5 Amazing french toast muffins Joyful Bake

Are you tired of that sad, soggy breakfast routine where your French toast turns into a soggy mess halfway through eating it? Me too! That used to be my weekday reality before I realized we could bake the joy right back into breakfast, just like I talk about over on my About Me page. That’s why I am absolutely thrilled to share these incredible french toast muffins with you. This recipe is pure cooking joy in a muffin tin—a handheld, perfectly baked twist on the classic we all love. It’s proof that soul-satisfying food doesn’t have to be complicated. Forget stress; these little bites are fluffy, wonderfully custardy, and coated in that glorious cinnamon sugar topping. Truly, this is the easy entertaining I’m always talking about!

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Why These Baked Cinnamon Sugar French Toast Muffins Are Perfect

When I was buried in that hectic corporate job, the last thing I wanted was another fiddly recipe. That’s where these french toast muffins completely change the game. They hit every mark for a busy morning while still feeling special enough for meal planning. You get all the cozy flavor of dipping bread in custard, but contained, portable, and ready to eat.

The Ultimate Make Ahead Breakfast Solution

Honestly, the best part? You can mix this whole batch up the night before! Pop it in the fridge, and in the morning, all you have to do is sprinkle the topping and bake. That’s simple, fast assembly for truly satisfying french toast muffins. They are the definition of an amazing make ahead breakfast that never tastes like leftovers.

Fluffy Custard Texture in Every French Toast Muffin

We aren’t messing around with dry bread here. To get that perfect, fluffy custard muffins vibe, the bread you choose is super important. You just have to use thick-cut brioche or challah. They soak up that egg mixture beautifully without disintegrating, giving you that rich, decadent texture that reminds you of the best sit-down breakfast, just in a handy handheld breakfast form.

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Gathering Your Ingredients for French Toast Muffins

I always say that great food starts with great ingredients, and setting everything out before you start is half the battle won! Clearing the counter and laying everything out—we call that ‘mise en place’—stops me from panicking later on. For these french toast muffins, we have two main groups to organize: the bread and its cozy custard bath, and that crunchy, sweet topping that makes them irresistible. Make sure you’ve got your meal planning organized so you can grab these on the go! Finding the right bread, like brioche, is my secret!

Bread and Custard Base Ingredients

Okay, remember what I said about the bread? It needs structure! Grab that thick-cut loaf—I’m sticking firm with brioche or challah because they are just perfect for soaking up moisture without turning to mush. You’ll cube this up and then whisk together the custard base. This custard is where all the flavor magic happens, so whisk it well!

• 1 loaf (16 ounces) thick-cut bread (brioche or challah is my top recommendation!)
• 4 large eggs
• 1 cup milk (whole or 2% works best here)
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup (that’s half a stick!) unsalted butter, melted—don’t forget to melt this down!

Cinnamon Sugar Topping for Your French Toast Muffins

This topping is non-negotiable. It gives you that perfect sugary crust that caramelizes slightly in the oven. Don’t skimp on this part—it’s what takes these french toast muffins from good to truly memorable. Mix these two ingredients in a tiny bowl and set them aside until we need them!

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

Step-by-Step Instructions: Making Perfect French Toast Muffins

Now that we have all our beautiful ingredients ready to go, let’s get these sweet little treasures into the oven! My philosophy is that cooking should feel rhythmic, not rushed. Taking the time for these soaking and sprinkling steps is what prevents a sad, dry muffin and guarantees that perfect, soul-satisfying result. You’ll find that once you bake these muffin tin breakfast recipes, you won’t go back to pan-frying!

Preparation and Soaking the Bread Cubes

First things first, let’s get the oven hot! You want to preheat it to 375°F (190°C). While it’s heating up, grab your standard 12-cup muffin tin. I always recommend greasing these truly well, or if you’re feeling extra cautious, line them with paper liners—it makes cleanup a breeze! Next, cube up that bread into bite-sized 1-inch pieces and put them in a big bowl.

In another bowl, whisk together your wet team: the eggs, milk, the first measure of sugar, vanilla, cinnamon, and salt. Whisk until that custard looks totally uniform. Pour this mixture right over the bread cubes. Now, this is slightly different than regular baking. You need to gently toss or press the bread down so every single piece gets a good soak. Let that sit for about 5 minutes. This soaking time is critical!

After the soak, pour in that melted butter and give it one final gentle stir. That butter really enhances the richness, trust me.

Filling the Muffin Tin and Adding the Cinnamon Sugar

We’re almost ready for the heat! Spoon the bread and custard mixture evenly into your prepared muffin cups. You want to fill them about three-quarters of the way full. Don’t pack them down rock-hard; just gently press them so they aren’t completely floaty. We need a little room for them to puff up.

Now for my favorite part—that beautiful crunch! Take the bowl with your waiting cinnamon sugar topping (the other half cup of sugar mixed with the tablespoon of cinnamon) and sprinkle it generously right over the top of every single cup. This is what gives you those perfect edges on your Cinnamon Sugar french toast muffins.

Baking and Cooling Your Handheld Breakfast

Slide that tray into the hot oven. These need to bake for about 18 to 22 minutes. You’ll know they are done when the tops look beautifully golden brown and the center feels nice and set when you give them a little wiggle. They shouldn’t look wet at all!

Once they pass the check, pull them out. Don’t rush them out of the tin immediately! Let them sit there for about 5 minutes. This brief cooling period helps stabilize the structure so they don’t collapse when you take them out. Then, carefully remove them to a wire rack to finish cooling slightly. They are best served warm, ready for you to grab and enjoy!

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Tips for Success with Baked French Toast Muffins

You know I love sharing my secrets, and when it comes to making sure these french toast muffins are absolutely perfect every single time, technique really matters more than you think. It’s about using the best base ingredients and knowing how to handle the moisture. These little tips are what make the difference between a good bake and a truly soul-satisfying one. I learned lessons making everything from tricky cakes to these Yorkshire puddings, and baking is all about consistency, right?

Choosing the Right Bread for Fluffy Custard Muffins

I mentioned brioche and challah earlier, and I promise I had a good reason! These breads have a higher fat and egg content naturally, which means they stand up better when they are soaking in the liquid. They don’t fall apart on you. But here’s a little trick I swear by:

Use slightly stale bread, if you can manage it. If your loaf is fresh, I sometimes leave the cubes sitting out on a baking sheet for an hour before mixing the custard. Why? Because dry bread acts like a sponge—a really good one! It soaks up that sweet egg mixture evenly without becoming waterlogged. If the bread is too fresh, it just gets squishy and you end up with dense spots instead of those beautiful, fluffy custard muffins.

Making French Toast Muffins Ahead of Time

This is my absolute savior on hectic weeks. If you are trying to get a handle on your week, or setting up for a big weekend brunch, you need this make ahead breakfast trick. You can absolutely do the entire process—cubing the bread, pouring the custard, tossing it all together with the melted butter—the night before you plan to bake.

Just mix everything up right there in the bowl, cover it tightly with plastic wrap, and stick it in the fridge. The bread gets even *more* time to absorb that flavor overnight! In the morning, just pull the bowl out, let it sit on the counter for about ten minutes to warm up slightly, sprinkle on that cinnamon sugar topping, and pop them straight into a hot oven. It makes the morning entirely stress-free. That’s my kind of Overnight Breakfast Prep!

Serving Suggestions for Your French Toast Muffins

Part of the pure joy of cooking, as I always say, is making food that’s meant to be shared, and these french toast muffins are totally ready for their moment in the spotlight! They are sturdy enough to stand up to toppings but delicious all on their own. Whether you’re putting together a simple family breakfast or planning some easy brunch ideas, a few simple extras can elevate these right away.

Since these already have that beautiful cinnamon sugar crust, you don’t need to drown them, but a little something extra can be fun. Think about what pairs well with sweet, warm bread. A small side of fresh fruit—like sliced strawberries or bananas—adds a nice, bright contrast against the richness of the custard. It just freshens everything up!

If you want to go the full diner route (and who doesn’t sometimes?), serve them warm with a side of crispy bacon or sausage. And yes, you absolutely can—and probably should—offer some high-quality maple syrup on the side. Since the muffin is already sweet, people can control how syrupy they want their handheld breakfast to be. Small ramekins of syrup on the table make it feel instantly special without feeling fussy!

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Storage and Reheating for Grab and Go Breakfast

If you are smart about your baking—and I know you are, since you’re making these amazing french toast muffins—you’ll end up with leftovers! Or, maybe you planned ahead on purpose because you love an easy meal prep session. Either way, knowing how to store and reheat them correctly is key to keeping that fluffy, custardy texture intact.

For short-term storage, say for the next couple of days, just keep them in an airtight container right there on the counter. Because of that high sugar content in the custard and topping, they actually hold up really well at room temperature for about two days. I’ve done this with batches of sweet breakfast bakes many times, and they are just fine!

If you want to keep them longer, freezing is your best friend. Let the muffins cool completely first—and I mean completely, otherwise you’ll get freezer burn—then wrap each one individually in plastic wrap, and pop them into a large freezer bag. They keep wonderfully for up to three months this way. It makes those chaotic weekday mornings feel so much calmer when you know breakfast is already handled!

When you’re ready to serve your make-ahead masterpiece, reheating is a snap. For one or two muffins, the microwave is perfect for getting that warm, soft texture back in about 15 to 20 seconds. It’s the ultimate solution for a true grab and go breakfast. If you’re reheating a whole batch or prefer a slightly crisper edge, a quick five-minute warming in the toaster oven does the trick beautifully! They come out almost as good as fresh from the oven.

Frequently Asked Questions About French Toast Muffins

I totally get it—when you’re about to start baking something new, you always have a few lingering questions. That’s exactly what I want to cover here! I’ve gathered the questions I get most often about these french toast muffins so you can bake with total confidence. Remember, baking is about joy, not stress, so let’s clear up any confusion so you can get an amazing result!

Can I use regular sandwich bread for these French Toast Muffins?

That’s a fair question! If you’re in a pinch, yes, you absolutely can use regular sandwich bread. However, I need to give you a heads-up: regular slices are usually much thinner. This means they soak up far more of that glorious custard mixture, and they can sometimes turn out a bit too soggy or dense when baked. If you have to use it, try to cut it into slightly chunkier cubes than the 1-inch recommendation. For the best, most satisfying texture, stick to that thick-cut brioche or challah for these French Toast Cups.

What are good flavor variations for these Easy Breakfast Muffins?

Oh, I love shaking things up a little! These Easy Breakfast Muffins are a perfect base because they are essentially a sweet bread pudding in a cup. If you want to add mix-ins, go for it, but just make sure you don’t over-mix once the bread is soaked! My favorite additions are adding half a cup of fresh blueberries right before baking, or mixing in some dark side chocolate chips.

Another easy flavor swap is in the liquid. If you have maple extract lying around, swap out the vanilla for a teaspoon of maple—it really amplifies that classic French toast flavor profile! Just keep additions around a half-cup total so you don’t throw off that custard-to-bread ratio we worked so hard to perfect.

Are these French Toast Cups suitable for meal planning?

Are they ever! Seriously, this is what makes them one of my go-to recipes. They are absolutely perfect for meal planning. They bake up beautifully and hold their shape, which is why I call them French Toast Cups sometimes! You can make a huge batch on Sunday, let them cool totally, and freeze them as I described in the storage section above.

When you pull one out Monday morning, you’ve got a warm, delicious, protein-packed breakfast ready in seconds. It eliminates all that daily assembly time, proving that you don’t need complicated meal planning systems to make your week easier. They are the definition of a win-win!

Nutritional Estimate for Your French Toast Muffins

Now, I’m not a nutritionist—I’m just a home cook who loves delicious food! But I know a lot of you like to keep track of what you’re eating, especially when you’re trying to stick to a balanced routine or if you’re looking to avoid programs like those expensive keto meal plan delivery services and cook fresh instead. So, I pulled the general estimates from the recipe data for you. This shows you that these satisfying french toast muffins aren’t blowing your daily budget!

Keep in mind these numbers are just an estimate per muffin since they depend heavily on the exact bread you use and if you use syrup or butter on top. Trust me, these values are just a guideline, not a strict command! This is about enjoying food created with love, not stressing over every single gram.

• Serving Size: 1 muffin
• Calories: 280
• Sugar: 18g
• Sodium: 250mg
• Fat: 12g
• Saturated Fat: 6g
• Carbohydrates: 35g
• Protein: 9g

See? A fantastic, filling way to start your day that still fits into your regular routine. When you’re busy, relying on recipes that support your health goals without requiring expensive prep or specialty items—unlike maybe those pricey best meal delivery services—is key to staying joyful in the kitchen!

Share Your Pure Cooking Joy

That’s it! You’ve mastered the art of the french toast muffins—a true upgrade from soggy bread! Now that you’ve had a taste of pure cooking joy in a muffin tin, I genuinely want to hear what you think. Sharing food is a love language here on Pure Cooking Joy, and your feedback means the world to me! It helps me know what recipes to keep testing and perfecting for you guys.

Did they turn out fluffy? Did the kids devour them? Maybe you tried a special syrup pairing? Please, please, scroll down to the comments section and leave a rating—five stars if you loved them! I read every single comment, and I’m always happy to chime in if you have questions about substitutions or timing. Don’t be shy!

And if you snap a gorgeous picture of your golden-brown, cinnamon-sugar-topped handheld breakfast, tag me on social media so I can share the love! You can find me hanging out and sharing kitchen triumphs over on Facebook at Pure Cooking Joy’s Facebook Page. Sending you all the best wishes for a happy, non-soggy morning!

If you ever need to get in touch about anything, whether it’s a recipe question or just to say hello, you can always reach out through my contact page. Happy baking!

Baked Cinnamon Sugar French Toast Muffins

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Make these easy, handheld French Toast Muffins for a simple breakfast or brunch. They bake up fluffy and custardy, coated in sweet cinnamon sugar, perfect for busy mornings or meal prep.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 loaf (16 ounces) thick-cut bread (brioche or challah recommended), cut into 1-inch cubes
• 4 large eggs
• 1 cup milk (whole or 2%)
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup (1/2 stick) unsalted butter, melted
• For the Topping:
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

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Instructions

1. Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin well or line with paper liners.
2. Place the bread cubes into a large bowl.
3. In a separate medium bowl, whisk together the eggs, milk, 1/4 cup sugar, vanilla extract, 1 teaspoon cinnamon, and salt until fully combined.
4. Pour the egg mixture evenly over the bread cubes. Gently toss or press the bread to ensure all pieces absorb the custard mixture. Let it sit for 5 minutes.
5. Stir the melted butter into the soaked bread mixture.
6. Spoon the bread mixture evenly into the prepared muffin cups, filling each about three-quarters full. Press down lightly to compact the bread slightly.
7. In a small bowl, mix the 1/2 cup sugar and 1 tablespoon cinnamon for the topping. Sprinkle this cinnamon sugar mixture generously over the top of each muffin cup.
8. Bake for 18 to 22 minutes, or until the tops are golden brown and the center is set.
9. Let the muffins cool in the tin for 5 minutes before carefully removing them to a wire rack to cool slightly. Serve warm.

Notes

• You can prepare the batter and bread mixture the night before, cover it, and refrigerate for easy morning baking. This is great for overnight breakfast prep.
• For a richer flavor, use brioche bread. If you are looking for alternatives to traditional breakfast routines, consider this recipe alongside your meal planning efforts.
• These muffins reheat well in the microwave for a quick grab and go breakfast.

Nutrition

• Serving Size: 1 muffin
• Calories: 280
• Sugar: 18
• Sodium: 250
• Fat: 12
• Saturated Fat: 6
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 35
• Fiber: 1
• Protein: 9
• Cholesterol: 85