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Cinnamon Sugar French Toast Muffins

Cinnamon Sugar French Toast Muffins for Cozy Mornings

These delightful Cinnamon Sugar French Toast Muffins are an easy, crowd-pleasing breakfast option, capturing the cozy flavors of cinnamon and vanilla.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can swap for whole wheat for a nuttier flavor.
  • 3/4 cup Granulated Sugar
  • 2 teaspoons Baking Powder Check freshness for best results.
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter (melted) Use coconut oil for a dairy-free option.
  • 1 cup Milk Any non-dairy milk works too.
  • 2 large Large Eggs No substitutes if eggs are part of your diet.
  • 1 teaspoon Ground Cinnamon Consider adding more for extra warmth.
  • 1/4 teaspoon Ground Nutmeg Optional and adjustable to your taste.
  • 1 teaspoon Vanilla Extract No substitute needed.
For the Coating
  • 1/4 cup Granulated Sugar (for coating)
  • 1 teaspoon Ground Cinnamon (for coating)
For Optional Toppings
  • 1 cup Whipped Cream For serving.
  • 1 cup Powdered Sugar For dusting.
  • 1 cup Fresh Berries Optional.
  • 1/2 cup Maple Syrup For drizzling.
  • 1/2 cup Chopped Nuts For added texture.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spoon or scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Line a 12-cup muffin tin with paper liners or lightly grease and flour each cup.
  3. In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined.
  4. In a separate large bowl, whisk together the melted unsalted butter, milk, large eggs, ground nutmeg, and vanilla extract until smooth.
  5. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
  6. Using a spoon or scoop, divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Carefully place the muffin tin in the preheated oven and bake for 20-25 minutes.
  8. Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes.
  9. In a shallow dish, mix together granulated sugar and ground cinnamon for the coating. Dip the tops of warm muffins into this mixture.
  10. Return the coated muffins to the oven for an additional 2-3 minutes to crisp the tops.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 50mgIron: 1mg

Notes

Storing tips: Keep muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individually for up to 3 months.

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