Cinnamon Sugar French Toast

These cinnamon sugar French toast muffins are a cozy morning treat with a crisp cinnamon top and buttery tender center ready in no time. I reach for this recipe when the family craves something sweet and special but I do not want a big mess or fuss in the kitchen.

I first made this after a weekend sleepover and now it is my go-to breakfast surprise for guests who rarely leave without asking for the recipe.

Ingredients

• All purpose flour: gives the muffins their soft structure and base Look for unbleached for a more tender crumb
• Baking powder: adds height and fluffiness to the muffins Check the expiration date for best lift
• Baking soda: balances the acid in the batter and helps browning Combine it with the milk for extra rise
• Salt: boosts all the sweet flavors Use fine salt for even mixing
• Cinnamon: brings that classic French toast flavor Choose Ceylon if you want a softer spice
• Granulated sugar: sweetens and helps with browning Also used for that crispy topping
• Brown sugar: adds moisture and a rich molasses note Dark brown sugar gives a deeper flavor
• Unsalted butter: melted butter keeps the crumb moist Go for quality butter for a better taste
• Eggs: bind everything together and add richness Use large eggs at room temperature
• Milk: thins the batter just enough to make it scoopable Whole milk gives a richer taste
• Vanilla extract: adds warmth and a cozy aroma Pure extract gives the best flavor
• Melted butter for brushing: helps the cinnamon sugar stick to the muffin tops Brush while warm for best coverage
• Cinnamon sugar mix: the final sugary crunch that mimics French toast Use superfine sugar for an even coat

Instructions

Preheat The Oven:

Set the oven to 350 degrees and prep your muffin tin with liners or a light coat of oil to prevent sticking

Mix The Dry Ingredients:

In a large mixing bowl combine flour baking powder baking soda salt and cinnamon whisking until evenly blended

Combine Wet Ingredients:

In a separate bowl stir the melted butter with the white and brown sugar until smooth then add in the eggs milk and vanilla mixing until fully incorporated

Bring The Batter Together:

Slowly pour the wet mixture into the dry ingredients stirring gently with a spatula until no dry spots remain without overmixing

Bake The Muffins:

Divide the batter evenly into each muffin cup filling about three quarters full then bake for about twenty minutes or until a toothpick inserted comes out clean

Mix The Topping:

While the muffins are baking stir cinnamon and sugar together in a small bowl and set aside

Top The Muffins:

Once the muffins are out and slightly cooled brush the tops with melted butter and immediately dip them into the cinnamon sugar coating evenly

Serve Warm:

Enjoy these warm with coffee or juice and watch them disappear fast

Cinnamon steals the show for me every time because just the aroma brings back memories of lazy weekends at home all bundled up with my kids grinning over these muffins and always reaching for seconds

Storage Tips

Keep these muffins in an airtight container at room temperature for up to three days For quick mornings I reheat one in the microwave for ten seconds and it tastes just baked If you are freezing them skip the final cinnamon sugar step until after thawing so the crunch stays lively

Ingredient Substitutions

If dairy is off the table swap in oat or almond milk and use your favorite vegan butter Coconut sugar can take the place of brown sugar and whole wheat flour works for half if you want more fiber Just know the texture will be a little heartier

Serving Suggestions

Pair these warm muffins with scrambled eggs and fresh fruit for a balanced breakfast When feeling indulgent I spread a little cream cheese on each half They shine at brunch with juice or coffee on the side perfect for entertaining

Cultural Context

French toast flavors signal comfort food in so many places and turning them into muffins makes breakfast extra fun This recipe nods to classic American diner plates but with a grab and go twist that feels homemade and heartwarming

Seasonal Adaptations

Add fresh berries in summer for a burst of color and flavor Sprinkle chopped pecans or walnuts in fall for some crunch Around the holidays swap vanilla for a hint of almond extract and add a dash of nutmeg

Success Stories

These muffins earned rave reviews at my last family brunch and disappeared even faster when I brought them to a charity bake sale A friend made them with ginger in the batter and now her kids ask for them every Saturday

Freezer Meal Conversion

If making in advance cool the muffins fully then freeze flat for up to two months When ready to eat warm in the oven at three hundred degrees for ten minutes and finish with melted butter and cinnamon sugar to bring back that just baked magic

Make these muffins once and you will see why they disappear so fast. Your family will likely request them often and you will love how simple they are to whip up.

Common Questions About Recipes

→ Can these muffins be made ahead?

Yes, bake them in advance and reheat before serving. Add the cinnamon sugar topping after reheating for best flavor and texture.

→ Can I substitute whole wheat flour?

Yes, you can use whole wheat flour, but expect a denser crumb and heartier texture compared to all-purpose flour.

→ How do I make these dairy-free?

Replace the milk with almond or oat milk, and use vegan butter for both the batter and finishing brush to make these muffins dairy-free.

→ Are the muffins freezer-friendly?

Yes, freeze them without the cinnamon sugar topping. When ready to enjoy, reheat and coat in cinnamon sugar for optimal taste and texture.

→ What extra add-ins work well?

Chocolate chips, raisins, or chopped nuts are great for added sweetness and texture. Fold them into the batter before baking.