My kids are always trying new breakfast recipes that I’m dreaming up and these French Toast Muffins were a total hit! Any recipe in my house using croissants is always a win, for that matter. I love these French Toast muffins because they are SO much faster to make than traditional French toast, because these bake all at once in the oven. It’s much more time efficient (and just as delicious!) than standing over a griddle. I have step by step photos and some extra tips if those would help you; otherwise, you can scroll on down to the recipe at the bottom of this page.
Can I make these into a French Toast Casserole, instead?
Absolutely! If you’re craving the cozy, custardy texture of a classic French toast casserole, you’re in luck- this muffin recipe can easily be turned into one. Just pour the mixture into a greased 8×8 or 9×9 baking dish, let it soak for 20–30 minutes, and bake at 350°F for 30-40 minutes until golden and set. It’s everything people love about a French toast casserole – warm, soft, and packed with cinnamon flavor, but in a simpler, small-batch version.
How to Make French Toast Muffins
These are SO dang easy! You only need a few ingredients which you most likely already have at home, minus the croissants, of course.
Ingredients for French Toast Muffins
- Milk
- Eggs
- Sugar
- Vanilla
- Cinnamon
- Croissants
- Unsalted butter
- Brown sugar
- Flour
- Salt
Instructions for French Toast Muffins
Preheat oven to 350 degrees and spray a muffin tin with nonstick cooking spray. Set aside.
In a large mixing bowl, combine milk, eggs, granulated sugar, 1 tsp cinnamon, and 6 large croissants. Whisk together.
Add croissants and stir well together until the croissants soak up the egg mixture.
Using a 1/3 cup scoop, scoop into muffin tins. That amount per tin should be just about perfect!
For the streusel topping, combine cold butter brown sugar, flour, cinnamon, and a pinch of salt in a small mixing bowl. Cut the butter into the rest of the ingredients with a pastry cutter. (Do not use your hands to do this, because you’ll melt the butter and the consistency won’t be what it should for the streusel.
Sprinkle the streusel on top of the muffins and bake for 25-30 minutes. Note, when the French toast muffins come out of the oven, they’ll be very puffy due to the egg mixture being baked. Don’t fret, it’s supposed to look like this! Within a few minutes, they’ll fall to the normal size. The first time I made these, it was quite a surprise when I pulled them out of the oven! Ha!
Serve topped with powdered sugar or maple syrup.
I can’t wait for you to try these! They truly taste just like French toast, but better, in my opinion!
What is the secret to making good French toast?
The number one secret to making good French toast is the bread you choose for your recipe. The higher quality the bread, the better the texture your French toast will have. I also really like to use a high quality vanilla, too. It tastes so much better than inexpensive imitation vanilla, if you’re able to purchase the real stuff. If not, it’ll still be delicious!
More Delicious Muffin Recipes
- Healthy Chunky Monkey Muffins – This one is kid-approved!
- Chocolate Chip Muffins – A classic recipe you’re sure to love!
- Pumpkin Cream Cheese Muffins – Delicious during the Autumn season.
French Toast Casserole Muffins
These French Toast Muffins taste just like the real thing, but better! They're so easy to make, too. With cinnamon and a homemade streusel topping, this recipe will surely be on your breakfast menu rotation!
Ingredients
- MUFFIN
- 1 1/2 cups milk
- 5 eggs
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 6 large croissants, cubed
- STREUSEL TOPPING
- 1/4 cup unsalted butter, cold
- 1/4 brown sugar
- 1/4 cup flour
- 1/4 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350 degrees and spray a muffin tin with nonstick cooking spray. Set aside.
- In a large mixing bowl, combine milk, eggs, granulated sugar, 1 tsp cinnamon, and 6 large croissants. Whisk together.
- Add croissants and stir well together until the croissants soak up the egg mixture.
- Using a 1/3 cup scoop, scoop into muffin tins. That amount per tin should be just about perfect!
- Combine cold butter brown sugar, flour, cinnamon, and a pinch of salt in a small mixing bowl. Cut the butter into the rest of the ingredients with a pastry cutter. (Do not use your hands to do this, because you'll melt the butter and the consistency won't be what it should for the streusel.
- Sprinkle the streusel on top of the muffins and bake for 25-30 minutes.
- Let cool for 5-10 minutes after baking. Serve topped with powdered sugar or maple syrup.
Notes
Note, when the French toast muffins come out of the oven, they'll be very puffy due to the egg mixture being baked. Don't fret, it's supposed to look like this! Within a few minutes, they'll fall to the normal size.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 337Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 124mgSodium: 269mgCarbohydrates: 35gFiber: 1gSugar: 14gProtein: 8g
