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Betty Crocker™ Cinnamon Streusel Box Muffin Mixes

Betty Crocker™ Cinnamon Streusel Box Muffin Mixes - Front

About This Item

Betty Crocker's home-baked muffins are a great meal, snack or even dessert! Perfectly portable for families on the go.
  • MUFFIN MIX: Bake a delicious, fluffy, mouth-watering treat with this cinnamon streusel muffin and bread mix
  • QUICK AND EASY: Convenient, on-the-go treat that goes from the bowl to the oven in minutes by simply adding oil, water and eggs
  • ENDLESS OPTIONS: Top your muffins or bread with fruit, butter, or head to for creative recipes the whole family will love
  • HOMEMADE TASTE: The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it - Betty Crocker
  • BOX CONTAINS: 13.9 oz


Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sugar, Vegetable Oil (palm, palm kernel), Corn Syrup, Brown Sugar, Modified Corn Starch, Leavening (baking soda, monocalcium phosphate, sodium aluminum phosphate), Cinnamon, Salt, Corn Starch, Monoglycerides, Xanthan Gum, Cellulose Gum, Soy Lecithin, Color Added.

Allergy Information


Nutrition Facts

Serving Size
1/2 cup mix & topping (66g)
Amount Per Serving As Packaged Calories
% Daily Value
Total Fat  6g8%
Saturated Fat  3g14%
Trans Fat  0g
Cholesterol  0mg0%
Sodium  370mg16%
Total Carbohydrate  52g19%
Dietary Fiber  < 1g3%
Sugars  28g
Incl. 28g Added Sugars  57%
Protein  3g
Calcium  80mg6%
Iron  1.4mg8%
Not a significant source of Vitamin D and Potassium

Prep Instructions

Making Muffins 

You will need:
3/4 Cup Water
1/4 Cup Vegetable Oil
2 Eggs
1 Heat oven to 425°F (or 400°F for nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease bottoms of muffin cups with cooking spray or shortening.
2 Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Divide batter among muffin cups (about 1/4 cup each).
3 Sprinkle Streusel over batter in each cup; press lightly. Bake 15 to 20 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing). Cool completely before storing.
High Altitude (3500-6500 ft): No change.