Cinnamon Sugar French Toast Muffins

The kitchen was still dark when I started cubing the brioche, that buttery richness already perfuming the air. I'd been craving something that felt like French toast but could be eaten with one hand while chasing a toddler around the island. These muffins became my solution, and now they're the most requested breakfast in our house.

Last Christmas morning, my sister-in-law took one bite and literally stopped mid-conversation. She stood there with cinnamon sugar on her chin, eyes closed, and said this was what French toast had always been trying to be. Now every family gathering involves at least one batch, and everyone hovers around the oven waiting for that timer to ding.

Ingredients

• Day-old brioche or challah bread: These eggy breads absorb the custard beautifully without turning mushy, and their natural sweetness means you don't need as much added sugar
• Large eggs: Room temperature eggs incorporate more smoothly into the custard, creating that silky texture we're after
• Whole milk and heavy cream: This combination gives you richness without being overwhelmingly heavy, though I've used half-and-half in a pinch with great results
• Granulated sugar: I've experimented with reducing this, but the muffins really do need that full amount to balance the spices and achieve the right structure
• Pure vanilla extract: Don't skip or skimp here—real vanilla makes these taste bakery-quality instead of cafeteria-quality
• Ground cinnamon: Freshly ground cinnamon has this incredible aromatic quality that pre-ground just can't match
• Salt: Such a tiny amount, but it's what makes all the flavors pop instead of tasting flat
• Unsalted butter, melted: Unsalted gives you control over the final salt level, and melted butter coats more evenly than soft

Instructions

Get your oven ready:

Preheat to 350°F and grease your muffin tin—I've found butter works better than cooking spray here because it helps with that golden crust we want

Make the custard:

Whisk together your eggs, milk, cream, sugar, vanilla, cinnamon, and salt until everything's completely incorporated and you don't see any streaks of egg white

Soak the bread:

Add your bread cubes to the custard and fold gently until every piece is coated, then let it sit for about 5 minutes—the bread should feel heavy and saturated, not dry in the center

Fill the muffin cups:

Divide the mixture evenly among your 12 cups, pressing down lightly as you go—don't skip this step or you'll have uneven muffins with some overflow and some sunk centers

Bake until golden:

Bake for 22–25 minutes until the tops are golden brown and a toothpick comes out clean—the centers should be set, not jiggly

Mix the coating:

While the muffins bake, stir together your sugar and cinnamon in a small bowl until they're perfectly uniform

Let them rest:

Cool the muffins in the pan for 5 minutes—this is crucial because hot muffins will fall apart when you try to coat them

Coat and finish:

Brush each muffin generously with melted butter and roll in the cinnamon sugar, pressing lightly to help it adhere, then serve warm with maple syrup if you're feeling indulgent

Save

My three-year-old now asks for these by doing a little wiggle dance and saying 'the sugar ones, mama.' They've become part of our weekend ritual, something that makes ordinary mornings feel like a celebration.

Make Them Your Own

Chopped pecans folded into the custard add this wonderful nutty crunch that takes these over the top. I've also added chocolate chips when I needed to win over a skeptical teenager, and let me tell you, it worked.

The Make-Ahead Secret

You can assemble these the night before and keep them in the fridge, then bake fresh in the morning. The bread just gets even more custardy, and honestly, I think I might prefer them that way.

Serving Suggestions

These are substantial enough to stand alone, but a side of fresh berries cuts through the richness beautifully. I've also served them alongside a simple fruit salad when we've had brunch guests, and the combination feels so intentional.

• Warm leftover muffins in a 300°F oven for about 5 minutes to recrisp the exterior
• The cinnamon sugar coating softens over time, so it's best applied right before serving
• These freeze beautifully—just skip the coating and add it after reheating

Save

There's something about these muffins that makes even a Tuesday feel like a special occasion. Hope they bring as much joy to your table as they have to mine.

Recipe FAQs

→ What type of bread works best?

Day-old brioche or challah are ideal because their rich, eggy structure absorbs the custard beautifully while holding shape during baking. The slight staleness helps the bread soak up the liquid mixture without becoming mushy.

→ Can I make these ahead of time?

Yes, these muffins reheat wonderfully. Bake them up to a day ahead, then warm in a 350°F oven for 5-10 minutes before serving. You can also prepare the soaked bread mixture the night before and bake fresh in the morning.

→ Why let the bread soak for 5 minutes?

This brief resting period allows the bread cubes to fully absorb the custard mixture. Without soaking, the centers might remain dry while the edges overcook. Five minutes strikes the perfect balance for thorough absorption without sogginess.

→ How do I know when they're done baking?

The muffins are ready when tops are golden brown and the centers feel set when gently pressed. A toothpick inserted should come out clean without wet batter. This typically takes 22-25 minutes at 350°F.

→ Can I freeze these muffins?

Absolutely. Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave until warm throughout. Add fresh cinnamon sugar coating after reheating for best texture.

→ What can I add for variety?

Fold in chopped pecans or walnuts for crunch, chocolate chips for sweetness, or fresh berries like blueberries or chopped strawberries. You could also add a pinch of nutmeg or cardamom to the custard for warm spice depth.