Cinnamon French Toast Muffins

These Cinnamon French Toast Muffins have to be among my most surprising favorite recipes. The sweetness, the smell, and the custardy inside steal the show, and one cannot help but associate the aroma with a cozy morning on the weekend. If French toast and cinnamon rolls had a kid, this would be the one. And the icing on the cake is that there’s no need to spend your precious time over the stove cooking one slice after another. Muffin structure—at the end everything bakes together in an easy, warm, and surprisingly pleasant way.

What Are Cinnamon French Toast Muffins?

Imagine the best old-fashioned French toast that is turned into little muffins. Pieces of the bread get the taste just right by soaking in a mixture of sugar, cinnamon, and eggs, followed by a bake that turns them into little clouds of golden and cauldron-edged particles. Every muffin is a small pudding of bread—soft, eggy, and rich with the love of the cheers of the French toast flavor.

Why This Recipe Is Special

All the traditional love of French toast plus less cooking time and effort, were the benefits of the recipe. No more balance; a hot pan; and breakfast gets cold. Just mixing, soaking, scooping, and baking are the steps involved. Besides, it is super loose—use any bread, play with the spices, or even add fruits and nuts. It’s a loving argument in muffin form, and to be honest, I can’t think of the weekend without them anymore.

Why You’ll Love This Recipe

• No flipping required: Just mixing, pouring, and baking—no frying or babysitting are needed.
• Customizable: You can use any bread you have (brioche, challah, or sandwich bread).
• Make-ahead friendly: Perfect for meal prep—just reheat and enjoy.
• Perfectly spiced: Cinnamon, vanilla, and a touch of nutmeg make it smell heavenly.
• Kid-approved: They’re sweet, soft, and fun to eat with your hands.
• Freezer-friendly: Store and reheat anytime you crave a cozy breakfast.

Tools You’ll Need

• Mixing bowls: One large for the custard and another for mixing the bread cubes.
• Whisk: To blend the eggs, milk, and spices smoothly.
• Muffin tin (12-cup): For baking your French toast muffins—standard size works best.
• Cooking spray or butter: To grease the tin and prevent sticking.
• Measuring cups & spoons: For accurate ingredient portions.
• Rubber spatula: This is for folding the bread gently so it doesn’t get mushy.

Ingredients

For the Muffins:

• 1 loaf (about 14 oz / 400 g) day-old bread, cut into 1-inch cubes (brioche or challah preferred)
• 1½ cups (360 ml) whole milk
• ½ cup (120 ml) heavy cream (optional, but adds richness)
• 4 large eggs
• ½ cup (100 g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1½ teaspoons ground cinnamon
• ¼ teaspoon nutmeg (optional but lovely)
• Pinch of salt
• 2 tablespoons (30 g) melted butter

Optional Toppings:

• 2 tablespoons brown sugar for sprinkling
• Powdered sugar for dusting
• Maple syrup, for serving

Step-by-Step Instructions

1. Prep the Bread

Cut the bread and then, leave the cubes on the counter for a few hours or even overnight. If the bread is fresh, then just put it in a preheated oven to 300°F (150°C) for 10 minutes. This way, the bread will be able to absorb the custard without turning soggy.

(You have a similar experience as me—soft bread results in soggy muffins and no one likes that!)

2. Make the Custard

For the custard, take a big bowl and in it whisk the eggs, milk, and cream. Next, add sugar, vanilla, and then cinnamon, nutmeg, and salt. It will smell good—like the weekend and comfort.

3. Combine the Bread and Custard

Put the bread pieces into the bowl and use the spatula to mix gently until all the bread pieces are well-coated. Leave the mixture for about 10 minutes so that the bread can soak up all the custard, which is delicious.

In case it appears too dry, then sprinkle a little bit of milk on top. If it is really wet, then let it stay for some more time to soak up.

4. Prep the Muffin Tin

Grease your muffin tin lightly with butter or spray it with a non-stick spray. After that, place the soaked bread mixture into each cup so that they are filled to the brim with the mixture. Now, take a little bit of brown sugar and sprinkle it over each muffin for a crust that is caramelized.

5. Bake

At 350°F (175°C), bake for 25-30 minutes or until the muffins’ tops are golden brown and set. The muffins will be a bit firm when touched and will give out an inviting aroma of cinnamon.

6. Serve Warm

Wait for around 5 minutes before taking the muffins out of the tin. Offer them warm with powdered sugar or a maple syrup drizzle.

(Syrup pouring into every little space where it got inside is like a magical moment.)

Serving Ideas

• Serve with fresh berries and whipped cream for a brunch-worthy plate.
• Rizzle with caramel or cream cheese glaze for a dessert twist.
• Pair this with scrambled eggs and bacon for a full breakfast spread.
• Before baking, add toasted pecans or raisins for texture and flavor.

Variations & Customizations

• Apple Cinnamon: Add diced apples or sautéed apple slices to the mix.
• Chocolate Chip: Stir in a handful of chocolate chips for a sweet surprise.
• Pumpkin Spice: Swap ¼ cup of milk for pumpkin puree and add pumpkin spice.
• Savory Version: Omit sugar and cinnamon, then add cheese, herbs, and cooked bacon.

Make-Ahead & Storage

• To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
• To reheat: Warm in the microwave for 20–30 seconds or in the oven at 325°F (165°C) for 10 minutes.
• To freeze: Wrap individually and freeze up to 2 months. Reheat straight from frozen for about 25 minutes at 325°F (165°C).
• Make-ahead: You can soak the bread overnight in the custard. In the morning, scoop into tins and bake.

Pro Tips & Mistakes to Avoid

• Use stale bread: Fresh bread will make the muffins soggy. Day-old or oven-dried works best.
• Don’t rush the soak: Letting the bread absorb the custard ensures a creamy, custardy center.
• Fill the cups fully: They puff beautifully when baked, so don’t be afraid to fill them up.
• Let them cool slightly: This helps them hold shape and release easily from the pan.
• Customize smartly: Too many wet add-ins (like fruit puree) can make them collapse—balance moisture.

Recipe Details

• Yield: 12 muffins
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Nutrition (per muffin)

• Calories: ~210
• Protein: 6g
• Fat: 9g
• Carbs: 26g
• Sugar: 10g

I can’t tell you how many times these Cinnamon French Toast Muffins have saved my mornings. They’re cozy, quick, and perfect for when you want homemade comfort without the hassle. So go ahead—make a batch this weekend. Pour yourself a coffee, let the kitchen smell like cinnamon, and enjoy every bite. And if you try them, tell me how yours turned out—I’d love to hear what twists you add!