I can never resist these Cinnamon Sugar French Toast Muffins, with golden edges, custardy centers, and a sparkling cinnamon sugar finish. One batch disappears faster than I expect every single time.

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I’m obsessed with Cinnamon Sugar French Toast Muffins because they hit that sweet spot between breakfast and dessert without asking me to choose. I love how cubed brioche turns into soft, custardy bites with crisp little edges, then gets rolled into that cinnamon sugar crackle I can’t stop picking at.

And yes, I eat the craggy tops first. But the real pull is the texture: plush centers, caramelized corners, and just enough spice to keep every bite interesting.

Tiny muffin shape, big French toast energy. No fork drama.

I grab one, maybe two, and pretend I planned to share.

Ingredients

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Day-old brioche or challah soaks everything up without turning totally mushy.
Eggs bring the French toast vibe, plus a little protein.
Whole milk keeps the centers soft, creamy, and not too heavy.
Heavy cream makes them feel bakery-level rich, in the best way.
Sugar sweetens the custard, but it doesn’t take over.
Vanilla adds that warm, cozy smell you notice right away.
Cinnamon gives the muffins their classic snickerdoodle-meets-breakfast energy.
Salt sounds boring, but it makes the sweetness pop.
Plus, melted butter adds richness and helps the edges get golden.
Basically, cinnamon sugar topping brings the sparkle, crunch, and kid-level excitement.
Powdered sugar is optional, but it makes them look brunch-party cute.

Ingredient Quantities

6 cups cubed brioche or challah, day old

4 large eggs

1 cup whole milk

1/2 cup heavy cream

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/8 teaspoon salt

2 tablespoons unsalted butter, melted

1/4 cup granulated sugar for topping

1 tablespoon ground cinnamon for topping

Cooking spray or additional melted butter for greasing muffin tin

Powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and grease a 12 cup muffin tin with cooking spray or melted butter.

2. In a large bowl whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/8 teaspoon salt until smooth.

3. Place 6 cups cubed brioche or challah into a very large bowl or baking dish. Pour the egg mixture over the bread, gently toss to coat, and press the bread down so it soaks evenly.

4. Stir in 2 tablespoons melted unsalted butter until distributed, then let the mixture sit 10 to 15 minutes to allow the bread to absorb the custard.

5. Meanwhile combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon in a small bowl for the topping.

6. Divide the soaked bread evenly among the prepared muffin cups, filling each about three quarters full and pressing pieces down slightly to pack.

7. Evenly sprinkle the cinnamon sugar topping over each filled muffin cup.

8. Bake for 18 to 22 minutes or until tops are puffed, golden, and a knife inserted in the center comes out clean.

9. Let muffins cool in the tin 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired and serve warm.

Equipment Needed

1. Oven
2. 12-cup muffin tin
3. Large mixing bowl
4. Very large bowl or baking dish (for soaking bread)
5. Whisk
6. Measuring cups and spoons
7. Small bowl (for cinnamon sugar)
8. Rubber spatula or wooden spoon
9. Wire cooling rack

FAQ

Can I use a different bread than brioche or challah?

Yes. Use any sturdy, slightly stale bread like French, sourdough, or a thick sandwich loaf. Day old or lightly toasted cubes absorb the custard best.

How do I prevent soggy muffins?

Cube bread evenly and let it sit in the custard for 5 to 10 minutes so it absorbs but does not fall apart. Do not overfill the muffin cups and bake until tops are golden and a toothpick comes out mostly clean.

Can I make this ahead of time?

Yes. Assemble in the muffin tin, cover, and refrigerate up to 24 hours. Add a few extra minutes to the baking time if starting cold from the fridge.

How should I store leftovers?

Keep cooled muffins in an airtight container in the refrigerator for up to 3 days. Reheat in a 350 F oven for 5 to 8 minutes or in a toaster oven for best texture.

Can I make these dairy free or vegan?

For dairy free, swap plant milk and a nondairy cream such as coconut cream and use a butter substitute. For vegan, replace eggs with a commercial egg replacer or a blended mixture of silken tofu or aquafaba, though texture will be slightly different.

Any tips for extra cinnamon sugar crunch on top?

Mix the topping sugar and cinnamon just before sprinkling so it stays dry. Brush muffin tops lightly with melted butter and then shake on the topping, pressing gently to adhere before baking or broil briefly at the end to caramelize.

Cinnamon Sugar French Toast Muffins Recipe Substitutions and Variations

Bread: Use day old French baguette, sourdough boule, or croissants for a richer, flakier texture in place of brioche or challah.
Eggs: For 4 large eggs substitute 1 cup silken tofu, blended until smooth, or a flax egg mix of 4 tablespoons ground flaxseed plus 12 tablespoons water (let sit 5 minutes).
Milk and heavy cream: Swap with 1 1/4 cups whole milk plus 2 tablespoons melted coconut oil for fat, or use 1 1/4 cups half and half; for a dairy free option use full fat canned coconut milk diluted with water to reach volume.
Unsalted butter: Replace melted butter with equal amount melted coconut oil, neutral vegetable oil, or melted vegan butter for a dairy free version.

Pro Tips

1. Cut the brioche into uniform cubes and toast them lightly for 5 to 7 minutes at 325°F if your bread is not fully stale. That helps them absorb custard evenly without turning mushy.

2. Press the soaked bread down firmly into each muffin cup so pieces are tightly packed. This encourages sets to hold together and produce a nice domed top rather than falling apart.

3. Rotate the muffin tin halfway through baking and test a couple centers with a toothpick. If the tops brown too fast, tent loosely with foil for the last few minutes so the insides finish cooking without overbrowning.

4. For make ahead and best texture, bake fully, cool, then freeze in a single layer. Reheat from frozen at 325°F for 8 to 12 minutes until warmed through, then dust with powdered sugar right before serving.

Cinnamon Sugar French Toast Muffins Recipe

Recipe by Bob Jones

0.0 from 0 votes

I can never resist these Cinnamon Sugar French Toast Muffins, with golden edges, custardy centers, and a sparkling cinnamon sugar finish. One batch disappears faster than I expect every single time.

Servings

servings

Calories

212

kcal

Equipment: 1. Oven
2. 12-cup muffin tin
3. Large mixing bowl
4. Very large bowl or baking dish (for soaking bread)
5. Whisk
6. Measuring cups and spoons
7. Small bowl (for cinnamon sugar)
8. Rubber spatula or wooden spoon
9. Wire cooling rack

Ingredients

6 cups cubed brioche or challah, day old
4 large eggs
1 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
1/4 cup granulated sugar for topping
1 tablespoon ground cinnamon for topping
Cooking spray or additional melted butter for greasing muffin tin
Powdered sugar for dusting, optional

Directions

Preheat oven to 350°F (175°C) and grease a 12 cup muffin tin with cooking spray or melted butter.
In a large bowl whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/8 teaspoon salt until smooth.
Place 6 cups cubed brioche or challah into a very large bowl or baking dish. Pour the egg mixture over the bread, gently toss to coat, and press the bread down so it soaks evenly.
Stir in 2 tablespoons melted unsalted butter until distributed, then let the mixture sit 10 to 15 minutes to allow the bread to absorb the custard.
Meanwhile combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon in a small bowl for the topping.
Divide the soaked bread evenly among the prepared muffin cups, filling each about three quarters full and pressing pieces down slightly to pack.
Evenly sprinkle the cinnamon sugar topping over each filled muffin cup.
Bake for 18 to 22 minutes or until tops are puffed, golden, and a knife inserted in the center comes out clean.
Let muffins cool in the tin 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.