Tired of standing over a skillet, flipping French toast one slice at a time while everyone else is already eating? Yeah, me too. It’s a breakfast bottleneck.
What if you could have that same warm, cinnamony flavor baked into perfect, grab-and-go muffins?
You can. These French toast muffins are the answer. They give you all the good stuff without the stovetop juggling act.
What You’ll Need
This recipe uses simple pantry staples. Nothing fancy is required to make something great.
- 1 loaf of day-old bread, cubed (about 6-8 cups)
- 4 large eggs
- 2 cups of milk
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt
For the Topping:
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 4 tablespoons of cold butter, cubed
Tools for the Job
You won’t need any special equipment. Just the basics will do.
| Tool | Purpose |
|---|---|
| Muffin Tin | Baking Muffins |
| Large Bowl | Mixing Custard |
| Whisk | Blending Eggs |
| Sharp Knife | Cubing Bread |
| Small Bowl | Topping Mix |
Pro Tips
After making these a thousand times, I’ve learned a few things that make a big difference.
- Use Stale Bread: Fresh bread turns to mush. Day-old bread is thirsty and soaks up the egg mixture perfectly without falling apart.
- Don’t Skip the Soak: Let the bread cubes sit in the egg mixture for at least 15 minutes. This ensures every piece is saturated.
- Press Gently: After you fill the muffin cups, gently press the bread mixture down. This helps it bake evenly and prevents dry spots.
- Cold Butter for the Top: Using cold butter for the cinnamon-sugar topping creates little pockets that melt and form a crunchy, streusel-like crust.
How to Make Cinnamon Sugar French Toast Muffins
Step 1: Get your oven ready by preheating it to 375°F (190°C). Grease a 12-cup muffin tin well.
Step 2: Spread your bread cubes on a baking sheet and toast for about 10 minutes until they are slightly dry and golden. Let them cool.
Step 3: In a large bowl, whisk together the eggs, milk, granulated sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
Step 4: Add the toasted bread cubes to the egg mixture. Stir gently to coat everything, then let it sit and soak for 15-20 minutes.
Step 5: While the bread soaks, make the topping. In a small bowl, mix the brown sugar and cinnamon. Cut in the cold butter with your fingers or a fork until it looks like coarse sand.
Step 6: Spoon the soaked bread mixture evenly into your greased muffin tin.
Step 7: Sprinkle the cinnamon-sugar topping generously over each muffin.
Step 8: Bake for 20-25 minutes, or until the muffins are puffed up, golden brown, and the center is set.
Step 9: Let the muffins cool in the tin for about 5 minutes before running a knife around the edges and removing them. Serve warm.
Substitutions and Variations
Don’t have something on hand? No problem. This recipe is flexible.
| Ingredient | Substitution/Variation |
|---|---|
| Bread | Brioche, Challah, Sourdough |
| Milk | Almond, Oat, Soy, or Coconut Milk |
| Sugar | Maple Syrup or Honey (reduce amount) |
| Add-ins | Blueberries, Chopped Nuts, Mini Chips |
Make-Ahead Tips
You can prep these the night before for an easy morning.
Assemble the muffins in the tin, but don’t add the topping. Cover with plastic wrap and refrigerate overnight.
In the morning, add the topping and bake. You may need to add 5-10 minutes to the baking time since they’re starting cold.
Nutrition and Pairing
Each muffin is a hearty breakfast treat. They pair wonderfully with fresh fruit, a side of sausage, or just a drizzle of maple syrup. For a lighter meal, a simple side of yogurt works well.
This is an estimate, and actual values can change based on ingredients used.
Leftovers and Storage
Got extras? Lucky you.
Store them in an airtight container in the fridge for up to 3 days.
To reheat, pop one in the microwave for 20-30 seconds or in a toaster oven for a few minutes to get the top crispy again. They also freeze very well for a future breakfast emergency.
FAQs
Q1. Why did my muffins come out soggy?
Ans: You probably used bread that was too fresh. Stale, dry bread is key to absorbing the liquid without getting mushy.
Q2. Can I make this in a baking dish instead of a muffin tin?
Ans: Yes. It will be more like a baked French toast casserole. Pour the mixture into a greased 8×8 inch dish and increase the baking time to 35-45 minutes.
Q3. How do I know when they are fully cooked?
Ans: The tops will be golden and firm to the touch. A knife inserted into the center of a muffin should come out clean, with no wet egg mixture on it.
Wrapping Up
This recipe turns a weekend project into a simple weekday breakfast. It’s a crowd-pleaser that saves you a ton of hassle.
Give these a try. I think you’ll find they become a new favorite.
Let me know how yours turn out in the comments below
