Cinnamon Toast Crunch Muffins

Cinnamon Toast Crunch Muffin in pink striped muffin liner with bite taken out.

5 from 3 votes

Turning everyone's favorite childhood cereal into an amazing treat! These Cinnamon Toast Crunch Muffins taste like a decadent coffee cake with a cereal x muffin collab.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Servings: muffins

Calories: 228kcal

Author: Courtney Paige

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
¾ cup white cane sugar
1 egg
1 cup nut milk
¼ cup butter melted

Crumble

1 cup Cinnamon Toast Crunch
¼ 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!

Notes

Store in an airtight container on the counter for three days, in the refrigerator for one week, or freeze for up to 3 months!

I've not tried any flour substitutes, but gluten free 1:1 baking flour should be fine. To make vegan swap the butter for a dairy free alternative and use a flax egg.

Nutrition