Save Sweet and tangy cranberry meets spicy jalapeño in these unique French toast muffins—a perfect brunch treat with a hint of heat and a soft, custardy center.
I first made these for a weekend family brunch, and they were gone in minutes. The jalapeño adds an unexpected kick that balances the cranberries beautifully.
Ingredients
- Bread: 6 cups (about 300 g) day-old brioche or challah, cut into 1-inch cubes
- Custard: 4 large eggs, 1 cup (240 ml) whole milk, 1/2 cup (120 ml) heavy cream, 1/4 cup (50 g) granulated sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp salt
- Filling: 1 cup (120 g) fresh or frozen cranberries (if frozen, do not thaw), 1 large jalapeño, seeded and finely diced, 2 tbsp maple syrup
- Topping: 1/4 cup (30 g) chopped pecans (optional), 2 tbsp turbinado sugar (optional, for crunch)
Instructions
- Prepare Muffin Tin:
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- Make Custard:
- In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until well combined.
- Soak Bread:
- Add bread cubes to the custard and toss gently to coat. Let soak for 10 minutes, stirring occasionally.
- Add Filling:
- Fold in cranberries, diced jalapeño, and maple syrup.
- Fill Muffin Cups:
- Divide mixture evenly among muffin cups, pressing down gently to compact slightly.
- Add Topping:
- Sprinkle with chopped pecans and turbinado sugar, if using.
- Bake:
- Bake 22–25 minutes, until muffins are puffed and golden and a tester inserted in the center comes out mostly clean.
- Cool and Serve:
- Allow to cool in the tin for 5 minutes. Run a knife around each muffin and transfer to a wire rack. Serve warm or at room temperature.
Save My kids love helping sprinkle the toppings, and everyone enjoys pulling apart the soft centers together. It's become a holiday breakfast favorite.
Required Tools
12-cup muffin tin, large mixing bowl, whisk, measuring cups and spoons, spatula or spoon, wire rack
Allergen Information
Contains: Eggs, milk (dairy), wheat (gluten), tree nuts (pecans, optional). Always check ingredient labels for potential allergens.
Nutritional Information
Per muffin: Calories: 180, Total Fat: 7 g, Carbohydrates: 26 g, Protein: 4 g
Save Enjoy these warm right out of the oven, with a mug of coffee. The blend of sweet, spicy, and soft textures is perfect for sharing at a festive brunch.
Recipe FAQ
- → What type of bread works best?
Brioche or challah is recommended for a rich, custardy texture due to their slightly sweet, tender crumb.
- → Can I use dried cranberries instead?
Yes, dried cranberries or chopped apples can be used if fresh or frozen cranberries are unavailable.
- → How can I adjust the spiciness?
For more heat, keep some jalapeño seeds; for less, omit them and use only the diced flesh.
- → Are these muffins suitable for vegetarians?
Yes, all ingredients listed are vegetarian, making the muffins suitable for a vegetarian diet.
- → What toppings go well with these muffins?
Chopped pecans and turbinado sugar add texture; serve with maple syrup or crème fraîche for extra flavor.
- → Can these muffins be made ahead?
Absolutely! Store and reheat gently in the oven to enjoy later without compromising texture or flavor.