Name: Cinnamon Sugar French Toast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: For the muffins:; 2 cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 teaspoon ground cinnamon; ⅔ cup granulated sugar; 2 eggs; ¾ cup milk; ½ cup plain yogurt or sour cream; 1 teaspoon vanilla extract; ¼ cup unsalted butter, melted; For the cinnamon sugar coating:; ¼ cup unsalted butter, melted (for dipping); ½ cup granulated sugar; 1½ teaspoons ground cinnamon

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When I want breakfast to feel like a treat but still be easy to make, I turn to these Cinnamon Sugar French Toast Muffins. They’re soft, fluffy, and have that perfect blend of buttery richness and warm cinnamon spice. Each bite reminds me of the best parts of French toast—but in handheld muffin form, with a sugary coating that makes them downright irresistible. Whether I’m serving them for brunch, snacking with coffee, or prepping breakfast ahead of a busy week, these muffins never disappoint.

Why You’ll Love This Recipe

French Toast, Reinvented: I love that these muffins capture all the cozy flavors of French toast without the need for a skillet or flipping.
Cinnamon Sugar Magic: That final toss in cinnamon sugar creates a golden, crisp exterior that’s downright addictive.
Perfect Texture: Moist and tender inside, with a sweet, slightly crisp coating on the outside.
Freezer-Friendly: I make a big batch and freeze extras for quick breakfasts anytime.
Great for All Ages: Kids and adults alike devour these—no syrup required.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the muffins:
all-purpose flour – 2 cups
baking powder – ½ teaspoon
baking soda – ½ teaspoon
salt – ¼ teaspoon
ground cinnamon – 1 teaspoon
granulated sugar – ⅔ cup
eggs – 2
milk – ¾ cup
plain yogurt or sour cream – ½ cup
vanilla extract – 1 teaspoon
unsalted butter – ¼ cup, melted

For the cinnamon sugar coating:
unsalted butter – ¼ cup, melted (for dipping)
granulated sugar – ½ cup
ground cinnamon – 1½ teaspoons

Directions

I preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners.
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In another large bowl, I beat the sugar and eggs together until well combined. Then I stir in the milk, yogurt (or sour cream), vanilla, and melted butter.
I gently fold the dry ingredients into the wet mixture, stirring just until combined. I’m careful not to overmix—it helps the muffins stay light and tender.
I divide the batter evenly among the muffin cups and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
While the muffins bake, I mix the cinnamon and sugar in a shallow bowl and melt the butter for dipping.
Once the muffins are slightly cooled but still warm, I dip the tops (or entire muffin) in melted butter, then roll them in the cinnamon sugar mixture.
I serve them warm for the full French toast experience, but they’re just as good at room temperature.

Servings and timing

Servings: 12 muffins
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Total Time: Around 35 minutes

Variations

Stuff them: I’ve added a cube of cream cheese or a spoonful of fruit preserves to the center before baking.
Top with glaze: A simple vanilla glaze drizzled on top adds another layer of sweetness.
Make mini muffins: Great for parties or brunch spreads—just reduce baking time to 10–12 minutes.
Add-ins: A handful of mini chocolate chips or chopped nuts gives them a nice twist.

Storage/Reheating

Room temperature: I keep them in an airtight container for up to 2 days.
Refrigerator: They stay fresh up to 5 days chilled. I let them come to room temp or reheat briefly before eating.
Freezer: I freeze them (without the sugar coating) and dip in butter/cinnamon sugar after reheating. They last up to 2 months.
Reheat: I warm them in the microwave for 15–20 seconds or pop them in a 300°F oven for about 5–6 minutes.

FAQs

Can I use sour cream instead of yogurt?

Yes, sour cream works perfectly and gives the muffins the same moist, tender crumb. I’ve used both interchangeably.

Do I need to dip the whole muffin in butter?

Not at all. Sometimes I just dip the tops if I want a lighter coating. But when I want the full indulgent effect, I roll the whole muffin.

Can I make them ahead?

Definitely. I often bake them the night before and coat them in cinnamon sugar right before serving for the best texture.

What kind of milk should I use?

I usually use whole milk for richness, but any milk—dairy or non-dairy—will work just fine.

Can I make them gluten-free?

Yes, I’ve had success using a 1:1 gluten-free baking flour blend. Just check that your other ingredients are also gluten-free.

Conclusion

Cinnamon Sugar French Toast Muffins are one of those breakfast recipes that feel extra special but are secretly so easy to pull off. They deliver everything I love about classic French toast—warm spices, buttery richness, and sweet edges—without the hassle of a frying pan. Whether I’m making them for a holiday brunch or a quiet weekday morning, they always bring a little extra joy to the table.