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Side view of browned, baked french toast muffins on plate with cloth in background.
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Fluffy French Toast Muffins

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!
Course Breakfast, Brunch, Snack
Cuisine vegetarian
Prep Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
Servings 12 muffins
Calories 218kcal
Author Monika Dabrowski

Equipment

  • 12-hole muffin pan
  • Large mixing bowl
  • Whisk

Ingredients

  • 5 brioche buns or 9.7oz/275g brioche bread
  • 6 large eggs
  • 6 tablespoons milk
  • 4 tablespoons yogurt
  • ¼ teaspoon bicarbonate of soda a little heaped, not quite ⅓
  • ½ cup dark chocolate chips
  • 2 teaspoons demerara sugar
  • 2 teaspoons butter melted, plus 2 tsp for greasing the pan
US Customary - Metric

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

Serving: 1muffin | Calories: 218kcal | Carbohydrates: 21g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 144mg | Sodium: 235mg | Potassium: 106mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 458IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 1mg