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These Cinnamon Sugar French Toast Muffins are all the beloved tastes of classic French toast, wrapped up in a fun portable shape. These muffins are soft and tender on the inside, with a sweet, crunchy cinnamon sugar layer on top and are perfect for breakfast, brunch, or an afternoon snack. They’re a lovely way to get the warm-cozy-cinnamon hit you want, with a little something extra.
It’s as easy as it is rewarding to make these muffins. The batter comes together fast with what you already have in your pantry, like flour, sugar, butter, and a hint of vanilla. A little nutmeg brings a warm, spiced depth that complements the cinnamon in the batter well. After the muffins have baked to golden perfection, they are dipped, while still warm, in a mixture of cinnamon and sugar, which yields the irresistible sweet crust that makes every bite delightful.
For an extra twist, you can return them to the oven for a few minutes after coating to get an extra-crisp top. Serve them warm, with a dollop of whipped cream, a dusting of powdered sugar, or even a drizzle of maple syrup for the real French toast experience. These muffins are delicious on their own or served with a side of fresh berries, and they will definitely be a favorite treat you will want to make time and again!
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Why You’ll Love It
- Saves time in the morning: These muffins can be made ahead of time—perfect for busy mornings! Simply warm them up and you’ll be good to go!
- French Toast In Muffin Form: Get comforting, warm flavors of French toast in muffin form. The coating of cinnamon sugar adds that traditional, sweet crust.
- Kid-Friendly: Muffins are usually a hit with kids (maybe with adults too?) They’re sweet without going over the top, which makes them a perfect breakfast or snack.
- Versatile toppings: Whether you like whipped cream, fresh berries, or a drizzle of maple syrup, you can dress these muffins up, or keep them simple — you decide!
Key Ingredients
- All-Purpose Flour: The base of the muffins, providing structure. For a little nuttier flavor, you can use all-purpose flour — about half can be replaced with whole wheat flour.
- Granulated Sugar: For sweetness in the batter and a great cinnamon-sugar coating. For a more robust flavor, swap out half of the granulated sugar for brown sugar.
- Ground Cinnamon & Nutmeg: These spices add that classic warm flavor to the muffins. Freshly grated nutmeg will impart a stronger, more fragrant kick if you have it.
- Unsalted Butter: Melted butter adds richness. For a dairy-free alternative, use coconut oil or a plant-based butter.
- Milk: Any milk will work here — dairy or non-dairy (such as almond or oat milk). It comes down to your diet choice.
- Vanilla Extract: A splash of vanilla extract helps to amplify those sweet, warm flavors. For a spin, try maple extract if you feel like experimenting.
The full list of ingredients with quantities and instructions can be found in the recipe card below.
How to Prepare Cinnamon Sugar Muffins
Step 1: Make the Muffin Batter
- Prepare the Oven: Start by preheating the oven to 375°F (190°C). Paper liners make it easy to pull out the muffin from a 12-cup muffin tin and prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon together. This creates the dry component of your muffin batter.
- Combine Wet Ingredients: In another large bowl, whisk together the melted butter, milk, eggs, ground nutmeg, and vanilla extract until smooth and incorporated.
- Add Dry Ingredients: Gently fold the dry mixture into the wet mixture, in three additions, just until combined. Be careful not to overmix so the muffins remain light and fluffy.
Step 2: Cook the Muffins
- Put the Batter in the Muffin Cups: Evenly deposit batter into the muffin cups, filling them two-thirds of the way to allow for rising.
- Baking Method: Put the muffin tin in the preheated oven and bake for 20–25 minutes or until a toothpick inserted in the center of a muffin comes out clean. The muffins should be golden brown and bounce back when pressed lightly.
- Cool: Allow muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Step 3: Coating in Cinnamon Sugar
- To make the coating: In a flat dish, whisk together granulated sugar and ground cinnamon. This will add sweet, crunchy accents to the muffin tops.
- Glaze the Muffins: After baking, dip the tops in the cinnamon sugar mixture while they are still warm, pressing down lightly to help the sugar stick and create an extra layer of sweetness and texture.
Step 4: Make it Crispy
- Crisp the Tops: If you want an extra crispy finish, put the muffins back in the oven for another 2 to 3 minutes. Keep ‘em on a short leash so you don’t overbake them, which dries ‘em out.
Serving Suggestions
These muffins are tasty alone, but here are a few ways to up your breakfast game:
- Serve with Whipped Cream: Adding whipped cream balances the muffins in both texture and taste, making it a decadent dessert.
- Drizzle With Maple Syrup: For ultimate French toast vibes, a drizzle of maple syrup works wonders with the warm cinnamon notes.
- Serve with Fresh Berries: Raspberries, blueberries, or strawberries provide a burst of freshness and contrast with the sweetness.
- Enjoy with a Latte or Hot Chocolate: These muffins are delicious with your favorite warm drink.
Storage/Meal Prep Tips
- Storing: Any leftover muffins may be stored in an airtight container at room temperature for up to 3 days. To keep their crispy tops, slightly open the container so moisture doesn’t get trapped.
- Freezing: To freeze, wrap the muffins individually in plastic wrap, then put them in a freezer-safe bag. They’ll last at least 2 months. For reheating, nuke them in the microwave for about 20-30 seconds or place in a 350°F (175°C) oven for 5-7 minutes.
- Make Ahead: The batter can be made the night before and refrigerated. Baking them fresh in the morning yields warm, fluffy muffins with little effort before breakfast.
Variations
- Gluten-Free: Use a gluten-free 1-to-1 baking flour blend in place of the all-purpose flour. The texture will still be fluffy and moist.
- Vegan Option: Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a plant-based milk like almond or oat milk.
- Chocolate Chip Twist: Stir in 1/2 cup of mini chocolate chips into the batter for a gooey surprise in every bite. My kids especially love this version!
- Pumpkin Spice Muffins: Omit the ground cinnamon and nutmeg and add 2 teaspoons pumpkin spice mix and 1/2 cup canned pumpkin puree with the wet ingredients. Perfect for fall!
- Almond Joy: Stir in 1/2 cup shredded coconut and a handful of chopped almonds for a playful, nutty twist. Add a drizzle of melted chocolate on top for an extra decadent treat.
Conclusion
These Cinnamon Sugar French Toast Muffins are super versatile and perfect for any time of the year. Their sweet, spiced scent will waft through your kitchen and make your mornings just a touch nicer.
Happy baking, and savor every mouthwatering bite!
Cinnamon Sugar French Toast Muffins
These Cinnamon Sugar French Toast Muffins are tender and fluffy with a delicious cinnamon sugar coating that adds a sweet crunch. Enjoy them as a breakfast treat or a delightful snack, perfect with a touch of maple syrup or a dollop of whipped cream.
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.
Notes
For an extra indulgent treat, try serving these muffins with a drizzle of maple syrup or a dollop of whipped cream. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 220kcal
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