These French toast muffins are made using brioche buns for a fluffy texture and chocolate chips for flavour. They are a deliciously luxurious breakfast/brunch that's not too sweet and surprisingly simple to make. Preparation takes minutes!
These French toast muffins are a delicious twist on the classic pan-fried French toast and an easy alternative to French toast casserole. They consist of soft brioche buns soaked in a mixture of eggs, milk, yogurt and a small amount of chocolate chips for added flavour (see also chocolate French toast casserole). They are quick and easy to prepare and there is no need to soak the mixture overnight!
These French toast muffin cups have a light and fluffy texture thanks to the brioche bread as well as a small amount of bicarbonate of soda I added to the egg mixture. The baking soda helps to prevent these muffins becoming dense and deflating too much (leavening agents work well in all egg muffin recipes).
Unlike classic French toast, which usually requires quite a bit of butter, I only used a small amount of butter to coat the tops of these muffins and grease the muffin pan. The chocolate chips add sweetness and I only used a little demerara to sprinkle on top so my French toast muffins aren't too sweet, either. Perfect for breakfast, brunch or as a satisfying snack.
French toast muffins ingredients and substitutions
- Brioche: I used brioche buns, but you can use brioche bread, challah bread or similar (approx. 9.7oz/275g).
- Eggs: use large eggs.
- Milk.
- Yogurt.
- Bicarbonate of soda: helps to produce a light texture.
- Sugar: I recommend demerara, which produces a nice crunch.
- Chocolate chips: I used dark chocolate chips, but you can use any.
- Butter: helps to produce golden, crispy tops (I do not recommend skipping this ingredient).
Why use brioche bread
Brioche-style bread/buns is in my opinion the best type of bread for making French toast muffins. It's light and fluffy, absorbs the egg mixture instantly, and comes with a sweetish, buttery flavour. This means that preparation is quick, there is no need to soak the mixture overnight and you don't need to add much sugar.
However, if you prefer to use ordinary bread that's fine, too, but I recommend using fresh, fluffy bread, such as French or Italian. Dense bread will not absorb the egg mixture quite as well and your muffins won't be fluffy. You can also add cinnamon or vanilla extract for flavour.
Step-by-step recipe instructions
1. Preheat the oven to 375F/190C/170 fan/gas mark 5. Grease a 12-hole muffin pan and set aside (I used 2 teaspoons of butter).
2. Prepare egg mixture: Whisk together the eggs, milk, yogurt and bicarbonate of soda until smooth and creamy.
3. Add brioche: Add the brioche pieces and stir gently until thoroughly combined.
4. Add chocolate chips: Gently fold in the chocolate chips. Don't stir any more than is necessary.
5. Bake: Spoon the mixture into the muffin pan, coat the tops with the melted butter and sprinkle the sugar over each muffin. Bake in the centre of the oven for 23-25 minutes until golden.
6. Serve: Remove from the oven, leave in the pan for about 5 minutes then run a spatula around each muffin and remove from the pan. Enjoy warm.
*Scroll down to the bottom of the post for a full list of ingredients and instructions.
Serving suggestions
These low sugar French toast muffin cups can be served on their own or alongside other breakfast staples including fruit, such as berries, smoothies or juices.
Can I prepare the mixture ahead
I don't recommend it. Brioche bread soaks up the egg mixture instantly and if you leave it overnight the bread might simply turn into mush. It's best to stir everything together (but do it gently) and bake!
Optional ingredients you can use
These brioche eggy muffins can be made with the following optional ingredients:
- Cinnamon: add about ½ teaspoon.
- Pumpkin spice: as above.
- Nuts: such as chopped walnuts or pecans. Add about ⅓ cup.
- Oat bran, wheatgerm or flaxseed: you can add about a tablespoon of either one of these for extra fibre (you may also need to add another tablespoon of milk).
Top tips
- I recommend using a non-stick muffin pan and greasing it with a little butter (this will ensure your muffin cups come out easily).
- The brioche pieces do not need to be identical but they should not be too small as this will affect the texture and appearance of your muffins.
- I don't recommend soaking the mixture overnight. For best results combine all the ingredients and immediately bake the muffins.
- Best served warm. Leftover baked French toast muffins can be refrigerated, covered, for up to 2 days. Microwave before serving. They won't be quite as fluffy as freshly baked, but will still taste delicious.
- Freeze for up to 3 months. The texture may not be quite as fluffy upon thawing.
Related recipes to try next
See also these other easy, delicious breakfast recipes!
Recipe
Fluffy French Toast Muffins
Equipment
- 12-hole muffin pan
- Large mixing bowl
- Whisk
Ingredients
- 5 brioche buns or 9.7oz/275g brioche bread
- 6 large eggs
- 6 tablespoons (90 ml) milk
- 4 tablespoons yogurt
- ¼ teaspoon bicarbonate of soda a little heaped, not quite ⅓
- ½ cup (90 g) dark chocolate chips
- 2 teaspoons demerara sugar
- 2 teaspoons butter melted, plus 2 tsp for greasing the pan
Instructions
- Preheat the oven to 375F/190C/170 fan/gas mark 5. Grease a 12-hole muffin pan and set aside (I used 2 teaspoons of butter).
- Prepare egg mixture: Whisk together the eggs, milk, yogurt and bicarbonate of soda until smooth and creamy.
- Add brioche: Add the brioche pieces and stir gently until thoroughly combined.
- Add chocolate chips: Gently fold in the chocolate chips. Don't stir more than is necessary.
- Bake: Spoon the mixture into the muffin pan, coat the tops with the melted butter and sprinkle the sugar over each muffin. Bake in the centre of the oven for 23-25 minutes until golden.
- Serve: Remove from the oven, leave in the pan for about 5 minutes then run a spatula around each muffin and remove from the pan. Enjoy warm.
Notes
- I recommend using a non-stick muffin pan and greasing it with a little butter (this will ensure your muffin cups come out easily).
- The brioche pieces do not need to be identical but they should not be too small as this will affect the texture and appearance of your muffins.
- I don't recommend soaking the mixture overnight. For best results combine all the ingredients and immediately bake the muffins.
- Best served warm. Leftover baked French toast muffins can be refrigerated, covered, for up to 2 days. Microwave before serving. They won't be quite as fluffy as freshly baked, but will still taste delicious.
- Freeze for up to 3 months. The texture may not be quite as fluffy upon thawing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this easy French toast muffin recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Shaun says
These are delish! I love things in muffin form that are on the healthier side. As a sales rep I am often on the road and looking for a treat that travels well. Thanks for sharing
Monika says
You are welcome:)