Can I double the recipe for a crowd?

Absolutely. This recipe doubles easily, and the muffins freeze beautifully. Bake a double batch, let them cool, and freeze individually. When needed, reheat in the oven for a just-baked taste.

Can I prepare Cinnamon Sugar French Toast Muffins the night before?

Yes. You can bake the muffins the evening before, store them in an airtight container, and reheat briefly in the morning. This makes them perfect for busy weekdays or early brunch gatherings.

How do I make these muffins healthier without losing flavor?

Swap half the all-purpose flour for whole wheat flour, use coconut sugar or light brown sugar, and try plant-based butter with almond milk. These substitutions keep the muffins lighter while still maintaining the French toast-inspired flavor.

Cinnamon Sugar French Toast Muffins – Best 4 Tips

Description

Cinnamon Sugar French Toast Muffins are soft, buttery muffins coated in a sweet cinnamon-sugar topping. They capture the cozy flavors of classic French toast in an easy, oven-baked form, perfect for breakfast, brunch, or a make-ahead treat.

Ingredients

Scale

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1/4 cup granulated sugar (for coating)
1 teaspoon ground cinnamon (for coating)
2 tablespoons unsalted butter, melted (for coating)

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Instructions

Preheat oven to 350°F (175°C) and grease a 12-cup muffin pan with butter or nonstick spray.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and 1/2 cup granulated sugar until well combined.
In another bowl, whisk melted butter, eggs, whole milk, and vanilla extract until smooth.
Gently fold the wet ingredients into the dry mixture, stirring just until no dry streaks remain. Do not overmix.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 18–20 minutes, until golden brown and a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Mix 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl.
Brush muffin tops with 2 tablespoons melted butter, then dip each muffin into the cinnamon-sugar mixture for an even coating.
Serve warm for the best flavor and texture.

Notes

Use high-quality ground cinnamon for the best aroma and taste.
Coat the muffins while still warm so the cinnamon-sugar sticks properly.
Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
Freeze individually for up to 3 months; reheat in the oven or microwave before serving.

Nutrition

Serving Size: 1 muffin
Calories: 245
Sugar: 18 g
Sodium: 170 mg
Fat: 11 g
Saturated Fat: 7 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 55 mg