French Toast Muffins with Streusel Topping Recipe
These French Toast Muffins are a delightful twist on classic French toast, baked into individual portions perfect for breakfast or brunch. Made with flaky croissants soaked in a sweet cinnamon-egg mixture and topped with a buttery streusel, they deliver a deliciously soft and crunchy texture. Baked to golden brown perfection, they can be served with powdered sugar, fresh fruit, or maple syrup for a cozy, comforting treat.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
French Toast Muffins
- 5 heaping cups croissants, chopped (~6–7 croissants depending on size)
- 5 large eggs
- 1 cup heavy cream
- 3 tbsp light brown sugar (lightly packed)
- 2 tbsp maple syrup
- 1 tsp cinnamon
Streusel Topping
- 2 tbsp salted butter (softened)
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ½ tsp ground cinnamon
Optional Garnishes
- Powdered sugar
- Fresh fruit
- Maple syrup
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and prepare a muffin pan by either spraying it with cooking spray or lining it with cupcake liners to prevent sticking.
- Prepare Croissants: Cut the croissants into 1-2 inch cubes. Distribute the bread pieces evenly into each muffin tin, taking care not to pack them in too tightly to allow the egg mixture to soak in properly.
- Mix Egg Batter: In a large bowl, whisk together the eggs, heavy cream, light brown sugar, maple syrup, and cinnamon until the mixture is smooth and well combined.
- Soak Croissants: Pour about ⅓ cup of the egg mixture over the croissant pieces in each muffin tin. Allow the bread to soak in the mixture before adding more, filling each muffin about ¾ full to slightly over.
- Press Down Bread: Gently press down on any bread pieces exposed above the mixture to make sure they are coated, though they don’t need to be fully submerged.
- Make Streusel Topping: In a small bowl, combine the softened butter, flour, brown sugar, and cinnamon, stirring until a crumbly streusel topping forms.
- Top Muffins: Evenly sprinkle the streusel mixture over the tops of each muffin.
- Bake: Bake the muffins in the preheated oven for 20-25 minutes, or until they are golden brown and the egg is completely set with no jiggle when gently shaken.
- Serve: Remove from the oven, plate the muffins, and serve warm garnished with powdered sugar, fresh fruit, and maple syrup as desired.
Notes
- Use day-old or slightly stale croissants for best absorption of the egg mixture.
- For a dairy-free version, substitute heavy cream with coconut cream and butter with a dairy-free alternative.
- Ensure not to overpack the croissant pieces to allow the custard to soak through evenly.
- Let muffins cool slightly before removing from the pan to prevent breaking.
- Store leftovers in an airtight container and reheat gently in the oven or microwave.
