Can you make muffins instead of bread?

Absolutely. Muffins are not only possible—they’re better in some ways. They skip the sogginess, bake evenly, and are easier to portion and freeze. This recipe is proof that you can capture the flavor of classic French toast without a single slice of bread.

Do you have to toast bread for French toast?

Traditionally, yes—slightly stale or toasted bread holds up better in custard. But with these muffins? No bread needed. The flour and egg create a tender structure that holds together beautifully without the need to dry anything out first.

What is the most common mistake in making French toast?

Over-soaking or undercooking. With bread-based versions, soggy centers are a real threat. But in this muffin recipe, we bypass both issues. Everything bakes at once, and the structure stays consistent. No soggy centers, no guesswork.

How to make French toast without bread getting soggy?

If you're sticking with traditional French toast, use thick, slightly stale bread and don’t over-soak. But if you’re ready to skip soggy altogether, these muffins are your new go-to. They bake up fluffy and golden—no mush in sight. If you still want options, try our Sheet Pan Sourdough Pancakes for another no-sog breakfast solution.

French Toast Muffins Without Bread – 5-Min Fix, Fluffy & Irresistible

Name: French Toast Muffins Without Bread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour ⅔ cup granulated sugar 2½ teaspoons baking powder ½ teaspoon sea salt ¼ teaspoon ground nutmeg 1 large egg 1 cup + 2 tablespoons whole milk 6 tablespoons unsalted butter, melted 1 teaspoon vanilla extract For the Topping: ½ cup granulated sugar ½ teaspoon ground cinnamon 2 tablespoons unsalted butter, melted

Description

Fluffy French toast muffins baked without bread! Packed with vanilla-cinnamon flavor, these muffins are perfect for easy mornings.

Ingredients

2 cups all-purpose flour ⅔ cup granulated sugar 2½ teaspoons baking powder ½ teaspoon sea salt ¼ teaspoon ground nutmeg 1 large egg 1 cup + 2 tablespoons whole milk 6 tablespoons unsalted butter, melted 1 teaspoon vanilla extract For the Topping: ½ cup granulated sugar ½ teaspoon ground cinnamon 2 tablespoons unsalted butter, melted

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Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin. 2. Whisk flour, sugar, baking powder, salt, and nutmeg in a bowl. 3. In a separate bowl, beat the egg, then whisk in milk, butter, and vanilla. 4. Gently combine wet and dry ingredients until just mixed. 5. Scoop batter into lined muffin cups, filling ⅔ full. 6. Bake for 20–22 minutes until golden brown and a toothpick comes out clean. 7. Cool for 5 minutes. Mix cinnamon and sugar in one bowl, melt butter in another. 8. Brush muffin tops with butter, then dip in cinnamon sugar. Serve warm.

Notes

Don’t overmix the batter—lumps are okay. To store, keep muffins in an airtight container at room temperature for 2 days. Freeze individually for up to 2 months. Reheat and re-roll in topping for best results.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American