French Toast Muffin Cups

French Toast Muffin Cups make the perfect breakfast on the go. They are soft and fluffy on the inside with a crunchy streusel topping!

French Toast Muffin Cups

French Toast Muffin Cups

These French Toast Muffin Cups are addicting! They are soft and fluffy on the inside and perfectly crunchy on the outside. These make a great make ahead breakfast for kids on the go. They are also a great brunch option and are a fun breakfast during the holidays!

The muffins can also be made ahead of time. You can make these the night before and portion them out in the muffin tin and top with the streusel topping. All you have to do the next morning is bake!

I like to use leftover croissants to make my muffin cups. You could also use challah bread, brioche or white bread. Just make sure the bread is a couple days old and stale. If not leave the cubed bread on the counter overnight to help dry it out.

French Toast Muffin Cups

How to make French Toast Muffin Cups

  • Preheat oven: To 350 degrees. Spray a regular sized muffin tin with non stick cooking spray, set aside.
  • Make the muffin cups: In a large bowl combine the milk, sugar, eggs, vanilla and cinnamon. Gently toss in the cubed bread. Divide the mixture between the 12 muffin cups. There should be about 1/3 cup in each cavity.
  • Streusel topping: Add butter, brown sugar, flour, cinnamon and salt to a food processor. Pulse for a few seconds till the mixture begins to crumble. Alternately you can use a pastry blender or your fingers to combine the mixture. Sprinkle mixture on top muffins.
  • Bake: Place in the oven and bake for 25-30 minutes or until golden brown on top. Remove from the oven and allow to cool for 5 minutes before removing.
  • Serve: With a drizzle of maple syrup, butter, honey or powdered sugar.
  • Store: Leftover muffins in the refrigerator in an airtight container.
  • Freeze: Wrap individual muffins in plastic wrap and place in an airtight container. Freeze for up to 3 months.
  • Reheat: To reheat these muffins defrost at room temperature while the oven is preheating to 350 degrees. Bake for 10 minutes or until heated through. You can also reheat the muffins in the microwave.

French Toast Muffin Cups

Watch how to make French Toast Muffin Cups in the video below:

Here are more Muffin recipes to enjoy!

French Toast Muffin Cups

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
French Toast Muffin Cups make the perfect breakfast on the go. They are soft and fluffy on the inside with a crunchy streusel topping!

Ingredients

French Toast Muffin Cups

  • 1 1/2 cups milk
  • 2 tablespoons granulated sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 6 cups cubed bread I used croissants. White, challah or brioche would also work
  • powdered sugar for serving if desired
  • maple syrup for serving if desired

Streusel Topping

  • 1/4 cup unsalted butter cold
  • 1/4 cup light brown sugar
  • 1/4 cup all purpose flour
  • 1/8 teaspoon ground cinnamon
  • pinch of salt

Instructions

French Toast Muffin Cups

  1. Preheat oven to 350 degrees. Spray a regular sized muffin tin with non stick cooking spray, set aside.
  2. In a large bowl combine the milk, sugar, eggs, vanilla and cinnamon.
  3. Gently toss in the cubed bread.
  4. Divide the mixture between the 12 muffin cups. There should be about 1/3 cup in each cavity.
  5. Prepare the streusel topping and sprinkle on top of the muffins.
  6. Bake for 25-30 minutes or until golden brown. Allow the muffins to cool in the pan for 5 minutes before removing.

  7. Serve immediately with maple syrup and powdered sugar if desired.

Streusel Topping

  1. Add butter, brown sugar, flour, cinnamon and salt to a food processor. Pulse for a few seconds till the mixture begins to crumble. Alternately you can use a pastry blender or your fingers to combine the mixture. Sprinkle mixture on muffins.
Nutrition Facts
French Toast Muffin Cups
Amount Per Serving
Calories 191 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 81mg27%
Sodium 186mg8%
Potassium 122mg3%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 9g10%
Protein 6g12%
Vitamin A 265IU5%
Calcium 90mg9%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Christmas Recipes, Easy Breakfast, French Toast Muffin Cups, Holiday Baking, Streusel Topping

 

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Comments

    • Nathan

      Hi Angela,

      Sorry about that. You don’t need to pre-bake the topping, just pulse the ingredients in a food processor for a few seconds to make a crumble topping and sprinkle on top of the muffins before baking. I hope this helps, and let us know if you have any questions. Thank you so much for the comment and for trying out this recipe!

      Nathan
      @chefsavvy

    • Nathan

      Hi Celeste,

      They are 191 Calories per muffin. I eat 2 (382 calories) with a cup of blueberries (85 calories) and a coffee with a splash of milk (28-54 calories) for a breakfast that is less than or right around 500 calories in total. I hope you enjoy!

      Nathan
      @chefsavvy

    • Nathan

      Hi Antoinette,

      Yes, these will freeze well! when you pull them out of the freezer, thaw them for 20 minutes or so before popping them in a 375 degrees oven for 5 minutes to warm them up. I hope you enjoy! Thank you for commenting!

      Nathan

    • Nathan

      Hi Emily,

      The recipe was written using Fahrenheit. 350 is about 177 Celsius. I hope you enjoy! Thank you for your comment!

      Nathan

  • Isabella

    Hi Kelley,
    Do you have any recommendations for keeping these things over night? Would they work in a air tight container? By the way they look delicious!

    • Nathan

      Hi Isabella,

      If it is just one night you can refrigerate them in an air tight container. Just pop them back in the oven for a few minutes to reheat.
      You can also freeze them pretty well. Just let them sit out for an hour or so to thaw before reheating in the oven. I hope this is helpful! Thank you so much for commenting!

      Nathan