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 | chefsavvy.com

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!

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.

Muffin Cups | chefsavvy.com

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.

Can these be made ahead of time?

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! Allow the muffins to come to room temperature while the oven preheats.

What to serve with these Muffin Cups

I love serving them with a side of fresh fruit and either sausage or bacon! If you’re looking for more make ahead breakfast items try my Blueberry Cream Cheese French Toast Bake, Easy Breakfast Bake, or my Healthy Baked Oatmeal.

Make Ahead French Toast Muffin Cups | chefsavvy.com

 

Here are more Muffin recipes to enjoy!

French Toast Muffin Cups

4.56 from 9 votes
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

Images:

French Toast Muffin Cups

  • Preheat oven to 350 degrees. Spray a regular sized muffin tin with non stick cooking spray, set aside. 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.
  • Prepare the streusel topping and sprinkle on top of the muffins. Bake for 25-30 minutes or until golden brown. Allow the muffins to cool in the pan for 5 minutes before removing.
  • Serve immediately with maple syrup and powdered sugar if desired.

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 muffins.
Nutrition Facts
French Toast Muffin Cups
Amount per Serving
Calories
191
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
81
mg
27
%
Sodium
 
186
mg
8
%
Potassium
 
122
mg
3
%
Carbohydrates
 
24
g
8
%
Fiber
 
1
g
4
%
Sugar
 
9
g
10
%
Protein
 
6
g
12
%
Vitamin A
 
265
IU
5
%
Calcium
 
90
mg
9
%
Iron
 
1.5
mg
8
%
* 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

 

 

Leave a Comment

Recipe Rating




Comments - page 2/3

  • Jlang

    These are actually pretty good. I don’t usually care too much for French toast but my husband loves it. so I thought I’d give these a try and we all loved them. I used used slightly stale hamburger and hot dog buns cut up. And they came out great!

  • Danielle

    I want to make these for Easter but I am gluten free so I need to prep my bread accordingly. Did you use a whole loaf of bread for this recipe? I’m planning on doubling it…

    • Hi Danielle!

      You could definitely get 6 cups of bread from a loaf of brioche or challah. I used croissants for this recipe and probably used about 4 large croissants.

      Thanks and enjoy!

      Kelley

  • Carrie

    These look amazing! Can you make the mixture the night before, pop in fridge overnight so it’s ready for oven in AM?

    • Hi Carrie!

      Thank you! Yes the muffins can 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! Let them come to room temperature while the oven preheats.

      Enjoy,

      Kelley

  • Veronica

    Recipe stats serve immediately. Will thy be just at good to hold overnight and then serve?

    • Hi Veronica,

      Yes you could wait to bake these let them sit overnight in the fridge then bake in the morning!

      Thanks and enjoy,

      Kelley

  • Mary Beth O’Malley

    These were absolutely delicious. I will be serving them at every brunch from now on. I didn’t have any milk so I used half and half. The muffins came out perfect. They were pretty easy too.

    • Yah that makes me so happy! I am so glad you enjoyed these Mary Beth. Thank you so much for sharing!

  • Trixie Pixie

    Ok so I was always making a French toast loaf but after seeing these bad boys, I had to try it out for self!!! Love them better than the loaf. Definitely a big hit for work gathering breakfast put luck or maybe even a Sunday morning breakfast or as a nice warm dessert ☺️

  • Andrea

    This were a hit with my family! Easy and yummy. Will make again!

  • Gailsy

    Love this recipe. I always follow the directions for a recipe the first time, then may make adaptions next time…… Won’t change a thing with this one. Thank you ~

  • Jan

    I made these for the first time. The muffins raised in the muffin pan in the oven, but once I took them out of the oven and removed from pan, the French toast muffins deflated. Any idea why?
    Despite this issue, the guess liked them.

    • Hi Jan!

      So glad you enjoyed these! I find even when cooking my egg muffin cups that eggs tend to deflate after removing from the oven. My French toast muffin cups deflate as well so that’s normal!

      Thank you!

      Kelley

  • Chrissy

    Wow! The proportions in this recipe are completely off. The bread to milk ratio is incorrect. You will need to either cut down on the milk by a half a cup or add at least 4 extra cups of bread to make this work the way it’s supposed to. For the crumble, you will need more flour and sugar. As written, you will not get an actual crumble but just a mass of melted sugar butter on top of the muffin. Really disappointed.

    • Hi Chrissy,

      So sorry to hear this recipe did not work for you!

      As for the crumble it should have never been melty did you happen to melt the butter? The recipe calls for cold butter.

      For the actual muffin cups we’ve made this recipe a ton of times and never have overly wet bread. You can see from the step by step pictures it’s not overly wet. I am wondering if how big or small you cubed the bread could have thrown it off.

      Again so sorry to hear this didn’t work for you!

      Kelley

EASTER SIDE DISHES

BEFORE YOU GO!

* I consent to receive emails from Chef Savvy

20+ EASY

To Add To Your Holiday Table!