Description

These Jumbo Blueberry Cinnamon Toast Crunch Muffins are a delightful twist on the classic blueberry muffin, featuring a crunchy and flavorful topping made with crushed Cinnamon Toast Crunch cereal. Moist and tender on the inside with bursts of fresh or frozen blueberries, these muffins combine the comforting flavors of cinnamon and vanilla with a crispy streusel topping, perfect for breakfast or a sweet snack.

Ingredients

Muffin Batter

2 cups all-purpose flour
1/2 cup Cinnamon Toast Crunch Cereal, crushed into fine crumbs
4 teaspoons baking powder
1/4 teaspoon salt
2 eggs, room temperature
1 cup granulated sugar
1/2 cup Greek yogurt
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups blueberries (fresh or frozen)

Streusel Topping

1 cup all-purpose flour
2/3 cup granulated sugar
1 stick (8 tablespoons) butter, melted
1/2 cup Cinnamon Toast Crunch Cereal, crumbled (larger pieces for crunch)
1 teaspoon vanilla extract

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Instructions

Prepare the Muffin Tin and Oven: Grease and lightly dust a jumbo muffin tin with flour to prevent sticking. Preheat the oven to 350°F (175°C).
Crush Cereal for Batter: Using a food processor, crush 1/2 cup of Cinnamon Toast Crunch cereal into fine crumbs.
Combine Dry Ingredients for Batter: In a mixing bowl, combine the crushed cereal crumbs, 2 cups of all-purpose flour, baking powder, and salt. Stir and set aside.
Mix Wet Ingredients: In a large mixing bowl or stand mixer, beat the eggs and 1 cup of granulated sugar together until well combined. Add the Greek yogurt, vegetable oil, and vanilla extract, mixing until creamy and smooth.
Add Dry Ingredients to Wet: Gradually stir in the flour and cereal mixture to the wet ingredients, mixing gently until incorporated.
Fold in Blueberries: If using fresh blueberries, toss them with 1 teaspoon of flour to prevent sinking, then fold gently into the batter. If using frozen blueberries, fold them in directly without thawing.
Fill Muffin Tins: Pour the batter into the prepared jumbo muffin tin, filling each cup about two-thirds to three-quarters full.
Prepare Streusel Topping: In a separate bowl, combine 1 cup of flour, 2/3 cup sugar, melted butter, and vanilla extract. Add the 1/2 cup crumbled Cinnamon Toast Crunch cereal, leaving the pieces larger for added crunch. Mix well until crumbly.
Top Muffins with Streusel: Generously sprinkle the streusel mixture over each muffin, piling it slightly on top.
Bake the Muffins: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden on top.
Cool and Serve: Remove muffins from the oven, allow them to cool in the pan for a few minutes, then transfer to a cooling rack. Let cool slightly before serving to enjoy the perfect texture and flavor.

Notes

Using room temperature eggs helps the batter mix more evenly and results in a better texture.
If using fresh blueberries, coating them with a little flour prevents them from sinking bottom during baking.
Do not overmix the batter to keep the muffins tender and light.
Streusel topping can be prepared in advance and stored in the refrigerator until ready to use.
Feel free to substitute vegetable oil with melted coconut oil for a subtle flavor variation.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Reheat muffins gently in a microwave or oven to restore freshness before serving.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American