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Quick Breakfast Ideas Cinnamon Sugar French Toast Muffins

Mornings can feel like a blur. I know the feeling well—standing in the kitchen, coffee in hand, wondering how to whip up something that feels special without losing half the morning. That’s when these cinnamon sugar French toast muffins save the day. They check every box for quick breakfast ideas: easy, warm, and just the right mix of cozy and sweet. This isn’t just another cinnamon toast recipe. These little golden muffins pack the comfort of a classic french toast recipe into a handheld form. They smell like a bakery opened right in your kitchen, with the cinnamon sugar coating adding just the right crunch. I’ve made plenty of toast recipe breakfast options in my time, but these honestly stand out. If you’ve ever searched for a recipe for french toast that feels new, or maybe even a homemade french toast recipe that works for busy mornings, this one’s worth trying. Want to take it further? You can easily make a vegan french toast recipe version by swapping the dairy and eggs. I like recipes that adapt to the day’s mood, and this one does just that.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keywords: cinnamon toast recipe, French toast recipe, homemade french toast recipe, quick breakfast ideas, recipe for french toast, toast recipe breakfast, vegan french toast recipe
Servings: 12 muffins
Author: Linda

Ingredients

  • 1 loaf day-old bread (brioche or challah works best)
  • 4 large eggs
  • 1 cup milk (or dairy-free alternative)
  • 1/2 cup heavy cream (or coconut cream)
  • 1/2 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup melted butter
  • 1/2 cup cinnamon sugar mixture (for coating)

Instructions

  1. Preheat your oven to 350°F and grease a muffin tin.
  2. Cut the bread into small cubes and place them in a large mixing bowl.
  3. In another bowl, whisk together eggs, milk, cream, sugar, cinnamon, vanilla, and salt.
  4. Pour the mixture over the bread cubes and gently fold until the bread is coated.
  5. Scoop the mixture into the muffin tin, filling each cup about three-quarters full.
  6. Bake for 25–30 minutes until the tops are golden brown and slightly crisp.
  7. Brush the tops with melted butter while warm, then roll in the cinnamon sugar mixture.
  8. Serve warm and enjoy the cozy goodness.

Notes

Day-old bread works best as it soaks up the custard without turning mushy. If you don’t have brioche or challah, regular sandwich bread will do the trick. To make it vegan, replace the eggs with flax eggs and the milk with almond or oat milk. These muffins taste great fresh out of the oven, but you can store leftovers in an airtight container for up to 3 days.