French Toast Muffins

These French Toast Muffins are such a simple way to toss together a delicious breakfast that can make French toast into a grab and go dish. About 10 minutes to prep and perfect with powdered sugar and a maple syrup drizzle! Make a Blueberry French toast muffin or classic flavor. Other fun add ins as well!

This recipe was originally posted March 2018. The recipe was updated February 2024 to include new images and slight tweaks to make the recipe even better!

I am a super fan of baked French Toast and French Toast casseroles. From Cinnamon Roll French Toast Casserole to Maple Bacon French Toast Muffins, or these Buttermilk Cinnamon Rolls, I cannot get enough.

This French Toast Muffin cup recipe is the perfect way to take a blueberry muffin or classic French toast for a spin. Using an egg mixture to coat small pieces of bread, a layered, pull apart muffin is created that is best served with a nice drizzle of warm maple syrup!

The whole family will love these! This easy recipe is great for special occasions where brunch is served or any day of the week!

Try this Blueberry Lemon Coffee Cake, Cinnamon Streusel Pumpkin Coffee Cake, or Puff Pastry Quiches for more brunch recipes we love.

Why You Will Love These French Toast Muffins:

• They are so easy to make. You literally just have to cut up or pull apart the bread, mix it with the egg mixture and then add the blueberries. Fill a muffin tin and bake for about 20 minutes. A handful simple ingredients and simple steps–that is what we love when it comes to easy breakfast recipes!
• You can store extras in the freezer for grab and go breakfasts later. These French Toast muffin cups store well in the freezer and can be thawed one at a time for when you really have a French toast craving.
• They take the concept of a blueberry muffin to an entirely new level. While I love other flavors of baked French Toast, this recipe is my VERY favorite because blueberry muffins are my favorite. The berries folded into fluffy egg soaked bread with cinnamon and brown sugar are just a whole new experience!
• A great way to use up bread that is almost stale. Baked french toast works really well with bread that is starting to become stale or slightly past its prime. Dryer bread absorbs the egg mixture well without becoming too soggy which is ideal.

Recipe Ingredients:

• bread: I like to use a thick sliced bread like brioche. It works really well when the bread is not super fresh as it absorbs the egg mixture well without becoming soggy. You can use gluten free bread if needed or a favorite thick sliced bread such as French bread, challah bread, you may enjoy. A thick white bread like Texas toast works also.
• milk: for best results use whole milk. I sometimes add a splash of heavy cream as well for extra richness. You could use another milk if preferred, but the texture may be slightly different.
• eggs: large eggs are ideal
• brown sugar: for a rich sweetness, brown sugar is my preference in these French Toast Muffin cups. You could use another sweetener of your choice.
• vanilla: use real vanilla extract over imitation for best flavor
• cinnamon: the recipe says one teaspoon, but I often go heavy on the cinnamon because I love it so much and never seem to be able to follow my own recipes apparently.
• blueberries: if making these into Blueberry French toast cups, fresh blueberries are ideal, but frozen will work as well. 3/4 cup may seem like a small amount of berries, but you don’t want to overdo it on the blueberries as they can keep the bread from sealing together and holding a true muffin shape. They can also make the bottom of the muffins a bit soggy I have noticed.
• streusel topping: this is totally optional, but we love it. A bit of flour, butter, brown sugar and cinnamon make for a buttery, sugary topping. If you don’t want to add this, a sprinkle of a cinnamon sugar mixture is great as well.

Step-By-Step Instructions:

• Allow your bread to sit out, cubed overnight if possible for best results. Cut it into about 1/2 inch to 1 inch pieces and lay it out on a baking sheet overnight if you are able to do so.
• In a medium bowl, whisk together the eggs, milk, brown sugar and vanilla well. Pour the egg mixture over the cubed bread and stir to allow all of the bread to coat and soak up the eggs. This mixture can sit for a bit if needed to fully absorb the liquid.
• If adding blueberries to your French toast muffins, fold them into the egg mixture. We like to do half blueberry and half classic French toast.
• While the bread soaks up the egg mixture, whisk together the streusel topping if using.

• Grease a muffin pan well, in the cavities as well as the top. Spoon the French toast muffin mixture into the tin and press well to help form them into a muffin shape. They will rise a bit. Sprinkle with the cinnamon streusel over the top of each muffin.
• Bake for about 20-25 minutes or until golden brown on top and muffins are no longer wet. Allow to cool for about 5-7 minutes before serving. Great with powdered sugar and a big drizzle of maple syrup!

Optional Add-Ins or Flavor Variations:

• chocolate chips
• maple extract
• almond extract
• toasted pecans or walnuts
• pumpkin spice
• chopped bacon (or try these maple bacon French toast muffins!)
• shredded coconut
• sliced almonds

Other Breakfast Recipes To Try:

• Easy Air Fryer French Toast Sticks
• Puff Pastry Mini Ham and Cheese Quiche
• French Toast Casserole with Texas Toast
• Pumpkin Spice French Toast Bake
• Cinnamon Roll Breakfast Cookies
• Vanilla Baked Donuts
• Apple Cider Baked Donuts

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