Skip the forks in favor of your fingers with an easy recipe for Cinnamon French Toast Muffins topped with warm maple syrup or quick-fix vanilla glaze!

Cinnamon French Toast Muffins Recipe

French toast, meet muffins. Muffins, meet French toast. Now that everyone is acquainted, you can both join forces for what’s guaranteed to be a morning staple at hectic weekday breakfasts and lazy weekend brunches alike. Welcome to the fork-free party, Cinnamon French Toast Muffins!

These perfectly portable muffins are a grab-and-go alternative to a breakfast classic, and an even faster option than their culinary cousin, Cinnamon French Toast Sticks. Best of all, they’re the ultimate way to make the most of stale bread, as it quickly absorbs a tasty custard of eggs, milk, cinnamon and vanilla extract. Mound the mixture into muffin tin cups, pop ’em in the oven, then dip, dunk or drizzle with your choice of toppings. They’re kid-friendly, adult-approved and a finger-friendly option for lunch boxes, car rides or cartoon-filled mornings on the couch.

Cinnamon French Toast Muffins Recipe

Cinnamon French Toast Muffins Recipe

Cinnamon French Toast Muffins Recipe

Cinnamon French Toast Muffins Recipe

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Cinnamon French Toast Muffins Recipe

Breakfast

Cinnamon French Toast Muffins

Skip the forks in favor of your fingers with an easy recipe for French toast muffins topped with warm maple syrup or quick-fix vanilla glaze.
4.5 from 2 votes
Cinnamon French Toast Muffins Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 12 muffins

Ingredients 

  • 6 large eggs
  • 2 cups whole milk
  • 2 teaspoons ground cinnamon
  • 1 1/2 Tablespoons sugar
  • 1 1/2 Tablespoons vanilla extract
  • 14 cups cubed bread (1/2-inch cubes; See Kelly’s Note)
  • Maple syrup or vanilla glaze, for serving

Instructions 

  • Preheat the oven to 350°F. Grease a muffin tin with butter or cooking spray.
  • In a large bowl, whisk together the eggs, milk, cinnamon, sugar and vanilla extract. Add the cubed bread to the bowl and fold until combined and the bread has absorbed all of the liquid.
  • Divide the bread mixture among the muffin tin cups, pressing it lightly into each cup to compact it.
  • Bake the French toast cups for 25 to 30 minutes until they’re slightly crisped on top and cooked throughout. Allow the cups to cool for 5 minutes in the muffin tin then scoop each one out and serve topped with maple syrup or vanilla glaze.

Kelly’s Note:

  • Any type of bread will work, but slightly stale bread is best, as it'll easily absorb the liquid.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Nutrition

Calories: 155kcal, Carbohydrates: 20g, Protein: 7g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 85mg, Sodium: 218mg, Potassium: 143mg, Fiber: 1g, Sugar: 5g, Vitamin A: 185IU, Calcium: 107mg, Iron: 1.6mg

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Comments

  1. Hi Kelly! As an FYI to all. I had a 12 oz bag of stuffing mix (unseasoned) that measures your just over 14 cups of bread cubes. I thought I would try this recipe with those cubes. I let them soak well in the mix of eggs, milk, etc. and it came out delicious! Just a thought when you don’t have a lot of time to cut up bread.

  2. They looks wonderful, what a great idea.
    How long would they keep fresh, i.e.
    could I make them several days before needing them.

    1. Hi Stefanie! I’d recommend baking the muffins then allowing them to cool completely before placing in a single layer within a sealable plastic bag and freezing. To reheat, remove the frozen French toast muffins from the freezer and microwave for 30 to 60 seconds until warmed through.

  3. This recipe looks like fun to make. When you say “any type of bread will work” could this mean gluten free bread as well? I am so looking forward to making this for my family. Gluten Free of course! Will let you know how it turns out. Thanks Kelly.

  4. 5 stars
    If you can freeze them after baking them – how would you reheat them? In the microwave for ??? seconds?

    1. Hi Michelle – I’ve never made this recipe without eggs so I can’t say for certain what the results would be. Let me know if you give it a shot!

    1. Hi Taunya! Yes, you can prep these and leave the muffin tin in the fridge overnight. However, you may have to bake them slightly longer if they start at a cold state.

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