Cinnamon Sugar French Toast Muffins
Cinnamon Sugar French Toast Muffins are a delightful fusion of classic French toast flavors and the convenience of muffins.
With a soft, cinnamon-spiced interior and a crisp, sugary coating, these muffins offer the perfect balance of warmth and sweetness. Ideal for breakfast, brunch, or a cozy snack, they’re easy to make and even easier to love.
Pair them with your favorite toppings for an indulgent treat that feels like a hug in every bite!
Why You’ll Love This Recipe:
People will love this Cinnamon Sugar French Toast Muffins recipe because it combines the comforting flavors of French toast with the ease of a handheld muffin.
The warm spices, soft texture, and irresistible cinnamon-sugar coating make every bite feel indulgent yet familiar.
Perfect for any time of day, these muffins are versatile, easy to customize with toppings, and ideal for sharing with family and friends.
They’re a quick way to bring a touch of sweetness and nostalgia to your table!
Key Ingredients:
All-Purpose Flour: Forms the base of the muffins, giving them structure and a soft crumb.
Granulated Sugar: Adds sweetness to both the batter and the irresistible cinnamon-sugar coating.
Ground Cinnamon and Nutmeg: Bring warm, comforting spice flavors reminiscent of classic French toast.
Unsalted Butter and Milk: Add richness and moisture for a tender muffin texture.
Vanilla Extract: Enhances the flavor profile with a subtle, sweet aroma.
Cinnamon-Sugar Mixture: A topping that creates the perfect balance of sweetness and crunch.
Cinnamon Sugar French Toast Muffins
Ingredients
Dry Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
Wet Ingredients:
1/2 cup unsalted butter, melted
1 cup milk
2 large eggs
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
For Coating:
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Optional Toppings:
Whipped cream
Powdered sugar
Fresh fruit
Maple syrup
Chopped nuts
Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
Step 2: Blend Dry Ingredients
In a medium mixing bowl, stir together the flour, granulated sugar, baking powder, salt, and cinnamon until evenly combined.
Step 3: Mix Wet Ingredients
In a separate large bowl, whisk together the melted butter, milk, eggs, nutmeg, and vanilla until smooth and creamy.
Step 4: Combine and Fold
Gradually add the dry mixture to the wet ingredients, folding gently with a spatula or spoon until just combined. Be careful not to overmix for the best texture.
Step 5: Fill the Muffin Cups
Scoop the batter into the prepared muffin cups, filling each about two-thirds full.
Step 6: Bake to Perfection
Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before moving them to a wire rack.
Step 7: Create the Cinnamon Sugar Coating
In a shallow bowl or dish, mix together the sugar and cinnamon for the topping.
Step 8: Coat the Muffins
While the muffins are still warm, dip the tops into the cinnamon-sugar mixture, pressing lightly to ensure a generous coating.
Step 9: Crisp Them Up
Pop the coated muffins back into the oven for 2–3 minutes to set the topping and give them a slight crunch. Keep an eye on them to avoid overbrowning.
Step 10: Serve and Customize
Enjoy these muffins warm or at room temperature. Customize with your favorite toppings like whipped cream, fresh fruit, or a drizzle of maple syrup for extra indulgence.
Notes:
Don’t Overmix: When combining wet and dry ingredients, stir gently to avoid overmixing, which can lead to dense muffins.
Use Fresh Spices: For the best flavor, use fresh cinnamon and nutmeg. Ground spices lose potency over time, so check for freshness.
Customizable Coating: If you prefer a thicker coating, dip the muffins in melted butter before rolling them in the cinnamon-sugar mixture.
Make Ahead: These muffins can be made a day in advance. Store them in an airtight container and reheat gently in the oven to refresh their texture.
Freezing Option: Freeze cooled muffins without the coating for up to 2 months. Thaw and coat them with cinnamon sugar just before serving.
Topping Variations: Experiment with different toppings like a cream cheese glaze, caramel drizzle, or a sprinkle of chopped pecans for added flair.
Serving Tip: Serve warm for the ultimate French toast-like experience, paired with coffee, tea, or a glass of milk.
Nutrition Information:
YIELDS: 12 muffins | SERVING SIZE: 1
Calories: ~225 | Total Fat: 10g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 130mg |
Total Carbohydrates: 30g | Dietary Fiber: 1g | Sugars: 18g | Protein: 3g
Frequently Asked Questions:
Can I make these muffins ahead of time?
Yes! You can bake the muffins a day in advance and store them in an airtight container at room temperature.
Reheat them in the oven for a few minutes to refresh their texture before serving.
For best results, coat them in the cinnamon-sugar mixture just before serving.
Can I freeze these muffins?
Absolutely! Allow the muffins to cool completely, then freeze them (without the cinnamon-sugar coating) in an airtight container or freezer bag for up to 2 months.
When ready to eat, thaw the muffins and dip them in the cinnamon-sugar mixture after reheating.
Can I use a sugar substitute?
Yes, you can replace the granulated sugar with a sugar substitute like erythritol or monk fruit sweetener for a lower-sugar option.
Keep in mind, this may slightly alter the taste and texture.
How can I make these muffins dairy-free?
To make them dairy-free, substitute the butter with a plant-based alternative and use a non-dairy milk like almond, soy, or oat milk.
The results will still be delicious!
What toppings go well with these muffins?
These muffins pair wonderfully with whipped cream, a drizzle of maple syrup, fresh berries, powdered sugar, or chopped nuts for extra flavor and texture.
You can also enjoy them plain—they’re delicious on their own!
Can I substitute the puff pastry in Chile Relleno Puffs with something else?
Yes, if you don’t have puff pastry, you can use phyllo dough or even pie crust as an alternative.
Both will give you a slightly different texture but still work well for this recipe.
How do I ensure the puff pastry seals properly when making Chile Relleno Puffs?
Make sure to press the edges of the puff pastry firmly after covering the filling, and brush the edges with butter or olive oil to help them stick together.
A light press between the rows and columns will also help secure the puff.
Can I make the Chile Relleno Puffs ahead of time?
Yes, you can assemble the puffs and refrigerate them for up to a day before baking.
This makes for a convenient, quick dish to prepare in advance.
Just bake them fresh when you’re ready to serve!
What can I use if I don’t have Coastal Cheddar?
If you don’t have Coastal Cheddar, any sharp cheddar will work well.
You can also try Monterey Jack or a Mexican cheese blend for a different twist.
How do I know when the Chile Relleno Puffs are done?
The puffs should be golden brown and puffed up when ready.
You can also insert a toothpick into the center of one; if it comes out clean and the pastry is crispy, they’re done.