Name: Cinnamon Sugar French Toast Muffins with Lemon Zest
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; Zest of 1 lemon; 1 cup milk; 2 large eggs; 1/4 cup unsalted butter, melted; 1 teaspoon vanilla extract; 1 teaspoon lemon juice; 1/4 cup granulated sugar (for topping); 1 tablespoon ground cinnamon (for topping)

These cinnamon sugar French toast muffins with lemon zest are a warm, cozy breakfast treat that remind me of classic French toast—only in convenient muffin form. They’re fluffy and tender, coated with a generous sprinkle of cinnamon sugar, and brightened up with just the right touch of lemon zest. Perfect for a quick breakfast, brunch, or a sweet snack any time of day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

Zest of 1 lemon

1 cup milk

2 large eggs

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1 teaspoon lemon juice

1/4 cup granulated sugar (for topping)

1 tablespoon ground cinnamon (for topping)

Directions

I start by preheating the oven to 375°F (190°C) and greasing a 12-cup muffin tin or lining it with paper liners.

In a large bowl, I whisk together the flour, sugar, baking powder, cinnamon, salt, and lemon zest until everything is well combined.

In another bowl, I whisk the milk, eggs, melted butter, vanilla extract, and lemon juice together until smooth.

I then pour the wet ingredients into the dry mixture and gently fold everything together just until combined—being careful not to overmix.

I divide the batter evenly among the muffin cups, filling each about 3/4 full.

For the topping, I mix the cinnamon and sugar in a small bowl and generously sprinkle it over each muffin.

I bake the muffins for 18-22 minutes, until a toothpick inserted into the center comes out clean and the tops are golden brown.

Once out of the oven, I let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 12 muffins.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Each muffin contains approximately 190 kcal.

Variations

When I want to change things up, I sometimes swap the lemon zest for orange zest for a warmer citrus note. Adding a handful of mini chocolate chips or chopped nuts into the batter also works beautifully. For a richer flavor, I’ve tried using brown butter instead of regular melted butter, and it adds a deep, nutty taste that pairs perfectly with the cinnamon sugar.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze them for up to a month. To reheat, I pop one in the microwave for about 15-20 seconds, or warm them in a 300°F oven for about 5-7 minutes until heated through.

FAQs

How can I make these muffins dairy-free?

I replace the milk with a plant-based alternative like almond or oat milk and use dairy-free butter. They turn out just as soft and flavorful.

Can I make the batter ahead of time?

I don’t recommend letting the batter sit for too long, as the baking powder can lose its effectiveness. However, I often mix the dry and wet ingredients separately and store them overnight. In the morning, I combine and bake them fresh.

What’s the best way to zest a lemon?

I use a microplane or fine grater and only zest the bright yellow outer layer, avoiding the bitter white pith underneath.

Can I skip the lemon zest?

Yes, but I find the zest really lifts the flavor. If I skip it, I usually add a touch more vanilla or even a pinch of nutmeg for a little extra depth.

Why are my muffins dense?

Overmixing is usually the culprit. I fold the batter gently just until the dry ingredients are incorporated to keep them light and fluffy.

Conclusion

These cinnamon sugar French toast muffins with lemon zest have become a staple in my kitchen. They’re easy, comforting, and full of flavor—the kind of treat that makes mornings a little brighter. Whether I serve them warm for breakfast or enjoy one with an afternoon coffee, they never disappoint.