CINNAMON TOAST CRUNCH BLUEBERRY MUFFINS
These muffins are really delicious! The recipe bakes up moist and tender, and then the crunchy streusel just sets this off, and brings all the flavors together in a soft, crunchy explosion in your mouth! These are really easy to make, and you have muffins that would rival the best of bakeries. You’re going to love this recipe. Keep this one handy!
INGREDIENTS NEEDED TO MAKE CINNAMON TOAST CRUNCH BLUEBERRY MUFFINS:
- 2 cups of Flour
- 1/2 cup of Cinnamon
- Toast Crunch Cereal – crushed into fine crumbs
- 4 teaspoons of Baking Powder
- 1/4 teaspoon of Salt
- 2 Eggs
- 1 cup of Sugar
- 1/2 cup Greek Yogurt
- 1/2 cup of Vegetable Oil
- 2 teaspoons of Vanilla
- 2 cups of Blueberries – washed and drained
- 1 cup of Flour
- 2/3 cup of Sugar
- 1 stick of Butter – melted
- 1/2 cup Cinnamon Toast Crunch Cereal -crumbled
- 1 teaspoon of Vanilla
Pre-heat oven to 350 degrees
Place the Cinnamon Toast Crunch Cereal in a food processor, and pulse into fine crumbs. In a bowl, combine the Flour, Cereal crumbs, baking powder, and salt, and stir well to blend. In the mixing bowl of a stand mixer, add the Sugar, and eggs, and mix until light and fluffy. Add the Greek Yogurt, Vegetable oil, and Vanilla. Mix until well combined, then add the flour mixture, mixing in between additions, until all ingredients are added, and well blended. Remove the mixing bowl, and gently fold in the blueberries.
Grease and flour a Jumbo muffin pan. Fill the muffin tins 2/3 – 3/4 full, and set aside.
MAKE THE STREUSEL: In a large bowl, add the Flour, Sugar, melted Butter, Vanilla, and Cinnamon Toast crumbled cereal, and stir well, until completely combined, and resembles crumbles. Add the topping, evenly, to the muffin batter in the muffin pan, heaping the topping on the muffins.
Place the muffins in the oven for 25 minutes, until they’re golden brown, or a toothpick inserted in the center comes out clean
Remove the muffins to a wire rack and let cool. Serve, and enjoy!
Makes 6 Jumbo muffins