Why You’ll Love This Recipe
- Combines the classic comfort of French toast with the convenience of muffins.
- Perfect for make-ahead breakfasts or on-the-go snacking.
- Made with simple ingredients you likely already have in your kitchen.
- Customizable with your favorite toppings, like fresh fruit, nuts, or syrup.
- Kid-friendly and easy to make, even for beginner bakers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Muffins:
- 6 cups cubed day-old bread (preferably brioche or challah)
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Cinnamon Sugar Topping:
- 1/4 cup melted butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Directions
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Add the cubed bread to the egg mixture, stirring gently until all pieces are coated. Allow the bread to soak for 10 minutes to absorb the liquid.
- Divide the soaked bread mixture evenly into the greased muffin cups, pressing gently to pack the mixture.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and set in the middle.
- While the muffins bake, mix the granulated sugar and ground cinnamon in a small bowl.
- Once the muffins are baked, brush the tops with melted butter and generously sprinkle with the cinnamon-sugar mixture.
- Allow the muffins to cool slightly in the tin before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Variations
- Add Fruits: Incorporate fresh blueberries, diced apples, or raisins for a fruity touch.
- Nutty Crunch: Sprinkle chopped pecans or walnuts on top before baking for added texture.
- Chocolate Lovers: Add mini chocolate chips to the bread mixture for a sweet surprise.
- Dairy-Free: Use almond milk or oat milk in place of whole milk and cream.
- Gluten-Free: Substitute gluten-free bread to make this recipe suitable for gluten-free diets.
Storage/Reheating
- Storage: Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: Freeze the muffins in a freezer-safe bag for up to 2 months. Thaw at room temperature or in the refrigerator.
- Reheating: Warm in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for about 5-7 minutes for a fresh-out-of-the-oven feel.
FAQs
1. Can I use fresh bread instead of day-old bread?
Yes, but slightly stale bread works best as it absorbs the custard mixture more effectively without becoming soggy.
2. Can I make these muffins ahead of time?
Absolutely! You can prepare the mixture the night before, refrigerate it, and bake the muffins fresh in the morning.
3. Can I substitute the heavy cream with something else?
You can use half-and-half or additional whole milk, though the muffins may be slightly less rich.
4. Can I make this recipe dairy-free?
Yes, substitute almond milk, coconut milk, or oat milk for the dairy ingredients. Use a plant-based butter for the topping.
5. How do I prevent the muffins from sticking to the pan?
Ensure you thoroughly grease the muffin tin or use non-stick cooking spray. Alternatively, use silicone muffin liners.
6. Can I double the recipe?
Yes, this recipe is easily scalable. Adjust baking time slightly if needed.
7. How do I know the muffins are done?
The muffins are ready when they are golden brown and the centers feel firm to the touch.
8. What’s the best way to serve these muffins?
Serve warm with a drizzle of maple syrup, powdered sugar, or a dollop of whipped cream.
9. Can I add protein to this recipe?
You can mix in protein powder or serve the muffins with a side of Greek yogurt for extra protein.
10. Can I make mini muffins instead of regular-sized ones?
Yes, divide the mixture into a mini muffin tin and reduce the baking time to 12-15 minutes.
Conclusion
Cinnamon Sugar French Toast Muffins are the perfect combination of breakfast indulgence and convenience. Whether you’re serving them as a cozy family breakfast or a sophisticated brunch treat, these muffins are sure to impress. With simple ingredients and easy steps, they’re a recipe you’ll find yourself making again and again. Happy baking!
Cinnamon Sugar French Toast Muffins
- Total Time: 40 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
A delightful twist on French toast, these Cinnamon Sugar French Toast Muffins are bite-sized breakfast treats featuring creamy custard, warm cinnamon, and a crunchy sugar topping. Perfect for brunch, busy mornings, or as a sweet snack, these muffins are kid-friendly, easy to make, and customizable with your favorite toppings.
Ingredients
For the Muffins:
- 6 cups cubed day-old bread (brioche or challah preferred)
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Cinnamon Sugar Topping:
- 1/4 cup melted butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
- In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
- Stir in the cubed bread, ensuring all pieces are coated. Let the mixture soak for 10 minutes.
- Divide the bread mixture into the greased muffin cups, pressing gently to pack.
- Bake for 20-25 minutes, until golden and set in the center.
- Mix sugar and cinnamon for the topping.
- Brush baked muffins with melted butter and sprinkle generously with cinnamon sugar.
- Let cool slightly before transferring to a wire rack. Serve warm or at room temperature.
Notes
- Use day-old bread for the best texture.
- For added flavor, incorporate fresh fruit, nuts, or chocolate chips into the mixture.
- To reheat, microwave for 15-20 seconds or bake at 300°F (150°C) for 5-7 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Snacks
- Method: Baking
- Cuisine: American
