Warm, golden, and filled with a burst of berries, these cream cheese strawberry French toast muffins turn a familiar breakfast into a playful brunch showstopper. They are crisp on the outside, pillowy inside, and hold a sweet, creamy center that oozes strawberry flavor. Read on for the full ingredient list and an easy method to make them for weekend guests.
Ingredients: everything needed for the muffins
Bread and custard
- 12 slices white sandwich bread
- 2 large eggs
- 1/4 cup whole milk
- 1 tablespoon light brown sugar (for the custard)
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter, melted (to grease the pan)
Strawberry and cream cheese filling
- 4 oz cream cheese, softened
- 1 tablespoon sour cream
- 1 tablespoon granulated sugar
- 1/4 teaspoon vanilla
- 1/3–1/2 cup small diced strawberries (fresh) or blueberries
Crunchy topping and simple glaze
- 4 tablespoons light brown sugar
- 1/4–1/2 teaspoon ground cinnamon, to taste
- 1/4 cup powdered sugar
- 1 teaspoon milk (add more for glazing consistency)
Step-by-step assembly and baking directions
- Preheat the oven to 350°F (175°C). Lightly brush a 6-cup muffin tin with the melted butter.
- Use a 4-inch round cookie cutter to cut six circles from bread. Use a 3-inch cutter to cut six smaller circles from the remaining bread.
- Mix the filling: beat together the cream cheese, sour cream, sugar, and vanilla until smooth. Gently fold in the diced strawberries.
- Whisk the custard: combine eggs, milk, the tablespoon of brown sugar, and vanilla in a shallow bowl.
- Dip each 4-inch bread circle in the custard briefly, allowing excess to drip off. Press each soaked round into a muffin cup to form the base and sides.
- Fill each bread cup evenly with the cream cheese and strawberry mixture.
- Dip the 3-inch bread circles in the custard and place them on top of the filling. Pinch the edges to seal the seams and press the sides to secure the top.
- Stir the brown sugar and cinnamon together, then sprinkle generously over each assembled muffin.
- Bake for about 25 minutes, until the tops are golden and slightly crisp.
- Allow the muffins to rest in the pan for 5–10 minutes, then loosen with a thin knife if needed and remove.
- Whisk powdered sugar with milk to make a glaze. Adjust thickness by adding milk or powdered sugar, then drizzle over warm muffins.
Timing, yield, and recipe category
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
- Yield: 6 muffins
- Good for: Breakfast, weekend brunch, or a sweet snack
Quick tips for perfect French toast muffins
- Use day-old bread. It soaks custard without falling apart.
- Don’t oversoak the bread. A quick dip keeps structure intact.
- Seal the edges well so the filling stays put during baking.
- Swap berries: blueberries or raspberries also work beautifully.
- For a richer flavor, toast the cinnamon-sugar topping briefly under the broiler. Watch closely.
- These reheat well. Warm in a 350°F oven for 5–7 minutes before serving.
Flavor variations and serving suggestions
- Mix a spoonful of lemon zest into the filling for brightness.
- Scatter sliced almonds or chopped pecans on top for crunch.
- Serve with maple syrup, extra fresh berries, or a dusting of powdered sugar.
- Turn them into handheld treats by wrapping warm muffins in parchment for picnics.
Similar Posts:
- Blueberry cream cheese muffins: irresistible breakfast with creamy, gooey centers
- Cherry cheesecake crescent muffins: easy 20-minute recipe for melt-in-your-mouth treats
- Strawberry custard cake: easy homemade recipe that melts in your mouth
- Strawberry sheet cake: easy, make-ahead dessert that wows crowds
- Lemon cream cheese muffins: tangy, ultra-moist recipe that disappears fast
Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.