French Toast Muffins

There’s something beautifully nostalgic about French toast, and these French Toast Muffins capture the essence of that morning delight in a fun, portable way. With a fluffy interior soaked in creamy goodness and a lightly crisp topping that crumbles just right, these muffins bring all the warm, cozy flavors of French toast into one bite-sized package. Each muffin is like a little hug for your taste buds, making it an inviting start to your day or an indulgent treat anytime you crave something comforting.

I remember the first time I made these French Toast Muffins: the smell of cinnamon wafting through the house felt like a warm invitation for everyone to gather around the breakfast table. It’s hard to resist the syrupy sweetness when served with a pat of butter melting on top. Plus, what I love about this recipe is how versatile it is — your kids can help in the kitchen, and you can make a big batch to feed a crowd or stash some away in the freezer for busy mornings. Let’s not wait any longer — it’s time for you to give these delightful muffins a try!

How to Make French Toast Muffins

1. Prepare the Muffin Tins: Start by buttering or greasing two standard 12-cup muffin pans. Alternatively, line them with muffin liners for easier cleanup.
2. Cube the Bread: Cut the brioche bread into ½-inch cubes and transfer them to a large bowl. This is where all the magic happens.
3. Whisk the Egg Mixture: In a medium bowl, whisk together 6 large eggs, ¼ cup light brown sugar, ¼ cup granulated sugar, ½ teaspoon ground cinnamon, and a pinch of fine sea salt until the mixture is smooth and well-combined.
4. Add Cream and Milk: Whisk in 1 cup whole milk, 1 cup heavy cream, and 2 teaspoons pure vanilla extract, creating a creamy mixture.
5. Combine with Bread: Pour the egg and milk mixture over the cubed bread in the large bowl. Gently stir to make sure every piece of bread absorbs the custard.
6. Let it Rest: Allow the mixture to sit for 5 minutes for the bread to soak well.
7. Fill the Muffin Tins: Use a measuring cup to scoop ¼ cup of the bread mixture into each well of the prepared muffin tins, filling about 20 muffin slots.
8. Chill Overnight: Cover the muffin pans tightly with plastic wrap and store them in the refrigerator for several hours or overnight. This step develops the flavors beautifully!
9. Prepare the Streusel Topping: In a medium bowl, mix together ½ cup salted butter (softened), ½ cup light brown sugar, ½ cup all-purpose flour, 1 teaspoon cinnamon, and ¼ teaspoon fine sea salt. Use a fork or your hands to work the butter into the dry ingredients until you achieve a crumb-like texture.
10. Store the Topping: Transfer this streusel mixture to an airtight container and keep it in the refrigerator overnight.
11. Preheat the Oven: The next day, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
12. Add the Topping: Retrieve the muffin tins and crumb topping from the refrigerator. Evenly sprinkle about 1 tablespoon of the streusel on top of each muffin.
13. Bake: Bake the muffins for 24-28 minutes, or until the French toast muffins are fully set and the crowns are lightly golden brown.
14. Cool: Allow the muffins to cool in the pans for at least 10 minutes. They will puff up while baking and may deflate a little as they cool.
15. Serve Warm: Enjoy them warm from the oven with a pat of butter and a drizzle of maple syrup!

Storing & Reheating

These muffins can last at room temperature for about 2 days. If you want to keep them longer, store them in an airtight container in the refrigerator for up to a week. You can also freeze them for up to 3 months by placing them in a freezer-safe bag or container. To reheat, pop them in a microwave for about 20-30 seconds or warm them in a 350°F (175°C) oven for about 10 minutes. Note that freezing may alter the texture slightly, but a quick warm-up will refresh their lovely flavors!

With the delicious flavors of French toast packed into delightful muffin form, this recipe is sure to satisfy your cravings anytime. You can mix and match ingredients and flavors to suit your palate, or stick to the classic for a comforting breakfast treat. Don’t hesitate to invite friends and family to share in this cozy experience. Happy baking, and enjoy every bite!

Recipe FAQs

Can I make French Toast Muffins in advance?

Absolutely! You can prepare the mixture the night before and let it soak in the fridge while you sleep. This allows the bread to absorb all the flavors, and you’ll have a quick breakfast ready to bake in the morning!

What other types of bread work well for these muffins?

While brioche is wonderfully rich, you can also use challah, sourdough, or even a sturdy white bread. Just keep in mind that the bread needs to be soft enough to soak in all the delicious custard.

How can I make these muffins gluten-free?

Substituting the brioche and all-purpose flour with gluten-free bread and gluten-free all-purpose flour should work beautifully. Just check that your other ingredients are also gluten-free to keep it safe for those with sensitivities.

Can I freeze these muffins?

Yes, these muffins can be frozen! Just let them cool completely, and then wrap them tightly in plastic wrap or store them in freezer-safe bags. When you’re ready to eat one, simply reheat in a microwave or oven!

More Breakfast Recipes

• Cheesy French Onion Scalloped Potatoes
• Pecan Pie Cookies
• Pecan Pie Cheesecake
• Apple Slab Pie
• French Toast Cups

📖 Recipe Card

French Toast Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Dorothy
• Prep Time: 10 minutes
• Cook Time: 395 minutes
• Total Time: 6 hours 45 minutes
• Yield: 22 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

These French Toast Muffins offer an irresistible flavor and simple preparation. With key ingredients like brioche, eggs, and cream, they make a delightful breakfast treat perfect for gatherings or lazy weekends.

---

Ingredients

Scale 1x2x3x

• 1 loaf brioche bread (14 ounces)
• 6 large eggs
• ¼ cup light brown sugar
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• Pinch fine sea salt
• 1 cup whole milk
• 1 cup heavy cream
• 2 teaspoons pure vanilla extract
• ½ cup salted butter (softened)
• ½ cup light brown sugar
• ½ cup all-purpose flour
• 1 teaspoon cinnamon
• ¼ teaspoon fine sea salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Butter or grease two standard 12 cup muffin pans and set aside (or use liners).
2. Cut bread into ½” cubes and transfer to a large bowl.
3. In a medium bowl, whisk together eggs, brown sugar, granulated sugar, cinnamon, and a pinch of sea salt until smooth.
4. Whisk in cream, milk, and vanilla into the mixture.
5. Pour the egg and milk mixture over the bread pieces in the large bowl and stir until the bread absorbs the liquid.
6. Let the mixture sit for 5 minutes.
7. Use a measuring cup to add ¼ cup portions of the bread mixture into each well of the prepared muffin tins (will yield about 20 muffins).
8. Cover the muffin pans tightly with plastic wrap and refrigerate for several hours or overnight.

---

Notes

For a sweeter muffin, increase the sugar content slightly.
Feel free to add fruit or nuts into the mixture for extra flavor.
These muffins can be made ahead and stored in the fridge before baking.

---

Nutrition

• Serving Size: 1 muffin
• Calories: 215
• Sugar: 9g
• Sodium: 160mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg

More Breakfast Recipes

Air Fryer Breakfast Potatoes

The BEST Overnight Oats Recipes (Easy & Healthy)

Strawberry Cream Cheese Danish | Easy Puff Pastry Breakfast Pastry

Blueberry Overnight Oats (5-Ingredient, Meal-Prep)

Lemon Ricotta Pancakes with Warm Berry Compote