Easy French Toast Muffins: A Breakfast Win for Busy Mornings

French toast muffins are a lifesaver. Why? Mornings at my house are pure chaos. I don’t know how it happens, but no matter how early we wake up, something always seems to go sideways. A lost shoe, a forgotten lunch, a last-minute homework crisis—it’s a miracle we all make it out the door in one piece.

And as much as I love cooking breakfast, some mornings, it just isn’t happening. That’s why I love these breakfast muffins. They bring all the cozy, homemade goodness of French toast, but without standing over the stove flipping slices one by one. Instead, everything bakes up in a muffin tin, ready to grab and go.

Best of all? They’re just as satisfying as a full breakfast and make everyone feel like they’re starting the day on the right foot.

Why These French Toast Muffins Make Breakfast Easy

There’s something magical about sitting down to a warm breakfast. It sets the tone for the day, makes the house smell amazing, and gives everyone a reason to gather, even if only for a few minutes. But when mornings get hectic, a big sit-down breakfast isn’t always in the cards.

These muffins change the game. You can make them ahead of time, store them in the fridge, and even freeze them for later. They reheat beautifully, so all you have to do is pop one in the microwave and breakfast is done. No messy pans, no last-minute scrambling. Just warm, cinnamony goodness that’s perfect for busy mornings.

The Secret to the Best Easy French Toast Muffins

I’ve made plenty of French toast recipes over the years, and let me tell you—bread choice matters. The best French toast muffins aren’t made with just any bread; they need something sturdy enough to soak up the custard without turning to mush.

That’s why I love using cinnamon raisin bread. Not only does it hold up well, but the little bursts of sweetness from the raisins mean you don’t need to add as much sugar. It’s like built-in flavor, and it makes these muffins taste like something you’d get from a fancy bakery.

Another trick? Letting the bread sit in the custard mixture for at least 10 minutes before baking. This helps every piece soak up all that rich, vanilla-scented goodness, ensuring soft, custardy centers and crisp, golden edges.

Toppings Make Everything Better

French toast is already delicious, but a little crunchy, buttery streusel on top takes it over the edge. The pecans add the perfect texture, while the cinnamon and brown sugar make everything taste extra cozy. If you’re feeling fancy, you can even sprinkle a little coarse sugar on top for that bakery-style finish.

And of course, no French toast is complete without maple syrup. A drizzle over the warm muffins? Absolute perfection.

Make-Ahead and Freezer Hacks

One of the biggest reasons I love these muffins is that they fit into real life. If I have a few extra minutes on a Sunday, I can whip up a batch and have breakfast ready to go for the whole week.

• Fridge Storage: Keep the muffins in an airtight container for up to 3 days. Reheat in the microwave for 20-30 seconds for a warm, just-baked taste.
• Freezer-Friendly: These muffins freeze like a dream. Just wrap them individually in plastic wrap and store them in a freezer-safe bag. When you’re ready to eat, unwrap and microwave for 30-60 seconds or warm in the oven at 350°F for 10 minutes.

The Recipe: Cinnamon Raisin French Toast Muffins with Pecan Streusel

Before you read on, I should point out – if you don’t have raisin bread or pecans, that’s okay. Use whatever bread and nuts you have on hand (or no nuts at all), and you will still end up with very delicious breakfast muffins that everyone will love. The raisin bread and pecans, though, just makes it all that much better!

Ingredients:

For the Muffins:

• 1 loaf (about 12 cups) cinnamon raisin bread, cut into ½-inch cubes
• 2½ cups whole milk
• 6 large eggs
• ½ cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt

For the Pecan Streusel Topping:

• ¼ cup cold unsalted butter, cubed
• ¼ cup light brown sugar
• ¼ cup all-purpose flour
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt
• ½ cup chopped pecans

Instructions:

1. Prepare the Muffin Tin:
   • Grease a 12-cup muffin tin thoroughly with butter or non-stick spray to ensure easy removal of the muffins after baking.
2. Make the Custard Mixture:
   • In a large mixing bowl, whisk together the milk, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
3. Combine Bread and Custard:
   • Add the cubed cinnamon raisin bread to the custard mixture. Gently fold the bread into the mixture, ensuring each piece is thoroughly coated. Let it sit for about 10 minutes to allow the bread to absorb the custard.
4. Prepare the Pecan Streusel Topping:
   • In a separate bowl, combine the cold butter, brown sugar, flour, ground cinnamon, and salt. Use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs. Stir in the chopped pecans.
5. Assemble the Muffins:
   • Evenly distribute the soaked bread mixture into the prepared muffin tin, filling each cup to the top and pressing down slightly to compact. Sprinkle the pecan streusel topping generously over each muffin.
6. Bake:
   • Preheat your oven to 350°F (175°C). Bake the muffins for 25-30 minutes, or until they are golden brown and the centers are set. A toothpick inserted into the center should come out clean.
7. Cool and Serve:
   • Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool slightly. Serve warm, optionally drizzled with maple syrup or a dusting of powdered sugar.

Notes:

• Make-Ahead Option: You can prepare the bread and custard mixture the night before and refrigerate it. In the morning, simply add the streusel topping and bake as directed.
• Storage: Leftover muffins can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for about 20-30 seconds before serving.
• Freezing: To freeze, wrap each cooled muffin individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat, unwrap and microwave for 30-60 seconds or warm in a preheated oven at 350°F (175°C) for about 10 minutes.

Bringing It All Together

At the end of the day, these easy French toast muffins are more than just breakfast—they’re a small way to bring a little more warmth and connection into the mornings. Even if it’s just grabbing a muffin and running out the door, it’s a homemade bite of comfort that starts the day off right.

And in a world where mornings are often a blur of backpacks, bus stops, and missing socks, I’ll take every win I can get.

So the next time you’re staring down a hectic morning, do yourself a favor—make the muffins. Your future self (and your hungry family) will thank you.