Apple Cinnamon French Toast Muffins! Bake them immediately or the next morning. Leftovers warm up well for weekday breakfasts.
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You have to admit it: they’re cute. These single bites of not-quite-muffins and not-quite-French toast are almost too good to be true.
Whatever your breakfast situation, these French Toast Muffins are up to the challenge.
My secret weapon for French toast has always been cinnamon. Not cinnamon dust, but a downpour.
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Since cinnamon and apple go so well together and this recipe lends itself well to the add-in, I like to add small pieces of apple to the mix as well. A few dollops of melted butter on top and a generous sprinkling of coarse sugar on top makes a sweet crunch too.
Either way, once baked, they will keep refrigerated for two to three days or can be frozen for up to a month. Reheat in the oven or in the microwave.
For more information on which apple varieties are best for baking, check out our guide to apples.
Apple Cinnamon French Toast Muffins
Any apple will do for this recipe, so choose a favorite!
ingredients
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1 loaf of country bread (1 pound loaf)
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5 large eggs
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2 cups whole milk or 2% milk
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2 teaspoons vanilla
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4 teaspoons of cinnamon
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1 to 2 apples, cored and cut into 1/4-inch cubes (1 1/2 cups diced)
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4 tablespoons unsalted butter, melted
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5 tablespoons plus 1 teaspoon turbinado sugar or raw sugar, divided
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maple syrup for serving (optional)
- Special equipment:
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2 12-cup muffin tins
method
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Cut bread into cubes:
Using a serrated bread knife, cut the bread into small 1/2-inch bread cubes. You can leave the crusts on or remove them as you like. Measure out 9 cups of bread cubes; You may not need all of the bread.
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Make the French Toast Batter:
In a large bowl, whisk together the eggs, milk, vanilla, and cinnamon until well combined. Add the 9 cups of bread cubes. Stir well with a large spoon to coat the bread with the batter.
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Cover with cling film and refrigerate for 4 hours or overnight:
Stir from time to time so the bread absorbs the pudding.
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When ready to bake the muffins, heat the oven to 350F
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Stir the diced apples into the bread pudding mixture.
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Line and fill muffin cases:
Line 16 of the muffin cases with a double layer of muffin paper and divide the mixture between two muffin tins. Spray the muffin wrappers with some cooking spray. Fill each muffin cup with about 1/2 cup of the filling, gently heaping to form a peak.
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Sprinkle with sugar just before baking:
Using a pastry brush, dab the melted butter onto the muffins and sprinkle each muffin with 1 teaspoon Turbinado sugar.
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Bake for 25 to 30 minutes or until golden brown:
Let the muffins cool in the muffin tin for 10 minutes and serve warm with maple syrup to drizzle on top, if desired. (Store leftovers in the fridge for several days, or freeze and reheat in the oven or microwave for up to a month.)
