Fluffy French Toast Muffins Recipe
Easy Fluffy French Toast Muffins topped with a delicious cinnamon brown sugar topping. From the oven to your breakfast table in under 30 minutes! They’re easy enough for a school day breakfast, but fancy enough for holiday brunch.
Ultra fluffy 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 Fluffy French Toast Muffins are the perfect solution.
These fluffy french toast muffins come together quickly and can even be made the night before. Leave them in the fridge overnight and pop in the oven for breakfast in under 30 minutes!
- For the Muffins
- 1 Loaf French Bread (Or whatever bread you prefer)
- 1½ Cups Whole Milk
- 4 Eggs
- ⅓ Cup White Sugar
- 2 Tsp Vanilla
- 1 Tsp Cinnamon
- For the Topping
- ½ Cup Butter, Cold
- ½ Cup Brown Sugar
- ½ Cup All Purpose Flour
- 1 Tsp Cinnamon
- Coat muffin tin with butter. Cube bread into ~1/2" 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.
You may also enjoy:
DIY Cronuts
Cinnamon Dolce Latter Starbucks Copycat
French Toast Ideas from Blogs I Heart:
Chocolate Croissant French Toast via Crazy For Crust
Pumpkin French Toast via Averie Cooks
Lemon Cheesecake French Toast Rollups via Inside Bru Crew Life
Salted Caramel French Toast via Love Bakes Good Cakes
Crock Pot Banana French Toast via Diethood
What do you think of these French Toast Muffins? What’s your favorite french toast topping?
Oh man! I LOVE french toast but in muffin form I might love it even more. This looks soooooo good!
Nutmeg Nanny recently posted…Dutch Split Pea Soup
Thanks so much! <3
That topping really makes these extra special.
Barbara @ Barbara Bakes recently posted…Thick, Chewy Chocolate Chip Cookies
The topping is the best part for sure!
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.
I LOVE these! Thanks for linking up with What’s Cookin’ Wednesday!
Karly recently posted…What’s Cookin’ Wednesday #165
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!
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