Cinnamon Sugar French Toast Muffins (Print Page)
Soft muffins with custardy center and crispy cinnamon sugar coating
# What You Need:
→ 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
# Directions:
01 - Preheat oven to 350°F. Grease a standard 12-cup muffin tin or line with paper liners.
02 - In a large mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt 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 22-25 minutes or until the tops are golden and the muffins are set.
06 - While the muffins bake, mix the granulated sugar and cinnamon for coating in a small bowl.
07 - Let muffins cool in the pan for 5 minutes, then carefully remove. Brush each muffin with melted butter and roll in the cinnamon sugar mixture to coat.
08 - Serve warm, optionally with maple syrup or fresh berries.
# Expert Tips:
01 -
- They bake up all at once so everyone eats together instead of taking turns at the griddle
- The custard center stays creamy while the edges get golden and crisp
02 -
- Fresh bread will turn mushy so plan ahead or dry slices in the oven first
- Pressing the bread into the cups prevents the muffins from falling apart
03 -
- Cut the bread into uniform cubes so every muffin bakes evenly
- Use a pastry brush for the most even butter coverage