Breakfast sugar and cinnamon (a.k.a. French toast) muffins

Breakfast sugar and cinnamon muffins (a.k.a. French toast muffins)

There are several versions of this sugar and cinnamon muffins on the web, and most say they are meant for breakfast. Well, I don’t see why enjoying them has to be confined to a certain time of the day. We had these muffins with coffee just before the sun went down and I think we’ll be having them for dessert later. Oh, yes, they’re sweet enough for dessert but not too cloying for breakfast or a snack. They’re bursting with texture, soft bread with crystalline crust, and full of earthy aromas from the nutmeg and the cinnamon.

These muffins are very easy to make. It takes only one bowl and a wire whisk to mix the batter so you don’t have to wash a lot of utensils after baking. They bake in 12 to 20 minutes depending on the size of your muffin pans. After that, it’s just a matter of dipping them in melted butter and rolling them in cinnamon sugar.

A note before going into the recipe. Muffins are not cupcakes. They are essentially a quick bread than cake. The batter has to be mixed lightly and quickly. Overmixing makes tough and dense muffins.


Adapted from a recipe by Velvet Lava.

Recipe: Breakfast sugar and cinnamon (a.k.a. French toast) muffins


  • 1 tbsp. of vegetable cooking oil
  • 1 and 1/2 c. of all purpose flour
  • 1/2 c. of sugar
  • 1 and 1/2 tsp. of baking powder
  • 1/2 tsp. of salt
  • 1/4 tsp. of nutmeg
  • 1/3 c. of butter, melted
  • 1 large egg
  • 1/2 c. of milk

For the crust:

  • 1/4 c. of butter, melted
  • 1/3 c. of sugar mixed with 3/4 tsp. of cinnamon

How to bake

  1. Preheat the oven to 350F.
  2. Lightly brush the holes of your muffin pans with vegetable oil. I used two pans with a capacity of 2 and 1/8 oz. per hole.
  3. Sift the flour, sugar, baking powder, salt and nutmeg into a mixing bowl.
  4. Add the egg, milk and melted butter. Stir just until moistened. Twelve strokes should do it. Yes, I counted. The batter will be lumpy. That’s how it should be.
  5. Using an ice cream scoop, fill the holes of the muffin pans with the batter.
  6. Bake at 350F for 12 to 20 minutes depending on the size of the holes of the muffin pans.
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  8. The muffins will look pale when they come out of the pan. If you did the batter right, they should be very well risen. Cool for about five minutes.
  9. If you oiled the holes of the muffin pans, you can just lift out the muffins without any problem.
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  11. Dip each muffin in the melted butter. The top and sides for maximum deliciousness.
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  13. Then roll in the cinnamon sugar.
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  15. And you have your delicious sugar and cinnamon muffins.

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 22 mini-muffins

Breakfast sugar and cinnamon muffins (a.k.a. French toast muffins)

P.S. If you want something similar but with apples in them, see the baked apple donut holes.

  • Deborah

    DELECTABLE!!!!! Those muffins looks great for a weekend morning, lazy breakfast with big mugs of coffee … yum.

    • Connie Veneracion

      Make extra! They are addictive. :-P

      • tracy charalambous

        Hi, how about bananas instead of apples:-)?

        • joy

          ms connie, did you use mini muffin pans? they look so scrumptious, i think i’ll make them tomorrow! thank you for sharing!

          • Connie Veneracion

            “did you use mini muffin pans”

            I said that in the most; did you read it? :)

          • Ellen

            Hi Ms Connie,

            I remember making this muffin before but the ingredients are slightly different now… so I look it up in my recipe book and I was right kasi for one there listed was a 1/3 cup vege oil in the batter… What is the difference, Ms Connie between the 2 recipes? I so so love your site and these muffins too… Thank you very much…:-)

          • Connie Veneracion

            Ellen, there is NO singular standard muffin recipe.

          • Ellen

            Sorry, Ms Connie, what I meant was you posted a similar recipe before, I think the name was Sugar Cinnamon coated coffee muffin. I was just wondering if there’s a difference between the 2 muffins. Thanks…

          • Connie Veneracion

            No such recipe in my blog. The only other sugar coated thing I baked in muffin pans were the apple donuts.

        • Connie Veneracion

          Why not? :) With toasted nuts sounds even better.

  • menchie

    Ms. Connie, all the ingredients are available in my kitchen except nutmeg, any suggestion what can I substitute for nutmeg? ginger powder? or cinnamon? .. thanks

    • Connie Veneracion

      There is none. You can omit it, the muffins won’t taste the same, but they’ll still be delicious. :)