Print

Cinnamon Sugar French Toast Muffins

A close-up of a single cinnamon sugar french toast muffin topped with sparkling cinnamon sugar crystals.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these soft, custardy muffins coated in buttery cinnamon sugar. They taste like classic French toast in an easy, grab-and-go muffin format, perfect for weekend brunch or quick breakfasts.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, melted, plus more for topping
  • 1 cup granulated sugar, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1/4 cup heavy cream
  • 1/2 cup cinnamon sugar topping (1/2 cup sugar mixed with 2 teaspoons cinnamon)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking powder, salt, 1 teaspoon cinnamon, and nutmeg. Set aside.
  3. In a large bowl, whisk the melted butter and 3/4 cup of the granulated sugar until combined.
  4. Whisk in the eggs one at a time until smooth. Stir in the vanilla extract.
  5. In a separate small bowl, whisk together the milk and heavy cream.
  6. Add the dry ingredients to the wet ingredients in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix. The batter will be thick.
  7. Fill the prepared muffin cups about two-thirds full with batter.
  8. Prepare the topping: Mix the remaining 1/4 cup granulated sugar with the 2 teaspoons of cinnamon in a small bowl.
  9. Brush the tops of the filled muffins lightly with melted butter. Sprinkle generously with the cinnamon sugar topping.
  10. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra custardy interior, use brioche bread cubes mixed into the batter before baking.
  • You can make the cinnamon sugar topping ahead of time and store it in an airtight container.
  • These muffins are best eaten within two days for optimal texture.

Nutrition

Find it online: https://kingscook.com/cinnamon-sugar-french-toast-muffins/