My sister’s favorite cereal is Cinnamon Toast Crunch. She always asked for it as a kid and to this day, if she picks a cereal, it’s likely that one. Everyone in my family has always enjoy fresh baked muffins. Whenever we’re together, its usually a part of breakfast for us. Combining two family favorites into one made the ultimate muffin, and I think you’ll like it as much as we do. 

 The recipe makes around 11 muffins

 Ingredients:

1 ½ Cups (180g) All Purpose Flour

¾ Cup (150g) Granulated Sugar

½ Tsp (1g) Salt

2 Tsp (7g) Baking Powder

¼ Tsp (a pinch) Nutmeg

½ Tsp (1g) Cinnamon

1 Cup (42g) Cinnamon Toast Crunch, Crushed

1/3 Cup (79mL) Vegetable Oil

1 Large Egg, Room Temperature

½ Cup (21g) Cinnamon Toast Crunch

½ Cup (118mL) Milk

1 ½ Tsp (6g) Vanilla Extract

1 1/3 Cup (55g) Cinnamon Toast Crunch, Whole

Glaze:

1 1/2 Cups (195g) Confectioner’s Sugar

½ Cup (21g) Cinnamon Toast Crunch, Crushed

3 Tbs (45g) Milk

¼ Tsp (1g) Cinnamon 

1/8 Tsp (a pinch) Salt

Directions:

1.     Preheat oven to 400 Degrees F and line a muffin tin with paper liners. Pour the ½ cup of cereal into the milk and let infuse for 10 minutes before straining the milk. 

2.     In a bowl, combine the flour, sugar, salt, baking powder, nutmeg, cinnamon, and ground cereal with a whisk. 

3.     In a separate bowl or large liquid measuring cup, combine the infused milk, egg, oil, and vanilla. Pour into the flour mixture and whisk until just combined. Fold in the 1 1/3 Cup of whole cereal with a spatula. 

4.     Use a large cookie scoop or spoon to fill each muffin liner about ¾ of the way full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 15-20 minutes.

5. To make the glaze, combine the confectioner’s sugar, crushed cereal, cinnamon, salt and milk with a whisk until very smooth. Use a spoon to drizzle it over the cooled muffins. Top with additional cereal.