Muffins à la cannelle et au sucre Recipe

Introduction

These cinnamon sugar muffins offer a warm, comforting flavor with a delightful blend of soft bread and spiced sweetness. Perfect for breakfast or a cozy snack, they bring a touch of indulgence to your day with simple ingredients.

Ingredients

• 2 eggs (choose fresh eggs for optimal taste)
• 250 ml milk (can be replaced with almond or oat milk for a dairy-free option)
• 150 ml heavy cream (use more milk for lighter muffins)
• 100 g sugar (brown sugar can be used for a richer flavor)
• 1 tsp vanilla extract (can be substituted with almond extract)
• 2 tsp cinnamon (increase for a stronger cinnamon flavor)
• 300 g bread cubes (day-old brioche or challah works best)
• 100 g granulated sugar (mix with cinnamon for extra flavor contrast)
• 50 g butter (to brush on top)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) and prepare a 12-cup muffin tin.
2. Step 2: In a large bowl, whisk together the beaten eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until combined.
3. Step 3: Add the bread cubes to the mixture and gently fold them in. Let the batter rest for 5 minutes to allow the bread to soak up the liquid.
4. Step 4: Spoon the mixture into the muffin cups, filling each about three-quarters full.
5. Step 5: Bake for 25 to 30 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
6. Step 6: While the muffins bake, mix the granulated sugar with cinnamon to prepare the topping.
7. Step 7: As soon as the muffins come out of the oven, brush them with melted butter and sprinkle the cinnamon sugar mixture over the top.
8. Step 8: Allow the muffins to cool slightly before serving.

Tips & Variations

• Use day-old brioche or challah bread for the best texture and flavor in your muffins.
• Try adding a handful of chopped nuts or raisins for extra texture and taste.
• For a dairy-free version, replace milk and cream with your favorite plant-based alternatives.
• Increase cinnamon in the batter and topping if you prefer a stronger spice presence.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm them gently in the oven or microwave until heated through. These muffins can also be frozen for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for these muffins?

Yes, but for the best taste and texture, brioche or challah is recommended. You can use other slightly stale breads, but avoid very dense or heavy breads.

Can I make these muffins vegan?

To make a vegan version, substitute eggs with flax or chia egg alternatives, and use plant-based milk and cream substitutes along with vegan butter for brushing.

Muffins à la cannelle et au sucre Recipe

Print Recipe

★★★★★

5 from 59 reviews

These irresistible cinnamon sugar muffins are a delightful treat combining soft, custardy bread pieces with a warm cinnamon flavor, baked until golden and topped with a cinnamon sugar glaze for a sweet, crunchy finish. Perfect for breakfast or an indulgent snack.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Muffin Base

• 2 units Eggs (Choose fresh eggs for optimal taste)
• 250 ml Milk (Substitute with almond or oat milk for a dairy-free option)
• 150 ml Heavy Cream (Use more milk for lighter muffins)
• 100 g Sugar (Use brown sugar for a deeper flavor)
• 1 tsp Vanilla Extract (Can be replaced with almond extract)
• 2 tsp Cinnamon (Increase for stronger taste)
• 300 g Bread, diced (Day-old brioche or challah bread works best)

Topping

• 100 g Granulated Sugar (Mix with cinnamon to enhance flavor contrast)
• 50 g Butter (To brush on top)

Instructions

1. Preheat the Oven: Set your oven to 180 °C (350 °F) and prepare a 12-cup muffin pan by greasing or lining it.
2. Mix Wet Ingredients: In a large bowl, whisk together the beaten eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until fully combined.
3. Add Bread Cubes: Gently fold the diced bread into the wet mixture, ensuring all pieces are coated. Let the mixture rest for 5 minutes to allow the bread to soak up the custard.
4. Fill Muffin Cups: Spoon the mixture evenly into the muffin pan, filling each cup about three-quarters full to allow room for rising.
5. Bake: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes or until the muffins are golden brown and set.
6. Prepare Topping: While muffins bake, mix granulated sugar and cinnamon in a small bowl.
7. Finish Muffins: As soon as the muffins come out of the oven, brush the tops with melted butter and sprinkle the cinnamon sugar mixture generously over them.
8. Cool and Serve: Allow the muffins to cool slightly in the pan for easier removal and enjoy warm.

Notes

• Using day-old brioche or challah bread enhances the texture and flavor of the muffins.
• Adjust cinnamon quantity according to your preference for more or less spice.
• For a dairy-free version, substitute milk and cream with plant-based alternatives.
• Brush muffins immediately after baking for best topping adherence and flavor.
• These muffins can be served warm or at room temperature with butter or cream.

Keywords: cinnamon muffins, cinnamon sugar muffins, baked bread muffins, custard bread muffins, breakfast muffins, easy baked muffins