Description
These Cinnamon Sugar French Toast Muffins are a delightful twist on classic French toast, baked into convenient, bite-sized muffins. Infused with warm cinnamon and nutmeg flavors, these sweet, fluffy muffins are perfect for breakfast, brunch, or a comforting snack. Easy to prepare, they combine cubed bread soaked in a rich cinnamon-egg custard and baked to golden perfection, then finished with a buttery cinnamon sugar topping.
Ingredients
Scale
French Toast Mixture
- 6 slices bread, cubed
- 3 eggs
- 1 cup milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup melted butter
Topping
- Additional melted butter for brushing
- Additional cinnamon sugar for sprinkling
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease or butter a 12-cup muffin tin to prevent sticking.
- Mix Wet Ingredients and Spices: In a large bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until thoroughly combined.
- Coat Bread Cubes: Add the cubed bread to the egg mixture, tossing gently to ensure each piece is evenly coated and soaked with the flavored custard.
- Add Melted Butter: Drizzle the 1/4 cup melted butter over the bread mixture, then toss again to distribute the butter evenly throughout the bread cubes.
- Spoon into Muffin Tin and Bake: Spoon the soaked bread mixture into the prepared muffin tin cups, filling each about three-quarters full. Bake in the preheated oven for 20 to 25 minutes until the muffins are golden brown and set in the center.
- Brush with Butter and Add Cinnamon Sugar: Remove the muffins from the oven. While still warm, brush the tops with additional melted butter and sprinkle generously with cinnamon sugar to add a sweet, crunchy finish.
- Serve Warm: Allow the muffins to cool slightly, then serve warm for the best flavor and texture. Enjoy as a delicious breakfast or snack treat.
Notes
- Use slightly stale bread for better soaking and texture.
- You can substitute milk with almond or oat milk for a dairy-free version.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
- Reheat muffins in the oven or toaster oven to restore crispiness.
- Add raisins or chopped nuts to the mixture for extra texture and flavor.
