This batch of Cinnamon Sugar French Toast Muffins began as a small experiment on a slow Saturday morning and quickly became a weekend staple in my kitchen. I wanted the comforting flavors of French toast — warm cinnamon, sweet sugar, and a buttery finish — in a portable, hand-held form that would keep well and travel easily for brunches. The first time I made them, my partner and I ate three each while the coffee brewed; they were light, pillowy, and had that nostalgic, golden crust that made us think of childhood breakfasts.

I discovered this combination while tinkering with a basic muffin batter and a cinnamon-sugar coating meant for quick doughnuts. The result captured everything I love about French toast: a soft interior that still holds its shape, a slightly crisp top, and that sugars-and-butter last-minute finish that gives each bite a caramelized note. These muffins are forgiving for beginner cooks, rely on pantry-friendly ingredients, and scale easily. I usually double the batch for visitors or freeze extras for busy mornings when fresh-baked warmth is exactly what we need.

Ingredients

• All-purpose flour: 2 cups — Use a reliable brand like King Arthur or Gold Medal. Spoon into the measuring cup and level with a knife for accurate amounts; this ensures the crumb stays tender and not overly dense.
• Baking powder & baking soda: 1/2 teaspoon each — These leavening agents work together to give lift and a light interior. Make sure both are fresh for the best rise.
• Salt: 1/4 teaspoon — Balances the sweetness and highlights the vanilla and cinnamon notes; use fine salt for even distribution.
• Granulated sugar: 1/2 cup in the batter plus 1/4 cup for the coating — Regular sugar gives structure and browning. For a slightly deeper flavor, use organic cane sugar.
• Unsalted butter: 1/2 cup melted for the batter, plus 2 tablespoons melted for coating — I use Land O'Lakes or Kerrygold; unsalted lets you control the final salt level.
• Eggs: 2 large — These provide stability and richness; room temperature eggs incorporate more smoothly with the melted butter.
• Milk: 1 cup — Whole milk yields the richest texture, but 2% works well too. Alternatives like unsweetened almond or oat milk can be substituted.
• Vanilla extract: 1 teaspoon — Adds warmth and rounds the flavors; use pure vanilla for best results.
• Ground cinnamon: 1 teaspoon for the coating — Use fresh cinnamon for the most aromatic finish. Combine with the 1/4 cup sugar for the signature topping.

Instructions

Preheat and prepare: Set the oven to 350°F (175°C). Grease a 12-cup muffin tin with butter or nonstick spray, or line with paper liners for easier removal. Position a rack in the center of the oven so the tops brown evenly. Preheating fully is crucial — muffins begin rising as soon as they hit the heat. Mix dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 cup granulated sugar. Whisking aerates the flour and ensures the leavening agents are evenly distributed for a uniform rise. Combine wet ingredients: In a separate bowl, whisk together 1/2 cup melted unsalted butter, 2 large eggs, 1 cup milk, and 1 teaspoon vanilla extract until smooth. If your melted butter is very hot, let it cool slightly so it doesn't cook the eggs when mixed. Fold batter: Pour the wet ingredients into the dry mixture and gently fold with a spatula until just combined. Stop when streaks of flour disappear; overmixing develops gluten and yields a tougher crumb. The batter should be thick but spoonable — if it seems very stiff, a tablespoon of milk will soften it. Portion into tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Using an ice cream scoop or large tablespoon keeps the cups uniform and promotes even baking. Bake: Bake for 18–20 minutes until tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan once halfway through if your oven has hot spots. Visual cues: the tops should spring back slightly when touched. Prepare coating and cool briefly: Combine 1/4 cup granulated sugar with 1 teaspoon ground cinnamon in a small bowl. Allow muffins to cool in the tin for about 5 minutes so they set and are easier to remove without breaking. Finish with butter and cinnamon-sugar: Brush muffin tops with 2 tablespoons melted butter, then dip each top into the cinnamon-sugar mixture to coat evenly. The melting butter helps the sugar adhere and creates a slightly crunchy, caramelized crust reminiscent of French toast. Serve warm: Serve muffins warm for best texture and aroma. Optionally drizzle with maple syrup or serve with a side of sliced fruit. Store any leftovers according to the storage tips below.

Storage Tips

For short-term storage, place cooled muffins in an airtight container at room temperature for up to 3 days; a paper towel under the lid helps absorb excess moisture to keep the bottoms from getting soggy. For longer storage, cool completely, wrap individually in plastic wrap, then place in a resealable freezer bag and freeze for up to 2 months. Reheat frozen muffins in the microwave for 20–30 seconds or in a 350°F oven for about 8–10 minutes — brushing with a little extra melted butter before reheating recreates the fresh-baked finish.

Ingredient Substitutions

If you need a dairy-free option, substitute the 1 cup milk with unsweetened almond or oat milk and use vegan butter in place of unsalted butter; results will be slightly lighter in richness. To reduce sugar, lower the batter sugar by 2 tablespoons and reduce the coating sugar to 2 tablespoons — the muffins will be less sweet but still carry the cinnamon flavor. For a whole-grain variation, replace up to half the flour with white whole wheat flour, noting that the texture will be heartier and may benefit from an extra tablespoon of milk to maintain tenderness.

Serving Suggestions

Serve warm with a drizzle of pure maple syrup and a side of Greek yogurt or whipped mascarpone for contrast. Fresh berries or sliced apples add brightness and balance the sweetness. For brunch, arrange on a platter with mini skewers of fruit and a small bowl of warmed maple syrup. A light dusting of powdered sugar just before serving elevates presentation for special occasions.

Cultural Background

The flavors are inspired by French toast, a global comfort food with roots in bread revival techniques across Europe. Turning French toast elements into a muffin form is a modern American twist that prioritizes portability and convenience. These muffins capture the essence of soaked, cinnamon-spiced bread while embracing the quick-bake traditions of American breakfast baking, creating a hybrid that’s both nostalgic and practical.

Seasonal Adaptations

In autumn, fold in 1/2 cup finely diced apples and a pinch of nutmeg to echo the season; top with chopped toasted pecans after coating for crunch. In spring, fold in 1/3 cup of lemon zest and a handful of blueberries for a bright variation. For holiday mornings, stir in 1/4 cup finely chopped candied orange peel and top with a light orange glaze after the cinnamon-sugar coating.

Meal Prep Tips

Bake a double batch and freeze half for weekday mornings. Pack in single-serve containers with a small fluted paper liner and a slip of parchment to absorb moisture. Reheat in a small travel-safe thermos or give a quick microwave burst at the office for a nearly fresh-baked experience. These muffins also work well as part of a grab-and-go brunch box with hard-boiled eggs, fruit, and a small container of maple syrup.

These cinnamon sugar French toast muffins bridge comfort and convenience — they are easy enough for weeknights and charming enough for guests. Try them once, and I suspect they’ll become a simple ritual for cozy mornings in your home.