How do you keep French toast muffins from getting soggy?

To prevent soggy muffins, use thick, sturdy bread like brioche or challah that holds up well in the custard. Let the bread soak just long enough to absorb the mixture without becoming overly soft. Avoid adding too much liquid and ensure the muffins bake until golden brown and firm on top. If they seem too wet after baking, let them rest for a few minutes to set before serving.

Can I make cinnamon sugar French toast muffins ahead of time?

Yes! Bake them as usual, then store them in an airtight container for up to 3 days in the fridge. When ready to eat, reheat in the oven at 325°F (163°C) for 5–7 minutes to restore their crispness. If you’re short on time, a quick 15-second microwave reheat works too, though the muffins may be softer.

Can I freeze French toast muffins?

Absolutely! Once cooled, place them in a single layer on a baking sheet and freeze for 1 hour before transferring them to a sealed container or freezer bag. This prevents sticking. Store for up to 2 months. Reheat at 350°F (175°C) for 10–12 minutes in the oven for the best texture.

How do I keep leftovers fresh without getting dry?

For short-term storage, keep muffins in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. If they start to dry out, warm them in the microwave for 10–15 seconds, or brush with melted butter before reheating in the oven for a fresher taste.

Cinnamon sugar French toast muffins made easy

Ingredients

Scale

6 cups brioche or challah, cut into ½-inch cubes
4 large eggs
1 cup whole milk
½ cup heavy cream
⅓ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons unsalted butter, melted
Cinnamon sugar topping: ¼ cup granulated sugar + 1 teaspoon cinnamon
Optional: powdered sugar for dusting

Instructions

1️⃣ Prepare the bread and custard
Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin. In a large bowl, whisk eggs, milk, heavy cream, sugar, vanilla, cinnamon, and nutmeg.

2️⃣ Soak the bread
Add the bread cubes to the custard and toss to coat. Let soak for 5–10 minutes, stirring occasionally.

3️⃣ Fill the muffin tin
Spoon the soaked bread into the muffin cups, lightly packing them. Pour any remaining custard over the tops.

4️⃣ Bake until golden
Bake for 25–30 minutes until the tops are golden brown and firm to the touch. Let cool in the pan for 5 minutes, then transfer to a wire rack.

5️⃣ Coat with cinnamon sugar
Brush melted butter over the warm muffins. Mix ¼ cup sugar with 1 teaspoon cinnamon and roll or sprinkle the muffins in the mixture.

6️⃣ Serve and enjoy
Dust with powdered sugar if desired. Serve warm with maple syrup, whipped cream, or honey.

Notes

Pro oh là là tip: for an extra crispy exterior, bake for the first 20 minutes, then switch to broil for 1–2 minutes to caramelize the tops.

Prep Time: 15 minutes
Soaking Time: 10 minutes
Cook Time: 25–30 minutes