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Square photo of a white plate with three french toast muffins and strawberries.

French Toast Muffins

French Toast Muffins are made in under an hour and in muffin tins which make this classic breakfast dish extra fun for the family. The muffins are baked until golden brown and topped with crunchy turbinado sugar which gives the tops a nice crunch and extra layer of sweetness!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 159kcal
Author Katie


  • Oven


  • 1 tablespoon white granulated sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • teaspoon nutmeg
  • 5 eggs
  • 1 cup 2% milk
  • ½ cup heavy cream
  • 1 loaf French bread cubed into 1-inch pieces
  • Non-Stick Cooking Spray
  • Maple Syrup for topping


  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large bowl, mix together the white granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, eggs, milk, and heavy cream. Whisk until fully smooth and incorporated.
  • Cut the french bread into 1-inch cubed pieces. Place in the milk mixture bowl, fully submerge until all the pieces have absorbed the mixture.
  • Spray a 12-cup muffin tin really well with coconut oil cooking spray. Begin to scoop the french toast mixture into each cup. Once all the mixture is in the cups, bake at 350 degrees Fahrenheit for 30 minutes.
  • Carefully remove the muffins from the oven. Let them sit for 5 minutes. Carefully, scoop each muffin out. Top with maple syrup and serve immediately.


  • Bread - Any bread will do for this recipe but just know that if the bread is very moist it may result in extra soft French Toast Muffins.
  • Crunch - Add a little crunch to the top of your muffins by adding a sprinkle of Turbinado Sugar before baking.
  • Storing - You can store leftover muffins in an air tight container in the refrigerator for up to 3 days.
  • Freezing - To freeze French Toast muffins simply place in a freezer friendly bag or container. Freeze for up to 3 months. To reheat-- take the frozen muffin and bake for 5-10 minutes at 325 degrees Fahrenheit until warmed through.  Or simply place in the microwave and heat in 30 second increments.


Serving: 1g | Calories: 159kcal | Carbohydrates: 19g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 176mg | Potassium: 94mg | Fiber: 1g | Sugar: 4g | Vitamin A: 265IU | Calcium: 55mg | Iron: 1mg