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French Toast Muffins are easy to make, using simple pantry staples. Prep in minutes and bake until golden crispy for a tasty breakfast!
French Toast Muffins are the best of both worlds – French Toast and Muffins in one! For more of our favorite breakfast muffins, check out Cinnamon Roll Muffins, Glazed Donut Muffins, and Chocolate Chip Muffins.
French Toast Cups
I’m kind of obsessed with breakfast and brunch, and thankfully my family is too. We especially love getting creative with French Toast, and thus we created these French Toast Muffins!
These little muffins were such a huge hit. They were a cinch to make and could easily be prepped the night before, refrigerated overnight, and then baked in the morning.
These would be perfect for special occasions, holidays or just for rushed weekday breakfasts.
French Toast Muffin Cups have all the same flavors as the favorite breakfast classic, but in bite-sized form! You get all the cinnamon-sugar goodness of regular french toast without having to dip or flip any bread!
Not to mention, the special streusel topping. It’s really something!
nothin’ but pantry staples
The only ingredients you might not already have on hand are the whole milk if you usually buy 2% or 1%, and heavy cream. Other than that, the ingredients for this French Toast Muffins recipe are simple staples and common spices!
PREP. Preheat the oven to 350°F. Spray a 12-cup muffin pan with cooking spray; set aside.
CUSTARD. In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla, cinnamon, and salt.
BREAD. Add the cubed bread to the egg mixture, and toss gently to combine. Scoop a ⅓ cup of the mixture into each muffin well.
STREUSEL. Meanwhile, in a medium bowl, whisk together the flour, brown sugar, and cinnamon. Using a pastry blender or your fingers, break the butter into small pea-size clumps. Sprinkle the streusel mixture over the tops of the muffins.
BAKE. Place in the oven and bake for 25-30 minutes or until golden brown on top. Remove from the oven and allow to cool for 5 minutes before removing and serving.
Recipe tips
Liners. I would not use paper liners. However, if you don’t want to bake the muffins directly into the pan, I would suggest using silicone liners.
Addtions. Add your favorite berries to the top of each muffin like chopped strawberries, blueberries raspberries.
Bread. I like to use thick white bread like Texas Toast, french bread, challah bread, or brioche bread.
Ideally, the bread should be a bit stale so that it can absorb the custard and bake up without being soggy. Tear or use a bread knife to cut it into ½-inch cubes.
Leave the bread out for at least a couple of hours, and if possible overnight.
Serving Tips
We love to serve them with syrup, especially our homemade Buttermilk Syrup. Maple syrup is good as well and don’t forget to top them off with powdered sugar!
These muffins go great with:
Storing Info
Make ahead of time. Prepare the custard and toss in the bread cubes. Cover and store it in the fridge until morning. Also, make the streusel topping and keep it in a separate container.
In the morning, portion the bread cubes into the muffin pan, top with streusel topping, and bake.
STORE. Leftover French Toast Cups can be stored in an airtight container in the fridge.
FREEZE. Wrap each muffin with plastic wrap and store them together in a container in the freezer for up to 3 months.
To reheat French Toast Muffin recipe pop them in the microwave until warm or in the oven at 350°F, covered with foil, for about 8-10 minutes.
For more delicious french toast recipes:
- Overnight French Toast Bake
- Creme Brulee French Toast
- Pound Cake French Toast
- Strawberry Shortcake Stuffed French Toast
- Egg Nog French Toast
French Toast Muffins Recipe
Ingredients
Dough
- 1 cup whole milk
- 1/4 cup heavy whipping cream
- 2 tablespoons sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3/4 teaspoon cinnamon
- 1/4 teaspoon kosher sea salt
- 6 cups dried cubed bread (white, challah, brioche, croissants or cinnamon raisin)
Topping
- 1/3 cup all purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter
Instructions
- Preheat the oven to 350°F. Spray a 12-cup muffin pan with cooking spray; set aside.
- In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla, cinnamon, and salt.
- Add the cubed bread to the egg mixture, and toss gently to combine. Scoop a ⅓ cup of the mixture into each muffin well.
- Meanwhile, to make the topping, in a medium bowl, whisk together the flour, brown sugar, and cinnamon. Using a pastry blender or your fingers, break the butter into small pea-size clumps. Sprinkle the streusel mixture over the tops of the muffins.
- Place in the oven and bake for 25-30 minutes or until golden brown on top. Remove from the oven and allow to cool for 5 minutes before removing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For more outstanding recipes by Natalie, go visit her over at Life Made Simple.
ENJOY!
Made this for my daughter before school today. It was a winner and she didn’t even pour syrup all over it, which is her usual. I loved these muffins as well. Thank you so much for this and all your fabulous recipes 🤗
I made these this morning and they are fantastic. I doubled the recipe to make 24 and used 2 teaspoons of vanilla extract and 2 teaspoons of maple extract instead of 4 teaspoons of vanilla. I also prepared everything the night before and let the bread soak in the egg and milk mixture overnight so that there would be less to do at 5 a.m.
We shared them with a couple of bachelors down the street just in time for them to eat before beginning work for the day. My husband is a very picky eater but, he thought they were great. Thank you for sharing your wonderful recipe.
You’re welcome! Thanks for sharing what you did. I’m glad the muffins were a hit!