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Cinnamon Sugar Baked French Toast Muffins

A stack of golden brown french toast muffins coated generously in cinnamon sugar, with one muffin broken open to show the fluffy interior.
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Make these Cinnamon Sugar Baked French Toast Muffins for a portable breakfast treat. They capture the comforting flavor of classic French toast in a convenient, fluffy muffin form, perfect for busy mornings or weekend brunch.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar, plus more for coating
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 1/2 cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups cubed day-old bread (brioche or challah work well)
  • 1/4 cup melted butter (for dipping bread)
  • 1/2 cup cinnamon sugar mixture (1/4 cup sugar + 1 tablespoon cinnamon)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon cinnamon, and nutmeg.
  3. In a separate medium bowl, whisk together the milk, 1/2 cup melted butter, eggs, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
  5. In a small bowl, toss the cubed bread with 1/4 cup melted butter until lightly coated.
  6. Gently fold the buttered bread cubes into the batter.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. While the muffins are still warm, gently dip the tops of each muffin into the reserved cinnamon sugar mixture, coating them well.
  10. Let the muffins cool slightly in the pan before transferring them to a wire rack. Serve warm or store for later.

Notes

  • Use slightly stale or day-old bread for the best texture; it absorbs the custard better without becoming too soggy.
  • For extra richness, substitute half the milk with heavy cream.
  • These muffins freeze well. Cool completely, place in an airtight container, and freeze for up to one month. Reheat in the microwave or oven.

Nutrition

Find it online: https://cookincorner.com/french-toast-muffins-recipe-easy-brunch/