If you’re looking for a delightful breakfast treat that combines the comforting flavors of classic French toast with the convenience of muffins, then these French Toast Muffins with Cinnamon Streusel are just what you need. Perfectly baked, these muffins are fluffy on the inside and topped with a sweet, crunchy streusel that elevates each bite. This recipe is an ideal way to use up stale French bread, and it’s sure to become a family favorite!
Why This Recipe Is Reliable
What makes this recipe stand out is its simplicity and the delicious result it yields. The combination of eggs, milk, and spices creates a rich custard that infuses each muffin with the classic French toast flavor. Plus, the cinnamon streusel adds an irresistible crunch that makes these muffins a delightful treat. You can easily customize this recipe by adding your favorite mix-ins, like chopped nuts or dried fruits, to make it your own.
What We’re Using
- 1 loaf French bread: Day-old bread works best as it soaks up the custard without becoming mushy.
- 6 eggs: They serve as the base for our custard mixture.
- 1.5 cups milk: Whole milk or a non-dairy alternative works great.
- 2 tablespoons maple syrup: For natural sweetness.
- 2 tablespoons granulated sugar: Enhances the sweetness of the muffins.
- 1 teaspoon cinnamon: Adds warmth and flavor.
- 1 teaspoon vanilla extract: For a touch of aromatic sweetness.
- 2 tablespoons butter: Melted, to add richness.
- 1/4 cup brown sugar: For the streusel topping, providing a deep caramel flavor.
- 1/4 cup all-purpose flour: To create the streusel texture.
- 1/4 teaspoon cinnamon: Extra for the streusel topping.
- 1/8 teaspoon salt: Balances the sweetness.
- 1 tablespoon powdered sugar: For dusting on top before serving.
- Maple syrup: For drizzling, serving as the perfect finishing touch.
Gear Up: What to Grab
- Mixing bowls: For combining the custard and the streusel.
- Whisk: To blend the eggs and milk smoothly.
- Muffin tin: A standard 12-cup muffin tin will work perfectly.
- Measuring cups and spoons: To ensure precise measurements.
- Spoon or spatula: For mixing the ingredients and filling the muffin cups.
French Toast Muffins with Cinnamon Streusel Cooking Guide
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your muffins will bake evenly.
Step 2: Prepare the Muffin Tin
Grease your muffin tin with butter or line it with muffin liners to make removal easy after baking.
Step 3: Cube the French Bread
Cut the loaf of French bread into small, bite-sized cubes. You should have about 6 to 8 cups of bread cubes. If the bread is a bit stale, that’s perfect!
Step 4: Make the Custard Mixture
In a large mixing bowl, whisk together the eggs, milk, maple syrup, granulated sugar, cinnamon, vanilla extract, and melted butter until well combined.
Step 5: Combine Bread and Custard
Gently fold the bread cubes into the custard mixture, ensuring each piece is soaked. Allow it to sit for about 10 minutes, letting the bread absorb the liquid.
Step 6: Prepare the Streusel Topping
In a separate bowl, mix together the brown sugar, all-purpose flour, additional cinnamon, and salt. Add in melted butter and stir until crumbly.
Step 7: Fill the Muffin Tin
Spoon the bread mixture into each muffin cup, filling them about 3/4 full. Sprinkle a generous layer of the cinnamon streusel on top of each muffin.
Step 8: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Step 9: Cool and Serve
Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Dust with powdered sugar and drizzle with maple syrup before serving.
Texture-Safe Substitutions
- French bread: You can substitute with challah or brioche for a richer flavor.
- Milk: Almond milk or oat milk can be used for a dairy-free option.
- Eggs: Flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water) can work as a vegan alternative.
- Granulated sugar: Coconut sugar can be used for a less processed sweetener.
Troubleshooting Tips
- If your muffins are too soggy, ensure that your bread is stale enough and allow it to soak for just the right amount of time.
- For muffins that stick to the pan, use muffin liners or ensure the tin is well-greased.
- If they come out too dry, consider reducing the baking time or adding a few more eggs to the mixture.
- Check for doneness with a toothpick; each oven is different, and baking times may vary.
Save for Later: Storage Tips
Store any leftover French Toast Muffins with Cinnamon Streusel in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week, or freeze for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at 350°F (175°C) until heated through.
Helpful Q&A
Can I make these muffins ahead of time?
Absolutely! You can prepare the mixture the night before and store it in the refrigerator. Just bake them fresh in the morning for a warm breakfast treat.
Can I add fruits or nuts to the muffins?
Yes! Feel free to add chocolate chips, blueberries, or chopped nuts to the bread mixture for added flavor and texture.
What can I serve with these muffins?
These muffins pair beautifully with maple syrup, fresh fruit, or even a dollop of whipped cream for an extra special touch.
How do I know when the muffins are done baking?
The muffins are done when they are golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Bring It to the Table
These French Toast Muffins with Cinnamon Streusel are perfect for a cozy breakfast at home, a brunch gathering, or even a sweet snack throughout the day. Simple to make and full of flavor, they are sure to impress anyone lucky enough to enjoy them. So gather your ingredients, channel your inner baker, and enjoy these delightful muffins that bring the beloved flavors of French toast into a fun and portable form!
French Toast Muffins with Cinnamon Streusel
Equipment
- Mixing Bowls
- Whisk
- Muffin Tin
- Measuring cups and spoons
- Spoon or spatula
Ingredients
- 1 loaf French bread day-old, cubed
- 6 eggs
- 1.5 cups milk whole milk or non-dairy alternative
- 2 tablespoons maple syrup for custard mixture
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon for custard mixture
- 1 teaspoon vanilla extract
- 2 tablespoons butter melted, for custard mixture
For the Streusel Topping:
- 0.25 cup brown sugar
- 0.25 cup all-purpose flour
- 0.25 teaspoon cinnamon extra for streusel
- 0.125 teaspoon salt
- 2 tablespoons butter melted, for streusel
- 1 tablespoon powdered sugar for dusting
- maple syrup for drizzling before serving
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your muffin tin with butter or line it with muffin liners to make removal easy after baking.
- Cut the loaf of French bread into small, bite-sized cubes, about 6 to 8 cups. Day-old bread works best.
- In a large mixing bowl, whisk together eggs, milk, maple syrup, granulated sugar, cinnamon, vanilla extract, and melted butter until well combined.
- Gently fold the bread cubes into the custard mixture, ensuring each piece is soaked. Let sit for about 10 minutes to absorb the liquid.
- In a separate bowl, mix together brown sugar, all-purpose flour, extra cinnamon, and salt. Add melted butter and stir until crumbly to create the streusel topping.
- Spoon the bread mixture into each muffin cup, filling about 3/4 full. Sprinkle a generous layer of cinnamon streusel on top of each muffin.
- Bake in the preheated oven for 25 to 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack. Dust with powdered sugar and drizzle with maple syrup before serving.
Notes
- Use stale bread to avoid soggy muffins and improve custard absorption.
- Feel free to add chocolate chips, blueberries, or chopped nuts for variety.
- Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
