Cinnamon Sugar French Toast Muffins (Printable)

Soft custardy muffins with buttery cinnamon sugar coating

# What You Need:

→ Muffin Base

01 - 6 cups day-old brioche or challah bread, cut into 1-inch cubes
02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/2 cup heavy cream
05 - 1/3 cup granulated sugar
06 - 1 tsp pure vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp salt

→ Cinnamon Sugar Coating

09 - 1/2 cup unsalted butter, melted
10 - 1/2 cup granulated sugar
11 - 1 1/2 tsp ground cinnamon

# How to Make It:

01 - Preheat oven to 350°F. Grease a standard 12-cup muffin tin or line with paper liners.
02 - In a large mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until well combined.
03 - Add bread cubes to the egg mixture. Gently fold until bread is evenly coated. Let soak for 5 minutes to absorb custard.
04 - Divide the soaked bread mixture evenly among the 12 muffin cups, pressing lightly to compact.
05 - Bake for 22-25 minutes or until the tops are golden and the muffins are set.
06 - While the muffins bake, mix the granulated sugar and cinnamon for coating in a small bowl.
07 - Let muffins cool in the pan for 5 minutes, then carefully remove.
08 - Brush each muffin with melted butter and roll in the cinnamon sugar mixture to coat.
09 - Serve warm, optionally with maple syrup or fresh berries.

# Expert Suggestions:

01 -
  • The custard center stays impossibly soft while the edges get this delicate crunch, just like the best French toast you've ever had
  • They come together faster than flipping individual slices on a griddle, and nobody has to wait their turn for breakfast
02 -
  • If your bread is fresh and soft, toast the cubes in a 300°F oven for about 10 minutes before soaking them, or they'll turn gummy in the custard
  • Don't skip the 5 minute soak time, and don't rush it, that's what creates that creamy French toast texture inside each muffin
03 -
  • Mix the coating sugar and cinnamon while the muffins bake so it's ready to go the moment they come out of the oven
  • Use a pastry brush for the melted butter step, it helps you get into all the little crevices for better cinnamon sugar coverage

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