Croissant French Toast Muffins are the perfect way to enjoy all the flavors of French toast in a fun handheld form. Buttery croissants are baked with a sweet egg custard and topped with a crumbly cinnamon streusel for the ultimate breakfast treat!
This recipe is a great choice for holiday mornings or brunch with friends, and it's one of those easy make ahead dishes that feels special without much work. If you love recipes like my Rhubarb Crumb Muffins or Best Banana Crumb Muffins, you'll want to add these to your rotation.
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Why You'll Love Croissant French Toast Muffins
Easy prep: simple ingredients come together quickly with minimal effort.
Perfect texture: the buttery croissants bake up soft inside with a crisp crumb topping.
Make ahead friendly: they can be baked ahead of time and reheated for a stress free breakfast.
Key Ingredients
- Croissants: day old or slightly stale croissants work best because they soak up the custard without getting too soggy.
- Eggs and milk: this forms the custard base that holds the muffins together.
- Maple extract: adds a warm flavor that gives a homemade French toast vibe.
- Cinnamon: a touch of spice for cozy flavor.
- Brown sugar and butter: essential for a sweet, buttery streusel topping.
Ingredient Substitutions
- Use brioche or challah bread if croissants aren't available.
- Swap almond extract for maple extract for a slightly nutty flavor.
- Replace heavy cream with half and half for a lighter custard.
Recipe Variations
- Stir in chocolate chips for a dessert style muffin.
- Add berries like blueberries or raspberries for a fruity version
- Drizzle with maple glaze or cream cheese icing after baking for extra sweetness.
Top Tips
- Use slightly stale croissants so they absorb the custard better.
- Let muffins cool for at least 5 minutes before removing from the pan so they hold their shape.
- Double the crumb topping if you like extra crunch.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F. for about 10 minutes until warmed through. These muffins can also be frozen for up to 1 month. Just thaw in the fridge overnight before reheating
Serve With...
These muffins pair perfectly with a drizzle of maple syrup or fresh fruit on the side. For a complete breakfast spread, try serving them alongside air fryer bacon or venison breakfast sausage with a refreshing glass of rhubarb lemonade.
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Croissant French Toast Muffins with Crumb Topping
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Ingredients
For The French Toast Muffins
- 6 Croissants , torn into pieces
- 1 cup 2% milk
- ¼ cup heavy cream
- 2 tablespoons granulated sugar
- 4 large eggs
- 2 teaspoons maple extract
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
For The Crumb Topping
- ⅓ cup all purpose flour
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter melted
Instructions
- Preheat the oven to 350 degrees F. Spray a 12 cup muffin pan with cooking spray and set aside. In a large mixing bowl, whisk together the milk, cream, sugar, eggs, vanilla, cinnamon, and salt.
- Add the cubed croissant pieces into the egg mixture and stir to combine. Scoop ⅓ cup of the mixture into each muffin cup.
- In a medium sized bowl, whisk together the flour, brown sugar and cinnamon. Drizzle the melted butter over top of the flour mixture and stir to combine. Sprinkle the streusel mixture over the top of the muffins.
- Bake the muffins for 30 minutes, or until golden brown on top. Allow to cool for 5 minutes before removing from the muffin pan. Serve warm.
TK says
Great recipe. Made for a friends brunch and everyone kept coming back for more. Easy and quick and a great use for day old croissants!