Go Back
Cinnamon Sugar French Toast Muffins Recipe
Ben Carraoli

Cinnamon Sugar French Toast Muffins Recipe

I love breakfast recipes that feel cozy yet simple to make, and these Cinnamon Sugar French Toast Muffins are 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
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.