Cinnamon Sugar French Toast Muffins

Cinnamon sugar French toast muffins are the perfect mashup of fluffy French toast and easy grab-and-go muffins. They’re warm, custardy, and finished with an irresistible cinnamon sugar topping that makes mornings feel extra special. Made with simple pantry staples and day old bread, they deliver all the cozy comfort of French toast.

Love More Dessert Recipes? Try My Lemon Poppy Seed Muffins or this Cranberry Sauce Coffee Cake Muffins next.

Why You’ll Love This Recipe

• Perfect for using leftover bread – Turn yesterday’s bread into today’s breakfast treasure
• No flipping required – All the flavor of French toast, but you just pop them in the oven
• Kid-approved and crowd-pleasing – Sweet, cinnamon-y, and fun to eat with little hands
• Make-ahead friendly – Prep the night before and bake fresh in the morning
• Portable breakfast magic – Grab one (or two!) on your way out the door

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Ingredients You’ll Need

For the muffins:

• 3 cups bread cubes (day-old bread works great—challah, brioche, or even plain white sandwich bread)
• 3 large eggs (room temperature is best)
• 1 cup milk (whole milk makes them extra rich, but 2% works too)
• ½ cup granulated sugar
• 1 teaspoon vanilla extract (the real stuff makes a difference!)
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 2 tablespoons melted butter

For the cinnamon-sugar topping:

• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 2–3 tablespoons melted butter (for brushing before topping)

Optional glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

Why These Ingredients Work

Day-old bread is the secret weapon here. Fresh bread gets too soggy when it soaks up the custard, but bread that’s had a day to dry out holds its shape beautifully while still absorbing all that eggy, vanilla goodness.

The eggs and milk create that classic French toast custard that makes each bite tender and custardy in the center. Sugar adds just enough sweetness without making them taste like dessert, while cinnamon brings warmth and that cozy spice we all crave on weekend mornings.

The melted butter brushed on top before baking helps the cinnamon-sugar mixture stick and creates a slightly crispy, caramelized crown. And that optional glaze? It’s like the icing on the cake—or in this case, the drizzle on your breakfast muffin!

Essential Tools and Equipment

• 12-cup muffin tin
• Muffin liners or non-stick cooking spray
• Large mixing bowl (for the bread cubes)
• Medium mixing bowl (for whisking the custard)
• Whisk
• Measuring cups and spoons
• Pastry brush (for brushing on melted butter)
• Small bowl (for mixing cinnamon-sugar topping)

Step-by-Step Instructions

Step 1: Preheat and Prep Your Pan

Preheat your oven to 350°F (175°C). Grease your 12-cup muffin tin generously with butter or cooking spray, or line it with paper liners.

Step 2: Prepare Your Bread Cubes

Cut your day-old bread into bite-sized cubes (about 1-inch pieces work perfectly) and place them in a large mixing bowl.

If your bread is fresh, you can leave the cubes out on the counter for an hour or toast them lightly in the oven for a few minutes to dry them out a bit.

Step 3: Make the Custard Mixture

In a separate medium bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, salt, and melted butter until everything is smooth and well combined.

Step 4: Soak the Bread

Pour that beautiful custard mixture right over your bread cubes. Use a spatula or your hands to gently toss everything together, making sure every piece of bread gets coated.

Let this sit for about 5 minutes so the bread can really drink up all that flavor. Give it another gentle stir halfway through.

Step 5: Fill Those Muffin Cups

Spoon the soaked bread mixture into your prepared muffin cups, dividing it evenly among all 12 spots. Press down gently so each muffin is nicely packed but not squished.

They should be filled nearly to the top.

Step 6: Add the Cinnamon-Sugar Magic

In a small bowl, mix together the 3 tablespoons of sugar and 1 teaspoon of cinnamon. Brush the top of each muffin with melted butter using your pastry brush, then sprinkle generously with the cinnamon-sugar mixture.

This creates that signature sparkly, sweet crust we’re all here for!

Step 7: Bake to Golden Perfection

Pop your muffin tin into the preheated oven and bake for 20–25 minutes, until the muffins are golden brown on top and set in the center. They should spring back slightly when you touch them.

Your kitchen will smell absolutely heavenly!

Step 8: Optional Glaze (Highly Recommended!)

While the muffins cool for about 10 minutes, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth, pourable glaze.

Drizzle it over the warm muffins using a spoon or fork. It’ll create those beautiful white ribbons that make everything look bakery-worthy.

You Must Know

The biggest secret to perfect French toast muffins is letting the bread mixture sit for those 5 minutes before baking. If you rush this step, some pieces of bread won’t absorb enough custard and you’ll end up with dry spots.

Also, don’t overbake! These muffins are meant to be soft and custardy inside, not dry like traditional muffins. They’re done when they’re just set—a little jiggle in the center is actually perfect.

Personal Secret: I always tear my bread into irregular chunks instead of cutting perfect cubes. Those jagged edges soak up more custard and create extra crispy bits on top. Plus, it’s faster and feels more rustic and homemade!

Pro Tips & Cooking Hacks

• Use challah or brioche if you can – These rich breads make the muffins taste extra indulgent and hold up beautifully to the custard
• Don’t have day-old bread? – Cut fresh bread into cubes and toast them in a 300°F oven for 10 minutes to dry them out
• Line with parchment squares – Cut parchment paper into squares and press them into each muffin cup for foolproof removal
• Make mini versions – Use a mini muffin tin and reduce baking time to 12–15 minutes for bite-sized treats
• Test for doneness – Insert a toothpick into the center—if it comes out with just a few moist crumbs, they’re perfect
• Double the cinnamon-sugar – If you love that sweet crust (and who doesn’t?), make extra topping and be generous with it

Flavor Variations & Suggestions

Want to make these muffins your own? Try stirring in a handful of chocolate chips or white chocolate chips to the bread mixture for a sweeter treat. Blueberries or diced strawberries folded in before baking add a fresh, fruity twist that’s perfect for spring and summer brunches.

For a fall-inspired version, add a pinch of nutmeg and ginger to the custard, and fold in some chopped apples or pears. You could even make them more decadent by using croissants instead of regular bread—trust me, it’s incredible!

And if you want to go full-on fancy, drizzle them with salted caramel sauce or cream cheese glaze instead of the vanilla glaze. Some people love adding a tablespoon of maple syrup to the custard mixture for extra depth, or sprinkling chopped pecans on top before baking for a little crunch.

Make-Ahead Options

These muffins are a meal-prepper’s dream! You can assemble everything the night before—just spoon the soaked bread mixture into your greased muffin tin, cover tightly with plastic wrap, and refrigerate overnight.

In the morning, add the butter and cinnamon-sugar topping and bake straight from the fridge. You might need to add 3–5 extra minutes to the baking time since they’re starting cold.

If you want to freeze them, bake the muffins completely, let them cool, and freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat in a 300°F oven for about 10 minutes, or microwave individual muffins for 30–45 seconds. They’ll taste like you just baked them fresh!

What to Serve With Cinnamon Sugar French Toast Muffins

These muffins are wonderful on their own, but they’re even better with a few classic breakfast companions. Serve them with crispy bacon or breakfast sausage for a sweet-and-savory combo that hits all the right notes.

A bowl of fresh berries—strawberries, blueberries, or raspberries—adds a bright, fresh contrast to the rich, cinnamon-y muffins. Pour some warm maple syrup on the side for dipping, or set out a little dish of softened butter for spreading.

For drinks, they’re perfect with hot coffee, a frothy latte, or fresh-squeezed orange juice. If you’re going all out for brunch, add some scrambled eggs with cheese and a fruit salad to round out the spread. And honestly? A dollop of whipped cream or a scoop of vanilla ice cream turns these into an acceptable dessert situation too!

Allergy Information

These muffins contain common allergens including wheat (from the bread), eggs, and dairy (milk and butter). For a dairy-free version, substitute the milk with almond milk, oat milk, or another non-dairy alternative, and use plant-based butter or coconut oil instead of regular butter. The texture will be slightly different but still delicious!

For a gluten-free option, use your favorite gluten-free bread—just make sure it’s sturdy enough to hold up to the custard.

Unfortunately, these are tricky to make egg-free since eggs are essential to the French toast custard structure, but you could experiment with a flax egg mixture (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit for 5 minutes) if you’re adventurous. The texture won’t be quite as custardy, but it might work in a pinch!

Storage & Reheating

Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They’re honestly delicious cold, straight from the fridge—my kids eat them that way all the time!

To reheat, microwave individual muffins for 20–30 seconds until warmed through, or place them on a baking sheet and warm in a 300°F oven for 8–10 minutes.

If you’ve frozen them, let them thaw in the refrigerator overnight first, then reheat using the same methods. The glaze might absorb into the muffins after a day or two, but they’ll still taste amazing—maybe even better as the flavors meld together!

Questions I Get Asked A Lot

Can I use fresh bread instead of day-old?

You can, but day-old bread really is better! Fresh bread tends to get too mushy when it soaks up the custard.

If you only have fresh bread, cut it into cubes and let them sit out uncovered for a few hours, or toast them lightly in a 300°F oven for about 10 minutes to dry them out first.

My muffins turned out dry—what happened?

This usually means they were overbaked or the bread didn’t soak up enough custard. Make sure you let the bread sit in the egg mixture for the full 5 minutes, and keep an eye on them in the oven—they’re done when they’re just set, even if they look slightly underdone in the very center.

Remember, they’ll continue cooking a bit as they cool!

Can I make these in a regular baking dish instead of a muffin tin?

Absolutely! Pour everything into a greased 9×9-inch baking dish and bake at 350°F for about 30–35 minutes. You’ll basically have French toast casserole, which is equally delicious.

Just cut it into squares to serve!

Do I have to use the glaze?

Not at all—the muffins are perfectly sweet and delicious with just the cinnamon-sugar topping. The glaze is just an extra special touch for when you want them to look bakery-pretty or when you’re serving them to guests.

Some mornings we skip it, and they’re still amazing!

Can I add mix-ins like chocolate chips or fruit?

Yes! Fold in up to 1 cup of your favorite add-ins (chocolate chips, blueberries, diced apples, chopped nuts) after you’ve mixed the bread with the custard. Just be gentle so you don’t break up the bread too much.

Fresh or frozen berries both work great!

💬 Tried this recipe? Leave a comment and rating below! I love hearing how these turned out in your kitchen, and what variations you tried. Did you add chocolate chips?