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Cinnamon Sugar French Toast Muffins: Your New Favorite Breakfast Treat

Close-up of four golden cinnamon sugar french toast muffins cooling on a wire rack.
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Make these soft, sweet Cinnamon Sugar French Toast Muffins for an easy breakfast or brunch. They taste just like traditional French toast but are perfectly portable and ready fast.

Ingredients

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  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon (for batter)
  • 1/2 cup granulated sugar (for batter)
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)
  • 2 tablespoons unsalted butter, melted (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, 1 teaspoon of cinnamon, and 1/2 cup of sugar. This is your dry mix.
  3. In a separate medium bowl, whisk the egg, then mix in the melted butter, vanilla extract, and milk until combined. This is your wet mix.
  4. Pour the wet ingredients into the dry ingredients. Mix them gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Fill each muffin cup about two-thirds full with the batter.
  6. Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the muffins bake, prepare the cinnamon sugar topping. In a small, shallow bowl, mix the remaining 1/4 cup of sugar and 1 tablespoon of cinnamon.
  8. In another small bowl, melt the 2 tablespoons of butter for the topping.
  9. Once the muffins are done, let them cool in the pan for 5 minutes.
  10. Gently dip the top of each warm muffin into the melted butter, coating it lightly.
  11. Immediately dip the buttered top into the cinnamon sugar mixture, pressing lightly so the sugar adheres well.
  12. Transfer the coated muffins to a wire rack to cool slightly before serving. Enjoy this grab and go breakfast immediately.

Notes

  • For the best texture, do not overmix the batter after adding the wet ingredients to the dry.
  • You can use day-old bread cubes soaked in the egg mixture if you prefer a more traditional French toast texture, but this recipe uses a standard muffin batter base for ease.
  • These muffins freeze well. Cool them completely, place them in an airtight container, and freeze for up to three months. Thaw overnight on the counter.

Nutrition

Find it online: https://cutcooktaste.com/cinnamon-sugar-french-toast-muffins/