Air Fryer French Toast Muffins [+Video]

Satisfy your breakfast cravings with this mouth-watering air fryer French toast muffins recipe! Perfect for busy mornings, these muffins are packed with all the flavor of traditional French toast in a convenient, grab-and-go form.

Ok, so years ago we made these little French toast sticks, which are delicious, but I kinda couldn’t stop thinking about other options. Especially for times when you want to feed more people in a fast amount of time.

So I knew I had to ditch the oven and go for the air fryer! These little muffins are perfect for baby showers, parties, back to school breakfast or most of all, we eat them for dinner haha!

Ingredients for Air Fryer French Toast Muffins

These air fryer muffins use all the same ingredients as traditional french toast but we just cook them a little differently. Here is everything you will need:

• Texas Toast or Cinnamon Swirl Bread
• Eggs
• Butter
• Whole Milk
• Sugar
• Vanilla Extract
• Salt 
• Flour
• Ground Cinnamon
• Powdered Sugar (optional)
• Maple Syrup (optional)

The measurements needed for each ingredient can be found in the recipe card. Keep scrolling for all the details.

How to Make French Toast Muffins in the Air Fryer

Picture french toast casserole but in individual muffin-sized portions and you’ll have this recipe! Here are the simple steps:

1. Prep: Preheat the air fryer to 350 degrees F.
2. Whisk: In a large bowl, whisk together the eggs, butter and milk.
3. Combine: Add in the sugar, vanilla, salt, flour and cinnamon and whisk vigorously to combine. 
4. Stir: Using a sharp bread knife, dice the bread into 1″ cubes and add to the egg base, stir to combine, tossing the cubed bread to coat.
5. Air Fry: Distribute the mixture into silicone muffin cups and air fry at 350 degrees F for 15 minutes until golden brown.
6. Serve: Remove and serve with syrup and sprinkle with powdered sugar.

All of these instructions can also be found in the recipe card at the end of the post.

Watch How These French Toast Muffins are Made…

Leftover Cranberry Sauce Muffins with Streusel Topping

Grab that leftover cranberry sauce and make these sweet and tart cranberry sauce muffins. They make a great breakfast or brunch!

Last year I got fed up with all the leftover cranberry sauce so for months after, I tried sticking it in and on everything trying to find the best ways to use it. You can only eat leftover Thanksgiving turkey sandwiches for so many days before you’re totally burned out. In fact, our leftover Thanksgiving turkey sliders is a fabulous way to use leftover cranberry sauce, but I still wanted to find something different. These heavenly cranberry sauce muffins with streusel crumb topping were born.

Recommended Equipment

• Muffin Tin
• Stand Mixer

Before You Begin…

Make sure you have your cranberry sauce ready to go. Hopefully you have leftovers from Thanksgiving so this step is already done. You can make it homemade or use store bought cranberry sauce. I’ve linked to our homemade cranberry sauce recipe in the recipe card.

What Do I Need to Make Cranberry Sauce Muffins?

I’m going to divide the list of ingredients up between the streusel topping and the muffin batter. Jump on the streusel topping first…

For the Streusel

• All-Purpose Flour: gives the streusel topping structure
• Light Brown Sugar: adds sweetness and rich flavor
• Kosher Salt: enhances all the flavors
• Cinnamon: adds warmth and that classic fall flavor
• Ground Cardamom: I love the flavor of a little cardamom with cranberry sauce!
• Butter: binds the streusel together, the key to a good streusel

For the Batter

• Sugar: adds sweetness and balances out the tart cranberry sauce
• Vegetable Oil: adds needed fat and moisture to the muffins
• Eggs: give the muffins structure and rise
• <

Easy One Bowl Banana Muffin Recipe

This banana muffin recipe is so easy it can be made all in one bowl and creates the most tender and tasty banana muffins! You can keep them simple or pile in delicious add-ins.

Using heavily freckled bananas and never blackened bananas is the key to the most soft and moist banana bread muffins you’ll ever devour. All you need to make these banana muffins recipe is 30 minutes!

Last year we were visiting with my brother-in-law’s family post baptism for his 8 year old daughter when his mother-in-law busted out a tray of banana bread. It was so, so soft and moist and I loved the hint of coconut oil.

We are obsessed with banana bread recipes here, but there is something so convenient and portable about a muffin. I decided that this new banana bread recipe would make the perfect muffins and the rest is history!

Ingredients for Banana Muffins

Making this muffin recipe is so easy, and the ingredients list almost all comes from the pantry. That makes it so easy to whip up for breakfast or an after school snack. Here is what you will need:

• Coconut Oil: I love the little hint of coconut flavor in that coconut oil adds, but you can use canola oil if you need a substitute.
• Sugar: just granulated sugar
• Brown Sugar: adds a deeper rich flavor
• Eggs: Make sure the eggs are at room temperature. They add structure to the muffins.
• Flour: just all purpose works great
• Baking Powder and Soda: both are leavening agents to give the muffins their rise and fluffiness
• Salt: enhances all the flavors
• Bananas: be sure to use ripe bananas for the best flavor and natural sweetness
• Buttermilk: helps keep the muffins and moist, can be substituted with plain milk and 1 Tablespoon white vinegar
• Optional Add-ins: chopped nuts (walnuts, pecans, macadamia) or chocolate chips (I prefer mini chocolate chips)

This is just an overview of the ingredients and information about why they are added or a tip for substitutes. Scroll down for the measurements.

Coconut Oil Substitutes

You can use vegetable oil, melted butter, shortening or canola oil. If you’re using shortening, beat the shortening and sugars together until smooth and creamy, about 2 minutes.

How to Convert Loaves into Muffins

Originally the banana bread recipe was to be baked at 325 for 50-60 minutes or convection oven for 40-50 minutes, but because they are muffins I needed to pump up the heat to create more of a rise. So this recipe bakes at 350 for just 20-25 minutes and you get 2 dozen muffins.

Can I Make These Jumbo Muffins?

You can take any muffin recipe and make them into jumbo muffins. Keep the baking temperature the same but increase the baking time to 30 minutes. You might need up to 35 minutes, but I would start checking at 30.

Possible Additions

I mentioned at the beginning that you can load these up with add-ins of you want. You can mix them into the batter or just