Cinnamon Sugar Toast Muffins

If you are anything like me weekend mornings are all about cozy indulgence and easy brunch recipes that make the whole family smile. That is why these cinnamon sugar French toast muffins have quickly become my go to treat combining the sweet comforting flavors of classic French toast with the convenience of a grab and go muffin. Once you try these bakery style muffins you will never go back to plain French toast again

I first made these during a snowed in weekend and my kids now beg for them every Sunday morning

Ingredients

• All purpose flour: provides the structure and base for the muffins look for unbleached for best texture
• Granulated sugar: adds sweetness and helps create a tender crumb choose fine grain for smooth mixing
• Baking powder: acts as a leavening agent to make the muffins rise ensure it is fresh for best lift
• Salt: enhances overall flavor and balances the sweetness use fine sea salt if available
• Unsalted butter: adds richness and moisture melt it gently for smooth blending
• Milk: provides the liquid base whole milk gives the best texture but any kind will work
• Eggs: bind the ingredients together and add structure use large eggs at room temperature
• Ground cinnamon: adds warmth and comforting flavor use Ceylon for a softer taste
• Ground nutmeg: deepens the spice flavor with a subtle nuttiness freshly grated is best
• Vanilla extract: gives a sweet aromatic base choose pure vanilla if possible
• Coating sugar and cinnamon: creates the signature crunchy sweet muffin top mix evenly for full flavor
• Whipped cream: optional topping for a light creamy finish best added just before serving
• Powdered sugar: optional for a delicate dusting use a fine sieve for even coverage
• Fresh berries: optional brightens the flavor and adds a touch of freshness use seasonal berries
• Maple syrup: optional for drizzling adds a rich caramel note use real maple for best taste
• Chopped nuts: optional for crunch and texture toast slightly to enhance flavor

Instructions

Preheat the Oven:

Preheat your oven to 375 degrees Fahrenheit and line a 12 cup muffin tin with paper liners to prevent sticking and allow easy removal

Prepare the Dry Ingredients:

In a medium bowl whisk together the flour sugar baking powder salt and cinnamon until well combined breaking up any lumps for a uniform mix

Combine the Wet Ingredients:

In a large bowl whisk the melted butter milk eggs nutmeg and vanilla extract until fully smooth and the eggs are completely incorporated

Mix Wet and Dry Ingredients:

Gradually fold the dry mixture into the wet ingredients stirring gently with a spatula until just combined to avoid overmixing which can make muffins tough

Fill Muffin Cups:

Evenly divide the batter among the muffin liners filling each about two thirds full to allow room for rising

Bake the Muffins:

Bake in the preheated oven for twenty to twenty five minutes until the tops are golden and a toothpick inserted comes out clean

Cool Slightly:

Let the muffins cool in the tin for five minutes then transfer them to a wire rack to cool completely before coating

Prepare the Cinnamon Sugar Coating:

Mix the granulated sugar and ground cinnamon in a shallow dish for the muffin topping

Coat the Muffin Tops:

While the muffins are still warm dip the tops into the cinnamon sugar pressing gently to ensure good coverage

Optional Crisping:

Return coated muffins to the oven for two to three minutes to crisp the tops slightly being careful not to overbake

Serve and Enjoy:

Serve warm or at room temperature optionally topping with whipped cream powdered sugar berries maple syrup or nuts

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Storage Tips

If you have leftovers store them in an airtight container in the refrigerator for up to three days. For longer storage wrap each muffin in plastic and freeze in a sealed bag for up to two months. Reheat gently in the microwave or oven to revive that fresh baked taste

Ingredient Substitutions

No dairy no problem use almond oat or soy milk and swap butter for coconut oil. You can also stir in chocolate chips swirl in jam or toss in fresh berries to match your cravings

Serving Suggestions

Serve these muffins with whipped cream and fresh berries for brunch or drizzle with maple syrup for a weekend treat. They also pair beautifully with coffee tea or a warm chai latte

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Cultural Context

French toast is a beloved comfort food across many cultures and these muffins put a modern twist on the classic. By turning a skillet favorite into portable baked treats they capture nostalgic flavor with a fresh approach

My favorite part is dipping the warm muffin tops in cinnamon sugar the kids love helping with that step and it always smells like Sunday morning at my grandmother's house

Recipe FAQs

→ Can I make these muffins ahead of time?

Yes, you can bake them in advance and store in an airtight container for up to 3 days, or freeze for up to 2 months.

→ Do I need stale bread for this muffin version?

No, unlike traditional French toast, this muffin version uses flour as the base instead of bread.

→ How can I make these muffins dairy-free?

Use almond, soy, or oat milk in place of regular milk, and substitute butter with coconut oil.

→ What toppings work well with these muffins?

Try whipped cream, maple syrup, powdered sugar, chopped nuts, or fresh berries for extra flavor and texture.

→ Can I customize the batter?

Absolutely! Stir in chocolate chips, raisins, or swirl in jam for a unique twist on the classic flavor.