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Gluten Free Cinnamon Sugar French Toast Muffins

A gluten free cinnamon sugar french toast muffin cut in half, showing the soft interior and sugary topping.
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Make these easy gluten free cinnamon sugar French toast muffins for a simple, make ahead breakfast that tastes like your favorite brunch classic.

Ingredients

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  • 1 1/2 cups gluten free all-purpose flour blend (with xanthan gum)
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup milk (dairy or non-dairy for dairy free option)
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup melted unsalted butter or oil
  • 1 cup cubed gluten free bread (stale or slightly dry works best)
  • For Topping: 2 tablespoons granulated sugar
  • For Topping: 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the gluten free flour blend, baking powder, 1 teaspoon cinnamon, and salt.
  3. In a separate medium bowl, whisk together the 1/2 cup granulated sugar, brown sugar, milk, Greek yogurt, egg, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the cubed gluten free bread pieces. You want the bread to soak up some of the batter, mimicking the custard base of French toast.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. In a small bowl, mix the 2 tablespoons of topping sugar with the 1 teaspoon of topping cinnamon. Sprinkle this cinnamon sugar mixture generously over the top of each muffin batter cup.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly crisp.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, use a gluten free bread that is slightly stale or toast your bread cubes lightly before adding them to the batter. This prevents them from becoming too soggy.
  • If you want a richer, more custardy interior, you can soak the bread cubes in the wet mixture for 5 minutes before folding them into the dry ingredients.
  • To make these dairy free, substitute the milk with unsweetened almond or soy milk and use coconut oil or a neutral oil instead of butter.
  • These are excellent make ahead gluten free breakfast options; store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

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