French Toast Muffins with Chocolate Chips

These french toast muffins with chocolate chips and a hint of spice make a deliciously luxurious breakfast that's surprisingly simple to make. Preparation takes minutes! 

I love creating new ways of enjoying classic recipes, especially ones I really love, such as french toast.  Yes, I do love French toast served traditionally but I also think this simple concept of soaking bread in egg and milk before cooking can be used in other ways.  Such as making french toast muffins.

These french toast muffins take minutes to put together and you won't need to soak the mixture overnight. The chocolate chips contribute most of the sweetness so you won't need to add very much sugar. In fact they are sweet enough to enjoy as they are, without the traditional maple syrup.

French toast muffins ingredients

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. 

I used regular milk (1% fat) but any non-dairy milk alternative will work too.

I think these french toast muffins taste especially good with added spices such as cinnamon and ginger but you could use pumpkin spice/mixed spice instead (a little less than a teaspoon).

I added 1 tablespoon of demerara sugar into the egg mixture and sprinkled the top of each muffin with a little sugar as well (not quite 1 tablespoon). 

Step-by-step recipe instructions

1.Preheat the oven to 375 F/ 190 C/ gas mark 5. Lightly grease a non-stick 6-hole muffin pan and set aside.

In a mixing bowl whisk together the eggs, milk, 1 tablespoon of sugar, vanilla and spice until well combined.

2. Add the bread pieces and stir until thoroughly combined.

3. Set aside for 3 minutes then add the chocolate chips and give another stir. The egg mixture should have been 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.

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

5. Remove from the oven, leave in the pan for 2 minutes then run a spatula around each muffin and remove from the pan. Enjoy as they are.

Top tips and FAQs

• I recommend using a non-stick muffin pan (lightly greased) rather than lining your pan with paper cases. These 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 (small pieces will not produce the 'knobbly' crispy top).
• If after about 3 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.
• Best served immediately.
• Not suitable for freezing.

You might also like

• Chocolate French Toast Skillet with Raspberries & Pecans
• Healthy Banana French Toast Bake
• Quick Blueberry French Toast Casserole

Check out also this collection of 18 healthy, easy vegetable breakfast recipes.

Keep in touch!

If you make these french toast muffins I'd love to know how they turned out for you. What spices did you add? Let me know in the comments below, thanks!

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French Toast Muffins with Chocolate Chips

These french toast muffins with chocolate chips and a hint of spice make a deliciously luxurious breakfast that's surprisingly simple to make. Preparation takes minutes! #frenchtoast #muffins #frenchtoastmuffins #frenchtoastrecipes #everydayhealthyrecipes

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Course: Breakfast, Brunch

Cuisine: vegetarian

Prep Time: 8 minutes

Cook Time: 25 minutes

Total Time: 33 minutes

Servings: 6 muffins

Calories: 142kcal

Author: Monika Dabrowski

Equipment

• 6-hole non-stick muffin pan

Ingredients

• 5 slices soft bread medium thickness
• 4 large eggs
• 100 g dark chocolate chips
• 120 ml semi-skimmed milk
• 1 tbsp demerara sugar plus a little for sprinkling on top
• ½ tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp ground ginger
• 1 tbsp butter melted, plus a little for greasing the pan

Metric - US Customary

Instructions

• Preheat the oven to 375 F/ 190 C/ gas mark 5. Lightly grease a non-stick 6-hole muffin pan and set aside.
• In a mixing bowl whisk together the eggs, milk, 1 tablespoon of sugar, vanilla and spice until well combined.
• Add the bread pieces and stir until thoroughly combined. Set aside for 3 minutes then add the chocolate chips and give another stir. The egg mixture should have been 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.
• Spoon the mixture into the muffin pan, drizzle a little melted butter and sprinkle some sugar over each muffin and bake in the centre of the oven for 25 minutes until golden and crispy.
• Remove from the oven, leave in the pan for 2 minutes then run a spatula around each muffin and remove from the pan. Enjoy as they are.

Notes

• I recommend using a non-stick muffin pan (lightly greased) rather than lining your pan with paper cases. These 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 (small pieces will not produce the 'knobbly' crispy top).
• If after about 3 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.
• Best served immediately.
• Not suitable for freezing.

Nutrition

Serving: 1serving | Calories: 142kcal | Carbohydrates: 15g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 116mg | Sodium: 189mg | Potassium: 111mg | Fiber: 1g | Sugar: 5g | Vitamin A: 238IU | Calcium: 75mg | Iron: 1mg

*Nutritional information is automatically generated and should be considered as an estimate.

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