Why You’ll Love This Recipe
I love how these French Toast Muffins come together so quickly and easily. They combine the classic flavors of French toast with the convenience and portability of muffins. Perfect for busy mornings or lazy weekend brunches, these are soft on the inside, slightly crisp on the outside, and full of cinnamon-sugar goodness. I find that they also make a great make-ahead breakfast or a fun treat for kids.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Bread (preferably day-old, cubed)
- Eggs
- Milk
- Maple syrup
- Granulated sugar
- Ground cinnamon
- Vanilla extract
- Salt
- Butter (melted)
directions
- I start by preheating the oven to 350°F (175°C) and greasing a muffin tin.
- In a large mixing bowl, I whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, sugar, and a pinch of salt.
- Then, I fold in the bread cubes until they are fully coated in the mixture.
- I spoon the mixture evenly into the muffin tin cups, pressing down slightly to compact them.
- I bake the muffins for 25-30 minutes or until the tops are golden and set.
- After letting them cool for a few minutes, I drizzle melted butter and an extra sprinkle of cinnamon sugar on top before serving.
Servings and timing
This recipe makes about 12 muffins. It takes approximately 10 minutes to prep and 25-30 minutes to bake, so in under 40 minutes, I have a batch of warm, delicious muffins ready to enjoy.
Variations
Sometimes I like to add fresh berries or diced apples for a fruity twist. Swapping the maple syrup for honey or using a different type of bread like brioche or challah also changes things up nicely. For a more indulgent treat, I mix in chocolate chips or top the muffins with a simple glaze instead of cinnamon sugar.
storage/reheating
I store these muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. When I want to reheat them, I pop them in the microwave for about 20 seconds or warm them in the oven at 300°F (150°C) for 5-10 minutes to bring back the fresh-baked feel.
FAQs
How do I keep the muffins from getting soggy?
I make sure to use day-old bread and don’t let it soak too long in the egg mixture. Pressing the bread slightly into the muffin tin also helps them bake more evenly.
Can I freeze French Toast Muffins?
Yes, I freeze them after baking. Once cooled, I wrap each muffin in plastic wrap and place them in a freezer bag. They reheat beautifully in the oven or microwave.
Can I make these muffins dairy-free?
Absolutely. I use plant-based milk and dairy-free butter substitutes. They still turn out delicious.
What’s the best type of bread to use?
I like using sturdy bread like brioche, challah, or even sourdough. Softer sandwich bread works too, but it may result in a softer texture.
Can I prepare them the night before?
Yes, I assemble the muffins and keep the tray in the fridge overnight. In the morning, I bake them fresh for a hassle-free breakfast.
Conclusion
These French Toast Muffins are one of my go-to breakfast solutions when I want something comforting, quick, and versatile. With endless options to customize and a short prep time, I find myself coming back to this recipe again and again. Whether for a family brunch or an on-the-go snack, they never disappoint.
Quick and Delicious French Toast Muffin Recipe
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 12 muffins
- Category: Breakfast, Brunch, Snack
- Method: Baked
- Cuisine: American
Description
These Quick and Delicious French Toast Muffins are the perfect breakfast or brunch treat! Made with day-old bread, warm cinnamon, maple syrup, and a buttery finish, they're soft on the inside and crisp on the outside. Whether you need a portable breakfast for busy mornings or a make-ahead treat for guests, these muffins are easy to customize and sure to please. Great for kids, freezer-friendly, and ready in under 40 minutes!
Ingredients
- Day-old bread, cubed (brioche, challah, or sourdough preferred)
- 4 large eggs
- 1 cup milk (dairy or plant-based)
- ¼ cup maple syrup
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp butter, melted (plus more for drizzling)
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- In a large bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, sugar, and salt.
- Fold in the cubed bread until fully coated.
- Spoon the mixture into muffin cups, pressing down gently.
- Bake for 25–30 minutes, or until golden and set.
- Let cool slightly. Drizzle with melted butter and a sprinkle of cinnamon sugar before serving
Notes
- For extra flavor, fold in berries, diced apples, or chocolate chips.
- Can be prepped the night before and baked fresh in the morning.
- Store in an airtight container for 2 days at room temperature or 5 days in the fridge.
- Reheat in the microwave (20 seconds) or oven (300°F for 5–10 minutes).
- Freeze individually wrapped muffins for longer storage.
Leave a Reply