French Toast Muffin Recipe With delicious crumbs!
These French toast muffins are easy to make, use what you already have in your pantry! The bread of your choice, cut into cubes, wrapped in egg and vanilla mixture, topped with delicious sugary toppings, and baked until golden and crispy.
This recipe is 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 Muffins.
French Toast Cup
I am a little obsessed with breakfast and brunch, but luckily my family is too! We especially like French toast for creativity, so we made these French toast muffins!
These muffins are very popular. They are easy to make and can be easily prepared the night before, refrigerated overnight, and then baked in the morning. These will be perfect for special occasions, holidays or just for breakfast on a hurried weekday.
These French toast cups have the same taste as the most popular classic breakfast, but they are bite-sized! You don’t need to dip or flip any bread to get all the cinnamon sugar deliciousness of ordinary French toast!
Not to mention, the special streusel toppings. What a problem! The texture is slightly crispy, but very soft. The best part of these muffins is that they are made with staple food from the pantry.
Just a staple in the pantry
The only ingredients you may not have on hand are whole milk (if you usually add 2% or 1%) and heavy cream. But other than that, the ingredients are simple staple foods and common seasonings!
Spray 12 cup muffin pans with cooking spray and set aside. In a large bowl, whisk together milk, cream, sugar, eggs, vanilla, cinnamon, and salt. Add the cut bread to the mixture and gently stir to combine.
Spoon ⅓ Pour a cup of the mixture into each hole of the muffin tin.
Make streusel toppings: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Using a pastry mixer or your fingers, break the butter into pea-sized pieces. Sprinkle the powdered sugar mixture on top of the muffins.
Place in the oven and bake for 25-30 minutes or until the top is golden brown. Take it out of the oven and let it cool for 5 minutes, then take it out of the pan and serve.
We like to serve them with syrup, Especially our homemade buttermilk syrup. They are also nicely paired with powdered sugar!
Frequently asked questions
How long do you leave the bread outside to dry? Leave it for at least a few hours, and overnight if possible.
Can you reheat these muffins? You can store the leftovers in the refrigerator, then heat them in the microwave or in the 350°F oven and cover them with foil for about 8-10 minutes.
How do you advance? I recommend putting the batter together, but don’t mix everything together before storing. You can store the batter in the refrigerator, and when the bread is dry, sprinkle the filling on the muffins before baking.
If you are looking for a great recipe for the holiday morning (or any morning!), you must give it a try!
These muffins are a good match:
For more delicious French toast recipes, please check:
Preparation time 10 minutes
Cooking time 25 minutes
Total time 35 minutes
A serving of 12 muffins
Calories 200 kcal
Author Little Luna
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher sea salt
- 6 cups dry bread (white bread, bread, brioche, croissant or cinnamon raisin)
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter
Preheat the oven to 350 degrees. Spray 12 cup muffin pans with cooking spray; set aside.
In a large bowl, whisk together milk, cream, sugar, eggs, vanilla, cinnamon, and salt.
Add the cut bread to the mixture and gently stir to combine. Scoop ⅓ cup of mixture into each hole.
Meanwhile, to make the toppings, in a medium bowl, whisk together the flour, brown sugar and cinnamon. Using a pastry mixer or your fingers, break the butter into pea-sized pieces. Sprinkle the powdered sugar mixture on top of the muffins.
Place in the oven and bake for 25-30 minutes or until the top is golden brown. Remove from the oven and let cool for 5 minutes before removing and serving.
For a better recipe for Natalie, please visit her at Life Made Simple.