These French Toast Muffins are the ultimate breakfast solution for busy mornings or festive holiday brunches. They offer all the custard-like goodness of traditional French toast in a portable, mess-free form that both kids and adults will adore. With a soft, fluffy interior and a signature crunchy streusel topping, these muffins are sure to become a staple in your recipe rotation.
Table of Contents
Why You Will Love This Recipe
There are so many reasons to keep this French Toast Muffins recipe in your back pocket. First, they are incredibly convenient for “on-the-go” mornings when you do not have time to sit down for a full meal. Second, the texture contrast is superior to standard French toast; you get a tender, bread-pudding-like center paired with a sweet, crumbly topping. Finally, this recipe is a fantastic way to use up day-old bread or leftover croissants, transforming simple ingredients into a gourmet-style treat.
Ingredients
- 1 1/2 cups milk
- 2 tablespoons granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 6 cups cubed bread (stale croissants, challah, brioche, or white bread)
- 1/4 cup unsalted butter (cold)
- 1/4 cup light brown sugar
- 1/4 cup all-purpose flour
- 1/8 teaspoon ground cinnamon (for topping)
- 1 pinch of salt
- Powdered sugar for serving (optional)
- Maple syrup for serving (optional)
Step-by-Step Instructions
- Prepare the Oven and Tin: Preheat your oven to 350 degrees Fahrenheit. Generously spray a standard 12-cup muffin tin with non-stick cooking spray to ensure the muffins release easily after baking.
- Whisk the Custard: In a large mixing bowl, whisk together the milk, granulated sugar, eggs, vanilla extract, and 1 teaspoon of ground cinnamon until the mixture is well combined and smooth.
- Soak the Bread: Gently toss the cubed bread into the egg mixture. Ensure every piece of bread is coated. Let it sit for a minute so the bread can absorb the liquid.
- Fill the Muffin Cups: Evenly divide the soaked bread mixture among the 12 muffin cavities. Each cup should hold approximately 1/3 cup of the mixture.
- Create the Streusel Topping: In a food processor, combine the cold butter, light brown sugar, all-purpose flour, 1/8 teaspoon of cinnamon, and a pinch of salt. Pulse for a few seconds until the mixture looks like coarse crumbs. If you do not have a food processor, you can use a pastry blender or your fingers to work the butter into the dry ingredients.
- Add Topping and Bake: Sprinkle the streusel mixture generously over the top of each muffin cup. Place the tin in the oven and bake for 25 to 30 minutes, or until the tops are golden brown and the centers are set.
- Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes. This helps them firm up before removal. Serve warm with a dusting of powdered sugar or a drizzle of maple syrup.
Expert Tips / Pro Tips
To achieve the best results with your French Toast Muffins, always use stale bread. If your bread is fresh, cube it and leave it out on the counter overnight or toast the cubes in a low-heat oven for 10 minutes to dry them out. Using croissants adds a rich, buttery flavor that is hard to beat, but brioche or challah provide a wonderful sweetness and sturdy structure. When filling the muffin tin, do not be afraid to pack the bread cubes in slightly so they hold their shape once baked.
You can easily customize this recipe to suit your preferences. For a fruity twist, fold in a half cup of fresh blueberries or raspberries before portioning the mixture into the tin. If you are a chocolate lover, a handful of mini chocolate chips added to the batter makes these feel like a dessert. For a dairy-free version, substitute the milk with almond or oat milk and use a vegan butter alternative for the streusel topping.
Serving Suggestions
While these muffins are delicious on their own, they pair beautifully with a variety of sides. Serve them alongside fresh seasonal fruit, crispy bacon, or savory breakfast sausage for a balanced meal. If you are hosting a brunch, you can set out small bowls of honey, fruit preserves, or even a dollop of whipped cream for guests to customize their French Toast Muffins.
Storage: Store any leftover muffins in an airtight container in the refrigerator for up to 4 days.
Freezing: These muffins freeze exceptionally well. Wrap individual muffins tightly in plastic wrap and place them in a freezer-safe bag or container. They will stay fresh for up to 3 months.
Reheating: To reheat from frozen, let the muffins thaw at room temperature. Preheat your oven to 350 degrees Fahrenheit and bake for about 10 minutes until heated through. For a quicker option, you can reheat them in the microwave for 30 to 45 seconds, though the oven method preserves the crunchy topping better.
Nutrition Information
| Nutrient | Amount per Muffin |
|---|---|
| Calories | 191 kcal |
| Carbohydrates | 24 g |
| Protein | 6 g |
| Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 81 mg |
| Sodium | 186 mg |
| Potassium | 122 mg |
| Fiber | 1 g |
| Sugar | 9 g |
| Vitamin A | 265 IU |
| Calcium | 90 mg |
| Iron | 1.5 mg |
French Toast Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit. Generously spray a standard 12-cup muffin tin with non-stick cooking spray to ensure the muffins release easily after baking.
- In a large mixing bowl, whisk together the milk, granulated sugar, eggs, vanilla extract, and 1 teaspoon of ground cinnamon until the mixture is well combined and smooth.1 1/2 cups milk, 2 tablespoons granulated sugar, 5 large eggs, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon
- Gently toss the cubed bread into the egg mixture. Ensure every piece of bread is coated. Let it sit for a minute so the bread can absorb the liquid.6 cups cubed bread
- Evenly divide the soaked bread mixture among the 12 muffin cavities. Each cup should hold approximately 1/3 cup of the mixture.
- In a food processor, combine the cold butter, light brown sugar, all-purpose flour, 1/8 teaspoon of cinnamon, and a pinch of salt. Pulse for a few seconds until the mixture looks like coarse crumbs.1/4 cup unsalted butter, 1/4 cup light brown sugar, 1/4 cup all-purpose flour, 1/8 teaspoon ground cinnamon, 1 pinch salt
- Sprinkle the streusel mixture generously over the top of each muffin cup. Place the tin in the oven and bake for 25 to 30 minutes, or until the tops are golden brown and the centers are set.
- Allow the muffins to cool in the pan for about 5 minutes. This helps them firm up before removal. Serve warm with a dusting of powdered sugar or a drizzle of maple syrup.Powdered sugar, Maple syrup
Notes
FAQ
Can I make these French Toast Muffins the night before?
Yes! You can assemble the muffins in the tin and add the streusel topping the night before. Cover the tin tightly with plastic wrap and refrigerate. In the morning, let the pan sit at room temperature for a few minutes while the oven preheats, then bake as directed.
What is the best type of bread to use?
Sturdy breads like croissants, brioche, challah, or thick-cut white bread work best. They hold up well to the egg custard without becoming overly mushy.
Why are my muffins soggy?
Soggy muffins usually result from using bread that is too fresh or not baking them long enough. Ensure your bread is dry/stale and that the muffins are golden brown and firm to the touch before removing them from the oven.
Can I use a mini muffin tin?
Yes, you can make mini French Toast Muffins, but you will need to reduce the baking time to approximately 15 to 20 minutes. Keep a close eye on them to prevent burning.