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Cinnamon Sugar French Toast Muffins

A close-up of a golden brown cinnamon sugar french toast muffins, heavily coated in sparkling cinnamon sugar.
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Make these soft, fluffy Cinnamon Sugar French Toast Muffins for a portable breakfast treat that tastes just like classic French toast without the frying pan mess.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar (for batter)
  • 1 teaspoon ground cinnamon (for batter)
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup cubed day-old bread (about 2 slices, cut into 1/2 inch pieces)
  • 1/2 cup granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)
  • 4 tablespoons unsalted butter, melted (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking powder, salt, 1/2 cup sugar, and 1 teaspoon cinnamon for the batter.
  3. In a separate medium bowl, whisk the egg, milk, 1/4 cup melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
  5. Gently fold in the cubed bread pieces until they are evenly distributed throughout the batter.
  6. Fill each muffin cup about two-thirds full with the batter.
  7. Prepare the topping: In a small bowl, mix the remaining 1/2 cup sugar and 1 tablespoon cinnamon.
  8. Dip the top of each muffin batter portion into the melted butter reserved for the topping, then immediately press the buttered top into the cinnamon-sugar mixture to coat thoroughly.
  9. Place the coated muffins into the prepared tin.
  10. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  11. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use slightly stale or day-old bread for the best texture; it soaks up the custard mixture better.
  • For a richer flavor, you can substitute half the milk with heavy cream.
  • These make excellent make ahead breakfast muffins if stored in an airtight container at room temperature for up to two days.

Nutrition

Find it online: https://rosatasty.com/cinnamon-sugar-french-toast-muffins-recipe/