Protein French Toast Muffins

The smell of cinnamon filling my tiny apartment kitchen at 6am before work shifts changed everything about how I think about breakfast meal prep. These muffins emerged from a desperate attempt to make French toast portable during a particularly chaotic month when sitting down for breakfast felt like an impossible luxury.

My roommate walked in during my first batch, bleary-eyed and confused, asking why I was baking muffins that smelled like Sunday brunch at her grandmothers house. She took one warm from the oven that afternoon, texted me at work asking for the recipe, and now theyre a stapled request at every apartment gathering.

Ingredients

• 8 slices whole grain bread: Whole grain holds up better during soaking and adds nutty depth that white bread lacks, plus extra fiber to balance the protein
• 6 large eggs: Room temperature eggs incorporate more smoothly into the mixture for consistent texture throughout every muffin
• 1 cup milk: Dairy adds richness but unsweetened almond milk works beautifully if you are keeping things plant-based
• 1/2 cup vanilla protein powder: This transforms an indulgent breakfast into something substantial enough to power you through long mornings
• 2 tbsp maple syrup or honey: Just enough natural sweetness to complement the cinnamon without overshadowing the protein-rich base
• 1 tsp ground cinnamon: Do not skimp here as this is the backbone of the classic French toast flavor profile
• 1 tsp vanilla extract: Pure vanilla makes all the difference in elevating the flavors beyond basic breakfast baking
• 1/4 tsp salt: A small amount balances the sweetness and enhances all the other spices
• Optional toppings: Chopped pecans add buttery crunch, mini chocolate chips create little melty pockets of joy, and fresh berries cut through the richness

Instructions

Preheat your oven and prepare the pan:

Line your 12-cup muffin tin while the oven heats to 350°F so you are ready to fill immediately once the bread has soaked

Whisk together the protein mixture:

Combine eggs, milk, protein powder, maple syrup, cinnamon, vanilla, and salt until completely smooth with no lumps of powder remaining

Soak the bread cubes:

Gently toss bread cubes in the egg mixture until thoroughly coated, then let them sit for about 5 minutes to absorb maximum flavor

Fill and press the muffin cups:

Divide the soaked bread evenly among cups and press down lightly to compact everything into neat, puffy muffins that hold their shape

Add your chosen toppings:

Sprinkle nuts, chocolate chips, or berries over each muffin before baking so they become beautifully golden and fragrant

Bake until golden and set:

Bake for 20 to 25 minutes until the tops are puffed and lightly browned with no wobble in the center

Cool briefly before serving:

Let them rest in the tin for a few minutes to set completely, then remove and enjoy warm or save for later

Save

These became my go-to contribution to brunch potlucks after everyone kept asking what made regular French toast so much more exciting in muffin form. Watching friends who claim they never eat breakfast go back for seconds never gets old.

Make Ahead Magic

Prepare everything the night before and keep the soaked bread mixture in the refrigerator, then fill and bake fresh in the morning for that incredible just-baked aroma. The extra chilling time actually helps the bread absorb more flavor.

Flavor Variations

Add a pinch of nutmeg or orange zest to the egg mixture for warmth and brightness that reminds everyone of holiday breakfasts. A tablespoon of cocoa powder in the protein mixture creates chocolate French toast muffins that feel completely decadent.

Storage and Reheating

Store cooled muffins in an airtight container in the refrigerator for up to 4 days. Reheat individual muffins in the microwave for 20 to 30 seconds or pop them in a 350°F oven for 5 minutes to restore that freshly baked crispness.

• Freeze unbaked muffins in the tin, then transfer to a freezer bag and bake straight from frozen adding 5 extra minutes
• Wrap reheated muffins in a clean towel if taking them to go keeps them warm longer
• Try toasting split muffins and adding a smear of nut butter for extra protein and richness

Save

There is something deeply satisfying about eating French toast with your hands while rushing to catch the train, feeling like you have hacked the breakfast system. These muffins turned frantic mornings into something I actually look forward to.

Common Recipe Questions

→ Can I make these dairy-free?

Yes! Simply substitute dairy milk with unsweetened almond milk and use a plant-based protein powder instead of whey or casein protein powder.

→ How long do these muffins stay fresh?

The muffins can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving for best texture.

→ What type of bread works best?

Whole grain bread works best as it holds up well when soaked and provides additional nutritional benefits. You can also use brioche or challah for a richer version.

→ Can I freeze these muffins?

Yes, these muffins freeze well. Allow them to cool completely, then place in a freezer-safe container or bag. Reheat from frozen or thaw overnight in the refrigerator.

→ How can I boost the protein content further?

You can increase the protein powder to 3/4 cup, add a scoop of protein-rich Greek yogurt to the egg mixture, or serve with a side of protein-packed Greek yogurt.