Cinnamon Sugar French Toast Muffins Recipe

I can’t get over how these Cinnamon Sugar French Toast Muffins come out crisp on the edges, custardy in the center, and covered in that sparkly cinnamon sugar finish. One bite and they feel like the brunch treat everyone secretly hopes will show up.

I’m obsessed with Cinnamon Sugar French Toast Muffins because they hit that sweet spot between breakfast and dessert without asking me to choose. I love the way brioche turns custardy in the middle while the edges stay a little crisp and messy.

And that cinnamon sugar coating? It gets everywhere in the best possible way.

These are the kind of muffins I keep sneaking from the pan, telling myself I’ll stop after one more. But I never do.

They’re rich, sweet, a little crunchy, and completely dangerous with coffee. Tiny French toast bites.

Big trouble. I’m fully not sorry.

Ingredients

• Brioche or challah makes these soft, rich, and a little fancy without trying.
• Eggs hold everything together and give that classic French toast bite.
• Whole milk keeps the muffins tender, not dry or sad.
• Heavy cream adds richness, because yeah, brunch should feel cozy.
• Granulated sugar brings gentle sweetness inside without making them candy-level sweet.
• Vanilla makes the whole batch smell like a weekend morning.
• Cinnamon gives warm, cozy flavor in every little bread cube.
• Salt keeps the sweetness balanced, even if you barely notice it.
• Melted butter helps the edges taste golden and slightly indulgent.
• Plus, cinnamon sugar coating gives that sweet little crunch everyone grabs first.
• Maple syrup is optional, but honestly, it’s hard to say no.

Ingredient Quantities

• 8 to 10 ounces brioche or challah bread cut into 1 inch cubes (about 6 to 8 slices)
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 4 tablespoons unsalted butter melted
• 1/3 cup granulated sugar for coating
• 1 tablespoon ground cinnamon for coating
• Maple syrup for serving optional

How to Make this

1. Preheat oven to 350°F and grease a 12-cup muffin tin or line with paper liners.

2. Place 1 inch brioche or challah cubes in a large bowl.

3. In another bowl whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/8 teaspoon salt until smooth.

4. Pour the custard mixture over the bread cubes, gently toss to coat, and let sit 10 minutes so the bread absorbs the liquid.

5. Stir in 4 tablespoons melted unsalted butter into the soaked bread mixture until evenly distributed.

6. Divide the mixture evenly among the prepared muffin cups, pressing lightly so each cup is filled and compacted.

7. Bake 18 to 22 minutes until muffins are golden and the centers are set; a toothpick inserted in the center should come out mostly clean.

8. While muffins bake, combine 1/3 cup granulated sugar and 1 tablespoon ground cinnamon in a shallow bowl for coating.

9. Remove muffins from the tin and immediately brush or drizzle with a little additional melted butter if desired, then roll each warm muffin in the cinnamon sugar to coat.

10. Serve warm with maple syrup if you like.

Equipment Needed

1. Oven
2. 12-cup muffin tin or paper liners
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Chef knife and cutting board
8. Pastry brush or small spoon for brushing butter
9. Toothpick or cake tester

FAQ

Cinnamon Sugar French Toast Muffins Recipe Substitutions and Variations

• Bread (brioche or challah): day old French baguette, soft sandwich loaf, croissants torn into pieces
• Whole milk and heavy cream: all milk with 2 tablespoons melted butter added, half and half, or oat milk plus 1 tablespoon coconut cream for richness
• Large eggs: 3/4 cup liquid egg substitute, 4 egg whites plus 1 whole egg for a lighter texture, or 1/4 cup chia gel (1:4 chia to water) for a vegan option
• Unsalted butter (melted): melted coconut oil, neutral oil plus a pinch of salt, or softened mascarpone for extra richness

Pro Tips

1. Use day old or lightly stale brioche or challah so the cubes soak up custard without turning to mush. If your bread is very fresh, dry the cubes on a baking sheet at 250°F for 8 to 12 minutes before assembling.

2. Give the custard a little more time with the bread when needed. Ten minutes is a baseline; for denser slices let it rest 15 to 20 minutes, gently tossing halfway so the pieces absorb evenly.

3. Press gently but don’t compact too tightly in the muffin cups. Light pressure helps them hold shape while baking, but overpacking makes centers soggy and slows baking.

4. Coat right out of the oven and serve warm. Rolling the muffins in cinnamon sugar while still hot makes the coating stick and gives a slight caramelized edge. Reheat leftovers briefly in a toaster oven or 350°F oven for best texture before serving.