Can I use a different type of bread for these muffins?

Absolutely. Sourdough, challah, or brioche give fantastic flavor and texture, but pretty much any bread (except ultra-soft sandwich bread) will work. If you’re using something like multigrain or whole wheat, just know the flavor and density will be a bit different—and still delicious.

How do I know when the muffins are done baking?

Look for a golden brown top and make sure the center feels set, not wet, when you touch it lightly. If you’re unsure, a toothpick inserted in the center should come out clean or with only moist crumbs.

Are these muffins dairy-free?

Yes—as written, this recipe uses almond milk, but if you swap in regular milk or add a butter topping, they’ll contain dairy. Both versions are delicious, so use whichever fits your needs.

Can I make these muffins ahead of time?

Definitely. They’re great for meal prep! Store them in the fridge or freezer and reheat before serving for a quick, cozy breakfast all week long.

French Toast Muffins Recipe

Name: French Toast Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cups cubed bread (sourdough, challah, or brioche); 1/2 tsp ground cinnamon; 3 large eggs; 1 cup almond milk; 2 tbsp maple syrup; 1 tsp vanilla extract; 1 tbsp melted butter or cooking spray; 2 tbsp granulated sugar; 1/2 tsp ground cinnamon

Imagine all the cozy vibes of classic French toast—sweet, comforting, and just a bit nostalgic—wrapped up into easy, grab-and-go muffins. That’s exactly what French Toast Muffins offer! These golden, custardy bites are everything you love about weekend brunch, cleverly transformed into a quick muffin perfect for busy mornings or whenever you want a little breakfast treat without any fuss. With just a handful of ingredients and minimal prep, you get warm, cinnamon-scented muffins on the table in no time. Seriously, this is one of those recipes you’ll want in your weekly breakfast rotation.

Why You’ll Love This Recipe

Effortless and Fast: If the idea of making traditional French toast before work makes you sigh, these muffins will be your new go-to. Minimal mess, super easy—even cleaning up is a breeze.
Crowd Pleaser: The flavors are classic and familiar—cinnamon, vanilla, maple, and that tender, custardy center. Kids and adults alike devour them.
Perfect for Meal Prep: Make a batch ahead of time, and breakfast (or a sweet snack) all week is solved. They’re just as good the next day!
Versatile: You can swap in your favorite breads or play around with add-ins. These muffins are seriously forgiving.
Less Waste: Got day-old bread? This recipe was made for it. No more throwing out extra loaves!

Ingredients You’ll Need

The beauty of these muffins is how simple the ingredient list is. Each one has a role in bringing out the flavor and perfect muffin texture.

Cubed Bread: Use something sturdy and rich—think sourdough, challah, or brioche. Stale bread actually works best, soaking up the custard without getting mushy.
Cinnamon: Adds cozy warmth and sweet spice throughout the muffins.
Eggs: The secret to that silky, custardy base—holds everything together.
Almond Milk: A dairy-free twist that keeps things light. Whole or 2% milk works beautifully if you prefer.
Maple Syrup: Sweetens everything naturally and brings real depth of flavor.
Vanilla Extract: Rounds out the flavors and makes the kitchen smell wonderful.
Melted Butter or Cooking Spray (Optional): For greasing the muffin tin and brushing the tops—makes them rich and golden.
Sugar + Cinnamon (Optional Topping): For the classic sweet-crunchy finish; totally worth it!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to put your own spin on things? Here are a few tried and true ideas:

Add Fruit: Mix in fresh blueberries, sliced strawberries, or diced apples for extra bursts of flavor.
Nutty Crunch: Sprinkle chopped pecans or walnuts on top before baking.
Chocolate Lovers: Toss in a handful of chocolate chips for a little indulgence.
Dairy Options: Oat milk, soy milk, or regular dairy milk all can be used instead of almond milk.
Bread Swap: Cinnamon raisin bread? Absolutely! It’ll boost the flavor even more.
Healthier Sweetener: Honey or agave syrup can replace maple syrup if you need.

How to Make French Toast Muffins

Step 1: Prep the Bread

Cut your bread into small, bite-size cubes and set aside. If your bread is a day old and a little dry, all the better!

Step 2: Whisk the Custard

In a large bowl, combine the eggs, almond milk, maple syrup, vanilla extract, and cinnamon. Whisk everything until the mixture is smooth and everything is well blended.

Step 3: Soak the Bread

Add your bread cubes to the bowl, gently tossing so every bit gets coated in the eggy mixture. Let the bread sit for 10-15 minutes—this helps it soak up all that custard goodness for a perfectly moist muffin.

Step 4: Fill the Muffin Tin

Grease your muffin pan with melted butter or cooking spray (don’t skip this, you want easy release after baking). Evenly scoop the soaked bread mixture into the cups. Press down gently with the back of a spoon to help the muffins hold their shape.

Step 5: Bake

Pop the muffin tin into a preheated 350°F (175°C) oven and bake for 25-30 minutes. You’ll know they’re done when the tops are golden brown and a little set in the middle. The kitchen will smell incredible right about now!

Step 6: Add the Finishing Touch (Optional)

While the muffins are still warm, brush the tops with melted butter or give a quick spritz of cooking spray. In a small bowl, mix your sugar and cinnamon, then sprinkle over your muffins. You’ll get that irresistible, crunchy topping everyone loves.

Step 7: Serve

Let the muffins cool a few minutes before lifting out of the pan. Serve them warm, straight up, or go for a drizzle of extra maple syrup for extra decadence.

Pro Tips for Making the Recipe

Use Stale Bread: Slightly dry bread soaks up the custard without breaking down. Day-old bread is perfect—don’t use soft sandwich bread if you can help it.
Don’t Rush the Soaking: Give the bread a good 10-15 minutes to really absorb the mixture. This helps with both flavor and texture.
Press Gently: Don’t be afraid to press the bread down into the tin—just enough so the muffin holds together, but not so much that it becomes dense.
Cool Before Removing: Letting them cool for a few minutes helps the muffins firm up and come out cleanly.

How to Serve

French Toast Muffins shine all on their own, but here’s how you can make breakfast feel special (even on a weekday):

As-Is: Serve muffins warm, just as they are, for a simple and satisfying bite.
With Toppings: Set out plain Greek yogurt, fresh berries, or extra maple syrup so everyone can customize their own.
Part of a Brunch Spread: Pair with scrambled eggs, fruit salad, or crispy bacon for a full brunch experience.
On the Go: Wrap in parchment and take them for breakfast on the run—no mess, no plate required.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover muffins in an airtight container in the refrigerator. They’ll keep beautifully for up to 4 days.

Freezing

French Toast Muffins freeze surprisingly well! Just pop cooled muffins into a freezer-safe bag or container. They keep for up to 2 months. To thaw, just let them sit at room temperature or pop right in the microwave.

Reheating

Warm them in the microwave for 15-20 seconds, or reheat in a low oven (about 300°F) for 5-10 minutes to get that just-baked feel and bring back the fluffy texture.

FAQs

Can I use a different type of bread for these muffins?

Absolutely. Sourdough, challah, or brioche give fantastic flavor and texture, but pretty much any bread (except ultra-soft sandwich bread) will work. If you’re using something like multigrain or whole wheat, just know the flavor and density will be a bit different—and still delicious.
How do I know when the muffins are done baking?

Look for a golden brown top and make sure the center feels set, not wet, when you touch it lightly. If you’re unsure, a toothpick inserted in the center should come out clean or with only moist crumbs.
Are these muffins dairy-free?

Yes—as written, this recipe uses almond milk, but if you swap in regular milk or add a butter topping, they’ll contain dairy. Both versions are delicious, so use whichever fits your needs.
Can I make these muffins ahead of time?

Definitely. They’re great for meal prep! Store them in the fridge or freezer and reheat before serving for a quick, cozy breakfast all week long.

Final Thoughts

There’s just something magical about turning a breakfast favorite into a muffin you can grab and take anywhere. French Toast Muffins are comfort food made simple—soft, warmly spiced, and so inviting. Whether you’re feeding a crowd or just yourself, this is a recipe that makes mornings extra special. Give it a try, and feel free to get creative with your favorite add-ins or toppings. Enjoy every bite!