These Muffins the Night Before?
Yes, you can prepare the egg mixture and soak the bread the night before. Just cover the bowl and refrigerate it. In the morning, you can fill the muffin tin and bake them fresh for breakfast!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them! Just wrap them tightly and store in the freezer for up to a month. To reheat, pop them in the microwave for about 20 seconds or until warm.
