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Cinnamon Sugar French Toast Muffins

These muffins combine the beloved flavors of French toast into a convenient muffin form, making breakfast easier and just as delicious.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 to 8 cups brioche bread, cut into 1-inch cubes, about one loaf Slightly stale brioche works better.
  • 4 large eggs
  • 1 cup whole milk
  • 1/3 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted
Cinnamon-Sugar Topping
  • 1/3 cup granulated sugar
  • 1 tablespoon ground cinnamon
Optional Add-Ins
  • Chocolate chips or chunks, for a sweeter version
  • Fresh blueberries or diced apples, for a fruity twist
  • Chopped nuts, for added crunch
  • A pinch of ground ginger or cardamom, for extra warmth

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a standard 12-cup muffin tin with butter or cooking spray.
  2. Cube the brioche bread into 1-inch cubes, keeping sizes consistent for even baking.
  3. In a large mixing bowl, whisk together eggs, whole milk, granulated sugar, vanilla extract, ground cinnamon, nutmeg, and kosher salt until smooth.
  4. Fold cubed brioche into the custard mixture, ensuring each piece is coated, and let it rest for 15 minutes.
  5. Combine granulated sugar and ground cinnamon in a small bowl for the topping.
  6. Drizzle melted butter over the soaked bread, fold gently, and distribute the mixture evenly among muffin cups.
  7. Brush the tops with melted butter and sprinkle generously with the cinnamon-sugar mixture.
  8. Bake for 22 to 25 minutes until golden brown, and a toothpick inserted comes out clean.
  9. Allow muffins to cool in the tin for a few minutes before transferring to a wire rack. Serve warm.

Notes

Store leftovers in an airtight container at room temperature for up to three days, or freeze for longer storage. For a gluten-free option, use gluten-free bread; for a vegan version, replace eggs with flax eggs and use oat or almond milk.