Cinnamon Sugar French Toast Muffins

If you love French toast but want something faster, less messy, and perfect for grab-and-go, Cinnamon Sugar French Toast Muffins are the move. They bake up with crisp, golden edges, a soft custardy center, and that classic cinnamon-sugar finish that tastes like weekend breakfast—without standing at the stove flipping slices.

And if you’re building a full brunch spread, these pair beautifully with cozy favorites like my chai tea latte and one savory option to balance the sweet.

What Are Cinnamon Sugar French Toast Muffins?

These are French toast “bites” baked in a muffin tin. You cube bread, soak it in a cinnamon-vanilla custard, press it into muffin cups, and bake until the tops turn golden and the edges crisp. Right after baking, you brush with butter and roll or sprinkle with cinnamon sugar—so every bite tastes like classic French toast with a bakery-style finish.

Why You’ll Love This

• All the French toast flavor with less work (no flipping, no splatter)
• Perfect texture: crisp edges + soft custardy center
• Great for meal prep (reheats like a dream)
• Kid-friendly + party-friendly for brunch, holidays, and potlucks
• Easy to customize (cream cheese center, berries, maple drizzle)

Close-up of cinnamon sugar French toast muffins with golden tops and cinnamon sugar coating

How to Make Cinnamon Sugar French Toast Muffins

Quick Overview

Whisk a simple custard, soak bread cubes, press into a muffin tin, bake until golden, then finish warm muffins with melted butter and cinnamon sugar. That’s it—big payoff, minimal effort.

Ingredients

• 8 cups bread cubes (about 8–10 slices), preferably brioche or challah
• 4 large eggs
• 1 1/2 cups milk (whole milk recommended)
• 1/2 cup heavy cream (or more milk if needed)
• 1/3 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• Pinch of salt
• 2 tablespoons melted butter (for brushing after baking)

Cinnamon Sugar Topping

• 1/3 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• Optional: pinch of nutmeg

Step-by-Step

1. Prep the pan:
   Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin well (or use liners).
2. Make the custard:
   In a large bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth.
3. Soak the bread:
   Add bread cubes and toss until evenly coated. Let sit 10 minutes so the bread absorbs the custard.
4. Fill the muffin tin:
   Spoon soaked bread into each muffin cup, pressing down lightly so it packs together. Drizzle any remaining custard evenly over the cups.
5. Bake:
   Bake 18–24 minutes until puffed, golden, and set in the center. (Centers should not look wet.)
6. Finish with cinnamon sugar:
   While warm, brush tops with melted butter. Mix cinnamon sugar topping and sprinkle generously over each muffin (or roll tops in the mixture if you prefer a thicker coating).

Best Bread to Use

The best bread for French toast muffins is slightly stale, enriched bread that soaks up custard without turning mushy.

• Brioche: soft, rich, and bakes up tender
• Challah: sturdy, great soak, classic French toast texture
• French bread: firmer, gives a chewier bite and crisp edges

If your bread is very fresh, cube it and leave it out 30–60 minutes (or toast lightly) so it absorbs custard evenly.

If you love cinnamon-forward baking, browse my cinnamon recipes for more warm, cozy desserts and breakfast ideas.

Serving Ideas

• Maple syrup drizzle + powdered sugar
• Fresh berries (strawberries or raspberries are perfect)
• A spoon of strawberry preserves for a jammy bakery-style bite
• Whipped cream for a “dessert-for-breakfast” vibe

For brunch balance, pair these with something savory like savory egg muffins and a warm drink like my chai tea latte.

Top Tips for Perfecting

• Press the bread down: Packing the cups lightly helps them hold together and bake evenly.
• Let it soak: A 10-minute rest makes the center custardy, not dry.
• Don’t overbake: Pull them when the center is set—overbaking makes them dry.
• Butter + sugar while warm: The topping sticks best when muffins are still warm.
• Want a bigger brunch bake? Try my cinnamon roll French toast casserole for a crowd.

Storing, Freezing, and Reheating

• Store: Keep in an airtight container in the fridge for up to 3–4 days.
• Freeze: Freeze cooled muffins in a freezer bag for up to 2 months. (Add extra cinnamon sugar after reheating for the best texture.)
• Reheat (best): Oven or air fryer at 325°F for 5–8 minutes until warm and crisp at the edges.
• Microwave: 15–25 seconds for a softer texture.

For best safety, follow the “two-hour rule” and leftover storage guidance from FoodSafety.gov.

FAQs

Conclusion

Cinnamon Sugar French Toast Muffins are everything you love about French toast—warm cinnamon flavor, soft custardy bites, crisp edges—packed into an easy muffin shape that’s perfect for mornings, brunch tables, and make-ahead breakfasts.

For more cozy breakfast inspiration, browse my breakfast ideas and build a full weekend spread.

Cinnamon Sugar French Toast Muffins

Linda

Cinnamon sugar French toast muffins bake up with crisp edges and a soft custardy center, finished warm with melted butter and a generous cinnamon-sugar coating. Perfect for brunch, holidays, and make-ahead breakfasts.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Soak Time 10 minutes mins

Total Time 37 minutes mins

Course Breakfast

Cuisine American

Servings 12 muffins

Calories 240 kcal

Equipment

• 12-cup muffin tin
• Large Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Pastry brush (optional)

Ingredients

  

French Toast Muffins

• 8 cups Bread cubes brioche or challah recommended (about 8–10 slices)
• 4 Large eggs
• 1.5 cups Milk whole milk recommended
• 0.5 cup Heavy cream or use more milk
• 0.33 cup Granulated sugar
• 1 tbsp Vanilla extract
• 1.5 tsp Ground cinnamon
• Salt pinch
• 2 tbsp Butter melted, for brushing after baking

Cinnamon Sugar Topping

• 0.33 cup Granulated sugar
• 1.5 tsp Ground cinnamon
• Nutmeg optional pinch

Instructions

 

• 1. Prep: Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin well (or line with liners).
  2. Make custard: Whisk eggs, milk, cream, sugar, vanilla, cinnamon, and a pinch of salt until smooth.
  3. Soak bread: Add bread cubes and toss until evenly coated. Rest 10 minutes so the bread absorbs the custard.
  4. Fill: Spoon soaked bread into muffin cups, pressing lightly to pack. Drizzle any remaining custard evenly over the cups.
  5. Bake: Bake 18–24 minutes until puffed, golden, and set in the center (centers should not look wet).
  6. Finish: Brush warm muffins with melted butter. Mix cinnamon sugar topping and sprinkle generously (or roll tops for a thicker coating). Serve warm.

Notes

Bread tip: Slightly stale bread works best. If bread is fresh, cube it and let it dry 30–60 minutes (or toast lightly) for better absorption.

Make-ahead: Refrigerate baked muffins and reheat in the oven/air fryer for crisp edges. Add a fresh sprinkle of cinnamon sugar after reheating if desired.

Filling option: Press a small cube of cream cheese into the center of each muffin cup before baking.

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