Cinnamon Toast Crunch Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 137.4
  • Total Fat: 1.5 g
  • Cholesterol: 18.9 mg
  • Sodium: 84.9 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 0.7 g
  • Protein: 3.5 g

View full nutritional breakdown of Cinnamon Toast Crunch Muffins calories by ingredient
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Number of Servings: 12


    1 ½ c all-purpose flour
    ½ t baking soda
    ¼ t salt
    ¼ c granulated sugar
    3 T light brown sugar
    2 c Cinnamon Toast Crunch cereal
    1 egg
    1 ½ c buttermilk
    ½ t vanilla extract

    1 T granulated sugar
    ¼ t cinnamon


Preheat oven to 375 degrees F. Line a muffin tin with liners, or spray with non-stick cooking spray.

In a large bowl, whisk together the flour, baking soda, salt and sugars. Stir in the cereal; set aside.

In a medium bowl, whisk together the oil, egg, buttermilk and vanilla extract. Pour the wet ingredients over the dry and stir until completely combined. Allow the mixture to sit at room temperature for at least 45 minutes (this allows the ceral to soften in the batter). If you don’t wan to use immediately, you can refrigerate in an airtight container for up to three days. Meanwhile, mix the sugar & cinnamon for the topping and set aside.

When ready to bake, divide the batter between the 12 muffin tins. Sprinkle the tops with cinnamon sugar. Bake for 15-20 minuutes, or until a thin knife inserted in the center comes out clean. Store in an airtight container at room temperature for up to two days, and then in refrigerator for up to another week.

Adapted from Brown Eyed Baker’s Raisin Bran Muffins

Number of Servings: 12

Recipe submitted by SparkPeople user VRAKLIS.


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