Cinnamon Sugar French Toast Muffins
Cinnamon sugar French toast muffins combine the flavors of cinnamon and sugar with the soft texture of French toast. Perfect for breakfast, brunch, or a sweet snack!
Equipment
- Muffin Tin
- Mixing bowls
Ingredients
Muffin Base
- 6 cups bread cubed, day-old or slightly stale
- 4 large eggs
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 cup granulated sugar
Topping
- 2 tbsp brown sugar
- 2 tbsp sanding sugar or turbinado sugar
- 1/4 cup butter melted
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners.
- Cut the day-old bread into small cubes (about 1-inch pieces) and place them in a large mixing bowl.
- In a separate bowl, whisk together the eggs, milk, heavy cream, vanilla extract, granulated sugar, and cinnamon until smooth.
- Pour the custard mixture over the bread cubes. Gently toss to coat evenly and let it soak for 5-10 minutes.
- Divide the soaked bread mixture evenly into the muffin tin, pressing down gently to compact.
- In a small bowl, mix the brown sugar, sanding sugar (or turbinado sugar), and melted butter. Sprinkle generously over the muffins.
- Bake for 20-25 minutes, or until the tops are golden brown and the muffins are set. A toothpick inserted should come out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
For extra crunch, double the topping mixture. Store in an airtight container for up to 2 days, or freeze for up to 3 months.