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Cinnamon Sugar French Toast Muffins (Brioche Muffin Cups)

Cinnamon Sugar French Toast Muffins (Brioche Muffin Cups)
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These Cinnamon Sugar French Toast Muffins are everything you love about French toast—warm cinnamon flavor, rich brioche texture, and a soft custardy center—but baked into adorable muffin portions. They’re perfect for brunch, holidays, or meal prep breakfasts because they’re easy to grab, reheat, and enjoy anytime.

Ingredients

Scale

For the Muffins

  • 1 loaf brioche bread (about 1 pound), cut into 1-inch cubes

  • 6 large eggs, room temperature

  • 2 cups whole milk, room temperature

  • 1/3 cup granulated sugar

  • 2 teaspoons pure vanilla extract

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon kosher salt

  • 4 tablespoons unsalted butter, melted

Cinnamon Sugar Topping

  • 1/2 cup granulated sugar

  • 2 teaspoons ground cinnamon

  • 3 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C).
    Grease a 12-cup standard muffin tin generously with butter or nonstick spray.

  2. Prep the bread:
    Cut brioche into 1-inch cubes.

    • If bread is fresh, spread cubes on a baking sheet and bake 5–7 minutes to dry slightly.

  3. Make the custard:
    In a large bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt until smooth and slightly frothy.

  4. Soak the bread:
    Add bread cubes to custard and gently fold until fully coated.
    Let sit 15 minutes, pressing down occasionally so the bread absorbs evenly.

  5. Make topping:
    Mix 1/2 cup sugar + 2 tsp cinnamon in a small bowl.

  6. Add butter + fill muffin tin:
    Drizzle 4 tbsp melted butter over soaked bread mixture and fold gently.
    Divide evenly into muffin cups and press down lightly (don’t pack tightly).

  7. Top the muffins:
    Brush muffin tops with 3 tbsp melted butter, then sprinkle generously with cinnamon-sugar topping.

  8. Bake:
    Bake 22–25 minutes, until tops are golden and a toothpick comes out clean.

  9. Cool & serve:
    Cool in pan 5 minutes, then transfer to a wire rack.
    (They will deflate slightly—totally normal!)

Notes

  • Use slightly stale brioche (best texture + absorbs custard better).

  • For crispier tops, sprinkle extra cinnamon sugar right after baking.

  • Don’t overbake—French toast muffins should stay soft inside, not dry.

  • Want extra richness? Replace 1/2 cup milk with heavy cream.

Find it online: https://tastyquickly.com/cinnamon-sugar-french-toast-muffins-brioche-muffin-cups/