You know those weekend mornings when you wake up craving French toast? That warm, custardy bread soaked in maple syrup… but then you remember the whole standing-over-a-hot-pan-flipping-slices thing. Ugh.
What if you could get all that amazing flavor baked into a simple, grab-and-go muffin? I’m going to show you exactly how to make Cinnamon Sugar French Toast Muffins. They’re so good, you’ll wonder why you ever bothered with the pan-fried version in the first place.
This is the recipe that will make your house smell like heaven and turn any regular morning into something special. And honestly, it’s almost impossible to mess up.
What You’ll Need
Getting your ingredients ready first is like, the number one rule of not having a meltdown in the kitchen. It’s a French thing called “mise en place,” which just means “get your stuff together.”
Here’s what you need for the muffin batter itself. I’ve found that using day-old bread is the secret. Fresh bread is a little too soft and can get mushy. If all you have is fresh bread, just toast the cubes in the oven for a few minutes to dry them out.
For the Muffins:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | ¾ cup |
| Baking powder | 2 tsp |
| Salt | ½ tsp |
| Ground cinnamon | 1 tsp |
| Buttermilk (or whole milk) | 1 cup |
| Large eggs | 2 |
| Melted unsalted butter | ½ cup |
| Vanilla extract | 1 tsp |
| Stale bread cubes (½-inch) | 3 cups |
And now for the best part—the crunchy, buttery, cinnamon-sugar topping. This is what really makes them feel like French toast. Don’t be shy with it.
For the Topping:
| Ingredient | Amount |
|---|---|
| Unsalted butter, melted | ¼ cup |
| Granulated sugar | ½ cup |
| Ground cinnamon | 2 tsp |
The Tools for the Job
You don’t need any fancy gadgets for this, which is great. Just your basic baking stuff will do the trick. If you don’t have a standard 12-cup muffin tin, you could probably even use a mini-muffin tin, just bake them for less time.
| Tool | Purpose |
|---|---|
| 12-cup muffin tin | For baking |
| Paper liners | Easy cleanup |
| Large mixing bowl | For dry ingredients |
| Medium mixing bowl | For wet ingredients |
| Whisk & spatula | For mixing |
| Measuring cups/spoons | For… measuring |
Pro Tips from My Kitchen
I’ve made these muffins more times than I can count, and I’ve learned a few things along the way. These little tricks make a big difference between a good muffin and a great one.
- Don’t Overmix the Batter. This is the golden rule of muffin making. When you combine the wet and dry ingredients, mix them just until you don’t see any more dry flour. A few lumps are totally fine, I promise. Overmixing makes them tough and dense instead of light and fluffy.
- Let the Melted Butter Cool a Bit. If you pour screaming hot butter into your egg mixture, you risk scrambling the eggs. Nobody wants scrambled egg chunks in their muffins. Just let it sit on the counter for five minutes after you melt it. It should be warm, not hot.
- The Bread Matters. Seriously, use stale bread. Brioche or challah are amazing if you have them because they’re so rich and eggy, but a good quality white sandwich bread works perfectly. The stale bread soaks up the batter without falling apart, creating these amazing little pockets of custardy goodness inside the muffin.
- The Double Dip. When you dip the baked muffins in the melted butter and cinnamon sugar, don’t be afraid to go back for a second pass on the tops. That extra layer of topping creates an unbelievably crunchy, sugary crust that is just the best thing ever.
Let’s Get Baking: The Step-by-Step Guide
Alright, are you ready? Let’s walk through this together. It’s way easier than it looks.
Step 1: Get Ready
First things first, preheat your oven to 375°F (190°C). Then, line a 12-cup muffin tin with paper liners. This little step saves you so much scrubbing later. Trust me.
Step 2: Mix the Dry Stuff
In a big bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and that first teaspoon of cinnamon. Whisking helps break up any clumps and makes sure everything is evenly distributed.
Step 3: Mix the Wet Stuff
Grab another medium-sized bowl. In this one, whisk the buttermilk, the two large eggs, the slightly cooled melted butter (remember our pro tip!), and the vanilla extract. Keep whisking until it’s all one smooth, pale yellow mixture.
Step 4: Combine (Gently!)
Pour the wet ingredients into the big bowl with the dry ingredients. Now, using a spatula, gently fold them together. Remember what I said—stop as soon as the flour disappears. Lumps are your friends here.
Step 5: Add the Bread
Now, gently fold in your 3 cups of stale bread cubes. Just mix enough to coat them all in the batter. The batter will be thick and chunky, which is exactly what you want.
Step 6: Fill the Muffin Cups
Spoon the batter evenly into the 12 muffin liners. They should be pretty full, right up to the top. This helps them get that nice, domed muffin top.
Step 7: Bake!
Pop the muffin tin into your preheated oven. Bake for about 18 to 22 minutes. The easiest way to check if they’re done is to stick a toothpick into the center of one. If it comes out clean or with a few moist crumbs attached, they’re perfect.
Step 8: Prep the Topping
While the muffins are baking, get the topping ready. In a small bowl, melt the ¼ cup of butter. In another separate, shallow bowl, mix together the ½ cup of sugar and the 2 teaspoons of cinnamon. Set these up like a little assembly line next to where you’ll put the cooling rack.
Step 9: The Delicious Dip
Once the muffins are out of the oven, let them cool in the pan for just a few minutes—long enough so you can handle them without burning your fingertips off. Then, one by one, take a warm muffin, dip the top in the melted butter, and then press it generously into the cinnamon-sugar mixture. Place it on a wire rack to finish cooling.
Substitutions and Fun Variations
Once you get the basic recipe down, you can start having fun with it. This recipe is super flexible.
- Different Breads: Try it with day-old croissants, brioche, or challah for an extra-rich muffin. Whole wheat bread can work, but it will be a bit denser.
- Add Some Spice: Throw in a pinch of nutmeg or allspice into the batter or the topping for a warmer, more complex flavor.
- A Little Surprise Inside: Before baking, you could poke a small dollop of cream cheese or a spoonful of fruit jam into the center of each muffin.
- Nutty Crunch: Add a half-cup of chopped pecans or walnuts to the batter for some extra texture.
Making Them Ahead of Time
Life gets busy, I get it. While these are best fresh, you can definitely do some prep work to make mornings easier.
You can mix the dry ingredients together and store them in an airtight container for weeks. You can also mix the cinnamon-sugar topping ahead of time.
Unfortunately, you can’t really mix the full batter ahead of time because the baking powder will lose its power and the bread will get too soggy.
Swaps for Different Diets
Need to adjust this for dietary reasons? No problem.
- For a Gluten-Free Version: Swap the all-purpose flour for a good quality 1-to-1 gluten-free baking flour blend (like Bob’s Red Mill). And of course, use your favorite gluten-free bread for the cubes.
- For a Dairy-Free Version: Use a dairy-free butter substitute and replace the buttermilk with a plant-based milk (like almond or soy milk) mixed with 1 tablespoon of lemon juice or vinegar. Let that sit for 5 minutes to “sour” before using.
What to Do with Leftovers
If you somehow have leftovers, they are super easy to store.
Just keep them in an airtight container on the counter for up to 3 days. They’ll get a little softer over time.
To bring back that fresh-baked magic, just pop one in the microwave for about 15-20 seconds. It makes them warm and soft again, and the buttery topping gets all melty and amazing. You can also freeze them for up to 3 months! Just thaw them on the counter or give them a quick zap in the microwave.
Let’s Talk Nutrition
I’m not a nutritionist, so take this with a grain of salt. This is just a rough estimate, but it gives you a general idea. These are definitely a treat, not a health food, and that’s totally okay. Sometimes you just need a delicious muffin.
A single muffin will probably have around 250-300 calories, depending on the exact bread and butter you use. They’ve got carbs for energy, a little bit of protein, and a whole lot of happiness.
Frequently Asked Questions
Q1. My muffins came out dry. What did I do wrong?
Ans: This usually happens for one of two reasons: you either overmixed the batter, or you baked them for too long. Next time, mix just until the flour is gone and start checking for doneness a couple of minutes early.
Q2. Can I use oil instead of butter in the batter?
Ans: You can, but it will change the flavor. Butter gives it that rich, classic French toast taste. If you do use oil, go for a neutral one like canola or vegetable oil.
Q3. Do I have to use buttermilk?
Ans: Buttermilk makes muffins really tender, but you can make a substitute! Just add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk, stir it, and let it sit for 5-10 minutes.
Q4. Can I make these in a mini-muffin tin?
Ans: Absolutely! They’re super cute as mini muffins. Just reduce the baking time to about 10-12 minutes.
Wrapping Up
See? You can totally do this. In less than an hour, you can have a batch of warm, sugary, unbelievably good French Toast Muffins cooling on your counter. They’re perfect for a lazy weekend breakfast, an after-school snack, or even a simple dessert.
The best part is that feeling you get when you pull them out of the oven and your whole kitchen smells amazing. It’s one of those simple little things that can make your whole day better.
So go give it a try! And when you do, come back and leave a comment below. I’d love to hear how they turned out for you or if you tried any fun variations
