Name: Baked Cinnamon Sugar French Toast Muffins
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Cuisine: American
Ingredients: 8 slices of day-old bread, cubed (about 4 cups); 4 large eggs; 1 cup milk (dairy or non-dairy); 1/4 cup maple syrup or honey; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 2 tablespoons melted butter; 1/4 cup granulated sugar; 1 teaspoon ground cinnamon

Soft and fluffy on the inside with a crisp cinnamon-sugar crust, these Baked Cinnamon Sugar French Toast Muffins are my favorite cozy twist on the classic breakfast dish. They bring together the warm, comforting flavors of cinnamon, maple syrup, and vanilla in a handy muffin shape—perfect for brunches, grab-and-go breakfasts, or sweet afternoon snacks. Whether I’m hosting weekend guests or prepping meals for the week ahead, these muffins always deliver comfort and flavor.

Why You’ll Love This Recipe

I love how easy these are to make with just a few everyday ingredients. The muffins are perfectly portioned, making them great for kids and adults alike. The crisp cinnamon-sugar topping adds a delicious crunch, while the inside stays soft and custardy—just like traditional French toast. Plus, I can easily make these ahead and reheat them when needed. They’re sweet, satisfying, and ideal for cozy mornings or special gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 slices of day-old bread, cubed (about 4 cups)

4 large eggs

1 cup milk (dairy or non-dairy)

1/4 cup maple syrup or honey

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Topping:

2 tablespoons melted butter

1/4 cup granulated sugar

1 teaspoon ground cinnamon

Directions

I preheat the oven to 350°F (175°C) and grease or line a 12-cup muffin tin.

In a large bowl, I whisk together the eggs, milk, maple syrup, vanilla, cinnamon, and salt.

I add the cubed bread to the egg mixture and stir until all the pieces are coated. Then I let it sit for 5–10 minutes so the bread absorbs the liquid.

I divide the soaked bread evenly among the muffin cups, pressing down gently to compact them.

I bake the muffins for 25–28 minutes, or until they’re golden brown and set in the center.

While they bake, I mix the cinnamon and sugar for the topping in a small bowl.

Once the muffins are out of the oven, I brush the tops with melted butter and immediately sprinkle them with the cinnamon sugar mixture.

I let them cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. They’re delicious warm or at room temperature.

Servings and timing

This recipe makes 12 muffins.

Prep Time: 10 minutes

Cooking Time: 28 minutes

Total Time: 38 minutes

Calories per muffin: 160 kcal

Variations

I like to change things up depending on the season or occasion. Sometimes I swap maple syrup for honey for a slightly different sweetness. I’ve also added a handful of mini chocolate chips or chopped nuts for extra texture. For a fruity touch, I mix in small diced apples or blueberries. If I want a richer flavor, I use brioche or challah bread instead of regular sliced bread.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I pop one or two muffins in the microwave for about 15–20 seconds or warm them in a 300°F (150°C) oven for 5–7 minutes. They also freeze beautifully—just wrap them individually and store in a freezer-safe bag for up to 2 months. When I’m ready to eat, I thaw and reheat as needed.

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FAQs

What type of bread works best for these muffins?

I prefer using day-old or slightly stale bread like brioche, challah, or even sandwich bread. These soak up the custard mixture better and give the muffins the perfect texture.

Can I make these muffins dairy-free?

Yes, I often use almond milk or oat milk instead of dairy milk, and dairy-free butter for the topping. They still come out delicious and tender.

Can I prepare them the night before?

Yes, I sometimes assemble the muffins and refrigerate the pan overnight. In the morning, I just bake them straight from the fridge (adding a few extra minutes to the baking time).

How do I keep the muffins from sticking to the pan?

I either grease the muffin tin generously or use parchment paper liners. Letting them cool for a few minutes before removing also helps prevent sticking.

Can I double the recipe?

Absolutely. When I need a bigger batch for a party or brunch, I double the ingredients and bake in two muffin pans or in batches.

Conclusion

These Baked Cinnamon Sugar French Toast Muffins are everything I love about French toast—comforting, sweet, and warmly spiced—but in a fun and easy muffin form. Whether I’m enjoying one fresh from the oven or pulling a batch from the freezer for a quick treat, they always hit the spot. They’ve become a staple in my kitchen, and I know they will in yours too.

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