These cinnamon sugar French toast muffins take everything you love about classic French toast and turn it into a grab and go baked bite. Crisp on the outside, custardy in the middle, and rolled in a sweet cinnamon coating, they feel like a treat but come together fast.

Baking in a muffin tin means no standing at the stove flipping slices. Just cube some brioche, toss with an egg custard, and pop them in the oven. Half an hour later you have warm, puffy muffin-shaped French toast everyone will reach for.

What Makes These Muffins So Good

The best part is the contrast. A crackly cinnamon sugar crust gives way to a soft, almost bread pudding center that stays rich without being heavy. It hits the exact notes you want from French toast in a handheld shape that feels like a pastry.

Because they bake in a muffin tin, every piece gets plenty of surface area for that coating. You get a crisp outside and a tender middle in every bite, no soggy spots.

Ingredients

6 cups cubed brioche or challah bread (about 6 oz): day old bread soaks up the custard without turning to mush. If yours is fresh, spread the cubes on a sheet pan and toast at 300°F (150°C) for 10 minutes to dry them out.
3 large eggs: room temperature so they mix easily into the custard.
1 cup whole milk: full fat gives the richest texture; 2% works, but skip skim.
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt: just enough to round out the sweetness.
2 tablespoons melted butter: for brushing the muffin cups.
For the coating:
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon

Variations and Substitutions

Swap the bread: challah, brioche, or a sturdy white pullman loaf all work. Sourdough gives a pleasant tang.
Dairy free: use unsweetened almond milk in place of whole milk and brush the tin with melted coconut oil.
Add a filling: press a small cube of cream cheese or a few chocolate chips into the center of each muffin before baking.
Finish with a glaze: whisk powdered sugar with a splash of milk and drizzle over the rolled muffins for extra sweetness.

Make-Ahead Baked French Toast makes a great breakfast to go with these muffins.

How to Make Quick Baked Cinnamon Sugar French Toast Muffins

Step 1: Soak the Bread in Custard

In a large bowl, whisk together the 3 large eggs, 1 cup whole milk, 2 tablespoons sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt until the sugar dissolves and no streaks of yolk remain. Add the 6 cups bread cubes and fold gently with a spatula until every piece is coated. Let the mixture sit for about 5 minutes, stirring once halfway through, so the bread drinks up all the liquid.

You will see the cubes soften and turn pale gold. They should still hold their shape and not look completely smashed.

Step 2: Bake the Muffins

Preheat your oven to 350°F (175°C) and generously brush a 12-cup muffin tin with the 2 tablespoons melted butter, making sure to coat the sides. Divide the soaked bread evenly among the cups, mounding it a bit above each opening, then press down gently so the pieces nest together. Bake for 20 to 22 minutes, until the tops are deep golden and a toothpick inserted in the center of a muffin comes out with just a few moist crumbs.

The muffins will puff up as they bake, and the edges will look crispy. Let them rest in the pan for 2 minutes so they set enough to pop out cleanly.

Step 3: Mix the Cinnamon Sugar

While the muffins bake, stir together the 1/4 cup sugar and 1 1/2 teaspoons cinnamon in a shallow bowl until evenly combined. You want a wide bowl so you can roll the muffins easily.

Step 4: Coat the Warm Muffins

Run a small offset spatula or butter knife around the edges of each muffin to loosen them, then lift them out. While they are still warm, roll each one in the cinnamon sugar, turning to coat all sides. Serve right away while the crust is crisp and the centers are tender.

Tips for the Best French Toast Muffins

A mix of granulated and light brown sugar in the coating adds a deeper molasses note without turning grainy.
If you want a slightly softer crust, brush the warm muffins with a little extra melted butter before rolling them.
Keep the salt in both the custard and the coating. A tiny pinch pushed into the cinnamon sugar bowl balances the sweetness and makes the flavor fuller.
These are best fresh, but you can hold them in a 200°F (95°C) oven for up to 30 minutes before serving.

Bake times by muffin tin size:

Pan type	Bake time
Standard 12-cup	20 to 22 minutes
Mini 24-cup	14 to 16 minutes
Jumbo 6-cup	25 to 28 minutes

Storing Leftover Muffins

Store cooled muffins in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven or toaster oven for 5 to 7 minutes to bring back the crisp shell.

What to Serve With These Muffins

A bowl of vanilla yogurt and fresh berries balances the warm cinnamon sugar with something cool and creamy. For a bigger spread, crispy bacon on the side adds salt and smoke that cut through the sweetness. A mug of strong black coffee is about the simplest pairing and always works.

Frequently Asked Questions

Can I freeze these muffins?

Yes. Once they cool, wrap each muffin tightly and freeze for up to 2 months. Reheat straight from the freezer in a 350°F (175°C) oven for 10 to 12 minutes.

Why did my muffins turn out soggy?

Soggy muffins usually mean the bread was too fresh or it soaked for too long. Use day old bread or toast fresh cubes first, and drain any excess liquid before portioning into the tin.

Can I use an egg replacer?

A liquid egg substitute works in the custard. Use the equivalent of 3 eggs according to the package. The muffins will be slightly less rich but still set well.

Can I add fruit to the batter?

Sure. Fold a handful of fresh blueberries or diced apple into the soaked bread just before filling the muffin tin.