French Toast Muffins

Looking for an on the go breakfast? Look no further than French Toast Muffins! This yummy recipe is a great option for an easy breakfast.

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French Toast is my favorite breakfast food and these French Toast Muffins are a great on-the-go breakfast treat. There is nothing better than being able to eat my favorite meal on my drive to work in the morning!

Why we love French Toast Muffins

• Great on the go
• Tastes just like traditional French Toast
• All the great parts about French Toast but in a muffin

Ingredients

• Croissants
• Eggs
• Heavy Cream
• Brown Sugar
• Maple Syrup
• Cinnamon
• Butter
• Powdered Sugar (Optional)
• Fresh Fruit (Optional)

Kitchen Tools

• Muffin Tin
• Mixing bowls
• Measuring cups

How do I make French Toast Muffins?

1. Preheat oven to 350°F and prepare muffin pan (either spray with cooking spray or using cupcake liners).
2. Cut croissants into 1-2 inch cubes, divide evenly amongst muffin pan tins (don’t pack them too tight).
3. Whist eggs, heavy cream, brown sugar, syrup and cinnamon in a large bowl until combined.
4. Pour ⅓ cup of the mixture into the muffin tins. You may need to allow the croissants to soak up some of the mixture before filling. You can fill it a little over ¾ of the way to the top.
5. Ensure any exposed croissant is pushed down so it can absorb some of the egg mixture.
6. Streusel topping: Stir together butter, flour, brown sugar, and cinnamon until combined.
7. Sprinkle streusel evenly over each muffin.
8. Bake for 20-25 minutes or until golden brown and egg is set. There should be no jiggle present.
9. Plate and serve with powdered sugar, fruit and other toppings!

Tips

• Try other breads like challah, whole grain, whole wheat, or cinnamon raisin
• To replace heavy cream with half & half use a 1 to 1 ratio. The consistency may be different but otherwise will end up fine.
• You can replace brown sugar with granulated white sugar if need be.
• Use any maple syrup alternative if you need to, including table syrup, honey, or agave nectar

VARIATIONS / OPTIONS / ADD-INS

• CROISSANTS: You can also try different types of bread, like cinnamon swirl, whole wheat, cinnamon raisin, or whole grain. 
• HEAVY CREAM: You could easily replace this with half and half or milk in a 1 to 1 ratio. It may change the consistency slightly but otherwise, it will work fine.
• BROWN SUGAR: You can use granulated white sugar, though it doesn’t sprinkle as well. 
• MAPLE SYRUP: Table syrup, honey, or agave nectar are excellent replacements for maple syrup if you don’t have any. 
• GARNISH: You could use powdered sugar, fresh fruit, or maple syrup as a garnish for this!

Be sure to check out our freezer breakfast burritos and blueberry pancake mix muffins for more quick and easy breakfast ideas.

5 from 1 vote

French Toast Muffins

Author — Jake Fishkind

Serves — 12

Looking for an on the go breakfast? Look no further than French Toast Muffins! This yummy recipe is a great option for an easy breakfast.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

  

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Muffins

• ▢ 5 heaping cups croissants chopped (~6-7 croissants depending on the size of your croissant)
• ▢ 5 Large eggs
• ▢ 1 cup heavy cream
• ▢ 3 Tablespoons light brown sugar lightly packed
• ▢ 2 Tablespoons maple syrup
• ▢ 1 teaspoon cinnamon
• ▢ Optional garnishes: Powdered sugar fresh fruit, maple syrup

Streusel

• ▢ 2 Tablespoons salted butter softened
• ▢ ¼ cup all-purpose flour
• ▢ ¼ cup brown sugar
• ▢ ½ teaspoon ground cinnamon

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit and prepare a muffin baking pan by spraying it with cooking spray or using cupcake liners.
• Cut croissants into 1-2 inch pieces, creating small cubes. Divide bread pieces evenly throughout muffin pan tins. Don’t pack them in too tightly.
• In a large bowl, whisk together the eggs, heavy cream, brown sugar, maple syrup, and cinnamon until well combined.
• Pour about ⅓ cup mixture over bread in muffin tins. You may need to wait for it to soak in before putting more into the tin. You can fill it almost to the top with the egg mixture (a little over ¾ full).
• Gently push down on any exposed bread pieces to coat them with egg mixture (they don’t need to be fully covered, they just need to have some exposure to the egg mixture).
• To make streusel topping, stir together butter, flour, brown sugar, and cinnamon until combined.
• Sprinkle each muffin evenly with the streusel.
• Bake in the oven for 20-25 minutes or until golden brown and the egg is completely set. There shouldn’t be any jiggle present.
• Plate and serve with powdered sugar and any other favorite toppings.
  

Nutrition Info

Serving: 1g | Calories: 593kcal | Carbohydrates: 68g | Protein: 11g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Cholesterol: 168mg | Sodium: 494mg | Fiber: 3g | Sugar: 32g

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