Easy Blueberry Biscuits with Buttermilk â No Mixer Needed
Flaky, tender blueberry biscuits made with buttermilk â no mixer needed. Ready in 30 minutes; perfec...
35
total time
6
servings
35 kcal
calories
Introduction: Why Cinnamon Sugar French Toast Muffins
If you love the cozy flavors of cinnamon toast and the portability of muffins, youâre going to adore these Easy Cinnamon Sugar French Toast Muffins. They capture the best of both worlds: a custardy, eggy interior with a lightly crisp edge, all perfectly seasoned with cinnamon and a kiss of vanilla. The batter uses everyday ingredientsâstale bread or thick-cut sandwich bread, eggs, milk, sugar, and a generous pinch of cinnamonâso you can whip these up with what you already have on hand. Cinnamon-sugar swirls inside and a dusting on top create a sweet-but-balanced flavor thatâs comforting for weekend breakfasts and easy weekday mornings alike. The texture is crucial here: you want the bread to soak enough to become tender without turning to mush, while the outside develops a delicate crust that holds its shape in the muffin tin. These muffins are forgiving: you can swap in almond milk for a dairy-free version, add a handful of chopped apples for a fruit-forward note, or mix in chopped pecans for a toasty crunch. Best of all, they reheat beautifully, making them a savvy make-ahead option for busy families. In short, this recipe brings a bakery-style treat into your home with minimal fuss and maximum flavor.
What Youâll Need: Ingredients and Equipment
To assemble these cinnamon sugar French toast muffins, youâll need ingredients that are simple to find and shop for in a typical grocery run. The beauty of this recipe is in its flexibility: you can use day-old brioche, challah, or thick-cut sandwich bread, so long as itâs sturdy enough to hold up to soaking. For the batter, gather eggs, whole milk or a dairy-free alternative, vanilla extract, ground cinnamon, granulated sugar, and a pinch of salt. Butter adds richness and helps achieve a gentle, toasty finish on the muffin tops. Optional add-ins like a splash of orange zest, a drizzle of maple syrup in the batter, or a few tablespoons of cream cheese folded into the custard can elevate the dish even further. For toppings and serving, keep maple syrup, extra cinnamon, and a pat of butter on standby. In terms of equipment, youâll want a standard muffin tin (or mini muffin tin if you prefer bite-sized treats), a whisk, a large mixing bowl, a sharp knife or kitchen scissors for bread cubes, a cutting board, and a measuring cup and spoons. A baking sheet to catch any drips and a silicone spatula for folding the bread into the custard will make the process smooth and enjoyable. This section sets you up for a fail-proof bake and a kitchen full of irresistible aromas.
Gathering Ingredients
Gathering ingredients is a simple ritual that sets the stage for the best cinnamon sugar French toast muffins. Start by laying out the bread cut into roughly 1-inch cubes, which helps the custard penetrate evenly. If your bread is very fresh, a quick toast in a dry skillet or oven will help the pieces hold their shape during soaking. The cinnamon and sugar can be measured into separate bowls so you can create a light swirl within the batter and a sugared top that crackles as the muffins bake. Eggs should be at room temperature to ensure a smooth custard; add the milk and vanilla, and whisk until the mixture is uniform and slightly frothy. A pinch of salt is essential; it heightens the vanilla and cinnamon while balancing sweetness. If youâre making this for kids or guests who prefer less sweetness, you can halve the sugar in the batter and reserve more for the finished tops. Finally, remember to preheat your oven so it reaches the right temperature as soon as the muffins are assembled. With your ingredients assembled and ready, youâll move smoothly into soaking and assembly, knowing youâve set a solid foundation for tender, flavorful muffins. âGathering Ingredientsâ is the first step toward a comforting, crowd-pleasing breakfast.
Make the Batter: Wet ingredients and flavor
With your ingredients assembled, itâs time to whisk the custard that will bathe the bread. In a large mixing bowl, beat eggs until the yolks and whites are fully combined and lightly aerated. Add milk (or your dairy-free alternative) and vanilla extract, whisking steadily to create a smooth, even liquid. Sprinkle in ground cinnamon and a pinch of salt, then whisk again to distribute the spices evenly. The sugar can be whisked in at this stage or kept separate to create a subtle swirl later as you fold the bread into the custard. If you like a deeper cinnamon flavor, you can add a half teaspoon of extra cinnamon or a pinch of nutmeg. For a richer texture, you can replace a portion of the milk with a small amount of heavy cream. Allow the mixture to rest for a few minutes so the flavors meld and the bread can begin to absorb the custard. The goal is a custard thatâs rich and fragrant but not too thin; you want the bread to soak thoroughly without collapsing into a soggy mess. Once the custard is ready, youâre well on your way to assembling perfectly tender muffins with cinnamon-sugar highlights that emerge as they bake all the way through with a fluffy interior and a lightly caramelized exterior.
Coat the Bread and Prepare Muffin Tin
Next comes the practical, satisfying step of binding the bread to the custard and getting it ready for the oven. Toss the bread cubes gently in the custard until theyâre evenly coated, allowing several minutes for the slices to soak. You want the bread to drink in enough custard to temper the dryness without becoming too fragile; if you find some pieces have soaked more than others, you can set aside the overly soaked ones for a few minutes and plate the others first. As the bread curls absorb moisture, lightly swirl a mixture of cinnamon and sugar into the custard so each bite will have a gentle cinnamon accent embedded in the muffin. Pre-fill the muffin tin with parchment paper liners or lightly grease each cup. If you prefer a more rustic look, you can skip liners and spray the tins with a non-stick coating. Once the bread pieces are evenly soaked, portion them into the muffin cups. You can add a small pat of butter on top of each portion for extra richness and a slight glaze as the muffins bake. Finish by dusting a little extra cinnamon sugar on top for a shimmering, sweet cap that browns beautifully in the heat of the oven. This step builds texture and flavor that shine in every bite.
Cooking Process: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). While the oven warms, let the muffin cups rest for a few minutes to ensure even temperature distribution within. Bake the muffins for about 25 to 30 minutes, keeping an eye on them after the 20-minute mark. The tops should turn a warm golden brown and spring back slightly when touched. A toothpick inserted into the center should come out clean or with a few moist crumbsâthis indicates the custard has set and the interior is tender but not wet. If your tops brown too quickly, you can tent the pan with foil to prevent over-browning while the centers continue to bake. For a deeper caramelized finish and a more pronounced cinnamon aroma, you can brush the tops with a small amount of melted butter halfway through the bake. Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a rack. The result is a batch of breakfast-friendly treats with a soft, custardy interior, a lightly crisp exterior, and cinnamon-sugar notes that linger in a delightful way. This stage is where the kitchen fills with an irresistible aroma that signals brunch time has arrived. âCooking Processâ highlights the transformation from pale batter to golden, bakery-worthy muffins.
Make-Ahead Tips, Storage and Reheating
One of the best parts of this recipe is how well it travels from weekend baking to busy weekday mornings. If you know youâll want muffins throughout the week, you can bake a full batch and freeze them once completely cooled. Wrap individual muffins tightly in plastic wrap or foil, then place them in a freezer bag or airtight container. To reheat, pop a muffin in a toaster oven for a few minutes until the outside crisps slightly and the interior is warmed through. For a quicker option, reheat in the microwave in 20-30 second bursts, though this may soften the outer crust a bit. If you prefer fresh flavors, you can rewarm the muffins in a 350°F oven for about 5-7 minutes, letting the surface regain a gentle crunch. If you have the time, you can also assemble and soak the bread ahead of time and refrigerate the custard-soaked bread cubes overnight; in the morning, simply portion into muffin cups and bake. This approach not only saves time but also makes it easier to serve a quick breakfast to a crowd. A few easy substitutions can tailor the muffins to dietary needs: dairy-free milks, gluten-free bread, and even gluten-free flour blends if you want a slightly different texture, though you may need to adjust soak times a bit. The key to enjoying these muffins over several days is proper storage and a gentle reheat to preserve tenderness without losing their signature cinnamon-sugar charm.
Serve It Up: Final Presentation and Flavor Pairings
Serving these cinnamon sugar French toast muffins is as enjoyable as baking them. Plate warm muffins with a pat of butter that melts into the soft interior, and drizzle with real maple syrup for a classic breakfast experience. A light dusting of extra cinnamon sugar on top adds a subtle crunch and a visually appealing sparkle. To elevate the plate, pair muffins with fresh fruit such as sliced strawberries or blueberries, which bring a bright contrast to the warm spices. For a more indulgent brunch, offer a side of vanilla yogurt or a maple-cream cheese glaze that can be swirled on top. If youâre feeding a crowd, arrange the muffins on a rustic wooden board or a long platter with a pitcher of warm syrup and extra cinnamon sticks for aroma and dĂ©cor. These muffins are kid-friendly and adult-approved, balancing comfort and convenience in every bite. The presentation should highlight the muffinsâ golden tops and the cinnamon-speckled interior that snaps into soft, fluffy centers. Enjoy them warm from the oven or cooled and stored for later. This serving idea wraps up the recipe with style and ensures every bite delivers the cozy cinnamon toast flavor you crave. âFinal Presentationâ underlines how to present and enjoy the muffins in a way that looks as good as they taste.
Easy Cinnamon Sugar French Toast Muffins
Whip up fluffy cinnamon sugar French toast muffins with eggs, milk, and brioche-style breadâmake-ahead breakfast perfect for weekends.
total time
35
servings
6
calories
35 kcal
ingredients
- 4 cups cubed day-old bread đ„
- 2 large eggs đ„
- 1 cup milk đ„
- 1/4 cup granulated sugar đŹ
- 2 tsp ground cinnamon đ„
- 1 tsp vanilla extract đš
- 2 tbsp melted butter đ§
- Pinch of salt đ§
- Powdered sugar for dusting (optional) âïž
- Cinnamon sugar topping: 2 tbsp granulated sugar đŹ + 1 tsp ground cinnamon đ„
instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 12-cavity muffin tin or line with paper liners.
- In a large bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, and a pinch of salt.
- Gently fold in the bread cubes until evenly coated, and let soak for 5 minutes so the bread absorbs the custard.
- Divide the soaked bread mixture among the muffin cups, filling about 3/4 full.
- Stir together the cinnamon and remaining sugar for topping, and sprinkle evenly over each muffin.
- Bake for 18-22 minutes, until the muffins are puffed and golden.
- If desired, brush tops with a little melted butter and cool briefly before serving. Dust with powdered sugar if using.
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