I test breakfast recipes until they behave predictably. These French Toast Muffins with Cinnamon Streusel are one of those winners: straightforward to assemble, forgiving to technique, and excellent when you need something warm and portable. They take the comforting flavors of French toast—eggs, milk, cinnamon, maple—and put them into individual muffins topped with a buttery, crumbly streusel.
Use slightly stale French bread so the cubes soak up the custard rather than turning into a mushy mess. The batter is simple and quick: whisk, pour, toss, and let the bread sit for a few minutes. From there, you fill the muffin tin, sprinkle the streusel, and bake until golden.
They reheat beautifully and travel well, which makes them a go-to for busy mornings, brunch crowds, or a hands-off dessert. Below I lay out everything you need, step-by-step instructions from the original recipe, and practical notes so you get consistent results every time.
What You’ll Need
Ingredients
- 1 loaf French bread, older is better (6-8 cups cubed) — Slightly stale bread soaks up the custard without turning gummy.
- 6 eggs — The structural backbone for the custard; whisk until well combined.
- 1.5 cups milk — Adds creaminess; use whole or 2% for best texture.
- 2 tablespoons maple syrup — Sweetens the custard and adds that maple note in the batter.
- 2 tablespoons granulated sugar — Balances the spices and deepens browning.
- 1 teaspoon cinnamon — Warms the custard; you can adjust slightly to taste.
- 1 teaspoon vanilla extract — Rounds out the flavor and lifts the cinnamon.
- 2 tablespoons butter — For the streusel; cold, cut into bits so the topping becomes crumbly.
- 1/4 cup brown sugar — Adds moist, caramel notes to the streusel.
- 1/4 cup all-purpose flour — The dry binder for the streusel crumbs.
- 1/4 teaspoon cinnamon — A little extra cinnamon specifically for the streusel.
- 1/8 teaspoon salt — Balances sweetness in the streusel and the muffins.
- 1 tablespoon powdered sugar — For a light finishing dusting before serving.
- maple syrup — For drizzling at service; quantity to taste.
Step-by-Step: French Toast Muffins with Cinnamon Streusel
- Preheat the oven to 350°F. Grease a 12-cup muffin tin.
- Cut 1 loaf French bread into 1-inch cubes (about 6–8 cups) and place the cubes in a large bowl.
- In a medium bowl, whisk together 6 eggs, 1.5 cups milk, 2 tablespoons maple syrup, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract until combined.
- Pour the egg mixture over the bread cubes and toss gently to coat all the bread. Let the mixture sit about 5 minutes, tossing once, so the bread absorbs some of the custard.
- Divide the soaked bread mixture evenly among the 12 muffin cups, pressing gently to pack the bread so each cup is evenly filled.
- In a small bowl, combine 1/4 cup brown sugar, 1/4 cup all-purpose flour, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt. Cut 2 tablespoons butter into small pieces and work it into the dry mixture with a fork until the mixture is crumbly.
- Sprinkle the streusel topping evenly over the 12 filled muffin cups.
- Bake at 350°F for 25–30 minutes, or until the tops are golden and the muffins spring back lightly when pressed (or a toothpick inserted into the center comes out with a few moist crumbs).
- Remove the muffins from the oven and let them cool in the pan a few minutes, then transfer to a rack to cool slightly.
- Sprinkle with 1 tablespoon powdered sugar and serve warm, drizzled with maple syrup.
Why This Recipe Belongs in Your Rotation
These muffins are efficient. You can turn a loaf of stale bread into 12 individually portioned, transportable servings that taste like a homemade brunch. They hit the comforting trifecta: custardy interior, lightly crisped edges where the bread meets the tin, and a sweet, buttery streusel on top.
They’re also forgiving. The soak time is brief and not fussy, so slight variations in cubing size or egg whisking won’t ruin the result. Make them for a crowd, bake a batch for the week, or pack a few for lunches—they stay tender and reheat well.
Texture-Safe Substitutions
Need a swap for texture reasons? Here are options that keep the mouthfeel close to the original:
- French bread → Challah or brioche: Slightly richer, they’ll produce a silkier custard but still hold shape well.
- Milk → Unsweetened oat milk or lactose-free milk: These preserve creaminess without curdling or grainy textures; avoid watery plant milks if possible.
- Butter in streusel → Cold coconut oil (solid): Use same measurement; the streusel will be slightly more tender but still crumbly.
Appliances & Accessories
Keep it simple. You need a reliable oven, a 12-cup muffin tin, and a medium and small mixing bowl. A whisk and a fork (or pastry cutter) are sufficient tools. If you have a cooling rack, use it to let the muffins rest and avoid a soggy bottom.
If you bake frequently, a silicone muffin tin liner or a nonstick spray will make removal and cleanup faster. A good oven thermometer helps, too; this recipe bakes at 350°F, and accuracy matters for even browning and correct set.
Pitfalls & How to Prevent Them
Common missteps are easy to avoid.
- Under-soaked bread: If cubes are too dry inside, the center will be crumbly. Toss the bread well in the custard and let it sit the five minutes called for so liquid penetrates the crumb.
- Over-soaked bread: If bread sits too long before filling the cups, it can fall apart. Follow the timing: mix, toss, then divide promptly after the short rest.
- Flat streusel: If the butter melts into the flour before you cut it in, the streusel will clump. Keep the butter cold and use a fork or pastry cutter to work it into the dry mix quickly.
- Uneven baking: Fill each cup evenly and press lightly to the same height. Rotate the pan halfway through if your oven has hot spots.
- Gummy center: That usually means the muffins need a few more minutes. Look for golden tops and a toothpick that comes out with a few moist crumbs, not wet batter.
Nutrition-Minded Tweaks
If you want to nudge these toward lighter fare without losing the essence, make small changes that preserve texture:
- Reduce sugar: Cut the granulated sugar or brown sugar by up to half in the streusel and batter for a less sweet finish. The maple syrup drizzle still gives sweetness at service.
- Milk swap: Use 2% instead of whole milk, or a higher-protein plant milk to maintain body.
- Portion control: Bake in a mini muffin tin for 24 smaller bites; reduce bake time and watch closely for doneness.
Recipe Notes & Chef’s Commentary
Use day-old bread. Fresh bread becomes pasty because it has too much moisture; older bread soaks up custard without collapsing. Cube the bread uniformly—1-inch is the target—for predictable baking.
The streusel is intentionally light and crumbly. If you prefer a thicker crunch, double the streusel ingredients and press a little more on top of each filled cup before baking. The recipe as written keeps the balance between sweet bread and crisp topping.
Timing notes
Plan for about 45–60 minutes total from start to finish: 10–15 minutes prep depending on how quickly you cube the bread, 5 minutes for soaking, and 25–30 minutes baking. They’re best warm but still tasty at room temperature.
Storing Tips & Timelines
Store cooled muffins in an airtight container at room temperature for up to 24 hours. For longer storage, keep them in the refrigerator up to 4 days. Reheat in a 325°F oven for 8–10 minutes or microwave briefly; a quick oven refresh will bring back some of the original texture better than the microwave.
To freeze, wrap individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Reheat from frozen in a 350°F oven for 12–15 minutes, or until warmed through. If frozen in a batch, thaw overnight in the fridge before reheating.
Quick Q&A
Q: Can I assemble these the night before?
A: Assemble through step 5, cover the tin tightly with plastic wrap, and refrigerate overnight. Add streusel just before baking and bake as directed. This short overnight soak can deepen flavor but avoid leaving at room temperature.
Q: Can I substitute bread types?
A: Yes. Brioche or challah work well for a richer result. Avoid bread with significant fillings (like raisins or heavy seeds) unless you want those flavors mixed in.
Q: How do I know when they’re done?
A: Look for golden tops and spring-back when pressed lightly. A toothpick should come out with a few moist crumbs, not wet batter.
Serve & Enjoy
Serve these warm with a light dusting of powdered sugar and a drizzle of maple syrup. Fresh berries or a dollop of yogurt make a bright contrast if you want a fresher element on the plate. They’re also great packed for travel—wrap a few in parchment and they’re ready to go.
Make a double batch if you’re feeding a crowd—these freeze and reheat very well, and they keep breakfast stress-free on busy mornings. Enjoy the simple, cinnamon-and-maple comfort in each bite.
French Toast Muffins with Cinnamon Streusel
Ingredients
Ingredients
- 1 loafFrench bread older is better (6-8 cups cubed)
- 6 eggs
- 1.5 cupsmilk
- 2 tablespoonsmaple syrup
- 2 tablespoonsgranulated sugar
- 1 teaspooncinnamon
- 1 teaspoonvanilla extract
- 2 tablespoonsbutter
- 1/4 cupbrown sugar
- 1/4 cupall purpose flour
- 1/4 teaspooncinnamon
- 1/8 teaspoonsalt
- 1 tablespoonpowdered sugar
- maple syrup
Instructions
Instructions
- Preheat the oven to 350°F. Grease a 12-cup muffin tin.
- Cut 1 loaf French bread into 1-inch cubes (about 6–8 cups) and place the cubes in a large bowl.
- In a medium bowl, whisk together 6 eggs, 1.5 cups milk, 2 tablespoons maple syrup, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract until combined.
- Pour the egg mixture over the bread cubes and toss gently to coat all the bread. Let the mixture sit about 5 minutes, tossing once, so the bread absorbs some of the custard.
- Divide the soaked bread mixture evenly among the 12 muffin cups, pressing gently to pack the bread so each cup is evenly filled.
- In a small bowl, combine 1/4 cup brown sugar, 1/4 cup all-purpose flour, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt. Cut 2 tablespoons butter into small pieces and work it into the dry mixture with a fork until the mixture is crumbly.
- Sprinkle the streusel topping evenly over the 12 filled muffin cups.
- Bake at 350°F for 25–30 minutes, or until the tops are golden and the muffins spring back lightly when pressed (or a toothpick inserted into the center comes out with a few moist crumbs).
- Remove the muffins from the oven and let them cool in the pan a few minutes, then transfer to a rack to cool slightly.
- Sprinkle with 1 tablespoon powdered sugar and serve warm, drizzled with maple syrup.
Equipment
- 12-cup muffin tin
- Mixing bowls
- Whisk
- Fork
- Measuring Cups
- Measuring Spoons
- Oven
- Cooling rack
Notes
BriocheWhite or wheat sandwich breadChallahCroissants
Brioche
White or wheat sandwich bread
Challah
Croissants
Milk– With the milk and eggs, we make a quick custard. I use whole milk but you could use any kind you like, even a plant based milk like almond milk or oat milk.
How to Store:To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to 6 months
How to Freeze:Making this French toast muffin recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
Make the muffins as directed, baked and all.
Let them cool completely.
Either wrap each muffin individually and store in an air tight container if you are not sure how many you will want at a time. Or store all together in an air tight container that is also wrapped in plastic wrap or sealed in a plastic bag to prevent freezer burn.
How to Reheat:Leave the muffins in the fridge overnight to thaw or pop in the microwave on defrost.
How to Scale:Make a double or even triple batch– Because of how fridge and freezer friendly these muffins are, you can double or triple the recipe to always have some on hand. Or, you can pass batches out to friends and family.
