{Pull-Apart} French Toast Muffins
Updated
Updated
These French Toast Muffins are super easy to make with pre-packaged biscuit dough, butter, brown sugar, and maple syrup. You’ll have sweet and delicious pull-apart muffins in about 20 minutes for breakfast or brunch.
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French Toast Muffins are crispy on the outside, with a tender inside, and taste like a fabulous cinnamon bun. Delicious, fun to pull apart, and totally worth getting sticky fingers over.
French Toast Muffins Recipe
Here’s what you’ll need to make them:
(Scroll below to the printable recipe card for details and measurements.)
- Unsalted butter
- Maple syrup
- Refrigerated biscuit dough (like Pillsbury)
- Brown sugar
- Cinnamon
- Chopped pecans
How to Make French Toast Muffin Cups
It doesn’t get much easier than these pull-apart muffins. Here’s a brief rundown:
(scroll down for the detailed printable.)
- Melt the butter and maple syrup together, then evenly distribute the mixture between a greased 12 standard muffin tin.
- Mix together brown sugar, cinnamon, and pecans.
- Cut each biscuit into 8 pieces and toss with the brown sugar.
- Divide the biscuit pieces into each muffin cup.
- Bake until golden and enjoy!
Recipe Notes
- Make sure to coat your muffin tin liberally with nonstick cooking spray, or the muffins will surely stick from the maple syrup.
- You can swap out the regular biscuit dough for cinnamon roll dough for even more cinnamon flavor, and drizzle the icing over the top!
- Any nut can be used if you don’t care for pecans, or simply omit them.
Other Muffin Recipes We Love
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{Pull-Apart} French Toast Muffins
Ingredients
- 3 tablespoons unsalted butter
- 1/4 cup maple syrup
- 16 ounce tube Pillsbury refrigerated Grands biscuits, (not the flaky layers)
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup finely chopped pecans
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, combine the butter and maple syrup and melt in the microwave. Evenly distribute among 12 muffin slots (you’ll have just enough to coat the bottom of each well.)
- In a large bowl, mix together the brown sugar, cinnamon, and chopped pecans.
- Cut each biscuit into 8 pieces and toss with the brown sugar mixture, making sure the biscuit pieces stay separated and the sugar coats the pieces on all sides.
- Place 5 biscuit pieces into each muffin slot (yes, you’ll have 4 left over…pick a slot that looks like it needs another and drop it in.)
- Sprinkle any brown sugar and pecans that get left behind in the bowl, evenly over each muffin.
- Bake for 20 minutes until golden brown.
- Serve and enjoy!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
These are divine and so easy to make. They turned out great and are delicious warmed up a bit the next day with a cup of tea.
I don’t particularly care for maple, do you think if I tried making an orange simple syrup that would substitute in this well?
Hi Lisa – I really couldn’t say, sorry. But I imagine orange goes well with brown sugar and cinnamon, so I say got for it!
First things first: I dread the day that we have kids JUST for the two reasons you stated above. I am WAY to OCD to have my house out of order. And the mess? Oy.
Second: You are genius. My mouth is watering with the thought of how good these are.
Because I love your blog, I need to share a video on YouTube called “Julia Child Remix.” I hope you enjoy it as much as I did. It’s brilliant. Happy 100th, Julia. http://www.youtube.com/watch?v=80ZrUI7RNfI&feature=youtu.be
Hi Jeri! A few people sent this to me this morning and I howled. Thanks for stopping by and posting..it’s so clever!
I am due in March!! I hate drool, sticky, ooey gooey anything and slobber! I am in trouble! Trying to figure out how I am going to do this. Many, many wipes and burp blankets not cloths! Love your post! Glad to hear it gets better as they get older!
Can I use the 6 jumbo muffin pans instead of the 12?
Hi Wren – I would imagine, however that will probably require a longer cooking time. But I don’t know by how much. It will take some trial and error to make sure you don’t over cook them and get dry muffins, or under cook them and get raw dough.
You are a good mama! Childhood should be filled with sticky, gooey treats and the smell of buttery cinnamon buns wafting from the kitchen. Lucky, lucky kids, too!
I’m trying! Funny thing is, I have no problem with outside dirt. And mud. But glue, popsicle juice, and jelly…that sticky stuff. Argh. I don’t even like it on ME. I could own stock in baby wipes.
Yummy. I like the idea of cutting them into pieces and them letting them bake into each other again. Thanks for the recipe!
I had these for breakfast yesterday. And lunch. And dinner.
I don’t do well with sticky either. This does not bode well for the future babies I want to have. Perhaps I need to start easing myself into it by making and eating these. Daily.
Droooool. These look so yummy.
You’d love these, Jen :D
omg, Amy! These look good enough to…umm…eat!! AND put up with sticky fingers, I agree. Every once in awhile I’ll make something like this for the girls for breakfast so they’ll remember that I’m not just the one who bosses them around and makes them brush their teeth. I’d just have to make sure I didn’t eat the whole pan myself before they got up :-)
HA. I give my kids tons of candy and 3 hours of tv. Ah, I kid. It is amazing how excited mine get over anything with syrup. Had I put chocolate chips in these bad boys, they surely would be indebted to me for life. And p.s. I ate my fair share before giving them any ;-)