Cinnamon Sugar French Toast Muffins
My French toast muffins feature custard soaked bread with a buttery cinnamon brown sugar topping. This easy recipe is ready in 30 minutes and is so much faster than flipping individual slices!
French toast is one of my favorite breakfasts. However, if you want to feed a crowd you don't want to be slaving in front of a hot stove all morning flipping bread. These French Toast Muffins are the perfect solution. Love grab and go breakfasts? You've got to try my breakfast quesadilla and zeppole too.
What Makes Our Recipe Unique: A Sprinkle of Food Science
- French Bread: French bread is thick and holds up to our custard without turning soggy.
- Soaking In Custard: This gives it time to soak in and gives us a rich, custardy center.
- Streusel Topping: This adds texture and tastes like the topping on my cinnamon coffee cake.
Ingredient Notes and Shopping Tips
- Bread: Day old French bread is my favorite. Brioche, challah, or Texas toast are also good choices. If you don't have day old bread you can leave it on a sheet pan with a pan blowing directly on it for 30-60 minutes to evaporate some of the moisture.
- Milk: Use whole milk for the richest custard. You could also use half and half for some extra creaminess.
- Eggs: Bring eggs to room temperature to help them blend smoothly.
- Butter: Make sure the streusel butter is cold not softened. The mixture should resemble coarse crumbs not sand.
Krystle's Tips: Steal My Culinary School Secrets
- Cube Bread Evenly: Aim for around one half inch pieces. This ensures they bake at the same rate.
- Grease Pan Well: Coat with butter or nonstick cooking spray to ensure the muffins don't stick.
- Cool In Pan: Allow to rest for 5-10 minutes in the pan so they don't fall apart when you remove them.
Serve With
Double Chocolate Zucchini Muffins
French Toast Casserole With Cinnamon Rolls
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📖 Recipe
Easy French Toast Muffins
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Ingredients
For the Muffins
- 1 Loaf French Bread Or whatever bread you prefer
- 1 ½ Cups Whole Milk
- 4 Eggs
- ⅓ Cup White Sugar
- 2 teaspoon Vanilla
- 1 teaspoon Cinnamon
For the Topping
- ½ Cup Butter Cold
- ½ Cup Brown Sugar
- ½ Cup All Purpose Flour
- 1 teaspoon Cinnamon
Instructions
- Coat muffin tin with butter. Cube bread into ~½" pieces.
- Divide bread evenly between all 12 muffin cups.
- In a small bowl, mix milk,eggs, sugar, vanilla, and cinnamon together. Pour (or use a turkey baster) to evenly divide batter among muffins tins.
- Cover and refrigerate for 2-3 hours (or even overnight).
- Preheat oven to 350 degrees F. In a small bowl, combine butter, brown sugar, flour, and cinnamon. Mix until it resembles coarse crumbs.
- Sprinkle over the top of each muffin.
- Bake for 25-30 minutes or until golden brown.
Notes
Nutrition
These muffins have the perfect about of cinnamon and sugar!
These muffins are so delicious! Such a yummy treat.
These muffins were a fantastic idea! I do love french toast, but making it? Not so much. The trick with the muffin pan took care of that. I'll be making them again for sure.
My kiddos loved this muffin recipe; it turned out delicious and full of flavor. Thanks!!
Just baked these French toast muffins and they’re awesome! Easy to grab, soft, and just the right amount of sweetness. Great for busy mornings! 🧁🍞
This sounds so yummy and my entire family LOVES french toast so I can't wait to try it. However, I just pulled out my muffin pan and some how it's become rusted. Not a lot mind you but enough that I don't want to bake anything in it without liners. Has anyone tried this recipe using liners?
Hi Mary,
I have not tested this, but I hope someone else can chime in to help you.
These muffins sound so good I know that my family is going to love them. I am always looking for a great breakfast ideas.
Great recipe. Thanks a lot. Do you think leftovers would be okay to sit out coveded on the counter or should they be refrigerated?
Thanks Christy!I would keep them in the fridge if you plan on saving them for an hour or 2!
I LOVE these! Thanks for linking up with What's Cookin' Wednesday!
Delicious! However, we baked in metal tin for 32 minutes and the muffins collapsed upon taking them out of the oven. They were undercooked. Is cook time much longer than 30 minutes or should we be using some other type of muffin tin?
Hi Lynn,
Thanks for your feedback. I used a metal muffin tin as well. Everyone's oven is different. Have you tested yours with a thermometer recently? I just picked up one of these myself at the grocery for 5 bucks after a bit of a cookie disaster! Glad to hear they were yummy though! 🙂
This happened to us, too. The muffins were still undercooked and mushy after 45 minutes in the oven.
How long did you have to cook yours for?
I think mine took ~exactly 25 minutes, but every oven will be different.
That topping really makes these extra special.
The topping is the best part for sure!
Oh man! I LOVE french toast but in muffin form I might love it even more. This looks soooooo good!
Thanks so much! <3