French Toast Muffins Recipe
Introduction
French Toast Muffins offer a delightful twist on a classic breakfast favorite, combining soft, custardy bread with a crisp, crumbly topping. These individual muffins are perfect for busy mornings or brunch gatherings, and they’re easy to customize with your favorite fruits.
Ingredients
- 6 large eggs
- 1 1/2 cups whole milk (or dairy-free alternative)
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 loaf brioche bread (about 12-14 slices)
- ¾ cup blueberries (optional)
- ¼ cup flour
- ¼ cup melted butter
- ¼ cup packed brown sugar (for streusel topping)
- ½ teaspoon vanilla (for streusel topping)
- Pinch of sea salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and ¼ cup brown sugar until fully combined.
- Step 3: Cut the brioche bread into pieces about 1 to 1 ½ inches in size.
- Step 4: Add the bread pieces and blueberries (if using) to the egg mixture. Stir gently to allow the bread to soak up the liquid completely.
- Step 5: Spoon the soaked bread mixture into greased or lined muffin tins, pressing down lightly to eliminate air pockets between the pieces.
- Step 6: In a separate bowl, combine the flour, melted butter, packed brown sugar, vanilla, and a pinch of sea salt for the streusel topping. Stir until crumbly. If too wet, add a teaspoon or two of flour. Sprinkle this topping evenly over each muffin.
- Step 7: Bake for 20 to 25 minutes until the tops are golden brown and the muffin edges are set but still moist inside. The muffins will puff up in the oven and settle as they cool.
- Step 8: Allow the muffins to cool for several minutes in the pan before removing and serving.
Tips & Variations
- Use day-old brioche or challah for better texture; fresh bread can become too soggy.
- Swap blueberries for other fruit like chopped apples, strawberries, or raspberries.
- Add a sprinkle of chopped nuts to the streusel for crunch.
- For a dairy-free version, use almond or oat milk and dairy-free butter.
Storage
Store leftover French Toast Muffins in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven or microwave until heated through. These muffins also freeze well; wrap individually and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these muffins ahead of time?
Yes, you can prepare the batter the night before and refrigerate it overnight. Just give it a gentle stir before baking the next morning.
Can I use bread other than brioche?
Absolutely! While brioche adds a rich flavor and soft texture, other bread like challah or thick-sliced sandwich bread will also work well.
PrintFrench Toast Muffins Recipe
These French Toast Muffins are a delightful twist on traditional French toast, perfectly portioned for an easy grab-and-go breakfast or snack. Made with brioche bread soaked in a cinnamon-vanilla egg mixture and topped with a crumbly brown sugar streusel, these muffins bake to golden perfection with a soft, custardy inside and a sweet, crunchy topping. Optional blueberries add a burst of fresh flavor and color.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12–14 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
French Toast Mixture
- 6 large eggs
- 1 1/2 cups whole milk (or dairy-free alternative)
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 loaf brioche bread (about 12–14 slices), cut into 1 to 1 1/2 inch pieces
- 3/4 cup blueberries (optional)
Streusel Topping
- 1/4 cup flour
- 1/4 cup butter, melted
- 1/4 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Preheat the Oven. Set your oven to 350°F (175°C) to warm up while you prepare the muffin mixture.
- Mix the Egg Base. In a large bowl, whisk together the eggs, whole milk, brown sugar, cinnamon, and vanilla extract until fully combined and smooth.
- Prepare the Bread. Cut the brioche bread into chunks about 1 to 1 1/2 inches in size to fit neatly into muffin tins.
- Soak the Bread and Blueberries. Add the bread pieces and optional blueberries into the egg mixture. Gently stir to ensure the bread soaks up all the flavorful liquid for several minutes.
- Fill the Muffin Tins. Grease or line your muffin tins. Spoon the soaked bread and egg mixture into each muffin cup, pressing down lightly to remove any air pockets and help the mixture compact.
- Prepare the Streusel Topping. In a small bowl, mix together the flour, melted butter, brown sugar, vanilla, and a pinch of sea salt. If the mixture feels too wet, sprinkle in a teaspoon or two of extra flour until crumbly. Sprinkle this mixture evenly over the top of each muffin.
- Bake the Muffins. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the sides are set without wetness. The muffins will puff up during baking and then settle as they cool.
- Cool and Serve. Allow the French Toast Muffins to cool for several minutes before removing from the tins. Serve warm or store leftovers in the refrigerator or freezer.
Notes
- Using brioche bread adds a rich, buttery flavor that enhances the taste and texture.
- If you prefer a dairy-free version, substitute the whole milk with almond, oat, or soy milk.
- Blueberries are optional but add a nice fruity contrast; feel free to substitute with other berries or dried fruit.
- Pressing the bread mixture firmly into the muffin tin helps achieve a cohesive muffin with great texture.
- Store leftovers wrapped tightly in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat muffins gently in a microwave or oven before serving to regain softness and warmth.
Keywords: French Toast Muffins, breakfast muffins, baked French toast, brioche breakfast, cinnamon vanilla muffins, easy breakfast recipe
