Baked Cinnamon Sugar French Toast Muffins Recipe
Imagine the cozy comfort of classic French toast transformed into a portable, perfectly portioned treat. These Baked Cinnamon Sugar French Toast Muffins offer all the warm, custardy goodness you love, baked to golden perfection in a muffin tin. Each bite is a delightful combination of soft, eggy bread and a sweet, crunchy cinnamon sugar crust, making them an ideal breakfast or brunch option.
Prep Time
15 minutes
Cook Time
28 minutes
Total Time
43 minutes
Servings
12 muffins
Keywords
Why This Recipe Delivers
- All the classic French toast flavor in a convenient, portable muffin form, perfect for on-the-go mornings.
- Excellent for meal prep – enjoy these delicious muffins warm or at room temperature throughout the week.
- An impressive yet surprisingly easy breakfast or brunch centerpiece that delights everyone at the table.
- Highly customizable with your favorite toppings like fresh berries, a dollop of yogurt, or an extra drizzle of maple syrup.
- Offers a delightful balance of a tender, custardy interior with a satisfyingly crunchy, sweet cinnamon sugar exterior.
Ingredients
- 8 slices (approximately 300g or 4 cups) day-old brioche or challah bread, cut into 2.5 cm (1-inch) cubes
- 4 large eggs
- 240 ml (1 cup) whole milk or preferred non-dairy alternative
- 60 ml (1/4 cup) pure maple syrup or liquid honey
- 5 ml (1 teaspoon) pure vanilla extract
- 2.5 ml (1/2 teaspoon) ground cinnamon
- 1.25 ml (1/4 teaspoon) fine sea salt
- 30 ml (2 tablespoons) unsalted butter, melted, plus extra for greasing
- FOR THE CINNAMON SUGAR TOPPING:
- 50 g (1/4 cup) granulated sugar
- 5 ml (1 teaspoon) ground cinnamon
Instructions
- Preheat your oven to 175°C (350°F) and meticulously grease all 12 cups of a standard muffin tin with butter or cooking spray, or line them with paper liners. Proper greasing ensures the muffins release easily without sticking.
- In a spacious mixing bowl, whisk together the eggs, milk, maple syrup or honey, vanilla extract, ground cinnamon, and salt. Continue whisking until the mixture is thoroughly combined and smooth, creating a luxurious custard base for the French toast.
- Gently fold the cubed day-old bread into the prepared custard mixture. Stir carefully to ensure every piece of bread is well-coated. Allow the mixture to rest for 5 to 10 minutes, giving the bread ample time to fully absorb the flavorful liquid, which is crucial for a tender, custardy interior.
- Evenly distribute the soaked bread mixture among the 12 prepared muffin cups. Use the back of a spoon or your fingers to gently press down the bread cubes into each cup, helping them compact and hold their muffin shape during baking.
- Transfer the muffin tin to the preheated oven and bake for 25 to 28 minutes. The muffins are ready when they are beautifully golden brown on top, firm to the touch, and a skewer inserted into the center comes out clean.
- While the muffins are baking, prepare the irresistible cinnamon sugar topping. In a small bowl, combine the granulated sugar and ground cinnamon, stirring until they are perfectly blended.
- As soon as the muffins are out of the oven, brush the tops of each warm muffin generously with the 30 ml (2 tablespoons) of melted unsalted butter. Immediately after, liberally sprinkle the cinnamon sugar mixture over the buttered tops, ensuring an even and delicious coating.
- Allow the baked muffins to cool in the muffin tin for about 5 minutes. This brief cooling period helps them set before gently transferring them to a wire rack to cool completely. Serve them warm for the ultimate comfort or at room temperature.
Tools You’ll Need
- 12-cup standard muffin tin
- Large mixing bowl
- Whisk
- Small bowl (for topping)
- Pastry brush
- Wire cooling rack
- Measuring cups and spoons
Essential Success Tips
- Use day-old bread: Stale bread, especially brioche or challah, absorbs the custard much better than fresh bread, preventing a soggy texture and ensuring a wonderfully custardy interior.
- Don't overmix the batter: Once the bread cubes are added to the custard, fold them in gently. Overmixing can cause the bread to break down too much, leading to a less desirable texture.
- Allow adequate soaking time: Letting the bread cubes soak for at least 5-10 minutes is crucial for them to fully absorb the flavorful custard, resulting in a tender and moist muffin.
- Press gently into muffin cups: Lightly pressing the soaked bread mixture down into each muffin cup helps compact the ingredients, ensuring the muffins hold their shape beautifully during baking.
- Apply topping immediately: Brush the muffins with melted butter and sprinkle with the cinnamon sugar mixture as soon as they come out of the oven. The warmth helps the butter and sugar adhere perfectly.
Professional Cooking Secrets
- For an elevated flavor profile, infuse your milk with a split vanilla bean pod or a star anise for 30 minutes before whisking into the custard, then strain before use. This subtle aromatic touch deepens the overall warmth of the dish.
- To achieve a truly golden, crisp exterior on your muffins, consider baking them on a convection setting if your oven allows. Reduce the temperature by 10°C (25°F) and keep an eye on the baking time, as it may be slightly shorter.
- A pinch of freshly grated nutmeg added to the custard mixture alongside the cinnamon will introduce an extra layer of complexity and a traditional, comforting depth often found in classic French toast preparations.
Notes
- Storage: Store leftover Baked Cinnamon Sugar French Toast Muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They can be gently reheated in the microwave or a toaster oven.
- Variations: Feel free to add a handful of mini chocolate chips, fresh blueberries, or finely diced apples to the bread mixture before baking for a delightful flavor twist. A simple cream cheese glaze can also be drizzled over cooled muffins for extra indulgence.
- Serving Suggestion: These muffins are fantastic on their own, but truly shine when served warm with a side of fresh seasonal berries, a dollop of Greek yogurt, or an additional drizzle of pure maple syrup.
Frequently Asked Questions
Can I make French toast muffins ahead of time?
Yes, these muffins are excellent for meal prep! You can prepare the bread and custard mixture the night before and store it covered in the refrigerator. In the morning, simply give it a gentle stir, fill the muffin cups, and bake as directed. The baked muffins also store well and can be reheated.
What kind of bread is best for French toast muffins?
Day-old brioche, challah, or Texas toast works wonderfully due to their rich texture and superb ability to absorb the custard without becoming soggy. A good quality white bread or even a slightly sweet sourdough can also be used effectively.
Why did my French toast muffins turn out soggy?
Sogginess can occur if the bread used is too fresh (it won't absorb the custard properly), if the liquid-to-bread ratio is off, or if the muffins are underbaked. Ensure you use day-old bread, allow proper soaking time for the cubes, and bake until they are beautifully golden brown and set in the center.
Nutrition Facts (Per Serving)
Approximate per muffin: Calories: 250, Protein: 7g, Fat: 10g, Carbs: 35g, Fiber: 1g
Allergy Information
This dish contains wheat, eggs, and dairy (if using dairy milk and butter). For a dairy-free version, simply substitute with a non-dairy milk alternative and plant-based butter. This recipe can also be adapted to be gluten-free by using certified gluten-free bread.
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