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A close-up shot of several cinnamon french toast muffins piled on a plate, with a drizzle of maple syrup.

French Toast Muffins (The Easiest Brunch Recipe!)

These incredible French Toast Muffins pack all the warm, custardy flavor of classic French toast into a convenient, single-serving cup. Perfect for a crowd-pleasing brunch, a quick weekday breakfast, or a sweet afternoon treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups day-old brioche or challah bread cut into 1-inch cubes
  • 4 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/4 cup cold unsalted butter cut into small pieces

Equipment

  • 1 12-Cup Muffin Tin
  • 2 Mixing Bowls

Method
 

  1. Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with butter or nonstick spray.
  2. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, 1 tsp cinnamon, nutmeg, and salt until well combined.
  3. Gently fold the cubed bread into the custard mixture. Press down to ensure all bread is coated. Let it soak for 10-15 minutes.
  4. In a small bowl, combine the brown sugar, flour, and 1/2 tsp cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
  5. Spoon the soaked bread mixture evenly into the prepared muffin cups. Sprinkle the streusel topping over each muffin.
  6. Bake for 20-25 minutes, or until the tops are golden brown and the centers are set. A toothpick inserted into the center should come out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm, drizzled with maple syrup if desired.

Notes

Tip 1: Using day-old, slightly stale bread is the secret to preventing soggy muffins.
Tip 2: Don't oversoak the bread. 10-15 minutes is the perfect amount of time for it to absorb the custard without falling apart.
Tip 3: For easy removal, make sure to grease the muffin tin very well.