Imagine the custardy goodness of french toast combined with the portable convenience of muffins! After countless Saturday morning experiments in our kitchen, I've perfected these french toast muffins that give you the best of both breakfast favorites. This recipe was born during a chaotic morning when our maple syrup bottle ran empty. Max, my 7-year-old kitchen assistant, pointed to the muffin tin and said, "What if we make french toast THAT way?" His little spark of genius changed our breakfast game forever.
Why You'll Love This French Toast Muffins
After bringing these french toast muffins to countless weekend playdates and family brunches, I've collected so many recipe requests I finally started printing recipe cards to hand out! What makes them such a hit is how they solve all the usual french toast problems. Unlike traditional slices that get soggy under syrup or fall apart when you try to eat them, these sturdy little cups hold their shape while staying perfectly moist inside.
Parents especially appreciate that kids can eat them without creating sticky maple syrup disasters, and the individual portions mean no fights over who got the bigger piece. I love that I can make them the night before, then just warm them up while I'm getting lunches packed and backpacks ready. Max has declared them "way better than regular french toast" because he can add his own toppings to each one, creating what he calls his "breakfast masterpieces."
Jump to:
- Why You'll Love This French Toast Muffins
- French Toast Muffins Ingredients
- How To Make French Toast Muffins
- Substitutions
- French Toast Muffins Variations
- Equipment For French Toast Muffins
- Storage Tips
- What to Serve With French Toast Muffins
- Top Tip
- Grandma's Special Touch
- FAQ
- Ready for a Breakfast Revolution!
- Related
- Pairing
- French Toast Muffins
French Toast Muffins Ingredients
My pantry is never without these basic ingredients, which makes this French Toast Muffins perfect for impromptu weekend breakfasts:
The Bread Base:
- Brioche bread cubes (day-old works best)
- Eggs (room temperature)
- Milk (whole gives best results)
- Vanilla extract
- Ground cinnamon
- Nutmeg pinch
- Brown sugar
- Salt
The Sweet Topping:
- Cinnamon sugar mixture
- Melted butter
- Maple syrup
- Optional berries
See recipe card for quantities.
How To Make French Toast Muffins
After teaching this French Toast Muffins in my neighborhood cooking class, I've broken it down into foolproof steps:
Prep Work:
- Cut bread into 1-inch cubes
- Let bread dry slightly (15 minutes)
- Preheat oven to 350°F
- Butter muffin cups thoroughly
Create the Custard:
- Whisk eggs until frothy
- Add milk gradually
- Mix in vanilla and spices
- Blend in brown sugar
- Stir until smooth
Combine and Bake:
- Toss bread in custard mixture
- Let soak 5-10 minutes
- Spoon into muffin cups
- Drizzle with butter
- Sprinkle with cinnamon sugar
- Bake 18-22 minutes
- Check centers with toothpick
Substitutions
Bread Options:
- Brioche → Challah
- Regular → Gluten-free bread
- White → Whole grain
- Fresh → Slightly stale
Milk Choices:
- Whole milk → Almond milk
- Regular → Oat milk
- Standard → Coconut milk
Sweetener Swaps:
- Brown sugar → Maple syrup
- Regular → Honey
- Standard → Coconut sugar
French Toast Muffins Variations
Max has helped create several versions that are always a hit at his playdates:
Berry Blast:
- Add fresh berries
- Dollop of jam center
- Lemon zest touch
- Berry syrup drizzle
Monkey Muffins:
- Banana slices inside
- Peanut butter swirl
- Chocolate chips (just a few!)
- Honey drizzle
Apple Pie Version:
- Diced apples
- Extra cinnamon
- Caramel drizzle
- Oat crumble top
Equipment For French Toast Muffins
- Standard muffin tin (non-stick works best)
- Large mixing bowl
- Measuring cups/spoons
- Silicone spatula
- Whisk
- Cooling rack
Storage Tips
These make-ahead breakfast marvels have saved countless rushed mornings:
Refrigerator (3 days):
- Cool completely
- Store in airtight container
- Separate layers with parchment
- Reheat in microwave for 20 seconds
Freezer (1 month):
- Cool completely
- Wrap individually
- Store in freezer bag
- Reheat from frozen (45 seconds)
What to Serve With French Toast Muffins
These versatile breakfast treats pair beautifully with so many sides to create a complete morning meal. For weekend family brunches, we love serving french toast muffins with a side of crispy bacon or breakfast sausage links - the savory-sweet combination is unbeatable. Max always requests a fresh fruit salad alongside, which helps balance the richness of the muffins.
For a special occasion breakfast (like our traditional birthday mornings), we go all out with homemade whipped cream, a variety of berry sauces, and a small pitcher of warm maple syrup for drizzling. When hosting playdates, I set up a simple french toast muffin bar with yogurt, fresh fruit, chocolate chips, and various toppings so each child can customize their own breakfast creation.
On busy weekday mornings, these French Toast Muffins are substantial enough to serve on their own with a glass of milk or a fruit smoothie. They're filling without being too heavy, providing the perfect fuel for school or work days. For adults, a hot cup of coffee with its slight bitterness perfectly complements the sweet, cinnamon flavors in the muffins.
Top Tip
After many Sunday morning french toast muffin sessions (and plenty of "learning experiences" along the way), I've discovered a few secrets that make all the difference. The most important thing is starting with the right bread - day-old or slightly stale works so much better than fresh. When I'm in a hurry and only have fresh bread, I cut it into cubes and pop it in a low oven (250°F) for about 10 minutes to dry it out a bit. This makes such a difference in how the bread soaks up the custard without turning to mush.
Patience really pays off with these muffins. The first time Max and I made them, we rushed the soaking step and ended up with dry centers and soggy bottoms. Now we let the bread soak for a full 8 minutes, gently turning halfway through so every piece gets evenly coated. Another game-changer was discovering that a generously buttered muffin tin creates those amazing caramelized edges that everyone fights over.
Grandma's Special Touch
My grandmother had a special way with french toast that I've incorporated into these muffins. While everyone else was just using plain cinnamon in their recipes, Grandma made what she called her "secret spice mix" - a blend of cinnamon, a tiny pinch of cardamom, and a whisper of ginger. When I was little, she'd let me help mix this special blend, swearing me to secrecy about the ingredients.
But her real magic touch was adding a splash of orange juice to the custard mixture. "Just enough to brighten it without tasting it," she'd say, measuring carefully by eye rather than with spoons. That subtle hint of citrus balances the richness of the eggs and milk, creating a depth of flavor that most french toast recipes miss.
Max now helps make Grandma's special spice mix whenever we make these muffins. He takes his role as keeper of the family secret very seriously, carefully measuring each spice with the same concentration his great-grandmother once had. Whenever the kitchen fills with that distinctive warm, spicy aroma, I can almost hear Grandma saying what she always did: "The secret to good cooking isn't in your hands - it's in your heart."
FAQ
What is the most common mistake in making French toast muffins?
The biggest mistake is using fresh bread instead of day-old. Fresh bread absorbs too much custard and becomes soggy. For french toast muffins, slightly stale brioche or challah creates the perfect texture—firm enough to hold shape while soaking up the egg mixture without falling apart.
Why are my French toast muffins soggy in the middle?
Soggy centers usually happen when the bread soaks too long or when the oven temperature is too low. For perfect results, limit soaking time to 8 minutes and bake at 350°F. Also, make sure your oven is fully preheated before baking to quickly set the custard.
How do you keep French toast muffins from sticking to the pan?
To prevent sticking, generously butter your muffin tin rather than using paper liners. The butter helps create those delicious caramelized edges while making removal easy. If you're concerned, you can also dust the buttered tin with a bit of cinnamon sugar before adding the bread mixture.
Can French toast muffins be made ahead of time?
Absolutely! These muffins reheat beautifully. You can prepare them up to 3 days ahead and store in the refrigerator, or freeze for up to a month. For best results when reheating, use a toaster oven rather than a microwave to maintain that perfect crispy-to-custardy texture ratio.
Ready for a Breakfast Revolution!
Now you have all the secrets to making perfect french toast muffins – from the ideal bread choice to Grandma Rose's special spice blend. This family-friendly breakfast combines the best of both breakfast classics into one irresistible package that will transform your morning routine.
Looking for more breakfast inspiration? Our Easy Banana Chocolate Chip Pancakes are another weekend favorite that Max helps prepare. Need a savory option? Our Easy, Healthy Air Fryer Egg Bites are perfect for protein-packed, grab-and-go mornings. And don't miss our Easy Sourdough Pretzel Bites that work for breakfast or anytime snacking!
Rate this French Toast Muffins and join our breakfast club!
Remember, the best french toast muffins have that balance of crispy exterior and custardy interior. As Max says, "They should be squishy in the middle but not soggy!" Happy breakfast baking!
Related
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Pairing
These are my favorite dishes to serve with French Toast Muffins
French Toast Muffins
Equipment
- 1 Muffin tin (Standard 12-cup, non-stick preferred)
- 1 Large mixing bowl
- 1 Whisk (For custard mixture)
- 1 Spatula (Silicone works best)
- 1 set Measuring Cups
- 1 set Measuring spoons
- 1 Cooling rack (For cooling after baking)
Ingredients
Custard Base:
- 5 cups Brioche bread - Cut into 1-inch cubes, day-old
- 4 Eggs - Room temperature
- 1 ¼ cups Whole milk - Or milk of choice
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 1 pinch Nutmeg - Optional
- ⅓ cup Brown sugar - Light or dark
- 1 pinch Salt
- 2 tablespoon Orange juice - Optional - Grandma's touch
Topping:
- 2 tablespoon Butter - Melted
- 2 tablespoon Cinnamon sugar - Mix of cinnamon + granulated sugar
- Maple syrup - For serving
- Berries - Optional topping
Instructions
- Cut day-old brioche into 1-inch cubes. Let sit out for 15 minutes to dry slightly. Preheat oven to 350°F. Generously butter a muffin tin.
- In a large bowl, whisk eggs until frothy. Gradually add milk, vanilla, cinnamon, nutmeg, brown sugar, salt, and optional orange juice. Mix until smooth.
- Add bread cubes to custard. Toss gently to coat. Let soak 5–10 minutes, turning occasionally to ensure even absorption.
- Spoon soaked bread evenly into muffin cups. Drizzle each with melted butter and sprinkle with cinnamon sugar.
- Bake at 350°F for 18–22 minutes, until golden brown and custard is set. Test center with toothpick — it should come out clean or slightly moist.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm with maple syrup or toppings of choice
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