French toast muffins are an easy, baked twist on classic French toast made in a muffin pan. These tender, buttery cups are finished with a crisp cinnamon-streusel topping and can be served with maple syrup, powdered sugar or fresh berries for a quick and delicious breakfast or brunch.
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Why Should You Make This Recipe
If you enjoy indulgent breakfasts that are simple to prepare, these french toast muffins are a perfect choice. They combine soft, custardy bread with a crunchy cinnamon crumble for contrast and flavor. They’re easy to make, bake and serve—mix the custard, soak the bread, top with streusel and bake. The result tastes like a café-style treat but comes together at home.
- Texture and flavor contrast: Soft, buttery bread soaked in a spiced custard topped with a crisp cinnamon streusel.
- Simple to prepare: Minimal prep, straightforward steps and bakery-style results without fuss.
Ingredients
This recipe uses common pantry staples and a rich, buttery bread. Below are the ingredients you’ll need.
French Toast Muffins
Eggs, milk, heavy cream (or half-and-half), granulated sugar, vanilla, ground cinnamon, a pinch of salt and a sturdy, buttery loaf such as brioche, challah, French bread or Texas toast.
Cinnamon Crumble Topping
All-purpose flour, light brown sugar, ground cinnamon and cold cubed butter to make a crisp streusel.
Substitutions
Here are safe swaps and options to customize the recipe:
- Bread: Brioche or challah are ideal, but any thick, slightly stale loaf will work.
- Heavy cream: Substitute equal parts half-and-half or whole milk for a lighter custard.
- Sugar: Granulated sugar is standard; light brown sugar can be used instead. For a refined-sugar-free option try maple sugar.
- Spices: Ground cinnamon is recommended. Pumpkin spice, chai spice or apple pie spice can replace cinnamon for a different flavor profile.
- Streusel: Optional but recommended—adds crunch and extra cinnamon flavor.
How To Make
These french toast muffins come together in a few straightforward steps. Prepare the streusel, make the custard, soak the bread and bake.
- Make the crumble: whisk flour, brown sugar and cinnamon together, then work in cold cubed butter until the mixture resembles coarse crumbs. Chill until ready to use.
- Make the custard: whisk eggs, milk, heavy cream (or half-and-half), sugar, vanilla, cinnamon and salt until smooth. Fold in cubed bread, ensuring each piece is coated. Let the mixture rest, stirring once or twice over 20–30 minutes while the oven preheats.
3. Preheat the oven to 350°F (177°C). Grease a 12-cup muffin pan with melted butter. Use a 3-tablespoon scoop or spoon to portion the custard-soaked bread into each muffin cup, then sprinkle the chilled crumble over the tops. Bake 25–35 minutes until golden and set. Let cool in the pan 5 minutes, then serve with powdered sugar, maple syrup and fresh berries if desired.
How To Make Ahead, Store, Freeze and Thaw
- Make ahead: Combine the custard and bread cubes and refrigerate overnight. Prepare the streusel separately and keep chilled for up to 2 days.
- Store: Once fully cooled, keep muffins in an airtight container in the refrigerator for 2–3 days.
- Freeze: Wrap cooled muffins individually or place in a freezer-safe container for up to 3 months.
- Reheat/thaw: Rewarm in a 350°F (177°C) oven until heated through or microwave briefly for a quick option.
M’s Expert Tips
- Use slightly stale bread: Day-old or lightly stale bread soaks custard without becoming mushy.
- Room temperature ingredients: Let eggs and dairy come to room temperature so the custard blends smoothly.
- Uniform cubes: Cut bread into roughly 1-inch pieces for even baking and texture.
- Grease well: Use melted butter or nonstick spray so the muffins release easily.
- Adjust spices: Add warming spice blends if you want more complex flavor.
- Choose toppings: Powdered sugar, maple syrup, berries, chopped nuts or whipped cream all work well.
FAQs
Use stale or day-old bread and soak just long enough for the custard to be absorbed. For this recipe, 20–30 minutes of resting is ideal to avoid a soggy texture.
A simple ratio to remember is 1 egg to 1/4 cup (59 ml) milk or half-and-half per two slices of bread—adjust as needed for loaf-based recipes.
Other Breakfast Muffin Recipes to Try
- Cinnamon Muffins
- Cinnamon Streusel Muffins
- Pumpkin Banana Muffins
If you try this French Toast Muffins recipe, please rate it and leave a comment so others can benefit from your feedback. Happy baking! -M
French Toast Muffins Recipe
Megan
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Equipment
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12 ct muffin pan
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2 large mixing bowls
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Large cookie scoop (3 tbsp) — optional
Ingredients
Cinnamon Crumble Topping
- ¼ cup (30 g) all purpose flour
- ¼ cup (50 g) light brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup (57 g) cold butter, evenly cubed
French Toast Muffins
- 5 large eggs, room temperature
- 1¼ cup (296 ml) milk
- ¼ cup (59 ml) heavy cream or half and half
- ¼ cup (50 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 16 oz. loaf bread, cubed
Instructions
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In a large bowl, whisk flour, brown sugar and cinnamon together for the crumble.
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Cut cold butter into the dry ingredients until the mixture resembles coarse crumbs. Chill the streusel.
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Whisk eggs, milk, heavy cream, sugar, vanilla, cinnamon and salt until smooth.
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Fold in cubed bread, coat well and let rest, stirring once or twice over 20–30 minutes.
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Preheat oven to 350°F (177°C). Grease a 12-cup muffin pan and portion the mixture into the cups. Top with chilled crumble and bake 25–35 minutes until golden. Cool 5 minutes in the pan and serve.