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Homemade French Toast Muffins with Cinnamon Streusel photo

French Toast Muffins with Cinnamon Streusel

These French Toast Muffins with Cinnamon Streusel are a delightful breakfast treat—fluffy muffins topped with a sweet, crunchy cinnamon streusel!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 servings

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.
Keyword Breakfast, Cinnamon, Easy, French Toast, Muffins, Quick, Streusel