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French Toast Muffins

These French Toast Muffins are such a fun and easy twist on the yummy classic! They are so fluffy and soft and have a lovely crunchy streusel topping. These are a great make ahead option for easy breakfasts and special occasions, but still so much like the real thing!

French toast is one of my very favorite breakfasts. It reminds me of when I was growing up, and all the sweet, and what felt like slower, simpler mornings. It’s just such a nostalgic taste, and I love to share it with my crew as often as I can. Who doesn’t love a good french toast breakfast, am I right?!

But since classic french toast is not a quick option, around here it’s reserved for slower mornings or a lazy weekend, which are few and far between these days! That’s why I love these French Toast Muffins–all the flavor and tastiness of french toast, but ready to go in a flash.

Our mornings are busier than ever around here, so I love to make these ahead of time so we have them on hand. The fact that this recipe makes 18 muffins is even better–I like to double the recipe and make a big batch for my crew so they last until the next morning at least, and they make the best leftovers!

You can use any bread you have on hand, but for me, sourdough is what makes these muffins. The light and fluffy but resilient texture of sourdough gives these muffins just the best texture and flavor! And I love that sourdough is such a nutritious bread, making these yummy muffins healthy even though they taste like a treat!

Looking for another great recipe for your busy mornings? Check out my Chocolate Zucchini Muffins, Apple Cinnamon Muffins, Coffee Cake Muffins, and Cranberry Orange Muffins recipes!

How to Make French Toast Muffins

  • Begin by preheating your oven to 350 degrees.
  • Grease a muffin pan by spraying it with cooking spray (my favorites to use are either olive oil, coconut oil, or avocado oil sprays) or you can always use muffin liners. Set aside.
  • Slice your sourdough bread (or french bread is also a good option) into ½ inch cubes. Place the cubed bread in a medium bowl and set it aside. 
  • In a separate bowl, add your eggs and beat them well. Then, add your milk, sugar, cinnamon, salt, and vanilla extract. Mix well. 
  • Pour egg mixture over your bread cubes and carefully mix to evenly coat all of the cubes. Let them sit for ten minutes to allow the bread to soak all that goodness in.
  • In a small bowl, combine your flour, sugar, and cinnamon for the topping. Cut in your butter until it is only small crumbles. You can easily use a pastry blender for this step.
  • Divide mixture of soaked bread and egg mixture into each muffin tin, then sprinkle tops of the muffins with the topping.
  • Place muffin tin in the oven and cook for 20 minutes. 
  • Once they are finished cooking, remove them from the oven and let them cool slightly and enjoy the perfect breakfast!
  • Serve warm and enjoy! 

Ingredients in These French Toast Muffins

  1. Sourdough Bread: I think sourdough bread is the very best bread to use for this, because of its texture and flavor, but you can use whatever bread you have on hand if you don’t have sourdough. I have even used cinnamon bread before and it is just as tasty! To make this recipe gluten free, substitute with your favorite gluten free bread. You’ll need one loaf for this recipe (or roughly about a pound).
  2. Milk: I like to use fresh, whole milk for this or even heavy cream , but if you’d like to make these dairy free, substitute with your favorite plant-based milk. You will need two cups.
  3. Eggs: You’ll need six eggs for this recipe.
  4. Sugar: Unbleached cane sugar is my go to for these muffins. You’ll just need two tablespoons of sugar!
  5. Cinnamon: You will need one teaspoon for the muffins, and ½ teaspoon for the cinnamon streusel topping.
  6. Salt: You’ll just need ½ teaspoon for this recipe.
  7. Vanilla Extract: You’ll need one tablespoon for these muffins.
  8. Flour: You’ll just need ⅓ cup of all purpose flour for the muffin’s streusel topping. To make them gluten free, substitute with your favorite one-for-one gluten free baking flour blend.
  9. Brown Sugar: You will need ¼ cup brown sugar for the streusel topping!
  10. Butter: You’ll need ¼ cup of cold butter for the yummy streusel topping.

If you love regular french toast, I know that your crew will love these French Toast Muffins! This recipe is such a great way to have your french toast day in an easy grab breakfast way with the same flavors of french toast!

This classic breakfast dish can easily be paired with fresh fruit as a side!  Again, we love these for a simple quick holiday breakfast, Christmas morning, or just a slow going school morning!  The whole family enjoys this easy recipe!

French Toast Muffins

These French Toast Muffins are such a fun and easy twist on the yummy classic! They are so fluffy and soft and have a lovely crunchy streusel topping. These are a great make ahead option for easy breakfasts and special occasions, but still so much like the real thing!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 18 muffins

Ingredients
  

  • 1 loaf Sourdough bread, about a pound
  • 2 cups Milk
  • 6 Eggs
  • 2 tbsp Granulated sugar
  • 1 tsp Ground Cinnamon
  • ½ tsp Salt
  • 1 tsp Vanilla extract

Topping

  • cup Flour
  • ¼ cup Brown sugar
  • ½ tsp Cinnamon
  • ¼ cup Butter cold

Instructions
 

  • Preheat the oven to 350 degrees. Grease a muffin pan with cooking spray. Set aside. 
  • Slice sourdough bread into ½ inch cubes. Place in a large bowl and set aside. 
  • In a medium mixing bowl, beat eggs well. Add milk, sugar, cinnamon, salt and vanilla. Mix well. 
  • Pour egg mixture over bread. Carefully mix to evenly coat all the bread cubes. Let sit for ten minutes to soak in. 
  • In a small bowl, combine the flour, brown sugar and cinnamon for the topping. Cut in butter until you have small crumbles. 
  • Scoop bread into muffin tin, then sprinkle topping on each one. 
  • Place in the oven and cook for 20 minutes. Allow to cool slightly and serve warm. 

Notes

  • Skip the topping for a less sugary breakfast , they still taste just as good. 
  • Serve with warm maple syrup, powdered sugar or berries. 
  • You can freeze without the topping for up to three months. 

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