Mornings can feel like a race, can’t they? Between packing lunches, finding missing shoes (seriously, where do they disappear to?), and trying to get out the door on time, breakfast often gets the short end of the stick. That’s why I’m absolutely thrilled to share these French Toast Muffin Cups with you.
They’re quick, freezer-friendly, and taste like a warm hug fresh out of the oven. Bonus: kids love them, and moms love that they can be made ahead. Trust me, these little golden beauties are about to save your mornings.
Table of Contents
Why You’ll Love These French Toast Muffin Cups
- Ready in just 30 minutes start to finish.
- Perfect for meal prep—store in the fridge or freeze for later.
- Kid-approved and picky-eater friendly (even my toddler gave me the thumbs-up).
- Sweet, soft, and lightly spiced with cinnamon and nutmeg.
- A clever way to use up leftover bread crusts—nothing goes to waste.
What Do French Toast Muffin Cups Taste Like?
Imagine your favorite classic French toast—fluffy, custardy, kissed with vanilla and cinnamon—but baked into adorable little cups with a crisp edge and soft center. Drizzle with maple syrup, and it’s basically like dessert for breakfast (without the guilt).
They’re warm, comforting, and just the right size for little hands or grab-and-go mornings.
Ingredients You’ll Need for French Toast Muffin Cups
One of the best parts about these French Toast Muffin Cups is that they don’t require anything fancy—you probably already have everything sitting in your pantry or fridge. That’s why this recipe is perfect for busy mornings or even those “I forgot to buy groceries” moments (happens to me more than I’d like to admit). Let’s break it down:
- Bread (6 slices, cubed) – Any bread works, which makes this recipe super flexible. Day-old sandwich bread, fluffy brioche, or even the leftover crusts from school lunch prep all come together beautifully. Nothing goes to waste! If you’ve ever made my Turkey Cheddar Lunch Roll-Ups, those crusts you trim off can finally have their shining moment here.
- Eggs (3 large) – Eggs are the heart of the custard mixture, binding everything together while giving these muffins that classic French toast flavor. Think of them as the magic glue that keeps each little muffin cup soft on the inside and lightly golden on top.
- Milk (¾ cup) – Whole milk adds creaminess, but honestly, whatever you have on hand will do. Almond milk, oat milk, or even evaporated milk can step in without missing a beat. I’ve tried it all—each version turns out delicious.
- Maple Syrup or Honey (3 tbsp) – A touch of natural sweetness that pairs so well with the warm spices. Maple syrup gives that cozy, homemade taste, while honey brings a floral sweetness. You could even drizzle extra on top when serving for a little breakfast “ta-da” moment.
- Cinnamon (1 tsp) + Nutmeg (½ tsp) – The dynamic duo that makes the kitchen smell like a bakery on a crisp fall morning. Don’t skip these—they turn simple bread into something special.
- Vanilla Extract (1 tsp) + Almond Extract (¼ tsp) – Vanilla is a must for French toast, but the almond extract? That’s the secret twist. It gives the muffins a delicate, almost bakery-style flavor that will have people asking what makes them taste so good.
- Pinch of Salt – Just enough to balance the sweetness and deepen the flavors.
- Optional Add-Ins – This is where you can make the recipe your own. Toss in chopped apples, chocolate chips, sprinkles for the kids, or even nuts for a little crunch. If your family enjoyed my Cinnamon Apple Cottage Cheese Bites, you know how much a bit of fruit can brighten a recipe.
With just these simple ingredients, you’ll have a batch of French Toast Muffin Cups that taste like they came straight from a cozy café.
👉 You might also love these Cute Back-to-School Wafer Pencil Cookies for another fun family treat.
How to Make French Toast Muffin Cups (Step by Step)
Making French Toast Muffin Cups couldn’t be easier, but I want to walk you through each step with plenty of detail so you feel confident—whether it’s your first time or your fiftieth. Let’s dive in!
Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 350°F (175°C). This gives it time to heat evenly while you prepare the ingredients. A consistent oven temperature is key for the muffins to bake through without drying out.
Lightly grease a 12-cup muffin pan with butter or nonstick spray. I usually use a little melted butter brushed on with a pastry brush—because who doesn’t love that extra buttery flavor?
(Pro Tip: If you’ve ever made my Soft Pretzel Bites, you know greasing your pan really well makes popping them out later a breeze.)
Step 2: Cube the Bread
Take 6 slices of bread and cut them into small cubes, about 1-inch pieces. If you’ve got leftover sandwich crusts from school lunches, toss them in—this is a great way to reduce waste and still get delicious results.
Brioche, challah, or even plain sandwich bread all work beautifully for French Toast Muffin Cups. Using slightly stale or day-old bread is even better since it soaks up the custard without turning soggy.
Step 3: Whisk the Custard Mixture
In a large mixing bowl, whisk together:
- 3 large eggs
- ¾ cup milk
- 3 tbsp maple syrup or honey
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- Pinch of salt
Whisk until everything is fully combined and smooth. This custard mixture is what transforms plain bread cubes into soft, sweet, spiced muffins that taste like a bakery treat.
Step 4: Fill the Muffin Cups
Now it’s time to assemble. Divide the cubed bread evenly among the muffin cups. Don’t worry if it looks like a mountain of bread at first—it will settle once you pour the custard.
At this stage, you can also sprinkle in your favorite add-ins: chopped apples, chocolate chips, sprinkles, or even a handful of blueberries. My kids especially love when I add mini chocolate chips, but I personally adore the warm apple version (similar to my Loaded Apple Slices).
Step 5: Pour the Custard Over the Bread
Using a measuring cup or spoon, carefully pour the egg mixture over each muffin cup, making sure all bread cubes get coated.
Let them sit for about 3 minutes so the bread absorbs the liquid. Then, gently press the cubes down with the back of a spoon or your fingers. This step helps the muffins hold their shape and bake evenly.
Step 6: Bake Until Golden and Set
Slide the muffin pan into your preheated oven and bake for 20–25 minutes. You’ll know your French Toast Muffin Cups are ready when the tops are golden brown, slightly crisp, and a toothpick inserted in the center comes out mostly clean.
Your kitchen will smell like heaven at this point—warm cinnamon, nutmeg, and vanilla swirling in the air. (Honestly, it’s the kind of smell that can coax teenagers out of bed!)
Step 7: Cool Slightly and Serve Warm
Remove the pan from the oven and let the muffins cool for about 5 minutes before lifting them out. This short cooling time helps them set fully, so they won’t fall apart when you remove them.
Serve warm with a drizzle of maple syrup, powdered sugar, or even a dollop of whipped cream if you’re feeling fancy. These little muffin cups are perfect on their own but also pair beautifully with fresh fruit or a quick breakfast side like my Strawberry Snack Mix.
👉 And just like that, you’ve got a tray of French Toast Muffin Cups—crispy on the outside, soft on the inside, and guaranteed to make your mornings a little sweeter.
Tips and Tricks for Perfect French Toast Muffin Cups
- Day-old bread works best. It soaks up more custard without getting soggy.
- Press lightly. After pouring custard, gently press bread cubes down so they hold shape.
- Make it fun. Add chocolate chips for kids, chopped apples for fall, or nuts for crunch.
- Freeze smart. Freeze flat on a baking sheet first, then bag them—no clumps!
- Reheat like a pro. Microwave 30 seconds or bake at 350°F for 5–7 minutes.
Storage
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze up to 3 months.
- Reheat: Warm in oven or microwave until soft and toasty.
FAQs
Can I make these dairy-free?
Yes! Swap almond milk or oat milk for dairy.
What kind of bread works best?
Any! Sandwich bread, brioche, challah, or even leftover crusts.
Can I prep them the night before?
Absolutely—assemble and refrigerate overnight, then bake in the morning.
Conclusion
These French Toast Muffin Cups are more than just a recipe—they’re a lifesaver for busy mornings and a sweet little gift to your future self. Whether you’re feeding a hungry family or stocking your freezer, these warm, cinnamon-kissed cups will bring smiles around your breakfast table.
So go ahead, make a batch (or two!) and let me know how your family loves them. And if you’re on the hunt for more quick breakfast ideas, try my Apple Fruit Donuts or Protein Granola Bars.
Happy baking, friend—your mornings just got a whole lot sweeter.
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Print
French Toast Muffin Cups
- Total Time: 35 minutes
- Yield: 12 muffin cups
Description
These French Toast Muffin Cups are warm, spiced, and perfectly portioned—ideal for busy mornings or brunches. Made with pantry staples and customizable add-ins, they’re a cozy twist on classic French toast.
Ingredients
Bread (cubed) – 6 slices
Eggs – 3 large
Milk – ¾ cup
Maple syrup or honey – 3 tbsp
Vanilla extract – 1 tsp
Almond extract – ¼ tsp
Cinnamon – 1 tsp
Nutmeg – ½ tsp
Salt – pinch
Optional add-ins: chopped apples, mini chocolate chips, sprinkles, blueberries, or nuts
Instructions
1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin pan with butter or nonstick spray.
2. Cut 6 slices of bread into 1-inch cubes. Use any type of bread—day-old works best.
3. In a large bowl, whisk together 3 eggs, ¾ cup milk, 3 tbsp maple syrup or honey, 1 tsp vanilla extract, ¼ tsp almond extract, 1 tsp cinnamon, ½ tsp nutmeg, and a pinch of salt until smooth.
4. Divide the bread cubes evenly into the muffin cups. Add any optional ingredients like chopped fruit or chocolate chips.
5. Pour the custard mixture evenly over the bread in each muffin cup. Let sit for 3 minutes, then gently press bread down.
6. Bake for 20–25 minutes or until tops are golden and a toothpick comes out mostly clean.
7. Let cool in the pan for 5 minutes. Serve warm with maple syrup, powdered sugar, or whipped cream.
Notes
French Toast Muffin Cups are a great way to use up leftover bread and are easy to customize for picky eaters or seasonal flavors. Try adding berries in summer or cinnamon apples in fall for a seasonal spin.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin cup
- Calories: 140
- Sugar: 6g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: french toast, muffin cups, kid-friendly breakfast, brunch, easy breakfast
