Cinnamon Sugar French Toast Muffins

When you take a bite of a warm muffin, the cinnamon sugar crisp on top giving way to a soft, fluffy center, you know you’ve found something special. Cinnamon Sugar French Toast Muffins combine the beloved flavors of classic French toast into a delightful muffin form that comes together in just under an hour. The combination of spices ensures a cozy warmth that makes them irresistible.

This recipe is perfect for brunch gatherings or cozy breakfasts at home. These muffins also store wonderfully, so you can make a batch ahead of time for busy mornings throughout the week.

Why You’ll Love This Recipe

• Each muffin has a delightful cinnamon sugar crust that adds a crunch.
• The fluffy interior is reminiscent of comforting French toast.
• They bake quickly, taking only 20-25 minutes in the oven.
• These muffins are versatile, perfect for both breakfast and dessert.

What You’ll Need

Gather the following ingredients to create these mouthwatering muffins.

For the Muffins

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp vanilla extract

For Coating

• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon

For Serving (optional)

• whipped cream
• powdered sugar
• fresh berries
• maple syrup
• chopped nuts

Substitutions available for most dairy items.

Substitutions & Swaps

• Almond milk for regular milk.
• Applesauce for unsalted butter.
• Coconut sugar for granulated sugar.
• Gluten-free flour blend can replace all-purpose flour.

How to Make It

Create these delicious muffins with just a few simple steps.

Preheat

Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin with paper liners.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon until they are well combined.

Combine Wet Ingredients

In a large bowl, whisk together the melted butter, milk, eggs, ground nutmeg, and vanilla extract until the mixture is smooth.

Combine Mixtures

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined; be careful not to overmix.

Fill Muffin Cups

Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow for rising during baking.

Bake

Place in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Coat Muffins

In a shallow dish, mix together the sugar and cinnamon for coating. While the muffins are still warm, dip the tops into the cinnamon sugar mixture, pressing gently to ensure they adhere well.

Crisp Topping

Return the muffins to the oven for an additional 2-3 minutes to crisp the tops, watching closely to prevent overbaking.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, muffins can be frozen for longer shelf life.
Reheat: Microwave for 15-20 seconds or until warm.

Tips for Best Results

• Use room temperature eggs for a smoother batter.
• Make sure not to overmix once the wet and dry ingredients are combined.
• For an extra kick, add a pinch of ground ginger to the batter.
• Double the cinnamon sugar for a more indulgent topping.

Serving Suggestions

• Serve with whipped cream and fresh berries for a delightful brunch.
• Drizzle with warm maple syrup for added sweetness.
• Pair with coffee or tea for a perfect afternoon snack.