French Toast Muffin Cups are the perfect breakfast to meal prep that can be enjoyed at home or on the go! These muffins are easy and fun to make and will be loved by the whole family!

a french toast muffin on a white plate
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Cinnamon Sugar French Toast Muffins

I love a little something sweet for breakfast, like Vegan French Toast, Fluffy Protein Pancakes and Almond Flour Waffles. But my latest breakfast obsession has been these French Toast Muffins.

If you love French toast but want a quick, grab-and-go breakfast, then you’ll love these Cinnamon Sugar French Toast Muffins too! They have all the cozy flavors of classic French toast, but in muffin form. These easy French Toast Muffins are perfect for meal prep, busy mornings, and also great for toddlers! If you prefer a more classic muffin to meal prep make sure to check out my Oat Flour Banana Muffins and Healthy Lemon Poppyseed Muffins!

Why You’ll Love This Recipe

  • Easy & Quick – Just mix, soak, and bake!
  • Perfect for Meal Prep – Store them in the fridge or freezer for busy mornings.
  • Kid-Friendly – Soft, sweet, and easy for little hands to hold. (My toddler LOVES these!)
  • Customizable – Add mix-ins like blueberries, chocolate chips, or nuts!

Key Ingredients and Substitutions

ingredients to make french toast muffins

  • Bread: Slightly stale bread works best! Brioche, challah, French bread or Sourdough give the best texture, but any type of bread works.
  • Eggs: These are an essential ingredient for these muffins. There’s unfortunately no replacement for eggs that will give the same result.
  • Milk: You can use any type of milk you like. Whole milk will give the french toast muffins a richer taste. To keep these dairy-free use almond milk.
  • Sweetener: I use maple syrup in this recipe but you can use any type of sweetener you like such as sugar or honey.

*This is a recipe overview. The full recipe with measurements can be found below in the recipe card.

How To Make French Toast Muffins

eggs, milk and vanilla extract in a mixing bowl

Step 1: Add the milk, eggs, maple syrup and vanilla extract to a mixing bowl.

eggs and milk in a mixing bowl with a blue whisk

Step 2: Whisk together until everything is combined.

cubed bread with cinnamon in a mixing bowl

Step 3: Add the cubed bread and cinnamon to the bowl.

bread mixed with eggs, milk, cinnamon and vanilla in a mixing bowl

Step 4: Mix together and let sit for 10-15 minutes so the bread can absorb all the liquid.

Step 5: scoop a spoonful of the french toast mixture into a muffin pan, filling up all the way.

french toast muffins on a white marble board

Step 6: Bake the muffins at 350 F for 25-30 minutes until golden brown. Optionally top with a brush of butter or oil and a sprinkle of cinnamon sugar.

Mix-ins and Variations

Want to switch things up? Here are some fun ways to customize your French Toast Muffins:

  • Fruit: Add blueberries, diced apples, chopped strawberries or slices of banana.
  • Chocolate Chips: A handful of mini chocolate chips makes these muffins extra fun!
  • Nuts: Chopped pecans or walnuts add a nice crunch.
  • Raisins or Dried Cranberries: For a chewy, sweet twist.

How To Store, Freeze and Reheat

  • Store:
    • Keep leftover muffins in an airtight container in the fridge for up to 3 days.
  • Freeze:
    • Let the muffins cool completely. Wrap each muffin individually in plastic wrap or store them in a freezer-safe bag for up to 3 months.
  • Reheat:
    • Microwave: Heat for 30 seconds until warm. I don’t recommend microwaving from frozen as the muffins will get soggy.
    • Oven: Bake at 300°F (150°C) for 5-10 minutes to re-crisp the edges. If baking from frozen, bake for 10-12 minutes.

Jess’s Tips

  1. Use slightly stale bread. This helps the bread soak up the egg mixture without getting too mushy.
  2. Grease your muffin pan well. French toast muffins can stick easily, so be generous with butter or non-stick spray. Silicone muffin liners also work great!
  3. Let the bread soak. Don’t rush this step! Let the bread sit in the egg mixture for at least 10 minutes so it absorbs all the flavor.
  4. Check for doneness. Muffins should be golden brown on top and firm to the touch in the center. If they still feel wet, bake for a few more minutes.
  5. Let them cool slightly before removing. This helps them firm up so they don’t fall apart when lifting them out of the muffin tin.
  6. Let them cool completely before storing. Storing warm muffins in a sealed container traps moisture, making them soggy. Let them cool first for a better texture.
a french toast muffin topped with cinnamon sugar

Frequently Asked Questions

Can I prepare French Toast Muffins ahead of time?

Yes! You can assemble everything the night before, cover, and refrigerate overnight. Bake them fresh in the morning for a quick breakfast.

What’s the best bread for French toast muffins?

Brioche, challah, and French bread are the top choices. Regular sandwich bread works too but won’t be as rich in flavor.

Can I make this recipe in a loaf pan?

Yes, however you will need to bake for slightly longer, for 30-35 minutes.

Try These Breakfast Recipes Next!

If you tried these French Toast Muffins or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!

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a french toast muffin topped with cinnamon sugar

French Toast Muffins

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  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These French Toast Muffins are perfect to meal prep and will be loved by the whole family!

Ingredients

Units Scale

Muffins:

  • 4 cups cubed bread (sourdough, challah or brioche work well)
  • 1/2 tsp cinnamon
  • 3 eggs
  • 1 cup almond milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract

Optional topping:

  • 1 tbsp melted butter or cooking spray
  • 2 tbsp sugar
  • 1/2 tsp cinnamon

Instructions

  1. Cut the bread into small cubes and set aside.

  2. In a large mixing bowl, whisk together the eggs, almond milk, maple syrup, vanilla extract, and cinnamon until well combined.

  3. Add the cubed bread to the bowl and gently toss to coat each piece in the custard mixture. Let the bread sit for 10-15 minutes to absorb the liquid.

  4. Lightly grease a muffin pan with melted butter or cooking spray. Evenly distribute the soaked bread mixture into the muffin cups, pressing down slightly to help them hold their shape.

  5. Place the muffin pan in a preheated oven at 350°F (175°C) and bake for 25-30 minutes, or until the muffins are golden brown and set in the center.

  6. While the muffins are still warm, lightly spray them with cooking spray or brush with melted butter. In a small bowl, mix together the sugar and cinnamon, then sprinkle over the muffins for a sweet, crunchy topping. (Optional) 

  7. Let the muffins cool for a few minutes before removing them from the pan. Serve warm, as-is or with an extra drizzle of maple syrup!

Notes

  • Use slightly stale bread – Helps absorb the egg mixture without getting mushy.
  • Grease your muffin pan– To prrevent sticking. 
  • Let the bread soak – Soak at least 10 minutes.
  • Check for doneness – Muffins should be golden brown and firm to the touch in the center.
  • Cool before removing – Helps them set so they don’t fall apart.
  • Cool completely before storing-to prevent leftovers from getting soggy.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 56
  • Sugar: 2.8g
  • Fat: 1.5g
  • Carbohydrates: 7.6g
  • Fiber: 1g
  • Protein: 3g