Think strawberry rhubarb pie but in muffin form. These Special K Cereal Muffins are less sugary than a slice of pie and a perfect pair with your morning coffee or tea. Plus, just one bowl and 30 minutes before you’ve got an amazing cereal + muffin combination!
About these Muffins
Cereal is a separate course in my household. It was a lifeline growing up: enjoying a bowl before running to soccer practice, scarfing down one for breakfast, or just enjoying it for a mid-afternoon snack.
Who doesn’t love cereal though? However, I decided it was time to think outside the bowl, ditch the spoon, and whip up some delicious Special K Cereal Muffins. You guys are going to LOVE these muffins and the Special K on top gives the perfect crunch reminding me of a streusel topping.
And if you’re looking for more Muffins to try, also check out this Greek Yogurt Banana Muffins, these Cinnamon Toast Crunch Muffins, Oatmeal Raisin Muffins or these One Bowl Double Chocolate Banana Muffins that I’m sure you’ll love, too!
Recipe Ingredients
- Flour – I’ve not tried any substitutes, but gluten free 1:1 baking flour should work fine.
- Oats – Oats along with the flour give nice texture to the base of this muffin.
- Strawberry Cream Cheese – Cream cheese provides great moisture and richness to the muffins.
- Strawberries – We’ll chop these small to get a small bit of strawberry flavor and texture throughout.
- Lemon Juice – Enhances the fruitiness of the muffins without being overpowering.
- Special K Red Berry Cereal – 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
- Preheat your oven to 350°F. Grease or line 6 cups of a muffin tin.
- To a mixing bowl, add the cream cheese and sugar and beat until combined.
- Then add remaining wet ingredients (vanilla, lemon juice, egg, and milk) and beat again.
- Once thoroughly mixed, add in flour, oats, baking powder and salt and mix until well combined.
- Dice strawberries into small pieces and fold into the batter.
- Distribute batter into 6 muffins in your muffin tin and top with Special K flakes (you can crush them a bit if you’d like) and optionally a strawberry slice.
- Bake for 20-22 minutes or until a toothpick inserted in 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.
Red Berry Special K is the star of the show in these muffins, but feel free to switch it up with another cereal! Some other suggestions that I think would pair well with this sweet berry muffin include Frosted Flakes, Frosted Mini Wheats, Fruity Pebbles, Berry Cheerios or even a granola of choice! If you want another cereal muffin recipe, also check out these Cinnamon Toast Crunch Muffins.
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 Cereal Muffins, either works, so it’s totally up to you. But definitely grease the pan if you choose to bake without them.
More Recipes You’ll Love
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Special K Cereal Muffins
Equipment
- Muffin tin
- Mixing Bowl
- Whisk
- Food Processor
- Parchment Paper (optional)
- Measuring Cups
Ingredients
- 2 tbsp strawberry cream cheese
- 1/4 cup cane sugar
- 1/2 tbsp lemon juice
- 1 egg
- 2 tbsp nut milk
- 1/2 tbsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1 pinch salt
- 1 tbsp baking powder
- 1 cup strawberries, diced
- 1/2 cup Special K Red Berry flakes
Instructions
- Preheat your oven to 350°F. Grease or line 6 cups of a muffin tin.
- To a mixing bowl, add the cream cheese and sugar and beat until combined.
- Then add remaining wet ingredients (vanilla, lemon juice, egg, and milk) and beat again.
- Once thoroughly mixed, add in flour, oats, baking powder and salt and mix until well combined.
- Dice strawberries into small pieces and fold into the batter.
- Distribute batter into 6 muffins in your muffin tin and top with Special K flakes (you can crush them a bit if you'd like) and optionally a strawberry slice.
- Bake for 20-22 minutes or until a toothpick inserted in 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 Special K Red Berry Breakfast 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!
Cereal on muffins is genius!!! its a streusel topping with no effort!
I loveeeddd Special K growing up! These muffins are no different. TASTY!
Delicious and fun to make!