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There’s just something downright magical about waking up to the smell of cinnamon and sugar drifting through the house, isn’t there? Maybe it takes you back, like it does me, to those slow Saturday mornings when cartoon marathons were a thing, and breakfast time felt special—even if it was just you and a big mug of chocolate milk at the table. I’ll be totally honest: as much as I adore all things French toast, the idea of standing at the stove flipping bread while the sun is still rising? Most days, that means I reach for a plain old piece of toast and call it a win. But lately, I’ve got a new favorite trick up my sleeve for those wild or weary mornings: Cinnamon Sugar French Toast Muffins. All the irresistibly warm, cozy flavors of classic French toast—vanilla, cinnamon, that hint of sugar—baked up in a fluffy, hand-held muffin you can grab and go. Zero skillets. Minimal mess. And all the comfort you could want (which, if you’re anything like me, is a lot).
If you ask me, this is just the kind of breakfast that settles even the crankiest morning mood and brings a little extra joy into the kitchen. You get all those old-school, nostalgic flavors—the crackly sugar tops, the whiff of vanilla, the tender crumb—in a muffin that actually fits real life. Sometimes, you just need a cozy bite to make you smile (and maybe another cup of coffee).
Let’s talk about exactly why you’ll want these in your regular breakfast rotation.
Why You’ll Love It
- Cinnamon comfort, minus the fuss: All that French toast magic, no need to hover over a hot pan—just mix, bake, and enjoy.
- On-the-go perfection: These are made for busy school mornings and can double as a lunchbox treat or a “running out the door” snack.
- Kid & neighbor approved: That cinnamon-sugar top is downright irresistible. Be warned, the smell travels through the house!
- So adaptable: Toss in berries, swirl in some chocolate, or add your favorite nuts. This recipe plays well with whatever’s in your pantry.
- Delicious hot or cold: I’ve eaten them straight from the fridge an embarrassing number of times, zero regrets.
If comfort food ever gave out bear hugs, this would be it. There’s something about that first bite—sweet, soft, a little spicy—that just makes your whole day softer around the edges.
Timing and Servings
- Prep time: 10 minutes, truly. No fussy steps, and cleanup’s a breeze.
- Bake time: 20–25 minutes. If your oven runs a little hot (like my old one!), start peeking at 18 just to be safe.
- Extra crunch option: Want that bakery-style sugar crust? Slide the muffins under the broiler for 2 or 3 minutes at the end. Just don’t walk away—ask me how I know!
- Yield: Makes 12 standard-size muffins. Feeding a crowd? Double up! These go fast.
You can go from sleepy-eyed to satisfied all in half an hour. That’s about as much morning magic as I can handle some days!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (plus 1 tablespoon more for topping)
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 1 cup milk (regular or almond milk work great)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for coating tops)
Optional extras: Powdered sugar, whipped cream, a handful of fresh berries, or even a drizzle of real maple syrup. That said, these really don’t need a thing—sometimes simple is best.
Substitution tip: Coconut oil works fine for a dairy-free batch. I’ve swapped in white whole wheat flour for a nutty twist, and if you’re feeling bold, a little cardamom is lovely with cinnamon.
Directions
- Preheat your oven to 375°F (190°C). Grease a muffin tin well or line it with paper liners for easy cleanup. (Seriously, don’t skip—sticking muffins are a morning heartbreaker!)
- In a large bowl, whisk together the flour, 1 cup sugar, baking powder, salt, and 1 teaspoon cinnamon. (A balloon whisk is my favorite, but a regular fork will do just fine.)
- In a separate bowl, mix together the melted butter, milk, eggs, nutmeg, and vanilla extract. Give it a good whisk until everything’s smooth and a bit frothy.
- Pour the wet mixture into the dry ingredients in 2 or 3 additions, gently stirring just until everything’s combined. Lumpy batter is totally fine—overmixing makes for sad, tough muffins.
- Scoop the batter evenly into the muffin cups, filling each about 2/3 full. (They’ll puff up nice and tall!)
- Bake for 20–25 minutes, until a toothpick comes out with just a few soft crumbs. You want that middle to stay moist and tender.
- Meanwhile, combine the additional 1/2 cup sugar with 1 tablespoon cinnamon in a shallow bowl.
- Let muffins cool in the pan for about 5 minutes (enough so you don’t scorch your fingers), then dip the tops in the cinnamon-sugar mixture. Mess is a good thing here—the more sugar sticks, the better.
- If you just need that extra crunch, slide the sugared muffins under a broiler for 2–3 minutes until the tops are golden and crackly. Do not walk away—sugar goes from perfect to burnt in a flash!
Now pause, breathe it in, and appreciate the fact that sometimes, mornings can be just as nice as you remember.
Variations
- Gluten-free: Swap in a 1-to-1 gluten-free flour blend. Still light and craveable—I promise.
- Vegan twist: Use plant-based milk, vegan butter, and flax eggs (2 tbsp ground flax + 6 tbsp water, let gel for a couple of minutes). Just as tender and good.
- For chocolate lovers: Fold in 1/2 cup mini chocolate chips. Nobody complains.
- Pumpkin spice: Add 1/2 cup pumpkin puree and swap the cinnamon for pumpkin pie spice. Autumn on demand.
- Extra texture: Chopped pecans, walnuts, or even coconut flakes are delicious mixed in.
- Want a “custardy” French toast surprise? Fold in 1 cup of tiny bread cubes (think day-old sandwich bread) and reduce the milk just a splash. Soft, chewy, and honestly delightful.
This recipe is forgiving—tweak it however you like. Use what’s in your fridge, and make it all yours.
Storage & Reheating Tips
- On the counter: Store loosely covered, ideally not airtight. (A little airflow helps keep that sugary top from getting sticky.) Good for up to 3 days, though they usually disappear sooner around here.
- Freezer-friendly: Let muffins cool completely, wrap well, and stash in a freezer bag. They keep for 2 months. To thaw, pop one on the counter or warm gently in the microwave for 20 seconds.
- Bring back the crunch: A few minutes in a 350°F oven will make them taste freshly baked again.
- Make-ahead tip: You can prepare the batter the night before, cover, and refrigerate. Bake them fresh in the morning—it’s like giving yourself a head start!
From personal experience: label your stash if you’ve got night owls at home. Sneaky hands are real.
FAQs
Not into nutmeg? Skip it, or just add a little extra cinnamon. You do you!
Out of muffin liners? Just grease and lightly flour the tin twice. Worked through many a liner shortage this way.
Do they stay fluffy overnight? Absolutely! As long as you don’t overmix your batter, you’re golden.
Want more “classic French toast” flavor? Fold in a handful of bread cubes to go all in on that nostalgia (see “Variations” up above).
Conclusion
Some mornings will never be picture-perfect—and honestly, that’s part of their charm. If you’re after a simple way to add a little magic to the start of your day (even if it’s eaten at the kitchen counter while the dog begs for crumbs), these cinnamon sugar French toast muffins are just the ticket. Cozy, easy, and endlessly comforting, they’re the kind of recipe you’ll find yourself coming back to, whether you’re baking for a sleepy family or just sneaking a treat all by yourself. And if you try them, I’d love to hear how it goes! Leave a comment, swap stories, or tell me your favorite twist. Here’s to more sweet mornings, plenty of cinnamon, and never skipping breakfast—at least, not today. And don’t forget your coffee. (You’ve earned an extra muffin.)
Cinnamon Sugar French Toast Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 1 cup milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp vanilla extract
- 1/2 cup granulated sugar for coating
- 1 tbsp ground cinnamon for coating
- whipped cream optional, for serving
- powdered sugar optional, for serving
- fresh berries optional, for serving
- maple syrup optional, for serving
- chopped nuts optional, for serving
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon. In a separate large bowl, whisk together the melted butter, milk, eggs, ground nutmeg, and vanilla extract until smooth. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- In a shallow dish, mix together 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. While the muffins are still warm, dip the tops into the cinnamon sugar mixture, pressing gently to ensure it adheres well.
- Return the muffins to the oven for an additional 2-3 minutes to crisp the tops. Watch them closely to prevent overbaking.