These French Toast Muffin Cups are a delicious and portable twist on classic French toast. Perfect for busy mornings or weekend brunch, they combine the warm, cinnamon-sugar flavor of traditional French toast with the ease of a muffin. Soft on the inside with a golden, slightly crisp top, these muffin cups are a hit with kids and adults alike.

ingredients

Best French Toast Muffin Cups for a Quick and Easy Breakfast

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bread cubes (day-old or slightly stale work best)
eggs
milk
heavy cream
granulated sugar
brown sugar
vanilla extract
ground cinnamon
nutmeg
salt
unsalted butter
maple syrup or powdered sugar for serving (optional)

directions

Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.

In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.

Add the bread cubes to the egg mixture, stirring gently to ensure all pieces are coated. Let sit for 5-10 minutes so the bread can absorb the liquid.

Divide the soaked bread mixture evenly into the prepared muffin tin, pressing down slightly to compact them.

Top each muffin with a small pat of butter for added richness.

Bake for 25-30 minutes, or until the tops are golden and the centers are set.

Let cool for a few minutes before removing from the tin.

Serve warm, topped with maple syrup or a dusting of powdered sugar if desired.

Servings and timing

This recipe yields approximately 12 muffin cups.
Preparation time: 10 minutes
Soaking time: 5-10 minutes
Baking time: 25-30 minutes
Total time: 40-50 minutes

Variations

Use brioche or challah bread for a richer texture.
Add fresh fruit like blueberries or diced apples to the mixture.
Sprinkle chopped nuts or streusel topping on before baking.
Drizzle with caramel sauce instead of syrup for a decadent finish.

storage/reheating

Store leftover muffin cups in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual muffins for 20-30 seconds or warm in a 300°F oven for 8-10 minutes.
You can also freeze them for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I make these French Toast Muffin Cups ahead of time?
Yes, assemble and soak the bread the night before, then bake in the morning.

Can I use non-dairy milk?
Yes, almond, oat, or soy milk are all great options.

What type of bread is best?
Thick, sturdy breads like French bread, brioche, or sourdough work best.

Can I add syrup before baking?
It’s better to drizzle syrup after baking to avoid sogginess.

Are these good for meal prep?
Absolutely! Make a batch and reheat as needed for a quick breakfast.

Can I use gluten-free bread?
Yes, just make sure it’s a firm type that won’t fall apart in the mixture.

Do I need to line the muffin tin?
Greasing works well, but paper liners make cleanup easier.

How do I know they’re done baking?
The tops will be golden brown and a toothpick inserted in the center should come out clean.

Can I make mini versions?
Yes, just reduce the baking time to around 15-20 minutes.

Are they sweet enough without syrup?
They have a subtle sweetness, but a drizzle of syrup or dusting of powdered sugar enhances the flavor.

Conclusion

French Toast Muffin Cups are the ultimate quick and easy breakfast—simple to make, endlessly customizable, and easy to grab on the go. Whether you’re feeding a family or prepping meals for the week, this recipe is sure to become a breakfast favorite.