Peanut Butter Cereal Muffins
Start your mornings with a delightful twist by baking these Peanut Butter Cereal Muffins—an irresistible fusion of classic breakfast flavors and snack-worthy indulgence! Packed with creamy peanut butter, crispy cereal crunch, and the option to add mini chocolate chips for a sweet bonus, these moist and tender muffins are the perfect grab-and-go treat for busy mornings or an afternoon pick-me-up. With just 15 minutes of prep time, this recipe combines pantry staples like brown sugar, milk, and vanilla for a quick yet satisfying bake that delivers nostalgia in every bite. Whether served warm from the oven or stored for later, these muffins are a family-friendly favorite that balances wholesome ingredients with a touch of indulgence. Perfect for breakfast, brunch, or snacking, they’re as versatile as they are delicious!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Brown sugar, packed
- 0.75 cups Milk
- 0.5 cups Creamy peanut butter
- 0.25 cups Vegetable oil
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 cup Cornflake or puffed rice cereal
- 0.5 cups Mini chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and brown sugar until well combined.
In a separate medium bowl, mix the milk, creamy peanut butter, vegetable oil, vanilla extract, and egg. Whisk until the wet ingredients are smooth and homogenous.
Pour the wet ingredients into the bowl of dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the cereal and mini chocolate chips (if using) with a spatula, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 16-18 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 muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.9 g | 191% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 35.5 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 3882 mg | 169% | |
| Total Carbohydrate | 404.5 g | 147% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 172.3 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 494 mg | 38% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 1756 mg | 37% | |
*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.
