Name: Cinnamon Sugar French Toast Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1 tsp baking powder; 1/4 tsp salt; 1/2 tsp ground cinnamon; 1/2 cup milk (Use room temperature for better mixing.); 1/4 cup butter, melted (Let it cool slightly to avoid scrambling the egg.); 1 large egg; 1 tsp vanilla extract; 2 tbsp sugar (For topping.); 1 tsp ground cinnamon (For topping.)

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How I Found This Little Morning Miracle

One rainy Saturday, when I wanted something between a weekday muffin and a lazy brunch, I stumbled upon what I now call Cinnamon Sugar French Toast Muffins. They smell like warm nostalgia the moment they go into the oven: a cozy mix of caramelized sugar and cinnamon that makes the whole house feel like a bakery. If you have a soft spot for creative French toast, you might also enjoy this take on baked flavors such as baked cardamom saffron French toast, which taught me that simple spices can transform a basic batter into something memorable.

The Ingredient Lineup (yes, everything fits in your pantry)

I love that these muffins don’t require a shopping expedition. For one batch I use 1 cup all-purpose flour and 1/2 cup sugar as the base, with 1 tsp baking powder and 1/4 tsp salt to keep things light. A little warmth comes from 1/2 tsp ground cinnamon folded into the dry mix. The wet side is equally straightforward: 1/2 cup milk, 1/4 cup butter, melted, 1 large egg, and 1 tsp vanilla extract come together to make a silky batter. For that classic finish I mix 2 tbsp sugar and 1 tsp ground cinnamon for the topping and sprinkle it over the tops before baking. It’s everything you want when you want to shortcut French toast into grab-and-go muffins.

Putting It Together Without Fuss

I always preheat my oven to 350°F (175°C) and grease a muffin tin before I start, because once the batter is ready I like to work quickly. In a bowl I whisk the flour, sugar, baking powder, salt, and ground cinnamon until they look evenly speckled. In another bowl I whisk together the milk, melted butter, egg, and vanilla extract until the mixture is smooth and a little glossy. Then I combine the wet and dry ingredients until just mixed; you don’t want to overwork the batter or the muffins will lose that tender crumb I love. I fill each muffin cup about 2/3 full so they have room to puff but still stay moist inside. In a small bowl I mix the sugar and cinnamon for the topping and sprinkle a little over each muffin, so you get that crunchy, sugary crust when they bake. Then I pop them in the oven and bake for 15-18 minutes until golden brown and slightly domed. When they come out, I allow them to cool slightly before serving so the topping sets and the centers finish their little steam bath.

While I’m making them I sometimes catch myself thinking of the classic French toast flavors, and that led me to experiment with other recipes like the best French toast recipe I tried one winter. That helped me refine the balance between egg and milk here, because a muffin needs less custard than a slice of bread soaking in batter.

Little Tricks That Make a Big Difference

A few tips I’ve learned from making these over and over: first, if your melted butter is too hot it can scramble the egg, so let it cool for a minute after melting. Second, mixing the sugar and cinnamon for the topping in a small bowl ahead of time keeps you from scrambling at the final moment. Third, if you want extra pockets of brown-sugary crunch, sprinkle a tiny bit more topping in the center of each cup right before baking.

You know they are done right when the tops are golden brown and a toothpick comes out with a few moist crumbs but not wet batter. They should smell caramelly and cinnamon-forward, and when you tap the top it has a slight spring. If the top is too pale or the center jiggles, give them another two to three minutes. If you like a crispier top, place the tin on the upper rack for the last few minutes.

For a little variety, you can mix in a tablespoon of brown sugar for deeper flavor, fold in a handful of chopped apples for a fruity twist, or add a few chocolate chips for a weekend treat. If you enjoy bakes with fruit and cream cheese, take inspiration from the texture of a blueberry cream cheese French toast casserole and try a small swirl of softened cream cheese in each muffin cup before baking.

What I Serve Them With and How to Keep Extras

I eat these muffins plain with a cup of strong coffee, but they also love company. A smear of butter and a drizzle of maple syrup makes them feel indulgent, while a spoonful of Greek yogurt and fresh berries gives a lighter vibe. For brunch I’ll set out sliced bananas, a jar of warmed berry compote, and a small pitcher of maple syrup so everyone can customize.

Leftovers are forgiving. I store them in an airtight container at room temperature for a day, or in the refrigerator for up to four days. When I make a big batch ahead, I cool them completely, then freeze in a single layer on a sheet pan before transferring to a freezer bag; they keep well for up to three months. To reheat, pop one in the toaster oven for a few minutes to revive the sugary crust, or microwave for 20 to 30 seconds if you are in a hurry.

A few more personal hints: use room-temperature milk if you can because it mixes more evenly; if you don’t have separate muffin liners, greasing the tin thoroughly and letting the butter cool a touch helps with release; and give yourself permission to under-mix slightly—the lumps disappear in the oven and the result is more tender.

Conclusion

If you want to compare versions or try someone else’s spin on the idea, there is a lovely writeup and recipe for Cinnamon Sugar French Toast Muffins over at Taste Of Recipe’s Cinnamon Sugar French Toast Muffins, which I read after making my own tweaks and found comforting in its familiarity.