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Pioneer Woman Cinnamon Sugar French Toast Muffins

Pioneer Woman Cinnamon Sugar French Toast Muffins - recipe card
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These French toast muffins combine the best of French toast and coffee cake into tender, cinnamon-sugar-crusted muffin cups. They are buttery, custardy, and topped with a crunchy cinnamon-sugar layer, perfect for a weekend breakfast or brunch.

Ingredients

Scale
  • 8 slices white sandwich bread (about 8 oz), torn into 1-inch pieces
  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 3 large eggs
  • 1/2 cup whole milk
  • 1/4 cup granulated sugar
  • 2 tbsp maple syrup (optional, for extra flavor)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • Topping:
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 2 tbsp unsalted butter, melted (for brushing before serving, optional)

Instructions

  1. Preheat your oven to 350°F / 177°C. Lightly grease a 12-cup standard muffin tin with butter or nonstick spray, or line with paper liners. This ensures the muffins release cleanly after baking.
  2. In a large mixing bowl, whisk together the eggs, whole milk, 1/4 cup granulated sugar, maple syrup (if using), vanilla extract, 1/2 teaspoon ground cinnamon, and kosher salt. Whisk until the sugar is mostly dissolved and the mixture is smooth.
  3. Add the torn bread pieces to the wet mixture. Gently toss with a spatula to coat every piece evenly. Let the mixture sit for 10 minutes so the bread absorbs the custard, becoming soft but not overly soggy.
  4. While the bread soaks, make the cinnamon-sugar topping: in a small bowl, stir together the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Set aside.
  5. Using a spoon, divide the soaked bread mixture evenly among the 12 muffin cups, filling each about level with the top. Do not pack down too firmly—you want air pockets for a tender bite.
  6. Generously sprinkle the cinnamon-sugar topping over each muffin cup, using all of it. The topping will sink into the tops slightly, creating a sweet crust as they bake.
  7. Place the muffin tin on the middle rack and bake for 18 to 20 minutes, or until the muffins are set in the center and the edges are golden brown. They should feel firm to the touch, and a toothpick inserted in the middle should come out mostly clean.
  8. Remove from the oven and let cool in the tin for 5 minutes. This brief rest helps the muffins hold their shape when you remove them.
  9. Carefully run a thin knife around the edges of each muffin to loosen, then lift them out. Serve warm, brushed with extra melted butter if desired.
  10. These muffins are best eaten warm. If serving later, reheat in the oven at 350°F / 177°C for 5 minutes to crisp the topping again.

Notes

Storage: Keep leftover muffins in an airtight container in the refrigerator for up to 3 days. Freezing: Wrap each muffin individually in plastic wrap and place in a zip-top freezer bag for up to 2 months. Reheat from frozen in the toaster oven or oven: place on a baking sheet at 350°F / 177°C for 8 to 10 minutes, or until heated through and the edges are crisp again. Microwave not recommended as it makes the tops steamy and soggy.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cinnamon-sugar-french-toast-muffins/