Cinnamon Sugar French Toast Muffins (Print View)
Soft, custardy muffins with buttery cinnamon sugar coating for a comforting breakfast twist on French toast flavors.
# Ingredient List:
→ Muffin Base
01 - 6 cups day-old brioche or challah bread, cut into 1-inch cubes
02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/2 cup heavy cream
05 - 1/3 cup granulated sugar
06 - 1 tsp pure vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp salt
→ Cinnamon Sugar Coating
09 - 1/2 cup unsalted butter, melted
10 - 1/2 cup granulated sugar
11 - 1 1/2 tsp ground cinnamon
# How to Make:
01 - Preheat oven to 350°F. Grease a standard 12-cup muffin tin or line with paper liners.
02 - Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a large mixing bowl until well combined.
03 - Add bread cubes to the egg mixture. Gently fold until bread is evenly coated. Let soak for 5 minutes to absorb custard.
04 - Divide the soaked bread mixture evenly among the 12 muffin cups, pressing lightly to compact.
05 - Bake for 22 to 25 minutes or until the tops are golden and the muffins are set.
06 - While muffins bake, mix granulated sugar and cinnamon for coating in a small bowl.
07 - Let muffins cool in the pan for 5 minutes, then carefully remove.
08 - Brush each muffin with melted butter and roll in the cinnamon sugar mixture to coat.
09 - Serve warm, optionally with maple syrup or fresh berries.
# Expert Advice:
01 -
- They bake all at once leaving you free to sip coffee instead of babysitting a frying pan
- The center stays impossibly custardy while the edges get this golden crisp that everyone fights over
02 -
- Don't skip the 5 minute soak time or your centers will be dry instead of creamy
- Letting them cool just 5 minutes makes them easier to remove but they're still warm enough to hold the coating
03 -
- Use paper liners if you plan to transport these since the butter coating makes them messy to handle
- Extra cinnamon sugar mixture keeps in a jar for weeks and is perfect on toast or popcorn