Flour, sugar, butter, milk, and vanilla come together to make the coziest French Toast Muffins—fluffy inside, cinnamon-crunch outside.
Okay, so let’s paint a picture. It’s 8 a.m. I’ve already reheated my coffee twice. My kid has declared that cereal is “too crunchy” and my bread is sitting there, almost stale and throwing shade. I wanted to make French toast… but honestly? I couldn’t deal with the flipping, the pan, the mess—not today, Satan.
So, I did something kinda magical. I turned French toast into muffins. Yep. All the cozy, vanilla-cinnamon vibes, but baked into warm, golden muffin form. And guess what? My kid ate THREE. And I got to sit down for once and finish my coffee while it was still hot. Victory.
Why You’ll Love This French Toast Muffins Recipe?
Here’s the thing about these French Toast Muffins—they feel like comfort food disguised as something “grab-and-go.” They’ve got that soft, cake-y inside, the classic flavors you love from French toast, and this ridiculous cinnamon-sugar crust that makes you feel like you did something today, even if all you did was toss on clean sweatpants.
They’re quick. They’re made with stuff you already have. And the cinnamon-sugar topping? Pure joy. Like, the kind of joy that makes you say, “I’m having a second one” before you even finish the first.
Ingredient Notes:
These muffins are made with simple ingredients, but the result is pure breakfast happiness. Here’s what you’re working with:
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All-Purpose Flour – The base of it all. No substitutions necessary unless you’re getting wild.
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Granulated Sugar – For sweetness inside and that glorious crunchy topping.
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Baking Powder – Because flat muffins are just sad.
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Fine Sea Salt – Just a pinch to balance the sweetness.
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Ground Nutmeg – Don’t skip it. It’s what gives that classic French toast flavor.
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Egg – Helps hold things together and adds richness.
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Whole Milk – You can sub 2%, but whole milk gives it a creamier texture.
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Unsalted Butter – Melted and cooled. Bonus: you’ll brush more on top.
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Vanilla Extract – Always go for the real deal if you can.
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Cinnamon – The queen of the topping game.
How To Make French Toast Muffins?
Let’s break it down, step-by-step. This whole thing takes maybe 30 minutes, and it’s mostly hands-off.
Step 1: Preheat Your Oven & Line That Tin
Get it hot—375°F to be exact. Line a 12-cup muffin pan or grease it up if you’re skipping the liners.
Step 2: Dry Ingredients First
In a bowl, whisk your flour, sugar, baking powder, salt, and nutmeg. It already smells cozy, right?
Step 3: Wet Ingredients in a Bigger Bowl
Crack that egg, beat it lightly, and then stir in milk, melted butter, and vanilla. Simple, right?
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Step 4: Combine—But Don’t Overthink It
Add your dry stuff to the wet and gently stir it all together. A few lumps? Totally fine. You’re not making a soufflé.
Step 5: Fill the Cups & Bake
Scoop the batter in—about ⅔ full for each muffin. Bake for 20–22 minutes until golden and a toothpick comes out clean. Your kitchen will smell amazing.
Step 6: The Topping That Changes Everything
Mix cinnamon and sugar in one bowl, and melt butter in another. Brush warm muffin tops with butter and roll them in the cinnamon sugar. I won’t judge if you double-dip.
Storage Options:
Let them cool completely and pop them in an airtight container. They’ll last 2 days on the counter, or 4–5 in the fridge. Reheat for 10 seconds in the microwave if you want that fresh-from-the-oven warmth. And yes—you can freeze them. Just skip the topping until after reheating.
Variations and Substitutions:
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No dairy? Use almond milk and a plant-based butter.
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Feeling fancy? Swap nutmeg for pumpkin pie spice.
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Want a fun twist? Fold in blueberries or chocolate chips.
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Mini muffins? Cut the bake time down to about 10–12 minutes.
What to Serve with French Toast Muffins?
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Coffee. Or a mimosa. I don’t judge.
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Yogurt and berries – because we’re trying to be balanced.
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Maple syrup drizzle – if you’re feeling extra.
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Bacon or sausage – for that sweet-salty dream team.
Frequently Asked Questions:
Do they really taste like French toast?
Yup. They’ve got all the vanilla-cinnamon-nutmeg vibes. The buttery, crunchy top seals the deal.
Can I make them ahead?
For sure. You can even make the batter the night before and bake in the morning. Just let it sit out while the oven preheats.
Can I double the batch?
Absolutely. Just use two pans or bake in two rounds. Trust me—you’ll want more.
Listen, I get it—mornings can be rough. But these French Toast Muffins? They’re like a little victory in the middle of your kitchen chaos. Easy, warm, and just indulgent enough to make you feel like you’re doing something just for you.
So go ahead—make a batch. Then come back and tell me how fast they disappeared.
I’ll be over here making my second cup of coffee and dunking my muffin like it’s my job.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
French Toast Muffins
Ingredients
For the Muffins:
- 2 cups 250g all-purpose flour
- ⅔ cup 135g granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- 1 large egg room temperature
- 1 cup + 2 tablespoons 270ml whole milk
- 6 tablespoons 85g unsalted butter, melted and cooled slightly
- 1 teaspoon pure vanilla extract
For the Topping:
- ½ cup 100g granulated sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons 28g unsalted butter, melted
Instructions
Preheat the Oven:
- Begin by preheating the oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with butter or nonstick spray.
Combine Dry Ingredients:
- In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, sea salt, and ground nutmeg until evenly distributed.
Prepare Wet Ingredients:
- In a separate large bowl, lightly beat the egg. Add in the milk, melted butter, and vanilla extract. Whisk until the mixture is fully combined and smooth.
Incorporate Dry into Wet:
- Gradually add the dry ingredients to the wet ingredients. Stir gently with a rubber spatula or wooden spoon until just combined. It is acceptable for the batter to remain slightly lumpy; avoid overmixing.
Fill the Muffin Cups:
- Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full.
Bake the Muffins:
- Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin on a wire rack for 5 minutes.
Prepare the Cinnamon-Sugar Topping:
- While the muffins cool slightly, mix the granulated sugar and ground cinnamon in a shallow bowl. Melt the butter separately in another small bowl.
Apply the Topping:
- Using a pastry brush, coat the top of each warm muffin with the melted butter. Then, dip or roll the tops in the cinnamon-sugar mixture until well coated.
Serve and Enjoy:
- Serve the muffins warm, or allow them to cool completely and store them in an airtight container for later enjoyment.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
