This recipe for French Toast Muffins is a unique twist on the classic breakfast treat, but in a handheld form. These sweet muffins are just as awesome as French toast with a crispy outside and soft, tender inside!
Table of Contents
- A Unique Twist on a Classic Breakfast
- What Is the Best Type of Bread to Use for French Toast?
- The Ingredients You’ll Need
- Let’s Make French Toast Muffins!
- Helpful Tips and Tricks
- How to Store and Reheat French Toast Muffins
- Can I Freeze French Toast Muffins?
- Baked French Toast Muffins
- More Sweet Breakfast Recipes
*This recipe is sponsored by Dixie Crystals. Thank you for supporting the brands that make this site possible!*
A Unique Twist on a Classic Breakfast
French toast is a classic breakfast dish that everyone looks forward to. For special occasions, you really can’t beat it! There’s nothing like a fluffy stack of warm French toast slices, topped with powdered sugar, syrup, berries… so good! But it can be time-consuming to make, so I don’t often serve it unless we are having a lazy weekend.
That’s where these muffins come in. Muffins are a tasty treat that you can have at any time of the day (or night, for those midnight cravings), they are easy to make in big batches, and this French toast version tastes just like the real thing.
These French Toast Muffins have a crispy outside with a soft, tender inside. Texture wise they remind me a little of bread pudding, but with more crispy edges! I like them best sprinkled with a little dusting of powdered sugar on top, but you can also drizzle them with maple syrup!
What Is the Best Type of Bread to Use for French Toast?
When it comes to making French Toast muffins, you can really use just about any kind of bread. Classic French toast is often made with challah, brioche, or baguette, but I often use regular sandwich bread, just like I do in these easy muffins. Cinnamon raisin would be another great option!
The Ingredients You’ll Need
The list is surprisingly short and wholesome, and it’s pretty versatile as well. Use the ingredients you like best!
- Bread: You’ll need twelve slices to make one batch of muffins – more if you’re using small slices of bread, and less if you’re using thick or oversized slices.
- Eggs: Large, whole eggs give the French toast that special custard-y texture.
- Milk and Cream: You can use just milk, but adding some heavy cream makes the muffins extra-rich.
- Sugar: To get the best flavor and texture, this recipe combines brown sugar, granulated sugar, and powdered sugar (for serving – leave this out if you prefer). I use my favorite Dixie Crystals sugar for all three.
- Vanilla: Pure vanilla extract gives the best flavor.
- Maple Extract: A small amount of maple extract makes the muffins extra-cravable!
- Cinnamon and Nutmeg: You can also just use cinnamon, but I love that little extra pinch of nutmeg.
- Maple Syrup: Optional, for serving.
Let’s Make French Toast Muffins!
Let’s get started on the important part – how to make the muffins! Trust me, it’s as simple as can be. And you end up with amazingly tasty muffins that everyone will love!
- Prepare. First off, preheat your oven to 350°F, and spray a muffin tin with non-stick spray. (You could also use muffin liners, or just grease the tin with butter or oil.)
- Make the French Toast Bread Cubes. Cut your bread into 1-inch cubes, and set them aside. In a separate bowl, mix together the eggs, milk, cream, brown sugar, vanilla extract, maple extract, half a teaspoon of the cinnamon, and all of the nutmeg. Whisk until smooth. Add the bread cubes to the egg mixture, and stir gently until all the bread is evenly coated, and has soaked up the liquid.
- Prep the Muffins. Spoon an equal amount of the bread mixture into each well of your greased muffin tin. Make the cinnamon sugar topping by combining the granulated sugar and remaining teaspoon of cinnamon in a small bowl. Sprinkle an even amount of cinnamon sugar on top of each muffin.
- Bake. Slide the muffin tin into the oven, and bake for 20 minutes or so, until the tops of the muffins are browned and the muffins feel a little bit firm.
- Cool and Serve. Take the tin out of the oven, and let the muffins cool for a few minutes. Then remove the muffins from the muffin tin, and sprinkle them with powdered sugar, if desired. Serve with optional maple syrup.
Helpful Tips and Tricks
I hope you feel inspired to try these soft, cinnamon-y breakfast muffins. Before you start baking, let me share a few helpful tips to help you make the muffins of your dreams!
- Bread: It’s best to use slightly stale bread for this. Stale bread absorbs the liquid better and holds its texture. To make fresh bread stale, just leave it out, covered but not airtight, the night before.
- Mix-Ins: Customize your French toast muffins with a handful of blueberries, sliced strawberries, chocolate chips, white chocolate chips, chopped nuts, or raisins.
- Bread Thickness: Depending on the thickness of your bread and density it may take a little longer to bake and may make more than 12 muffins.
- Maple Extract: No maple extract? No worries! You can switch out maple extract for maple syrup, or leave it out entirely. The muffins will still be fantastic!
How to Store and Reheat French Toast Muffins
- Store these muffins in the refrigerator, wrapped in plastic wrap or stored in airtight containers, for up to 3 days.
- To reheat, just warm the muffins for a few seconds in the microwave, heat them in the oven at 350°F until heated through.
Can I Freeze French Toast Muffins?
You bet! Wrap each muffin in foil or plastic wrap, and then put them in a freezer bag (or an airtight container) and freeze for up to 3 months.
- 12 slices of bread
- 4 large eggs
- 1 cup milk
- ½ cup heavy cream
- 2 tablespoons Dixie Crystals Brown Sugar (light or dark brown sugar)
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1-½ teaspoons cinnamon, divided
- ¼ teaspoon grated nutmeg
- 2 tablespoons Dixie Crystals Granulated Sugar
- Dixie Crystals Powdered Sugar, optional for serving
- Maple syrup, optional for serving
- Preheat your oven to 350°F and spray a 12-count muffin tin with non-stick spray.
- Cut your bread into 1 inch cubes and set aside.
- In a large mixing bowl combine eggs, milk, heavy cream, brown sugar, vanilla extract, maple extract, ½ teaspoon cinnamon, and nutmeg. Whisk the ingredients together until smooth and combined.
- Add the bread to the bowl and stir until all the bread is evenly coated and has soaked up all the milk and egg mixture.
- Add an equal amount of the bread mixture to your prepared muffin tin cups.
- In a small bowl mix together granulated sugar and remaining 1 teaspoon cinnamon.
- Sprinkle an even amount of cinnamon sugar on top of each muffin.
- Add to the oven and cook for 20 minutes or until the tops of the muffins are browned and the muffins feel a little firm.
- Let cool for a few minutes, remove from the muffin tins, sprinkle with powdered sugar, if desired, and serve with maple syrup.
Store these muffins in the refrigerator, wrapped in plastic wrap or stored in airtight containers, for up to 3 days.
To reheat, just warm the muffins for a few seconds in the microwave, heat them in the oven at 350°F until heated through.
Amount Per Serving: Calories: 278Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 75mgSodium: 192mgCarbohydrates: 49gFiber: 1gSugar: 34gProtein: 6g
More Sweet Breakfast Recipes
Looking for more easy sweet breakfast recipes? Here are a few of my favorites:
- Mini Chocolate Chip Muffins
- Baked Mini Doughnut Muffins
- Air Fryer French Toast Sticks
- Donut Pumpkin Muffins
- French Toast Cookie Bars
- Bananas Foster French Toast Bake
- Berry Stuffed French Toast
- Apple Pie French Toast Casserole
- Easy Cinnamon Bread
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