The title of this recipe really speaks for itself: Cinnamon Toast Crunch Muffins. After developing the Special K Red Berry Breakfast Muffins, I thought what other cereals would also make a tasty recipe. They taste like a decadent coffee cake, but in muffin and childhood form.
About these Muffins
Who said cereal has to be restricted to a bowl and eaten with milk and a spoon? I’m definitely not discrediting the perfection of a classic bowl of Cinnamon Toast Crunch (cereal was truly its own food group in my house growing up), but these muffins are changing the game.
These muffins are 100% kid approved, but are also perfect for as a sweet treat along side your morning coffee, as a mid afternoon pick-me-up, or as a delicious dessert. Try one with a pat of butter on top and warmed in the microwave. Mmmmm I can smell the cinnamon aromatics already.
And if you’re looking for more brunch treats, also check out these Blueberry Protein Muffins, Greek Yogurt Banana Muffins, this Cinnamon Streusel Coffee Cake, this Cinnamon Donut Bread, this Strawberry Cinnamon Rolls Recipe, or this Churro French Toast!
Recipe Ingredients
- Flour – I’ve not tried any substitutes, but gluten free 1:1 baking flour should work fine.
- Ground Cinnamon – Enhances the cereal’s flavor.
- Sugar – We’ll use white sugar in the muffins and brown sugar in the topping.
- Butter – Goes in both the muffins and the toppings. Helps create rich and moist baked good with a crumbly streusel on top.
- Cinnamon Toast Crunch – These muffins are good, but with a CEREAL STREUSEL TOPPING they are flat out amazing.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
Just a few simple steps before you’re enjoying this delicious treat:
- Preheat your oven to 350°F.
- Mix your wet ingredients (egg, milk, and melted butter) in a small bowl until well combined. Then, combine your dry ingredients in a separate bowl (flour, baking powder, cinnamon, and sugar).
- Gradually fold in wet ingredients into dry ingredients. Mix until well incorporated and no clumps remain.
- Scoop your batter into a sprayed or lined muffin tin.
- Next make your streusel topping by combing the ingredients into a small bowl. Don’t over mix as you still want chunks of your Cinnamon Toast Crunch cereal. Then top each muffin with cereal crumble.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Enjoy!
Recipe FAQs
Store in an airtight container on the counter for two to three days or in the refrigerator for one week. Let cool completely before covering to avoid condensation build up inside the container, which’ll leave your topping soggy.
Absolutely! Allow them to come to room temperature before placing in an airtight container for freezer storage up to 3 months. You can also wrap these individually in Saran Wrap before freezing so it’s easy to take one at a time when you’re ready for it. You can reheat from frozen in the microwave in 30 second intervals (unwrapped) on a microwave safe plate.
Cinnamon Toast Crunch is the star of the show in these muffins, but feel free to switch it up! Some other suggestions that I think would pair well with this sweet cinnamon muffin include Frosted Flakes, frosted mini wheats, Honey Nut or Cinnamon Cheerios, cinnamon Chex, or Golden Grahams!
I often get asked wether or not to use liners for muffins and cupcakes. The answer we all hate: It depends. It depends on the type of muffin/cupcake as well as what you’re doing with them (i.e. if you’re serving at a party and people are grabbing from a tray I think liners are a good idea).
For these Cinnamon Toast Crunch Muffins, either works, so it’s totally up to you. But definitely grease the pan if you choose to bake without them.
Yep! Just swap out the butter for a vegan butter alternative and use a flax egg! Here is a good post on how to make a flax egg.
More Recipes You’ll Love
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Cinnamon Toast Crunch Muffins
Equipment
- Muffin baking pan (12 muffins)
- Muffin liner
- Mixing bowls
- Conventional oven
Ingredients
Batter
- 2 cups all-purpose flour
- 3 tsp baking powder
- 2 tbsp ground cinnamon
- 3/4 cup white cane sugar
- 1 egg
- 1 cup nut milk
- 1/4 cup butter, melted
Crumble
- 1 cup Cinnamon Toast Crunch
- 1/4 cup light brown sugar
- 3 tsp flour
- 3 tbsp butter, melted
Instructions
- Preheat your oven to 350°F.
- Mix your wet ingredients (egg, milk, and melted butter) in a small bowl until well combined. Then, combine your dry ingredients in a separate bowl (flour, baking powder, cinnamon, and sugar).
- Then, gradually fold in wet ingredients into dry ingredients and mix until no clumps remain.
- Scoop your batter into a sprayed or lined muffin tin.
- Then ,make your streusel topping by combing the topping ingredients into a small bowl. Don't over mix as you still want chunks of your Cinnamon Toast Crunch cereal.
- Top each muffin with the cereal crumble.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find CINNAMON TOAST CRUNCH MUFFINS calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
I made these with catalina crunch which is a “healthier” version of Cinnamon Toast Crunch because it’s all I had, but they turned out amazing! My family thought they were from our local bakery and I literally had some jaws drop when I told them I made them 🙂
These are delicious and I loveeeee the flavor!