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Cinnamon Sugar French Toast Muffins

These Cinnamon Sugar French Toast Muffins are a delightful breakfast treat that combines the classic flavors of French toast with the convenience of muffins. They're fluffy, sweet, and perfect for a cozy morning!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 muffin tin
  • 1 mixing bowls
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 baking spatula
  • 1 cooling rack

Ingredients
  

  • 3 cups all-purpose flour You can substitute half with whole wheat flour for a healthier option.
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • 4 large eggs
  • 1 cup milk
  • ½ cup melted butter
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)
  • ¼ cup melted butter (for brushing)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease your muffin tin or line it with muffin liners.
  • In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and 1 tablespoon of cinnamon until well combined.
  • In a separate bowl, beat the eggs, then add milk, melted butter, and vanilla extract. Mix everything together until smooth.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it’s okay if there are a few lumps.
  • Divide the batter evenly into the muffin tin, filling each cup about ⅔ full.
  • Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • While the muffins are baking, prepare the cinnamon sugar topping by mixing ½ cup of sugar with 1 tablespoon of cinnamon in a small bowl.
  • Once the muffins are baked, remove them from the oven and let them cool for about 5 minutes. Brush each muffin with melted butter and roll them in the cinnamon sugar mixture until fully coated.
  • Allow the muffins to cool on a wire rack before serving.

Notes

You can substitute half of the all-purpose flour with whole wheat flour for a slightly healthier option.
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to a month.
Enjoy these muffins warm, or toast them lightly before serving for a crispy exterior!