Cinnamon French Toast Muffins

This simple French toast muffin recipe transforms ordinary bread into delightful, portable breakfast treats the whole family will adore. By combining classic French toast flavors with convenient muffin form, these cinnamon-sugar delights offer the perfect balance of custardy inside and crispy, sweet exterior.

I first created these when hosting a holiday brunch and needed something special that wouldn't keep me away from my guests. The delighted expressions as everyone bit into these warm, cinnamon-scented muffins confirmed they'd become a permanent addition to our family recipe collection.

Ingredients

• Day-old bread provides the perfect structure as fresh bread becomes too soggy
• Large eggs create that classic custard texture that makes French toast irresistible
• Milk adds moisture and richness use whole milk for the best flavor
• Granulated sugar provides just enough sweetness in both batter and topping
• Vanilla extract brings warmth and depth look for pure extract not imitation
• Ground cinnamon adds that signature French toast flavor use Saigon cinnamon for extra punch
• Salt enhances all other flavors never skip this ingredient
• Melted butter adds richness and helps create golden exteriors

Step-by-Step Instructions

Prep Your Muffin Tin

Thoroughly grease each cup of your muffin tin making sure to get into all corners and crevices. This step is crucial for easy removal later. Preheat your oven to ensure it reaches the proper temperature before baking begins.

Create The Custard Mixture

In a large bowl whisk eggs until completely broken down then add milk sugar vanilla cinnamon and salt. Whisk until the mixture is uniform with no streaks of egg visible. The custard should be smooth and have a pale yellow color.

Soak The Bread

Cut bread into roughly halfinch cubes then gently fold them into the custard mixture. Allow bread to soak for exactly 5 minutes tossing once halfway through to ensure even absorption. The bread should be saturated but still holding its shape.

Fill Muffin Cups

Use a spoon to divide the soaked bread mixture evenly among the prepared muffin cups. Fill each cup about threequarters full pressing down slightly to compact without crushing. Drizzle the tops with melted butter to encourage browning.

Bake To Golden Perfection

Place muffin tin in the center rack of your preheated oven and bake for 2025 minutes. Look for golden brown tops and a set center when lightly pressed. Rotate the pan halfway through if your oven has hot spots.

Apply The Cinnamon Sugar Topping

While muffins are cooling for 5 minutes mix sugar and cinnamon in a small bowl until completely combined. Brush the still warm muffin tops with melted butter then generously sprinkle with cinnamon sugar which will stick to the butter creating a sweet crust.

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The cinnamon is truly the star ingredient here. I once accidentally doubled the amount in both the batter and topping and discovered that what seemed like a mistake created the most aromatic beloved version yet. My daughter now specifically requests the extra cinnamon version whenever she comes home from college.

Serving Suggestions

These muffins shine when served slightly warm with a variety of accompanying options. Try offering maple syrup for dipping or a dollop of whipped cream for extra indulgence. For a complete breakfast spread pair them with fresh fruit and yogurt to balance the sweetness. During holiday mornings I serve them alongside a savory egg casserole for a perfect sweet and savory combination that pleases everyone at the table.

Storage Tips

Once completely cooled store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage refrigerate for up to 5 days. To freeze wrap individual muffins in plastic wrap then place in a freezer bag with air removed. To reheat place frozen muffins in a 300°F oven for 1015 minutes or microwave for 2030 seconds until just warmed through. A quick pass under the broiler after reheating restores the crispy cinnamon sugar topping.

Creative Variations

Transform this basic recipe by adding different flavor elements. Try orange or lemon zest in the custard mixture for a citrus twist. Fold in fresh berries or chocolate chips before baking for pockets of sweetness. Replace some of the milk with eggnog during the holidays or add a tablespoon of bourbon or rum to the custard for adult versions. For an autumnal variation add grated apple and substitute some of the cinnamon with pumpkin pie spice.

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Common Questions

→ What kind of bread works best for these muffins?

Day-old bread works best as it absorbs the custard mixture without becoming too soggy. Brioche, challah, French bread, or even regular white bread work well. Slightly stale bread holds its structure better during baking.

→ Can I make these muffins ahead of time?

Yes! Prepare them the night before and store in an airtight container. Reheat in the microwave for 20-30 seconds or in a 300°F oven for about 5-7 minutes until warm. For best results, add the cinnamon-sugar topping just before serving.

→ How do I prevent the muffins from sticking to the pan?

Thoroughly grease the muffin tin, making sure to coat the sides and bottom of each cup. Alternatively, use paper liners or silicone muffin cups. Let the muffins cool for at least 5 minutes before attempting to remove them from the pan.

→ Can I add other flavors or mix-ins to these muffins?

Absolutely! Try adding diced apples, raisins, chopped nuts, chocolate chips, or berries to the bread mixture. You can also incorporate flavors like nutmeg, cardamom, orange zest, or maple extract to customize them to your taste.

→ How do I know when the muffins are done baking?

The muffins are done when they're golden brown on top and set in the center. Insert a toothpick into the center of a muffin - it should come out clean or with a few moist crumbs, but not wet batter. The internal temperature should reach about 165°F.

→ What can I serve with these muffins?

These muffins are delicious on their own but can be elevated with maple syrup, fresh fruit, whipped cream, yogurt, or even a scoop of vanilla ice cream for dessert. They also pair well with breakfast proteins like bacon or sausage for a complete meal.