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How to make French Toast Muffins- a delicious baked breakfast or brunch recipe perfect for holidays or gatherings!
How adorable are these little French Toast Muffins? The perfect beginning to a special brunch or morning gathering, don’t you think? And the nice thing is you can customize them to your own particular liking.
Take the basic French Toast Muffin recipe and change the berries to raspberries, blackberries, blueberries or add stone fruit in summer, apple and pear in fall, or dried fruit in winter. So versatile!
Use whatever fruit is in season at the time. Add spices like cinnamon, cardamom, nutmeg to further personalize. They are really simple to make and look lovely when done. Such a special treat for someone you love. And the smell that wafts out of the oven… utterly divine.
The French Toast Muffins are surprisingly quick and easy to make. Just mix in a bowl and bake. The adorable tulip style muffin liners are readily available at mainstream grocery stores in the baking section.
Here we’ve used strawberries and almonds.
Feel free to add your own touches…poppy seeds, spices, other nuts or seeds. Have fun with this. Make sure to use real maple syrup and real vanilla. This is really my only request.
French Toast Muffins are very transportable as well- think special picnic in the park, or a fun Mothers Day outing.
French Toast Muffins
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 6 1x
- Category: Brunch
- Method: baked
- Cuisine: American
- Diet: Vegetarian
French Toast Muffins- a sweet beginning to your special brunch- think Easter Brunch, Mothers Day Bruch or even Valentines. Easy to make and can be made with any berry or fruit. Adapted from Donna Hay.
- 1/2 cup ricotta cheese
- 1/2 cup whole milk or half and half
- 2 extra large eggs
- 1 tablespoon vanilla
- 3 tablespoons maple syrup, plus more for drizzling
- pinch salt
- 6 slices french bread, crust removed
- 12 small strawberries sliced, about 1 1/2 cups (or sub blueberries or raspberries)
- 1/2 cup sliced raw almonds (or other nut- pecans, walnuts, etc)
- Preheat oven to 325 F
- In a small, pourable mixing bowl whisk ricotta, milk, eggs, vanilla, maple syrup and salt.
- Cut or tear bread into ¾ -1 inch pieces.
- Place muffin tin liners in each tin (tulip style liners are particularly pretty here)
- Divide bread, strawberries and almonds among each muffin tin, tucking in the strawberries prettily, leaving some to show on the top.
- Slowly drizzle the batter in circles over each muffin, dividing as equally as possible.
- Bake uncovered, in the middle of the oven until golden and cooked through, about 35 minutes.
- Serve warm, dabbed with butter (optional) with a drizzle of maple syrup and a sprinkling of powdered sugar.
These can be made ahead and reaheated.
- Serving Size:
- Calories: 270
- Sugar: 9.7 g
- Sodium: 647.8 mg
- Fat: 11.6 g
- Saturated Fat: 3.2 g
- Carbohydrates: 30.3 g
- Fiber: 2.7 g
- Protein: 11.5 g
- Cholesterol: 74.6 mg
Keywords: French Toast, baked French toast, baked French toast muffins
These came out incredibly wet and soggy with strawberry juice, yet also stuck to the muffin liners around the edges, AND fell apart in the middle. Cooked them for almost 45m. They were pretty but not edible. I brought them to an event and had to confiscate them quickly. I was sad. They look awesome in the pictures.
Oh, dear. Sorry about that. Did you drizzle the batter over top of the muffins? Or mix it together first?
Thanks for responding! I drizzled the batter over the top. The only thing I can think of is that my slices of french bread and my strawberries were maybe very differently sized than yours?
Were they small or large do you think?
Two thumbs up! Delicious, quick, easy, & presents beautifully!