Easy Cinnamon Sugar French Toast Muffins with Lemon Zest

Did You Know 73% of People Skip Breakfast—But These Cinnamon Sugar French Toast Muffins Could Change That?

There’s something almost magical about the way cinnamon sugar dances with lemon zest—bright, cozy, and utterly irresistible. And when you transform that combination into warm, pillowy French toast muffins? Well, let’s just say breakfast (or brunch, or midnight snack) will never be the same. These Cinnamon Sugar French Toast Muffins with Lemon Zest are the answer to rushed mornings, the cure for bland breakfasts, and the reason your kitchen will smell like a patisserie in under 30 minutes.

I used to be part of that 73% who grabbed a coffee and called it a meal—until I realized how much joy (and energy!) a homemade breakfast could bring. These muffins are my rebellion against the “no time” excuse. They’re baked French toast in portable form, with a crackly cinnamon sugar crust, tender custard-like centers, and a whisper of lemon zest that cuts through the sweetness like sunshine. Perfect for dunking in maple syrup or eating straight from the pan while no one’s looking.

Why These Muffins Will Steal Your Heart (And Your Morning)

Imagine the best French toast you’ve ever had—crispy edges, custardy middle, that caramelized cinnamon hug—then imagine it baked into a muffin with a surprise citrusy kick. That’s exactly what happens here. The lemon zest isn’t just a garnish; it’s the secret weapon that keeps these muffins from feeling too heavy, adding a freshness that makes you reach for a second (or third) without guilt.

What I love most is how they bridge the gap between indulgence and simplicity. You likely have every ingredient in your pantry right now: day-old bread (yes, stale is ideal!), eggs, milk, and those trusty cinnamon and sugar shakers. The method? Even easier: tear, soak, bake, and devour. No flipping slices on a griddle, no syrup pooling on plates—just golden, puffed muffins with a sugar-crusted top that crackles when you bite in.

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Cinnamon Sugar French Toast Muffins with Lemon Zest

There’s something magical about the way cinnamon sugar and lemon zest dance together—like a cozy morning wrapped in sunshine. These French toast muffins are the love child of your favorite breakfast and a warm, buttery pastry. They’re perfect for lazy weekends, brunch gatherings, or just because you deserve a little sweetness today.

Ingredients You’ll Need

• 1 loaf of brioche or challah bread – Stale bread works best here, as it soaks up the custard like a dream. If you don’t have any on hand, just toast fresh bread lightly before using.
• 4 large eggs – The backbone of our custard, giving these muffins their rich, French toast texture.
• 1 cup whole milk – For that luscious, creamy soak. You could use half-and-half if you’re feeling indulgent.
• 1/4 cup granulated sugar – Just enough to sweeten the custard without overpowering the cinnamon sugar topping.
• 1 tsp vanilla extract – A warm, comforting note that makes everything taste like home.
• 1 tbsp lemon zest – The bright, citrusy spark that lifts the whole dish. Use a microplane for the finest zest!
• 1 tsp ground cinnamon – Because what’s French toast without a little spice?
• A pinch of salt – To balance all those sweet, cozy flavors.
• 1/2 cup melted butter – For brushing the muffin tin and drizzling over the top. Yes, it’s as good as it sounds.
• 1/2 cup cinnamon sugar (mix 1/2 cup sugar + 1 tbsp cinnamon) – The irresistible, crackly topping that makes these muffins impossible to resist.

Let’s Make These Little Beauties

1. Prep your bread. Cut your brioche or challah into 1-inch cubes. If your bread is fresh, spread the cubes on a baking sheet and toast them at 300°F for about 10 minutes—just until they’re slightly dried out.
2. Whisk the custard. In a large bowl, beat the eggs, milk, sugar, vanilla, lemon zest, cinnamon, and salt until smooth. The lemon zest will perfume the whole mixture, and honestly, just smelling it will make your day better.
3. Soak the bread. Gently fold the bread cubes into the custard, making sure every piece gets coated. Let it sit for 10 minutes, stirring occasionally, so the bread drinks up all that goodness.
4. Prep the muffin tin. Brush each cup of a standard 12-cup muffin tin generously with melted butter. Don’t skimp—this ensures a golden, crispy exterior.
5. Fill and bake. Divide the soaked bread mixture evenly among the muffin cups, pressing down lightly. Bake at 375°F for 20-25 minutes, until the tops are golden and the centers are set.

While they bake, your kitchen will smell like a patisserie crossed with a sunny lemon grove. And trust me, the hardest part will be waiting for them to cool just enough before diving in.

Conclusion

These Cinnamon Sugar French Toast Muffins with Lemon Zest are the perfect way to bring a little morning magic to your table. With their golden, crispy edges, tender centers, and the bright pop of lemon zest, they’re a delightful twist on classic French toast—all in a convenient, bite-sized form. Whether you’re serving them for a cozy weekend brunch or meal-prepping for busy mornings, these muffins are sure to become a fast favorite.

Ready to bake up some happiness? Give this recipe a try and let us know how it turns out! Share your creations with us in the comments or tag us on social media—we’d love to see your muffin masterpieces. And if you’re craving more sweet breakfast inspiration, check out our other recipes like Blueberry Streusel Muffins or Pumpkin Spice Pancake Bites!

FAQs

Can I make these muffins ahead of time?

Absolutely! These muffins store beautifully. Once cooled, keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months—just pop them in the toaster or microwave to reheat.

Can I substitute the lemon zest?

Of course! If you’re not a fan of lemon, try orange zest for a citrusy twist, or simply omit it altogether. A dash of vanilla extract or a sprinkle of nutmeg would also add lovely warmth.

My muffins turned out too dense—what went wrong?

Overmixing the batter can lead to dense muffins. Gently fold the wet and dry ingredients together until just combined—a few lumps are totally fine! Also, make sure your baking powder is fresh for the best rise.

Can I use gluten-free bread for this recipe?

Yes! Gluten-free bread works well here. Just be sure to choose a sturdy variety that won’t crumble too much when soaked in the custard. You may need to adjust the soaking time slightly.

What’s the best way to reheat leftovers?

For that fresh-from-the-oven crispness, reheat muffins in a 350°F oven for 5–7 minutes or toast them lightly. A quick zap in the microwave (10–15 seconds) works too, though they’ll be softer.