I love breakfast recipes that feel cozy yet simple to make, and this Cinnamon Sugar French Toast Muffins Recipe is exactly that. When I made them for the first time, I was amazed at how soft and tender they were inside, with a sweet, crunchy cinnamon sugar layer on top. They are perfect for breakfast, brunch, or even as an afternoon snack.
I enjoy serving them warm with a drizzle of maple syrup or a few fresh berries. Every bite gives that comforting French toast flavor in a fun, portable form. You can also enjoy similar savory treats like Cajun Steak with Apricot Orange Glaze for a hearty brunch twist.
Ingredients
Here’s everything you’ll need to make these fluffy muffins. I’ve added a few pro tips for the best results.
- All-Purpose Flour – 2 cups, provides the base structure; half can be swapped with whole wheat for a nuttier taste.
- Granulated Sugar – 1/2 cup, sweetens the batter and helps the cinnamon sugar coating stick.
- Baking Powder – 2 teaspoons, ensures light and fluffy muffins.
- Salt – 1/2 teaspoon, balances flavors.
- Ground Cinnamon – 1 teaspoon, gives the muffins that warm, classic French toast flavor.
- Ground Nutmeg – 1/4 teaspoon, adds a subtle spiced depth. Freshly grated is even better.
- Unsalted Butter – 1/3 cup, melted, for richness. Coconut oil works as a dairy-free option.
- Milk – 1 cup, any milk works (dairy or plant-based).
- Eggs – 2 large, provide structure and help the muffins rise.
- Vanilla Extract – 1 teaspoon, enhances the sweet, warm flavors. Maple extract is a fun alternative.
- Additional Cinnamon Sugar for Coating – 2 tablespoons cinnamon + 2 tablespoons sugar, to create that irresistible sweet crust.
Note: Several servings as per the ingredients quantity.
Variations
You can easily customize these muffins to suit dietary needs or flavor preferences:
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Vegan: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use plant-based milk.
- Chocolate Chip Twist: Add 1/2 cup mini chocolate chips for gooey bites.
- Pumpkin Spice Muffins: Replace cinnamon and nutmeg with 2 tsp pumpkin spice and 1/2 cup pumpkin puree.
- Almond Joy: Mix in 1/2 cup shredded coconut and chopped almonds, optionally drizzle with melted chocolate. You might also like lighter options like Creamy Mexican Street Corn Soup Recipe for a flavorful, veggie-packed side.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 20–25 minutes
- Total Time: 30–35 minutes
Equipment You Need
- Muffin Tin – Holds the batter and helps the muffins rise evenly.
- Mixing Bowls – One for wet and one for dry ingredients.
- Whisk – For combining ingredients smoothly.
- Measuring Cups and Spoons – For accurate measurements.
- Wire Rack – Allows muffins to cool evenly and prevents sogginess.
- Small Plate or Dish – For mixing cinnamon sugar coating.
How to Make Cinnamon Sugar French Toast Muffins
Step 1: Make the Muffin Batter
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Whisk together flour, sugar, baking powder, salt, and cinnamon in one bowl. In another, combine melted butter, milk, eggs, nutmeg, and vanilla extract until smooth.
Step 2: Combine Wet and Dry Ingredients
Gently fold the dry mixture into the wet mixture in three additions. Stir just until combined to avoid overmixing, which can make the muffins dense. The batter should be thick but pourable.
Step 3: Bake the Muffins
Spoon the batter into muffin cups, filling each about two-thirds full. Bake for 20–25 minutes until golden brown and a toothpick comes out clean. Let them cool in the tin for 5 minutes before transferring to a wire rack.
Step 4: Coat in Cinnamon Sugar
Mix sugar and cinnamon in a shallow dish. While muffins are still warm, dip the tops into the mixture, pressing gently to create a sweet, crunchy layer. For extra crispiness, pop them back in the oven for 2–3 minutes.
Additional Tips for Making this Recipe Better
From my experience, these tips make the muffins even more irresistible:
- I always use fresh nutmeg for a stronger flavor.
- Slightly underbaking by a minute gives a softer, fluffier interior.
- For uniform muffins, I measure batter with a small ice cream scoop.
- I sometimes drizzle maple syrup on top right after coating for extra indulgence.
How to Serve Cinnamon Sugar French Toast Muffins
These muffins are delicious on their own, but you can elevate them with:
- Whipped cream for a creamy contrast to the crunchy top.
- Fresh berries like raspberries or blueberries for a pop of color and flavor.
- Maple syrup drizzle for an authentic French toast experience.
- A warm latte or hot chocolate for the ultimate cozy breakfast.
Nutritional Information
Here’s a rough breakdown per muffin:
- Calories: 200–220
- Protein: 4g
- Carbohydrates: 28g
- Fat: 9g
Make Ahead and Storage
Storing: Keep leftover muffins in an airtight container at room temperature for up to 3 days. Slightly opening the lid prevents the cinnamon sugar crust from becoming soggy.
Freezing: Wrap each muffin individually in plastic wrap and store in a freezer-safe bag for up to 2 months.
Reheating: Microwave for 20–30 seconds or warm in a 350°F (175°C) oven for 5–7 minutes to restore freshness.
Why You’ll Love This Recipe
I love sharing why this recipe is such a winner:
- Quick & Easy: Minimal prep time and pantry-friendly ingredients. Perfect for busy mornings.
- Kid-Friendly: Sweet but not overwhelming, everyone loves them.
- Portable: Muffins are easy to grab on the go.
- Customizable: Add chocolate, pumpkin spice, or nuts to suit your taste.
- Classic French Toast Flavor: Warm cinnamon and nutmeg give that comforting, cozy breakfast vibe.
These Cinnamon Sugar French Toast Muffins are soft, sweet, and utterly irresistible. I love making a batch on Sunday for a week of easy, delicious breakfasts that feel like a treat every morning.
Cinnamon Sugar French Toast Muffins Recipe
Ingredients
Method
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Whisk together flour, sugar, baking powder, salt, and cinnamon in one bowl. In another, combine melted butter, milk, eggs, nutmeg, and vanilla extract until smooth.
- Gently fold the dry mixture into the wet mixture in three additions. Stir just until combined to avoid overmixing, which can make the muffins dense. The batter should be thick but pourable.
- Spoon the batter into muffin cups, filling each about two-thirds full. Bake for 20–25 minutes until golden brown and a toothpick comes out clean. Let them cool in the tin for 5 minutes before transferring to a wire rack.
- Mix sugar and cinnamon in a shallow dish. While muffins are still warm, dip the tops into the mixture, pressing gently to create a sweet, crunchy layer. For extra crispiness, pop them back in the oven for 2–3 minutes.
Notes
- I always use fresh nutmeg for a stronger flavor.
- Slightly underbaking by a minute gives a softer, fluffier interior.
- For uniform muffins, I measure batter with a small ice cream scoop.
- I sometimes drizzle maple syrup on top right after coating for extra indulgence.