Cinnamon Sugar French Toast Muffins

A cozy twist on a classic breakfast favorite

If there’s one thing I’ve learned about weekend mornings in a busy household, it’s that simplicity often makes the best memories. I used to think brunch meant fancy egg bakes or heading out to our favorite diner. But ever since I started making these Cinnamon Sugar French Toast Muffins, our lazy Saturday mornings have taken on a whole new meaning—right from our own kitchen, no shoes or makeup required.

I actually stumbled on the idea while trying to use up a half loaf of bread that had seen better days. The kids weren’t too thrilled about soggy French toast slices (truth be told, neither was I), so I thought—why not bake it? A little cinnamon, a little sugar, and the warmth of vanilla turned those humble ingredients into something magical. Now, it’s a muffin tin staple in our house, especially when I want to serve something sweet, homemade, and made from things I already have on hand.

These muffins are everything you love about classic French toast—warm, cinnamon-spiced, sweet—but baked into a soft, fluffy muffin with a crisp sugar-dusted top. And the best part? They freeze well, reheat like a dream, and make even a regular Tuesday morning feel like a treat.

Ingredients You Probably Already Have

You don’t need a long grocery list to make these. If you bake even once in a while, chances are you’ve already got these in your kitchen.

Dry Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

Wet Ingredients:

• 1/2 cup unsalted butter, melted
• 1 cup milk (any kind works—we usually use whole or 2%)
• 2 large eggs
• 1/4 teaspoon ground nutmeg (optional but adds great warmth)
• 1/2 teaspoon vanilla extract

Cinnamon Sugar Topping:

• 1/2 cup granulated sugar
• 1 tablespoon cinnamon

Optional Toppings:

• Maple syrup
• Whipped cream
• Powdered sugar
• Fresh berries
• Chopped nuts

How to Make Cinnamon Sugar French Toast Muffins

Step 1: Preheat and Prep
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease well with nonstick spray.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Set aside.

Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, milk, eggs, nutmeg, and vanilla. Make sure everything is well combined and smooth.

Step 4: Combine Wet and Dry
Slowly add the dry ingredients to the wet ingredients. Stir gently just until combined—don’t overmix, or the muffins can get dense.

Step 5: Fill the Muffin Tins
Spoon the batter evenly into your prepared muffin cups, filling each about two-thirds full.

Step 6: Bake
Bake for 20–25 minutes or until a toothpick comes out clean. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.

Step 7: Cinnamon Sugar Coating
While the muffins are still warm, dip the tops into the cinnamon sugar mixture and gently roll or press to coat. If you like a crispier top, pop them back in the oven for 2–3 minutes.

Step 8: Serve and Enjoy
Serve warm with a little drizzle of maple syrup or a dusting of powdered sugar. Add berries or nuts if you’re feeling fancy!

Why We Love These

• Budget-Friendly: Uses pantry staples—no fancy ingredients here.
• Kid-Approved: Sweet, soft, and finger-food friendly.
• Customizable: Add-ins like berries, raisins, or chocolate chips fit right in.
• Freezer-Friendly: Make a double batch and freeze half for busy mornings.

Storage & Reheating Tips

These muffins store beautifully. Once cooled, place them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

To freeze, wrap each muffin individually in plastic wrap, then store in a freezer-safe bag or container. When you’re ready to eat, just pop one in the microwave for 30–45 seconds or warm in a 300°F oven for 8–10 minutes.

Variations to Try

• Berry Muffins: Fold in 1/2 cup blueberries or raspberries before baking.
• Chocolate Lovers: Stir in chocolate chips or swirl a spoonful of Nutella on top.
• Savory Twist: Crumble a bit of cooked bacon into the batter for that sweet-salty combo.
• Gluten-Free: Substitute your favorite gluten-free all-purpose flour blend.
• Dairy-Free: Use almond milk or oat milk and swap butter for coconut oil.

A Little Weekend Joy

One of my favorite things about these muffins is how they seem to bring everyone to the kitchen. On Sundays, I’ll usually brew a strong pot of coffee, pop these in the oven, and wait for the smell of cinnamon to do the work of waking up my crew. It never fails.

And even though life can feel chaotic—between school drop-offs, work deadlines, and grocery lists that never end—recipes like this help slow things down, if only for a few minutes. Plus, I love knowing that with the eggs and milk packed inside, these little muffins offer a nice boost of protein to start the day right—especially helpful when you’ve got growing kids (or a grown-up who’s always running out the door!).

They’re a little reminder that comfort can be simple, sweet, nourishing, and made from what you already have. Just like French toast—only muffin-shaped.

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