French Toast Muffins
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.
Make it a brunch to remember with my cinnamon coffee cake recipe and strawberry mimosas too.
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!
Love grab and go breakfasts? You've got to try my breakfast quesadilla and zeppole too.
Serve With
📖 Recipe
French Toast Muffins
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.
Nutrition
You may also enjoy:
DIY Cronuts
Cinnamon Dolce Latter Starbucks Copycat
What do you think of these French Toast Muffins? What's your favorite french toast topping?
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