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Cinnamon Sugar French Toast Muffins Recipe

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4.2 from 89 reviews

These Cinnamon Sugar French Toast Muffins are a delightful twist on classic French toast, offering all the comforting flavors in an easy-to-eat muffin form. Made with day-old Texas toast or Brioche, soaked in a rich custard mixture and topped with a buttery cinnamon streusel, these muffins are perfect for breakfast or brunch. They are soft, flavorful, and have a crispy cinnamon sugar topping that adds the perfect texture contrast.

  • Total Time: 50 minutes
  • Yield: 12 muffins

Ingredients

French Toast Muffins

  • 9 slices day-old Texas toast or Brioche bread (9 to 10 lightly packed cups of bread)
  • 3 tablespoons (40 grams) granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 4 large eggs
  • ½ cup (120 ml) whole milk
  • ½ cup (120 ml) heavy whipping cream
  • 2 teaspoons pure vanilla extract

Streusel Topping

  • ⅓ cup (42 grams) all-purpose flour, spooned & leveled
  • ¼ cup (50 grams) packed light brown sugar
  • ½ teaspoon ground cinnamon
  • tiny pinch of salt
  • 3 tablespoons (45 grams) cold unsalted butter, cubed into pieces

Instructions

  1. Prepare the Bread: Cut the day-old Texas toast or Brioche bread into bite-sized cubes, about 1-inch pieces, and place them in a large mixing bowl. This ensures each muffin has plenty of soft bread to soak up the custard.
  2. Mix the Custard: In a separate bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, cinnamon, nutmeg, and vanilla extract until fully combined and smooth. This custard mixture will infuse the bread with rich flavor and moisture.
  3. Combine Bread and Custard: Pour the custard mixture over the cubed bread and gently toss to make sure every piece is evenly coated. Let the bread soak for a few minutes to absorb the custard, but don’t let it become too soggy.
  4. Make the Streusel Topping: In a small bowl, combine the all-purpose flour, brown sugar, ground cinnamon, and a tiny pinch of salt. Add the cold cubed butter, and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. This topping will add a sweet, crunchy texture to the muffins.
  5. Prepare Muffin Pan: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line each cup with paper liners.
  6. Fill Muffin Cups: Spoon the soaked bread mixture evenly into the prepared muffin cups, filling them almost to the top. Sprinkle a generous amount of the streusel topping evenly over each muffin for a crunchy finish.
  7. Bake the Muffins: Bake in the preheated oven for about 25-30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Baking will cook the custard through and crisp up the streusel topping.
  8. Cool and Serve: Allow the muffins to cool in the pan for 5-10 minutes before removing. Serve warm as is or with syrup, fresh fruit, or whipped cream for an extra special breakfast treat.

Notes

  • Using day-old bread is essential as it soaks up the custard better than fresh bread without becoming mushy.
  • You can substitute whole milk and heavy cream with half-and-half for a lighter version.
  • Make sure the butter for the streusel is cold to get the best crumbly texture.
  • These muffins can be stored in an airtight container at room temperature for 2 days or refrigerated up to 5 days. Reheat gently in the microwave before serving.
  • To make ahead, prepare the bread and custard mixture the night before, cover and refrigerate, then bake fresh the next morning.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/cinnamon-sugar-french-toast-muffins-recipe/