Cinnamon Sugar French Toast (Printer-Friendly Version)

Cozy, cinnamon-sugar muffins with a crisp, buttery top and tender center—ideal for a sweet, easy breakfast.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/4 teaspoon baking soda
04 - 1/2 teaspoon fine salt
05 - 2 teaspoons ground cinnamon

→ Wet Ingredients

06 - 1/2 cup unsalted butter, melted
07 - 1/2 cup granulated sugar
08 - 1/2 cup packed dark brown sugar
09 - 2 large eggs, room temperature
10 - 1 cup whole milk
11 - 2 teaspoons pure vanilla extract

→ For Topping

12 - 1/4 cup unsalted butter, melted, for brushing
13 - 1/2 cup granulated sugar
14 - 1 teaspoon ground cinnamon

# Steps to Follow:

01 - Set oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease with oil spray.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and cinnamon until fully combined.
03 - In a separate bowl, stir melted butter, granulated sugar, and brown sugar until smooth. Add eggs, whole milk, and vanilla extract. Mix until fully incorporated.
04 - Pour wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Avoid overmixing to maintain a tender crumb.
05 - Divide batter evenly among muffin cups, filling each about three-quarters full.
06 - Bake for 20 minutes or until tops are golden and a toothpick inserted in the center comes out clean.
07 - While muffins bake, combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl and set aside.
08 - Once muffins are slightly cooled but still warm, brush tops with melted butter and immediately dip each muffin in cinnamon sugar to coat thoroughly.
09 - Serve muffins warm for best flavor and texture.

# Additional Tips:

01 - Do not overmix the batter to keep muffins light and fluffy.
02 - For even topping coverage, brush with butter while muffins are warm.
03 - Best flavor is achieved with fresh ground cinnamon and pure vanilla extract.
04 - Store in an airtight container for up to 3 days, or freeze without topping for longer storage.

Go Back