Your Favourite Cereal Muffins
Turn your breakfast staple into a portable, bakery-style treat with "Your Favourite Cereal Muffins," a quick and customizable recipe perfect for busy mornings or on-the-go snacking! This versatile muffin recipe lets you transform any beloved cereal—whether it’s crunchy granola, classic cornflakes, or crispy rice—into a fluffy, golden delight. With just 15 minutes of prep, the batter comes together effortlessly by combining pantry staples like flour, sugar, and milk, while optional mix-ins such as chocolate chips, dried fruit, or nuts add a personal touch. The softened cereal creates a moist, tender crumb, while vanilla infuses each bite with warmth and sweetness. Perfect for breakfast, brunch, or even an afternoon treat, these muffins stay fresh for days, making them ideal for meal prepping. With easy-to-follow steps and endless flavor possibilities, this recipe turns your favorite cereal into a wholesome and indulgent snack everyone will adore!
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Recipe Information
Ingredients
- 2 cups breakfast cereal (your favorite variety, such as cornflakes, granola, or crisp rice cereal)
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cups milk
- 0.5 cups vegetable oil
- 1 egg
- 1 teaspoons vanilla extract
- 0.5 cups optional mix-ins (e.g., chocolate chips, dried fruit, or nuts)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups lightly.
In a medium mixing bowl, combine the cereal and milk. Let the mixture sit for 10 minutes to allow the cereal to soften.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In the bowl with the cereal and milk mixture, whisk in the egg, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the bowl with the dry ingredients and gently fold together until just combined. Be careful not to overmix; a few lumps are okay.
If using optional mix-ins like chocolate chips, dried fruit, or nuts, gently fold them into the batter.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 272 mg | 12% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 19.5 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 38 mg | 3% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 97 mg | 2% | |
*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.
