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French Toast Muffin Cups

Deliciously Fluffy French Toast Muffin Cups for Breakfast Bliss

Experience the joy of French Toast Muffin Cups, a nostalgic and delicious breakfast treat that's perfect for any busy morning.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: French
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Cups
  • 2 cups Milk Whole milk is recommended for richness.
  • 1/2 cup Granulated Sugar Consider reducing for less sweetness.
  • 4 large Eggs Can substitute with flax eggs for a vegan option.
  • 2 tablespoons Vanilla Extract Opt for pure vanilla for the best flavor.
  • 1 teaspoon Ground Cinnamon Can swap with nutmeg for variation.
  • 4 cups Cubed Bread Use stale Croissants, Challah, Brioche, or White Bread.
For Serving
  • 1 cup Powdered Sugar Optional, for dusting.
  • 1/2 cup Maple Syrup Real maple syrup is recommended.
For the Streusel Topping
  • 1/2 cup Unsalted Butter Keep cold for best results.
  • 1/4 cup Brown Sugar Dark brown sugar offers deeper flavor.
  • 1/2 cup All-Purpose Flour Can substitute with whole wheat for healthier option.
  • 1 teaspoon Ground Cinnamon Essential for the topping.
  • 1 pinch Salt Balances sweetness.

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk
  • Pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with non-stick spray.
  2. In a large mixing bowl, whisk together milk, granulated sugar, eggs, vanilla extract, and ground cinnamon until smooth, about 1-2 minutes.
  3. Gently fold in the cubed bread, ensuring each piece is coated without overmixing.
  4. Evenly distribute the mixture into the muffin cups, filling each about 1/3 full.
  5. In a separate bowl, combine cold butter, brown sugar, flour, cinnamon, and salt. Mix until crumbly, about 3-4 minutes.
  6. Sprinkle the streusel topping generously over each muffin cup.
  7. Bake for 25-30 minutes until puffed and golden brown, with a toothpick coming out clean.
  8. Allow to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 2mgCalcium: 10mgIron: 5mg

Notes

These muffin cups can be made ahead of time and are perfect for a warm breakfast on busy mornings. Add fruits for variety!

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