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Fluffy Cinnamon Sugar Baked French Toast Muffins

A close-up of a french toast muffins with a bite taken out, showing the soft interior and cinnamon sugar topping.
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Create the comforting flavor of classic French toast in a portable, easy-to-make muffin format. These baked French Toast Muffins feature a tender interior and a sweet cinnamon sugar coating, perfect for busy mornings or brunch.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar (for batter)
  • 1/2 cup milk
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup melted unsalted butter
  • 1 cup cubed day-old bread (brioche or challah recommended)
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and 1/2 cup of sugar.
  3. In a separate medium bowl, whisk together the milk, buttermilk, egg, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Add the 1/4 cup melted butter. Mix gently until just combined; do not overmix the batter.
  5. Gently fold in the cubed bread pieces until they are evenly distributed throughout the batter.
  6. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  7. In a small bowl, combine the 1/4 cup sugar and 1 tablespoon cinnamon for the topping.
  8. Brush the tops of the filled muffin cups lightly with the remaining 2 tablespoons of melted butter.
  9. Sprinkle the cinnamon sugar mixture generously over the tops of the batter in each cup.
  10. Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  11. Let the French Toast Muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • Use slightly stale or day-old bread for the best texture; fresh bread can become too soggy.
  • For a make-ahead breakfast, you can assemble the batter and pour it into the cups, cover, and refrigerate for up to 12 hours. Add the topping just before baking.
  • If you prefer a richer flavor, substitute half of the milk with heavy cream.

Nutrition

Find it online: https://mayaplate.com/french-toast-muffins-recipe-easy-breakfast/