French Toast Muffin Cups: A Crispy, Buttery Breakfast Delight
There’s something magical about the smell of cinnamon and vanilla wafting through the kitchen on a slow weekend morning. These French Toast Muffin Cups were born out of a happy accident—when I ran out of bread but had a stash of slightly stale croissants begging to be used. The result? A golden, custardy, streusel-topped masterpiece that’s crispy on the outside, tender inside, and dripping with maple syrup. Perfect for brunch, holidays, or when you want breakfast to feel like a warm hug.
Why You’ll Love This
Easy & Elegant – No flipping slices on the stove—just pour, bake, and enjoy!
Perfect for Crowds – Individual servings mean no fighting over the crispiest piece.
Kid-Approved – Even the pickiest eaters gobble these up (streusel topping = instant win).
Make-Ahead Friendly – Prep the night before for a stress-free morning.
Waste Not – A genius way to use up leftover croissants or bread.
The Picky Eater Who Fell in Love
My nephew, a notorious breakfast skeptic (unless it’s plain cereal), took one bite and said, “This tastes like donuts… but better.” Cue the victory dance. His mom now keeps croissants in the freezer just for these muffin cups.
What Makes It Special
Buttery Croissants – Their flaky layers soak up custard like a dream.
Warm Spices – Cinnamon and nutmeg add cozy depth.
Crunchy Streusel – A brown sugar-butter topping that bakes into caramelized perfection.
Drizzles & Dustings – Maple syrup and powdered sugar make it insta-worthy.
Making It Happen
Preheat your oven to 350°F (175°C) and grease a muffin tin. In a large bowl, whisk together milk, sugar, eggs, vanilla, cinnamon, and nutmeg until silky smooth. Toss in cubed croissants (day-old works best!) and let them soak up that rich custard like little sponges.
Divide the mixture into muffin cups, pouring any extra liquid over the top—this ensures maximum creaminess. Now, the pièce de résistance: the streusel. Mash cold butter, brown sugar, flour, and cinnamon with your fingers until crumbly, then sprinkle it generously over each cup.
Bake for 25–28 minutes until the tops are golden and crisp. Let them cool slightly—just enough to avoid molten sugar burns—then serve with a waterfall of maple syrup and a snowy dusting of powdered sugar.
You Must Know
✔ Use stale croissants – They absorb custard better without turning mushy.
✔ Don’t overfill the cups – Leave room for the streusel to crisp up.
✔ Serve warm – They’re best fresh out of the oven (reheat leftovers like a pro—tips below).
✔ Go heavy on the streusel – Because… why wouldn’t you?
✔ Try brioche – For an even richer twist.
Serving Ideas
Pair with fresh berries, crispy bacon, or whipped cream.
Drinks – Cold milk, hot coffee, or a frothy chai latte.
Make It Different
Dairy-free? Swap milk for almond or oat milk, and use vegan butter.
Gluten-free? Use GF croissants or bread and a 1:1 GF flour blend.
Add-ins – Blueberries, chocolate chips, or chopped pecans in the custard.
Savory Twist – Skip sugar, add cheese and herbs for a bread pudding vibe.
Storage & Reheating
Fridge – Keep in an airtight container for up to 3 days.
Reheat – 10 seconds in the microwave (soft) or 5 minutes in a 350°F oven (crispy).
Freeze – Wrap individually and freeze for up to 2 months. Reheat from frozen.
French Toast Success Tips
Let the custard soak – 10 minutes minimum for ultra-creamy centers.
Check doneness – A knife should come out clean (no wet egg).
Double the batch – They disappear fast!
FAQs
1. Can I use regular bread?
Yes! Brioche, challah, or French bread work—just reduce milk slightly if using softer bread.
2. Can I prep these overnight?
Absolutely! Assemble (without streusel), refrigerate, and add streusel before baking.
3. Why are my muffin cups soggy?
Over-soaking or underbaking—stick to 25–28 minutes and use stale croissants.
4. Can I skip the streusel?
Sure, but you’ll miss that crunchy-sweet magic.
5. How do I prevent sticking?
Nonstick spray or butter the tin generously.
French Toast Muffin Cups Recipe
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Category: Breakfast/Brunch
Difficulty: Easy
Cuisine: American/French
Yield: 12 muffin cups
Ingredients
Custard Base:
1 ½ cups milk
2 tbsp granulated sugar
5 eggs
2 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
8 cups cubed croissants (about 4–5 large)
Maple syrup & powdered sugar (for serving)
Streusel Topping:
4 tbsp cold butter
¼ cup brown sugar
¼ cup all-purpose flour
½ tsp cinnamon
Instructions
Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
Whisk milk, sugar, eggs, vanilla, cinnamon, and nutmeg in a large bowl.
Fold in croissant cubes; let soak 10 minutes.
Divide mixture into muffin cups, pouring excess custard over top.
Make streusel: Combine butter, brown sugar, flour, and cinnamon until crumbly. Sprinkle over cups.
Bake 25–28 minutes until golden and set.
Cool slightly, then serve with syrup and powdered sugar.
Tools You’ll Need
Muffin tin
Mixing bowls
Whisk
Allergy Info
Contains: Gluten, dairy, eggs
Nutrition (per serving)
Calories: ~220 | Carbs: 25g | Protein: 6g | Fat: 10g
