Cinnamon Sugar French Toast Muffins: A Cozy Treat (Print Version)

Cinnamon Sugar French Toast Muffins: Bake up a warm, cozy breakfast with my easy recipe! Perfect for busy mornings or a delightful brunch. So simple to make.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 4 cups stale bread, cubed (challah, brioche, or white bread)
02 - 4 large eggs
03 - 1 cup whole milk

→ Flavor Boosters

04 - 1/4 cup granulated sugar
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon ground cinnamon (for custard)

→ Cinnamon Sugar Topping

07 - 1/4 cup unsalted butter, melted
08 - 1/4 cup brown sugar, packed
09 - 1 teaspoon ground cinnamon (for topping)

# Instructions:

01 - First things first, get your stale bread ready. I usually cube it into about 1-inch pieces. Don't worry if they're not perfectly uniform; mine never are, and it just adds to the rustic charm, honestly. You want roughly 4 cups. This is where the magic starts to happen, prepping the base for our delicious Cinnamon Sugar French Toast Muffins. I’ve tried tearing it by hand, and it works, but sometimes I get a bit carried away and end up with crumbs everywhere – total kitchen chaos!
02 - In a large bowl, whisk together the eggs, whole milk, granulated sugar, and vanilla extract until it's all beautifully combined. You want it smooth, no streaks of egg yolk. This is the heart of your French toast, so give it a good whisk! I always imagine I'm making a potion, and this is the bubbling, golden base. Don't over-whisk, though; you're not making meringue, just a lovely, creamy custard for these sweet treats.
03 - Add your cubed stale bread to the custard mixture. Gently toss it to make sure every single piece is coated. Let it sit for about 10-15 minutes, giving the bread time to really soak up all that eggy goodness. This step is crucial, and honestly, I sometimes get impatient and try to rush it, only to find some dry spots later. Patience, my friend, patience is key for the best results!
04 - While the bread soaks, melt your unsalted butter. In a separate small bowl, combine the brown sugar and ground cinnamon for that irresistible topping. Then, grease your muffin tin really well with some of that melted butter. I like to use a pastry brush for this; it feels very professional, even if my kitchen counter is covered in flour. This step ensures your Cinnamon Sugar French Toast Muffins pop right out, no sticking!
05 - Now, drain any excess liquid from the soaked bread – you don't want soggy bottoms, trust me! Divide the soaked bread mixture evenly among the prepared muffin cups. Don't pack them in too tightly; you want a little air for them to puff up. Then, drizzle the remaining melted butter over the tops of the muffins, and generously sprinkle with that glorious cinnamon-sugar mixture. This is where they really start to look like the stars they are!
06 - Pop your muffin tin into a preheated oven (I usually go for 375°F or 190°C) and bake for 18-22 minutes, or until the tops are golden brown and the muffins are set. When they come out, oh, the smell! Your kitchen will be filled with the most amazing aroma of cinnamon and warm bread. Let them cool in the pan for a few minutes before transferring them to a wire rack. They should be slightly crispy on top and wonderfully soft inside. These Cinnamon Sugar French Toast Muffins are a true delight!

# Notes:

01 - Always use stale bread for the best texture; fresh bread makes them soggy.
02 - Store leftovers in an airtight container at room temp for a day, or fridge for up to 4 days.
03 - If you're out of brown sugar, a mix of granulated sugar and a tiny bit of molasses works in a pinch.
04 - A little extra vanilla extract makes these muffins sing – I always add a splash more!

# Equipment Needed:

01 - Muffin tin
02 - large mixing bowls
03 - whisk
04 - measuring cups and spoons
05 - pastry brush (optional)

# Nutrition (Per Serving):

Calories: 250 kcal
Total Fat: 12g
Total Carbohydrate: 30g
Protein: 5g

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