Cinnamon French Toast Muffins

Cinnamon French Toast Muffins were born on a lazy Saturday when I didn’t feel like flipping slices on the skillet but still craved that cozy, cinnamon-sugar warmth of a good French toast. I had leftover bread and a muffin tin just sitting there, so I chopped up the bread, soaked it in my custard mix, and baked it instead. What came out was golden, crisp on the outside, soft on the inside, and totally irresistible.

Now I make these muffins when I want a fuss-free breakfast that’s still special and they’re perfect for meal prep or entertaining and they always smell amazing as they bake and I love how each one feels like a mini indulgence. Plus, they’re easy to grab and go, which makes them perfect for busy mornings too.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Bread cubes – The heart of French toast, soaking up all the custard
• Eggs – Create the custard and help bind everything together
• Milk – Adds moisture and creaminess to the custard
• Heavy cream – Makes the texture richer and more luxurious
• Granulated sugar – Lightly sweetens the muffins
• Brown sugar – Adds depth and a caramel-like sweetness
• Ground cinnamon – Brings that warm, classic French toast flavor
• Vanilla extract – Rounds out the flavor with a sweet aroma
• Salt – Enhances the other flavors
• Butter – Helps create that crisp, golden finish
• Maple syrup – Optional drizzle on top for a finishing touch

Tools You’ll Need

• Mixing bowl – For whisking up the custard
• Whisk – To blend eggs, milk, and flavorings smoothly
• Muffin tin – Transforms the soaked bread into perfect individual portions
• Spatula or spoon – To mix and fill the cups evenly
• Non-stick spray or liners – Prevents sticking and makes cleanup easier
• Oven – Bakes everything to golden perfection

Instructions

Step 1:

I begin by preheating the oven to 350°F and greasing a muffin tin or lining it with silicone or paper liners.

Step 2:

I cut my bread into small cubes and set them aside—day-old bread works best because it holds up to the custard.

Step 3:

In a large bowl, I whisk together the eggs, milk, cream, sugars, cinnamon, vanilla, and salt until smooth and well combined.

Step 4:

I add the bread cubes into the custard and gently stir to coat every piece. I let it soak for about 10 minutes so the flavor really soaks in.

Step 5:

I spoon the soaked bread evenly into the muffin tin, packing it in just enough so they hold together but not too tight.

Step 6:

I drizzle a bit of melted butter over each muffin top and sprinkle extra cinnamon sugar if I’m feeling fancy.

Step 7:

I bake the muffins for 25–30 minutes until the tops are golden and slightly crisp and the centers are set.

Step 8:

Once they’re out of the oven, I let them cool for a few minutes before removing them from the pan and serving with maple syrup if desired.

Tips

For extra texture, I sometimes mix in chopped pecans or walnuts before baking. If you want a sweeter muffin, sprinkle a little cinnamon sugar on top before they go in the oven. And if you’re making these ahead of time, just reheat them in the oven for a few minutes to get that fresh-baked texture back.

Ways to Serve

Cinnamon French Toast Muffins are perfect as-is, but I also love serving them with fresh fruit, a dollop of whipped cream, or a drizzle of maple syrup. They’re great for brunch buffets, packed lunches, or even dessert with a scoop of vanilla ice cream.

Frequently Asked Questions

Can I make Cinnamon French Toast Muffins ahead of time?

Yes! You can bake them, let them cool, and store them in the fridge. Reheat in the oven or microwave when ready to eat.

What kind of bread works best for Cinnamon French Toast Muffins?

Brioche, challah, or day-old French bread works great. You want something that’s sturdy and absorbs well.

How do I store Cinnamon French Toast Muffins?

Keep them in an airtight container in the fridge for up to 4 days. You can also freeze them for longer storage.

See You in the Kitchen

I hope you give these Cinnamon French Toast Muffins a try! It’s one of my favorites, and I’d love to hear how yours turn out. Feel free to leave a comment below or share your results with me! And if you loved this recipe, don’t forget to pin it to your favorite breakfast or muffin board.

Happy Cooking!

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