Cinnamon Sugar French Toast Muffins are a delightful treat that brings all the cozy flavors of classic French toast into a fun, portable form. Perfect for breakfast, brunch, or an afternoon snack, these muffins are soft and tender on the inside with a sweet, crunchy cinnamon sugar coating on top. They’re a great way to enjoy that comforting cinnamon warmth, with a bit of extra flair.
Making these muffins is as easy as it is rewarding. The batter comes together quickly with simple pantry ingredients like flour, sugar, butter, and a hint of vanilla. A touch of nutmeg adds a warm, spiced depth that pairs beautifully with the cinnamon in the batter. Once baked to golden perfection, the muffins are dipped in a cinnamon-sugar mixture while still warm, giving them that irresistible, sweet crust that makes every bite a delight.
For an added twist, you can pop them back into the oven for a couple of minutes after coating to get an extra crispy top. Serve them warm, topped with a dollop of whipped cream, a dusting of powdered sugar, or even a drizzle of maple syrup for a true French toast experience. Whether enjoyed on their own or alongside fresh berries, these muffins are sure to become a favorite treat that you’ll want to make again and again!
Why You’ll Love It:
Perfect for Busy Mornings: These muffins can be prepped in advance, making them a lifesaver on hectic mornings. Just warm them up, and you’re ready to go!
French Toast Meets Muffins: Enjoy the comforting, warm flavors of French toast in a portable muffin form. The cinnamon sugar coating gives it that classic, sweet crust.
Kid-Friendly: These muffins are sure to be a hit with kids (and adults too!). They’re sweet but not overly so, making them a delightful breakfast or snack.
Versatile Toppings: Whether you prefer whipped cream, fresh berries, or a drizzle of maple syrup, these muffins can be dressed up or kept simple—your choice!
Key Ingredients:
All-Purpose Flour: The base of the muffins, providing structure. For a slightly nuttier flavor, you can substitute up to half of the flour with whole wheat flour.
Granulated Sugar: Adds sweetness to the batter and creates a perfect cinnamon-sugar coating. If you prefer a richer taste, try swapping half of the granulated sugar for brown sugar.
Ground Cinnamon & Nutmeg: These spices give the muffins their classic warm flavor. Freshly grated nutmeg offers a more intense, aromatic touch if you have it on hand.
Unsalted Butter: Melted butter provides richness. For a dairy-free version, use coconut oil or a plant-based butter.
Milk: Any milk will work here—dairy or non-dairy (like almond or oat milk). The choice depends on your dietary preference.
Vanilla Extract: A small amount of vanilla extract enhances the sweet, warm flavors. If you want to experiment, try using maple extract for a twist.
Complete list of ingredients with quantities and instructions is located in the recipe card below
How to Make Cinnamon Sugar Muffins
Step 1: Prepare the Muffin Batter
Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners to prevent sticking and make removal easy.
Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon. This forms the dry base of your muffin batter.
Combine Wet Ingredients: In a separate large bowl, whisk together the melted butter, milk, eggs, ground nutmeg, and vanilla extract until smooth and well combined.
Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the muffins light and fluffy.
Would you like to save this?
Just drop your email here and I'll send it right away!
Step 2: Cook the Muffins
Fill the Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow for rising.
Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown and spring back when lightly touched.
Cool: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 3: Cinnamon Sugar Coating
Prepare the Coating: In a shallow dish, mix together granulated sugar and ground cinnamon. This will give the muffin tops a sweet, crunchy finish.
Coat the Muffins: While the muffins are still warm, dip the tops into the cinnamon sugar mixture, pressing gently to ensure it adheres well, adding an extra layer of sweetness and texture.
Step 4: Make it Crispy
Crisp the Tops: For a crispy finish, return the muffins to the oven for an additional 2-3 minutes. Watch them closely to prevent overbaking, which can dry them out.
Serving Suggestions:
These muffins are delicious on their own, but here are a few ways to elevate your breakfast:
Top with Whipped Cream: A dollop of whipped cream adds a creamy touch, turning these muffins into a decadent dessert.
Drizzle with Maple Syrup: For the ultimate French toast vibe, a little maple syrup pairs perfectly with the warm cinnamon flavors.
Serve with Fresh Berries: Raspberries, blueberries, or strawberries add a burst of freshness and balance the sweetness.
Pair with a Latte or Hot Chocolate: These muffins are excellent alongside your favorite warm beverage. Try pairing them with a spiced chai latte for a cozy fall treat.
Storage/Meal Prep Tips:
Storing: Keep any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to maintain their crispy tops, leave the container slightly open to avoid trapping moisture.
Freezing: To freeze, wrap the muffins individually in plastic wrap, then place them in a freezer-safe bag. They’ll keep well for up to 2 months. To reheat, warm them in the microwave for about 20-30 seconds or pop them in a 350°F (175°C) oven for 5-7 minutes.
Make Ahead: You can prepare the batter the night before and store it in the fridge. Bake them fresh in the morning for warm, fluffy muffins with minimal morning effort.
Variations:
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free 1-to-1 baking flour blend. The texture will remain fluffy and moist.
Vegan Option: Swap out the eggs for 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: Add 1/2 cup of mini chocolate chips to the batter for a chocolatey surprise with every bite. Kids especially love this version!
Pumpkin Spice Muffins: Replace the ground cinnamon and nutmeg with 2 teaspoons of pumpkin spice mix, and add 1/2 cup canned pumpkin puree to the wet ingredients. Perfect for fall!
Almond Joy: Mix in 1/2 cup shredded coconut and a handful of chopped almonds for a fun, nutty variation. Top with a drizzle of melted chocolate for an extra indulgent treat.
These Cinnamon Sugar French Toast Muffins are incredibly versatile, making them an excellent choice for any time of year. Their sweet, spiced aroma will fill your kitchen and make your mornings just a little bit better. Happy baking, and enjoy every delicious bite!
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.