Name: Cinnamon Sugar French Toast Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups All-Purpose Flour (measured, spooned into cup); 1 cup Granulated Sugar (for batter); 2 tsp Baking Powder; 1/4 tsp Salt; 1 tsp Ground Cinnamon (for batter); 1/2 cup Unsalted Butter (melted and slightly cooled); 1 cup Milk (room temperature); 2 Large Eggs (room temperature); 1/4 tsp Ground Nutmeg; 1/4 tsp Vanilla Extract; 1/2 cup Granulated Sugar (for cinnamon sugar coating); 1 tbsp Ground Cinnamon (for cinnamon sugar coating)

Jump to Recipe

Creamy, cinnamon-sugary, and utterly comforting — these Cinnamon Sugar French Toast Muffins are everything you want for a cozy breakfast or a sweet snack. Imagine bite-sized pieces of classic French toast, baked into perfectly tender muffins, then rolled in cinnamon sugar for a crunchy, fragrant finish. Fun fact: mini breakfast bakes like this started as a way to make holiday brunches portable and less fussy — no plate juggling required. If you love quick, crowd-pleasing morning treats, this recipe will become a staple.

This version is simple, fast to prepare, and family-friendly, so you can enjoy a homemade treat without spending the whole morning in the kitchen. If you want more variations or a different presentation, compare it to the full Cinnamon Sugar French Toast Muffins full recipe to see alternate tips and serving ideas. Ready to bake? You’ll be surprised how a few pantry staples turn into something special.

What is Cinnamon Sugar French Toast Muffins?

What do you get when French toast and muffins fall in love? Cinnamon Sugar French Toast Muffins — portable, cozy, and yes, a little bit magical. Where did the name come from? Probably someone who wanted the warm flavor of breakfast toast without the fork-and-knife formalities. Who wouldn’t smile at mini toasts coated in cinnamon sugar? And remember the old saying, “the way to a man’s heart is through his stomach.” Maybe that’s why these muffins vanish so quickly at family gatherings. Give them a try and see if your crowd agrees.

Why You’ll Love This

Flavor highlight: Each muffin bites into a tender, custardy interior wrapped in a crisp cinnamon-sugar kiss that smells like comfort.
Budget-friendly: Made from pantry basics — flour, sugar, eggs, milk — this recipe saves money versus store-bought pastries or restaurant breakfasts.
Toppings and variations: Add a drizzle of maple syrup, a smear of cream cheese, or a handful of toasted nuts for a texture boost.

Compared to richer, more elaborate desserts like stuffed French toast, these muffins are lighter to prepare and easier to scale for a crowd. If you enjoyed the twist on stuffed breakfasts, also check out the tasty Churro Stuffed French Toast with Cinnamon Sugar for another cinnamon-sweet idea. Make a batch and bring the cinnamon comfort to your table.

How to Make:

Quick Overview

This recipe is straightforward: mix dry ingredients, whisk wet ingredients, combine briefly, spoon into muffin cups, bake, and coat in cinnamon sugar. The texture is soft and slightly cakey with a moist, custard-like crumb. You’ll get a warm, sugary exterior and a tender center. Prep is about 10 minutes and baking is 20–25 minutes for a total of roughly 35 minutes from start to finish.

Ingredients

2 cups All-Purpose Flour (measured, spooned into cup)
1 cup Granulated Sugar (for batter)
2 tsp Baking Powder
1/4 tsp Salt
1 tsp Ground Cinnamon (for batter)
1/2 cup Unsalted Butter, melted and slightly cooled
1 cup Milk, room temperature
2 Large Eggs, room temperature
1/4 tsp Ground Nutmeg
1/4 tsp Vanilla Extract
1/2 cup Granulated Sugar (for cinnamon sugar coating)
1 tbsp Ground Cinnamon (for cinnamon sugar coating)

Directions

Preheat oven to 375°F (190°C) and grease or line a 12-cup muffin tin. Make sure the oven rack is centered so muffins bake evenly.
In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1/4 tsp salt, and 1 tsp ground cinnamon until evenly combined.
In another bowl, mix 1/2 cup melted unsalted butter, 1 cup milk, 2 large eggs, 1/4 tsp ground nutmeg, and 1/4 tsp vanilla extract until smooth and slightly frothy.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Do not overmix; a few small lumps are fine.
Divide batter evenly into the prepared muffin cups, filling each about 3/4 full so there’s room for a slight rise.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean and tops are lightly golden.
While muffins cool for 5 minutes, mix 1/2 cup granulated sugar and 1 tbsp ground cinnamon in a shallow bowl for the coating.
Remove muffins from the tin and dip the tops into the cinnamon sugar mixture while still slightly warm to help the coating stick.
Serve warm for the best texture and flavor.

Cinnamon Sugar French Toast Muffins

What to Serve With

Fresh fruit: sliced strawberries, blueberries, or a mixed fruit salad brighten the plate.
Dairy: a dollop of whipped cream, mascarpone, or a smear of cream cheese balances the sweetness.
Syrups and sauces: pure maple syrup, honey, or a simple vanilla glaze for extra indulgence.
Drinks: pair with coffee, chai tea, hot chocolate, or a cold glass of milk for a comforting combo.
Savory sides: for brunch, serve alongside crispy bacon or sausage for a sweet-and-salty contrast.

Top Tips for Perfecting

Ingredient swaps: use half-and-half or a touch of cream for an even richer crumb, or try almond milk for a dairy-free option.
Timing: don’t overbake — check at 18 minutes; remove once a toothpick shows only a few moist crumbs.
Flavor boosts: fold in 1/2 cup raisins, chopped apples, or chocolate chips into the batter for variety.
Coating trick: dip the muffin top while warm and give them a light press into the cinnamon sugar to form a better crust.
Common mistake: overmixing creates dense muffins — stir just until combined for the best rise and texture.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Wrap muffins individually in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Warm in a 350°F oven for 6–8 minutes or microwave one muffin for 15–20 seconds. To refresh the cinnamon-sugar crust after reheating, lightly reroll the top in the cinnamon sugar mix.
Best use: For best texture, enjoy within 48 hours or reheat gently to restore the buttery aroma and soft crumb.

FAQs

Can I make these gluten-free?
Yes. Substitute a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Baking time may be similar; check with a toothpick at 18–22 minutes.

Can I prepare the batter ahead of time?
You can mix the dry and wet ingredients separately and combine them right before baking. Mixed batter can sit covered in the fridge for up to 2 hours, but for best rise bake shortly after mixing.

How do I make these nut-free?
This recipe is nut-free as written. If adding mix-ins, avoid nuts and use seeds or extra fruit instead.

Can I use stale bread to make something similar?
This recipe is a batter-based muffin rather than classic bread-based French toast; for a bread-stuffed muffin, cube stale bread and soak it in the custard mixture before baking.

Are these muffins suitable for meal prep?
Absolutely. They freeze and reheat well, making them convenient for grab-and-go breakfasts or snacks throughout the week.

Conclusion

These Cinnamon Sugar French Toast Muffins bring cozy breakfast flavors into easy, bite-sized portions that the whole family will love. They’re quick to make, budget-friendly, and endlessly adaptable with simple swaps or add-ins. If you want to compare another tried-and-true take, see Taste Of Recipe’s Cinnamon Sugar French Toast Muffins for more inspiration and tips. Give them a bake, share with friends, and enjoy the sweet, cinnamon-scented smiles they create.