Baked French Toast Muffins

My Mother’s Day Breakfast Request

Most mornings, I’m a creature of habit: oatmeal with my son Caleb, cartoons on in the background while my husband Josh crunches on cold cereal. But when Mother’s Day rolls around, I want something that feels like a real splurge. That’s where these baked french toast muffins come in. I love that they’re individual portions, so no fighting over the corner piece, and they come with a buttery streusel topping that makes every bite feel special.

Why These French Toast Muffins Are a Weekday Winner

• They’re as cute as they are convenient, individual servings in a muffin tin make them perfect for a brunch buffet or a grab-and-go breakfast.
• You can prep them the night before and pop them in the oven in the morning, which means you get a hot breakfast with almost no morning effort.
• The streusel topping adds a buttery crunch that transforms simple french toast into something special.

Key Ingredients for These French Toast Muffins

• French bread: Day-old or slightly stale French bread holds up best; it soaks up the custard without turning into a paste. If you only have fresh bread, spread the cubes on a baking sheet and dry them in a 300°F oven for 5 minutes.
• Cold butter for streusel: Cold butter is essential for a crumbly streusel. If the butter warms up, you’ll get a paste instead of crumbs. Cut it into small pieces and work quickly with your fingers.
• Large eggs: They provide the structure. For the richest custard, use fresh eggs at room temperature. If your eggs are cold, place them in a bowl of warm water for a few minutes before cracking.

Kitchen Tools for French Toast Muffins

• 12-cup standard muffin tin
• Medium mixing bowl for the custard
• Small bowl for the streusel
• Plastic wrap (for overnight refrigeration)

Simple Tips for Perfect Baked French Toast Muffins

The key to even soaking is to press the bread cubes down after each pour of the egg mixture. I like to pour about half, press, then pour the rest. Be patient and pour slowly over each cup to avoid overflow. If you prefer, you can stir the bread and custard together in a large bowl before dividing into the muffin cups, just make sure every cube is coated.

Also, don’t skip the refrigeration step. Those two hours (or overnight) allow the bread to absorb the custard, giving you a tender, not soggy, muffin. And when you pull them from the oven, let them rest in the pan for exactly five minutes before removing. This lets the muffin set so it doesn’t fall apart.

Tweak These French Toast Muffins to Your Taste

If you want a richer muffin, swap the French bread for brioche or challah, they soak up the custard beautifully. For a fruity twist, fold a handful of fresh blueberries or raspberries into the bread before adding the custard. To make them dairy-free, use almond or oat milk in the custard and a vegan butter stick in the streusel. Gluten-free? No problem, choose a sturdy gluten-free bread and swap the all-purpose flour for a gluten-free blend in the topping.

What to Serve with French Toast Muffins

Serve these muffins warm with a pat of butter and a drizzle of pure maple syrup. For a brunch spread, pair them with fresh fruit salad, crispy bacon or sausage, and a side of scrambled eggs. A sprinkle of powdered sugar or a dollop of whipped cream also makes them feel extra indulgent.

How to Store Leftover French Toast Muffins

Store leftover muffins in an airtight container in the refrigerator for up to three days. They’ll also keep at room temperature for a day, but the fridge preserves their texture better. If you have extra streusel that falls off during storage, just sprinkle it back on before reheating.

Freezing These French Toast Muffins for Later

To freeze, place the completely cooled muffins in a single layer on a baking sheet and freeze until firm, about an hour. Then transfer them to a freezer-safe bag or container. They’ll keep for up to three months. Thaw overnight in the refrigerator or reheat directly from frozen.

Best Ways to Reheat French Toast Muffins

For the crispiest streusel, reheat the muffins in a 350°F oven for 5 to 7 minutes. If you’re in a hurry, the microwave works in about 30 seconds, just know the topping will soften. For frozen muffins, add a couple extra minutes in the oven.

Baked French Toast Muffins FAQs