Chai French Toast Muffins with Almond Oat Crumble - Canyon Bakehouse

Chai French Toast Muffins with Almond Oat Crumble

A warmly spiced bread bake with a sweet crumbled oat topping - in muffin form for grab and go!


    Chai French Toast Muffins
  • 1 Loaf Canyon Bakehouse Ancient Grain Bread

  • 3 eggs

  • 1 C. Milk

  • 1/3 C. Maple Syrup, plus more for serving

  • ¾ tsp. Vanilla

  • ½ tsp. Ground Cinnamon

  • ¼ tsp. Ground Ginger

  • ¼ tsp. Ground Cardamom

  • 1 batch Almond Oat Crumble (see below)

    Almond Oat Crumble
  • ½ C. Cane Sugar

  • 5 Tbsp. Butter, plus more for the pan

  • ¾ C. Gluten-free Rolled oats

  • ½ C. Whole raw almonds


  1. Prepare the wells of a standard muffin tin with paper liners.
  2. Dice the bread to ½ inch. Divide them among the paper liners in the muffin tin.
  3. In a large liquid measuring cup, whisk together the milk, eggs, 1/3 C. maple syrup and vanilla.
  4. Gently pour the milk and egg mixture over the diced bread, filling each of the cups just over halfway. Cover the tin and chill for 2 hours or overnight.
  5. Just before time to bake, make the almond oat crumble. Combine the sugar, butter, rolled oats, and whole almonds in a food processor. Pulse lightly to chop until just incorporated.
  6. Pre-heat the oven to 325 degrees. Uncover the chilled muffins. Sprinkle the tops with almond oat crumble and bake for 35-40 minutes, until set and golden.
  7. Once the bake has cooled slightly, serve warm with maple syrup, if desired.


Difficulty: Easy

Prep: 10 min

Cook: 40 min

Servings: 16-18

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