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    Home » Recipes » Breakfast/Brunch

    Easy French Toast Muffins

    February 8, 2018 By Monika Last Updated February 23, 2024 19 Comments

    Jump to Recipe

    These French toast muffins are a deliciously luxurious breakfast that's surprisingly simple to make and can adapted to suit your taste. Preparation takes minutes!

    Side view of French toast muffin on small plate with muffins in pan in background.

    French toast muffins are a delicious twist on the classic pan-fried French toast. They are soft and fluffy on the inside with a deliciously crispy, golden top. They are quick and easy to prepare and there is no need to soak the mixture overnight!

    Unlike the classic French toast, which requires quite a bit of butter, these French toast egg muffins contain only a very moderate amount. They also make a great breakfast on-the-go or satisfying snack. Perfect to enjoy at home or put in your lunchbox to enjoy later!

    The method is very simple. Just soak pieces of bread in a milky egg mixture, spoon it into your muffin pan and bake the muffins!

    I used a few extra pantry ingredients for added flavour, but you give these easy French toast muffin cups your own twist (see Ingredients below for suggestions).

    French toast muffins ingredients and substitutions

    Ingredients for making french toast muffins in individual dishes.
    French toast muffins ingredients.
    • Bread:

    You can use white bread, a combination of white and whole wheat bread or grainy bread just as long as it's soft (not rye or sourdough as these won't absorb the egg mixture very well so your muffins won't be fluffy). Go ahead and add the end slice too if you like! Alternatively use soft buns/rolls. 

    • Eggs: use large eggs.
    • Milk:

    I used regular milk but any non-dairy milk alternative will work too.

    • Spices:

    I used cinnamon and ginger but you could add pumpkin spice/mixed spice instead (a little less than a teaspoon). Alternatively omit the spice and add a couple of teaspoons of cocoa powder (see French toast chocolate bake).

    • Sugar:

    I used demerara sugar (which produces a nice crunch when sprinkled on top) but you can use any sugar, including maple syrup. You can even swap out the sugar in the batter for 1 mashed banana (see banana French toast bake).

    TIP: You can omit the sugar altogether if you are planning to serve your eggy bread muffins with a drizzle of maple syrup).

    • Chocolate chips: use any. Alternative ingredients include raisins, pecans or blueberries (see blueberry French toast casserole).
    • Vanilla extract: use vanilla bean paste instead. You can also omit this ingredient altogether, if you like.
    • Butter: helps to produce golden, crispy tops (I do not recommend skipping this ingredient).

    Step-by-step recipe instructions

    1.Preheat the oven to 375 F/190 C/gas mark 5. Grease a 6-hole muffin pan and set aside (I used about 1 teaspoon of butter to do this but you can use cooking spray instead).

    2. Whisk egg mixture: Whisk together the eggs, milk, 1 tablespoon of sugar, vanilla and spice until well combined.

    4 eggs with milk and spice in mixing bowl with green whisk on top.

    3. Add bread: Add the bread pieces and stir until thoroughly combined. Set aside for 5 minutes then give another stir.

    • TIP: The egg mixture should be fully absorbed and there shouldn't be any dry pieces of bread visible. If there are add a splash of milk. If on the other hand the mixture is still a little runny stir in a bit more bread.
    Bread pieces in mixing bowl with egg mixture.

    4. Add chocolate chips: Gently fold in the chocolate chips.

    Bread in egg mixture with chocolate chips in mixing bowl.

    5. Bake: Spoon the mixture into the muffin pan, drizzle a bit of melted butter and sprinkle the remaining sugar over each muffin. Bake in the centre of the oven for 25 minutes until golden and crispy.

    Top down view of french toast muffin mixture in 6-hole ceramic pan.

    6. Serve: Remove from the oven, leave in the pan for 2 minutes then run a spatula around each muffin and remove from the pan.

    Side view of chocolate chip french toast muffins in 6-hole pan.

    How to serve French toast muffin cups

    Eggy bread muffins can be served on their own or alongside other breakfast staples including fruit or vegetable smoothies or juices. I also enjoy them with cream cheese or peanut butter and a drizzle of honey.

    Top tips

    • I recommend using a greased muffin pan rather than lining your pan with paper cases. These French toast muffins are likely to stick to the paper.
    • The bread pieces do not need to be identical but they should not be too small as this will affect the texture of these muffins (very small pieces might not produce the 'knobbly' crispy top).
    • If after about 5 minutes of soaking the bread pieces are moist but your mixture is still a little runny add a bit more bread and stir in until all the liquid has been absorbed. On the other hand if there is no liquid left and some of the bread pieces look a little dry add a splash of milk.
    • Make ahead: You can prepare the mixture and fill the muffin pan the night before and simply bake the next day.
    • Best served warm. Leftover baked French toast cups can be refrigerated, covered, for up to 2 days. Microwave for a few seconds before serving, if possible.
    • Freeze for up to 3 months.

    More breakfast muffins to try next

    • Fluffy Cottage Cheese Egg Muffins
    • Quinoa Egg Muffins (Gluten Free)

    See also these other delicious breakfast recipes!

    Recipe

    Side view of French toast muffin on small plate with muffins in pan in background.

    Easy French Toast Muffins

    These French toast muffins are a deliciously luxurious breakfast that's surprisingly simple to make and you can adapt them to suit your taste. Preparation takes minutes!
    No ratings yet
    Print Pin Rate
    Course: Breakfast, Brunch
    Cuisine: vegetarian
    Prep Time: 8 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 33 minutes minutes
    Servings: 6 muffins
    Calories: 134kcal
    Author: Monika Dabrowski

    Equipment

    • 6-hole muffin pan

    Ingredients

    • 5 slices soft bread medium thickness
    • 4 large eggs
    • ½ cup+1tbsp (100 g) dark chocolate chips
    • ½ cup (120 ml) milk any
    • 1 tablespoon demerara sugar plus 1 tbsp for sprinkling on top
    • ½ teaspoon vanilla extract
    • ½ teaspoon cinnamon
    • ¼ teaspoon ground ginger
    • 1 tablespoon butter melted, plus a little for greasing the pan

    Instructions

    • Preheat the oven to 375 F/190 C/gas mark 5. Grease a 6-hole muffin pan and set aside (I used about 1 teaspoon of butter to do this but you can use cooking spray instead).
    • Whisk egg mixture: Whisk together the eggs, milk, 1 tablespoon of sugar, vanilla and spice until well combined.
    • Add bread: Add the bread pieces and stir until thoroughly combined. Set aside for 5 minutes then give another stir.
      TIP: The egg mixture should be fully absorbed and there shouldn't be any dry pieces of bread visible. If there are add a splash of milk. If on the other hand the mixture is still a little runny stir in a bit more bread.
    • Add chocolate chips: Gently fold in the chocolate chips.
    • Bake: Spoon the mixture into the muffin pan, drizzle a bit of melted butter and sprinkle the remaining sugar over each muffin. Bake in the centre of the oven for 25 minutes until golden and crispy.
    • Serve: Remove from the oven, leave in the pan for 2 minutes then run a spatula around each muffin and remove from the pan.

    Notes

    • I recommend using a greased muffin pan rather than lining your pan with paper cases. These French toast muffins are likely to stick to the paper.
    • The bread pieces do not need to be identical but they should not be too small as this will affect the texture of these muffins (very small pieces might not produce the 'knobbly' crispy top).
    • If after about 5 minutes of soaking the bread pieces are moist but your mixture is still a little runny add a bit more bread and stir in until all the liquid has been absorbed. On the other hand if there is no liquid left and some of the bread pieces look a little dry add a splash of milk.
    • Make ahead: You can prepare the mixture and fill the muffin pan the night before and simply bake the next day.
    • Best served warm. Leftover baked French toast cups can be refrigerated, covered, for up to 2 days. Microwave for a few seconds before serving, if possible.
    • Freeze for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 134kcal | Carbohydrates: 15g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 175mg | Potassium: 109mg | Fiber: 1g | Sugar: 4g | Vitamin A: 256IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 1mg

    *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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    Keep in touch!

    If you make these French toast muffins I'd love to know how they turned out for you. Did you make any swaps? Let me know in the comments below, thanks!

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    1. choclette says

      February 16, 2018 at 11:43 am

      Ooh, this is a fun recipe. I love French toast, but I'm pretty sure I've never had it baked.

      Reply
      • Monika says

        February 16, 2018 at 4:22 pm

        Thanks, I wanted it to be fun so I am glad you think it is:)

        Reply
    2. Angela / Only Crumbs Remain says

      February 12, 2018 at 11:11 am

      These sound so tasty Monika, I've not had French toast for such a long time - when we were young Dad used to make it for us fairly reular at the weekwnd and we all loved it. Great twist on it.
      Angela x

      Reply
      • Monika says

        February 12, 2018 at 11:40 am

        Thanks Angela, glad you like my French toast with a twist. I make French toast quite a lot, especially at weekends, but usually the traditional way. This recipe was really fun:)

        Reply
    3. Eb Gargano | Easy Peasy Foodie says

      February 11, 2018 at 4:38 pm

      What a lovely twist on French toast! I am just like you...I love reinventing the classics...so much fun and often even more delicious!! Thanks for linking it up to #CookBlogShare. Eb x

      Reply
      • Monika says

        February 11, 2018 at 9:23 pm

        Thanks Eb, glad you like my French toast with a twist:)

        Reply
    4. Jhuls says

      February 11, 2018 at 6:17 am

      I love these, Monika! I haven't tried making French toast in muffin form. Thanks for taking these along with you. Now, I will take my share and dig in! 😀 Happy Fiesta Friday! x

      Reply
      • Monika says

        February 11, 2018 at 9:19 am

        Thanks Jhuls, glad you like the muffin pan too! Happy FF and enjoy the rest of your weekend:)

        Reply
    5. FrugalHausfrau says

      February 11, 2018 at 3:22 am

      Gorgeous! Your muffin pan is adorable, by the way!

      Reply
      • Monika says

        February 11, 2018 at 9:22 am

        Thanks Mollie!

        Reply
    6. ainfanti15 says

      February 10, 2018 at 2:28 am

      These look 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

      Reply
      • Monika says

        February 10, 2018 at 9:17 am

        Thank you, I also love things in muffin form, thanks for stopping by:)

        Reply
    7. Life Diet Health says

      February 09, 2018 at 11:42 pm

      Monika these sound absolutely delicious but that tin! OMGosh! I have never seen anything but a plain baking tin and yours is stunning! I love it! Thanks for linking up and sharing at Fiesta Friday (p.s. I'm distracted from co-hosting now to search for a tin)! x

      Reply
      • Monika says

        February 10, 2018 at 9:42 am

        Thank you Laurena, I was hoping someone would something about my muffin pan:) I am in love with it too, it's ceramic so I never use paper cases, and I got it at TKMAXX (TJMAXX in the US), very cheaply. You are very hard working to be co-hosting twice in a row, happy FF:)

        Reply
        • Life Diet Health says

          February 10, 2018 at 11:24 pm

          Monika I'm on the look out for one! It's so lovely! 🙂 I'll check TX Maxx Thank you 🙂 Oh I know... FF twice in a row! 😛 Have a great weekend. x

          Reply
          • Monika says

            February 11, 2018 at 9:32 am

            Good luck finding the pan:)

            Reply
    8. Monika says

      February 09, 2018 at 4:08 pm

      Thanks! I agree, they are bursting with flavour:)

      Reply
    9. Corina Blum says

      February 09, 2018 at 6:58 am

      These look absolutely delicious for breakfast! I have to admit I almost never make anything special for breakfast but these would be lovely and especially lovely if someone made them for me!

      Reply
      • Monika says

        February 09, 2018 at 4:06 pm

        Thank you! In my house I am usually the one making food for others, good thing I don't mind...;)

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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