French Toast Muffins

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French Toast Muffins

French toast muffins bring together the comforting flavors of classic French toast and the ease of muffins. Think of the familiar taste of cinnamon-spiced custard, golden crusts, and a hint of sweetness, all baked into a hand-held breakfast. With a tender interior and a crunchy streusel topping, these muffins are ideal for meal prep, busy mornings, or leisurely weekends.

What Makes French Toast Muffins Special

These muffins transform the familiar into something new. Instead of standing over a skillet, you combine cubes of rich bread—brioche, challah, or croissants work best—with a creamy egg and milk custard. The mixture rests, soaks, then bakes in muffin tins. Each muffin emerges golden and fragrant, with a consistency that straddles bread pudding and breakfast pastry.

They’re also portable, making them popular for grabbing breakfast on your way out the door or tucking into a lunchbox. The flavors evoke nostalgia but the flexible format keeps your prep simple and stress-free.

Key Ingredients

French toast muffins rely on a foundation of pantry staples and a few choice additions. Here’s a breakdown of the ingredients you’ll need:

Bread: Choose sturdy, slightly stale bread such as challah, brioche, French bread, croissants, or even Texas toast. Cubes hold their shape better when a bit dry, preventing soggy results.

Eggs: Eggs add structure. They bind the bread and create a custard that’s rich but not too dense.

Milk: Whole milk adds moisture and subtle flavor.

Heavy Cream: This step up from milk adds lusciousness and a satisfying mouthfeel.

Brown Sugar: Offers gentle sweetness with caramel undertones.

Granulated Sugar: Used in the streusel topping for sweetness and crunch.

Vanilla Extract: Infuses warmth and depth that echoes traditional French toast.

Cinnamon and Nutmeg: These spices define the flavor, ushering in warmth and a lightly spiced aromatics.

Salt: Balances the sweetness and brings out flavor details.

Butter: Cold unsalted butter is essential for the crumbly, crisp streusel topping.

All-Purpose Flour: The base for the topping and structural backbone.

See the measurements and step-by-step directions in the recipe card below.

French Toast Muffins Recipe

Yield: 12 standard muffins
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Ingredients

For the Muffins

• 6 cups bread, cut into 1-inch cubes (challah, brioche, or croissant preferred)
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup brown sugar, packed
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

For the Streusel Topping

• 1/3 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 cup cold unsalted butter, cubed
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Optional Toppings

• Powdered sugar
• Maple syrup
• Fresh berries
• Whipped cream

Instructions

1. Prepare the Bread:
If your bread isn’t already slightly stale, cube it and spread it out on a tray to dry for 1-2 hours. Day-old or lightly toasted bread gives you the best texture.

2. Make the Custard:
Whisk the eggs in a large mixing bowl until well beaten. Add milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until the sugar dissolves and the mixture is smooth.

3. Soak the Bread:
Fold in the bread cubes, turning gently so each piece is coated in the custard. Let the mixture sit for about 10 minutes, so the bread absorbs the liquid. Stir occasionally to keep all pieces moist.

4. Prepare the Muffin Pan:
Preheat your oven to 350°F (175°C). Grease a 12-cup standard muffin tin with butter or cooking spray.

5. Make the Streusel Topping:
In a smaller bowl, combine flour, brown sugar, cinnamon, and a pinch of salt. Add cold butter cubes. Use your fingertips to rub the butter into the dry ingredients until the mixture forms coarse crumbs. Refrigerate the topping until ready to use.

6. Fill the Muffin Cups:
Spoon the soaked bread mixture evenly into each muffin cup, gently pressing down so the mixture fills to the top. Mound slightly if needed; they won’t rise much.

7. Top with Streusel:
Sprinkle each muffin with a generous layer of streusel. Press gently so it adheres.

8. Bake:
Bake on the center rack for 25-30 minutes. The tops should be golden and firm, and a toothpick inserted in the center should come out clean.

9. Cool and Serve:
Let muffins cool in the tin for 5 minutes. Carefully lift them out with a thin spatula or butter knife, then transfer them to a wire rack. Serve warm, dusted with powdered sugar, or drizzled with maple syrup.

Flavor Variations and Mix-Ins

These muffins invite experimentation. Try folding in extras before baking:

• Blueberries or raspberries for tart bursts of flavor
• Chocolate chips for added richness
• Toasted pecans or walnuts for crunch
• Diced apples or pears for autumn vibes
• A spoonful of pumpkin purée and pumpkin pie spice for fall

You can also swap brioche for cinnamon swirl bread, or use maple extract instead of vanilla for a deeper, earthy sweetness.

Tips for Perfect Muffins

• Use slightly stale bread. Fresh bread tends to fall apart and go mushy, so let it air dry a bit unless using something naturally sturdy, like French bread.
• Cut bread into even cubes. This ensures each muffin cooks uniformly and all pieces soak up the custard.
• Don’t rush the soaking step. Letting the bread absorb the custard fully is the key to soft, moist interiors that aren’t wet.
• Chill your streusel. Cold butter creates the crispiest, most satisfying crumb topping.
• Test for doneness. Depending on your oven and type of bread, baking times may vary. Look for golden edges and a set center.

Serving Suggestions

French toast muffins stand up well on their own. For weekend brunch, offer a platter with:

• Sliced fruit (bananas, berries, or orange segments)
• Maple syrup in a pourable pitcher
• A dusting of powdered sugar
• Whipped cream or a dollop of vanilla yogurt

For an indulgent twist, try them as dessert—warmed with a scoop of vanilla ice cream.

How to Store and Reheat

To keep muffins fresh, allow them to cool completely before storage.

Short-Term:
Store in an airtight container in the refrigerator for up to five days. To reheat, microwave each muffin for 20–30 seconds or warm in a 325°F oven for five minutes.

Freezing:
Wrap cooled muffins individually in plastic wrap, then seal in a freezer-safe bag. Freeze for up to three months. For best results, thaw overnight in the refrigerator and warm before serving.

Make Ahead:
You can assemble the muffins (custard and bread mixture in the tins) the night before, cover tightly, and refrigerate. Hold off on the streusel topping until just before baking to keep it crisp.

Common Questions About French Toast Muffins

Can I use gluten-free bread?
Yes. Select a sturdy variety for best results. The texture will be slightly different but still delicious.

What if I don’t have heavy cream?
You can substitute additional milk or use half-and-half, though the result may be a bit less rich.

Do these muffins need to be refrigerated?
Because they are moist and custard-based, it’s better to refrigerate leftovers.

Can I make them dairy-free?
Try unsweetened almond milk and a non-dairy creamer. Vegan butter substitutes will work in the streusel.

Nutrition Snapshot

Here’s an overview of the nutrition per muffin (without toppings):

Values are estimates and will vary depending on bread choice and mix-ins.

Wrap-Up

These French toast muffins combine the irresistible flavors of classic French toast with the convenience of a muffin. They’re easy to customize—add berries, nuts, or even chocolate—or keep them simple with a touch of powdered sugar. Whether you need something for a crowd, a lunchtime treat, or a cozy weekend at home, these muffins deliver comfort and satisfaction in every bite.