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Cinnamon Sugar French Toast Muffins

Cinnamon sugar French toast muffins with a crisp cinnamon-sugar crust and a soft, custardy center. Easy baked muffin cups use a quick custard batter like classic French toast for a golden breakfast bite.
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Prep Time 15 minutes
Cook Time 18 minutes
Rest/stand time 10 minutes
Total Time 43 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon Sugar French Toast Muffins
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 2 eggs
  • 1 cup whole milk
  • 4 tbsp butter, melted
  • 1 tsp vanilla extract
  • 3 tbsp granulated sugar
  • 1 tbsp ground cinnamon
  • 2 tbsp butter, melted

Equipment

  • 1 sheet pan

Method
 

Prepare the batter
  1. Preheat oven to 375°F and grease a muffin tin so the cups release easily after baking.
  2. In a bowl, whisk together all-purpose flour, baking powder, salt, granulated sugar, and ground cinnamon.
  3. In a second bowl, beat eggs, whole milk, melted butter, and vanilla extract until smooth.
  4. Fold the wet mixture into the dry ingredients until just combined, stopping as soon as no dry flour remains.
Bake and finish
  1. Fill greased muffin cups two-thirds full with the batter.
  2. Bake for 16-18 minutes at 375°F until a toothpick comes out clean.
  3. Mix the cinnamon sugar topping by stirring granulated sugar, ground cinnamon, and melted butter together.
  4. While muffins are still warm, brush the tops with melted butter and sprinkle generously with the cinnamon sugar topping.
  5. Cool for 10 minutes before serving so the interior sets into a soft, custardy bite.

Notes

For the best custardy center, fold wet into dry just until combined—overmixing makes muffins tougher. Store leftovers covered in the refrigerator for up to 3 days; rewarm in a 300°F oven for 5-7 minutes. Freezing is yes: freeze cooled muffins up to 2 months and thaw overnight in the fridge. For a lighter option, use low-fat milk and swap in reduced-fat butter while keeping the topping the same.