Corn Flake Muffins
Start your morning off right with these golden, crunchy Corn Flake Muffins, a delightful twist on classic breakfast fare! Infused with the nutty sweetness of crushed corn flakes folded into a rich, vanilla-scented batter, these muffins promise a light yet moist texture with a satisfying crunch in every bite. A sprinkle of additional corn flakes on top creates a crisp topping that perfectly complements the tender crumb beneath. Quick and easy to prepare in just 15 minutes, this recipe is perfect for busy mornings, brunch gatherings, or a midday snack. With pantry staples like all-purpose flour, milk, and eggs, paired with the irresistible crispiness of corn flakes cereal, these muffins are as budget-friendly as they are delicious. Serve them warm with a pat of butter or enjoy them on their own for a simple, nostalgic treat.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 cup granulated sugar
- 0.25 teaspoons salt
- 1 cup milk
- 1 large egg
- 0.25 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 cups corn flakes cereal
- 0.5 cup additional corn flakes, crushed (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well combined.
In a separate bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
Gradually add the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in dense muffins.
Fold in the corn flakes cereal into the batter carefully to preserve their crunchy texture.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Sprinkle the crushed corn flakes on top of each muffin for an extra crunchy topping.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy these delicious corn flake muffins as a breakfast treat or snack.
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 2970 mg | 129% | |
| Total Carbohydrate | 352.3 g | 128% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 122.6 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 371 mg | 29% | |
| Iron | 42.0 mg | 233% | |
| Potassium | 802 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
