Cinnamon Sugar French Toast

This warm batch of cinnamon sugar French toast muffins is a cozy morning treat with a crisp top and tender center. I love making these when we want something sweet and special without much fuss.

I first made this after a weekend sleepover and now it’s my go-to breakfast surprise for guests

Ingredients

• All purpose flour: Gives the muffins their soft structure and base Look for unbleached for a more tender crumb
• Baking powder: Adds height and fluffiness to the muffins Check the expiration date for best lift
• Baking soda: Balances the acid in the batter and helps browning Combine it with the milk for extra rise
• Salt: Boosts all the sweet flavors Use fine salt for even mixing
• Cinnamon: Brings that classic French toast flavor Choose Ceylon if you want a softer spice
• Granulated sugar: Sweetens and helps with browning Also used for that crispy topping
• Brown sugar: Adds moisture and a rich molasses note Dark brown sugar gives a deeper flavor
• Unsalted butter: Melted butter keeps the crumb moist Go for quality butter for a better taste
• Eggs: Bind everything together and add richness Use large eggs at room temperature
• Milk: Thins the batter just enough to make it scoopable Whole milk gives a richer taste
• Vanilla extract: Adds warmth and a cozy aroma Pure extract gives the best flavor
• Melted butter for brushing: Helps the cinnamon sugar stick to the muffin tops Brush while warm for best coverage
• Cinnamon sugar mix: The final sugary crunch that mimics French toast Use superfine sugar for an even coat

Step-by-Step Instructions

Preheat the Oven

Set the oven to 350 degrees and prep your muffin tin with liners or a light coat of oil to prevent sticking

Mix the Dry Ingredients

In a large mixing bowl combine flour baking powder baking soda salt and cinnamon whisking until evenly blended

Combine Wet Ingredients

In a separate bowl stir the melted butter with the white and brown sugar until smooth then add in the eggs milk and vanilla mixing until fully incorporated

Bring the Batter Together

Slowly pour the wet mixture into the dry ingredients stirring gently with a spatula until no dry spots remain without overmixing

Bake the Muffins

Divide the batter evenly into each muffin cup filling about three quarters full then bake for about twenty minutes or until a toothpick inserted comes out clean

Mix the Topping

While the muffins are baking stir cinnamon and sugar together in a small bowl and set aside

Top the Muffins

Once the muffins are out and slightly cooled brush the tops with melted butter and immediately dip them into the cinnamon sugar coating evenly

Serve Warm

Enjoy these warm with coffee or juice and watch them disappear fast

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Storage Tips

Keep leftovers in an airtight container on the counter for up to three days To reheat just pop one in the microwave for ten seconds to soften and warm the muffin If you need to keep them longer freeze without the topping and add it fresh once thawed

Ingredient Substitutions

Swap the milk for almond or oat milk if dairy is an issue Try coconut sugar instead of brown sugar for a deeper note Whole wheat flour can replace some of the all purpose for a heartier version

Serving Suggestions

Pair these with scrambled eggs and fruit for a full breakfast Cut them in half and spread with cream cheese for extra indulgence Serve them at brunch alongside fresh squeezed juice or coffee

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Cultural Context

French toast style flavors have always meant comfort across cultures This muffin version captures that cinnamon sweet magic in a portable form It is a nod to classic American breakfast with a twist that feels homemade and nostalgic

Cinnamon is my favorite here because it instantly reminds me of weekends at home with warm tea and cozy blankets my kids always asked for seconds when these were on the table

Frequently Asked Questions

→ Can I prepare the muffins in advance?

Yes, you can bake them ahead and reheat when ready to serve. Add the topping after reheating for best texture.

→ Is it okay to substitute whole wheat flour?

Yes, but it will change the texture slightly—expect a denser crumb compared to all-purpose flour.

→ How do I make these muffins dairy-free?

Use plant-based milk like almond or oat and replace butter with vegan alternatives for both batter and topping.

→ Can the muffins be frozen?

Yes, freeze them without the topping. Add cinnamon sugar after reheating for best results.

→ What extra ingredients can I add?

Try mixing in chocolate chips, raisins, or chopped nuts for added flavor and texture variety.