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Cinnamon Sugar French Toast Muffins

Cinnamon sugar French toast muffins with a golden, crisp cinnamon-sugar crust and a soft custardy interior. Baked in muffin cups for easy portions and warm, sweet breakfast flavor.
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Prep Time 15 minutes
Cook Time 18 minutes
rest 10 minutes
Total Time 43 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon Sugar Muffins
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 2 eggs large
  • 1 cup whole milk
  • 4 tbsp butter melted
  • 1 tsp vanilla extract
Cinnamon Sugar Topping
  • 3 tbsp granulated sugar
  • 1 tbsp ground cinnamon
  • 2 tbsp butter melted

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Preheat and mix the dry ingredients
  1. Preheat the oven to 375°F and lightly grease a muffin tin. Keep a sheet pan nearby in case you need to move the tin for easier handling.
  2. In a bowl, whisk together all-purpose flour, baking powder, salt, granulated sugar, and ground cinnamon until evenly combined. Visual cue: the dry mixture should look uniformly speckled with cinnamon.
Mix the wet ingredients and combine
  1. In a separate bowl, beat eggs, whole milk, melted butter, and vanilla extract until smooth. Visual cue: the mixture should look slightly glossy and well blended.
  2. Fold the wet ingredients into the dry ingredients until just combined. Visual cue: stop mixing as soon as no dry flour streaks remain to keep the muffins tender.
Bake
  1. Fill the greased muffin cups two-thirds full with batter. Visual cue: aim for even mounds so the tops bake uniformly.
  2. Bake at 375°F for 16-18 minutes until a toothpick comes out clean. Visual cue: muffins will be golden and puffed with lightly set tops.
Top and cool
  1. Mix together the cinnamon sugar topping ingredients: granulated sugar, ground cinnamon, and melted butter. Visual cue: it should form a crumbly cinnamon-sugar mixture that clings to butter.
  2. While the muffins are still warm, brush with melted butter and sprinkle with cinnamon sugar. Visual cue: the topping should look glossy where butter meets the crust.
  3. Cool the muffins for 10 minutes before serving. Visual cue: they should firm up slightly while staying warm inside for a custardy center.

Notes

For extra custardy centers, fold the batter just until combined—over-mixing can make the crumb tougher. Store airtight at room temperature up to 2 days or refrigerate up to 4 days; rewarm briefly in the oven or microwave. Freezing is yes: freeze cooled muffins up to 2 months and thaw/reheat. For a lighter option, swap half the whole milk for unsweetened oat milk (results may be slightly less rich).