When I was in college, I lived on breakfast cereal. I also lived for trips home on the weekend and Saturday morning French-toast breakfasts, made by my mom. Recently, I started thinking about those two breakfast memories and wondered if they could be combined to make another tasty breakfast treat. And do you know what? It worked! Combining all the flavors of French toast with one of my favorite cereals, Cinnamon Toast Crunch, I give you these Cinnamon French Toast Muffins. Let’s get started!
First, grab a box of Betty Crocker Cinnamon Streusel muffin mix. It’s a great shortcut with scratch-like taste!
Mix up the muffin batter as instructed on the box with your usual cast of characters: eggs, water and vegetable oil.
Then grab some maple extract and add a teaspoon to your batter. Hello French toast flavors!
Using a cookie scoop, my favorite kitchen tool, fill up your prepared muffin cups.
Put a cup of cereal in a baggie and crush it into coarse crumbs.
Next, in a small bowl, combine the crushed cereal with the streusel packet from the muffin mix and 1 tablespoon of melted butter.
Divide the streusel evenly on top of the muffin batter.
Bake at 425 degrees for about 15-20 minutes or until golden brown. Cool in pan for about five minutes and then cool on wire rack. Serve warm with some soft butter for smearing, and let the compliments roll in.