Name: Air Fryer French Toast Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 6 slices of cinnamon swirl bread; 4 eggs; 3/4 cup of milk; 1/4 cup of heavy cream; 1 tablespoon of sugar; 1 tablespoon of vanilla; 1/3 cup all-purpose flour; 1/4 cup Brown sugar; 1 1/4 tsp Cinnamon (ground); 1/2 stick of butter; 1/4 tsp kosher sea salt

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We love French toast in our family, and air fryer French toast muffins are a step above regular French toast!

Besides the fact that the prep time is only 10 minutes, and the cook time is 15 minutes, using my air fryer means almost NO cleanup! Woohoo! Besides that, I get to eat with the rest of the family instead of standing in the kitchen making more French toast while everyone is in the dining room enjoying their breakfast! It’s a win-win!

What do these taste like?

And wait until you taste the muffins! They taste like French toast, but are soft and tender on the inside and have a crispy, golden brown outer layer.

Why the Air Fryer?

The air fryer French toast muffins are very easy to prepare. As I mentioned before, it only takes 10 minutes to prepare the muffins for the air fryer, and if you want, you can prepare them the evening before! Simply cut the bread into cubes and keep in an airtight bag, and then add the other ingredients together in a bowl, cover, and keep in the refrigerator until you are ready to cook the next morning! The muffins are great for a leisurely weekend breakfast, take along for a breakfast on the go, or prepare for a holiday brunch with family and friends.

This is what I serve them with!

Serve the French toast muffins with fresh fruit, bacon, sausage or ham. Yum!

Tip:

Soak the bread cubes just until they are evenly coated; too long and they may be soggy.

Variations:

French toast sticks – instead of cutting the bread into cubes, cut the bread into longer stick shapes. Little ones can pick up the sticks to easily dip them into syrup.

Additions to your recipe – add a handful of blueberries, strawberries, raisins, apple chunks, nuts or chocolate chips

I don’t have an Air Fryer! Can I make these in the oven?

Absolutely! To bake the muffins in the oven, preheat the oven to 350 degrees and spray the muffin tins with cooking spray or use cupcake liners. Bake 25-30 minutes or until the muffins are golden brown. Allow the muffins to cool in the pan for 5 minutes before removing.

Storing your leftovers:

The French toast muffins can be store in an air tight container for up to 5 days in the refrigerator. To reheat, put the muffins in the air fryer at 350 degrees for 1-2 minutes.

These are my favorite containers to store leftovers in:

Glass is so much better for you to store food in instead of plastic. And I love the interlocking lids!

The muffins may be frozen for up to 3 months. After they have cooled, place them on a baking sheet in the freezer for 1-2 hours, then place in a freezer safe bag for storage.

These are the best freezer bags!

Thaw overnight in the refrigerator, then reheat in the oven at 325 degrees for 5-10 minutes, or, place them in the microwave and heat at 30-second intervals until they are warm.

Enjoy!

INGREDIENTS:

Cinnamon Swirl Bread – You don’t have to use cinnamon swirl bread, however, it will really amp up your French Toast Muffins! French bread, brioche, or croissants will do.

Eggs – provide the special custard texture.

Milk – I use whole milk as it makes the recipe thicker and more flavorful.

Heavy cream – creamy dairy product that enhances the richness in this dish.

Sugar – just a small amount that adds sweetness. You might want to add more if you choose not to use cinnamon swirl bread, and use bread that doesn’t have sugar, such as french bread, brioche, or croissants.

Vanilla – I use vanilla extract as it provides a stronger aroma than using an imitation vanilla.

All-purpose flour

Brown sugar – adds flavor to the recipe. You might want to add more if you choose not to use cinnamon swirl bread, and use bread that doesn’t have sugar, such as french bread, brioche, or croissants.

Ground cinnamon – Brings a deep, warm sweetness to the muffins.

Butter – unsalted

Kosher sea salt – coarser than table salt but does not contain iodine.

Cut the slices of bread into 1” cubes. In a large mixing bowl, incorporate the milk, cream, eggs, vanilla, salt, and sugar.

Gently toss the bread cubes in the egg wash.

In a separate small bowl, break the butter into pea-size pieces (Using a fork or a pastry blender or your hands) and mix with brown sugar, cinnamon and flour to make the crumble. Scoop half a cup of bread cubes into a silicone muffin liner.

Top with the crumble. Place muffins in the air fryer basket…

…and cook at 350° for 15 minutes.

Let cool, dust with powder sugar, and glaze with maple syrup. Enjoy!

My grocery list!

Items I used!

These are my favorite containers to

Glass is so much better for you to store food in instead of plastic. And I love the interlocking lids!

The muffins may be frozen for up to 3 months. After they have cooled, place them on a baking sheet in the freezer for 1-2 hours, then place in a freezer safe bag for storage.

These are the best freezer bags!

These are the baking cups I used. I prefer silicone as it is more environmentally friendly because they are reusable. They also hold their muffin shape in the Air Fryer. If you only have paper muffin baking cups, I suggest using a muffin pan that will fit in your Air Fryer, or baking in the oven.

As mentioned before, you do not need an Air Fryer for this recipe. However, if you are searching for a new air fryer, this is the one our family has! It works well, is an 8 quart with a great size for our family of 4, and has a viewing window.

Try some of these recipes too!