Crispy Kellogg’s Cereal Crumble Muffins
A Surprising Transformation of Your Morning Cereal! Make Special Cereal Crumble Muffins with Kellogg’s Almond Flakes
Hello everyone! Today, I’m excited to share a fantastic combination of crunchy cereal and soft muffins that everyone loves. I’ve used Kellogg’s Almond Flakes cereal, one of my absolute favorites, to create special muffins generously topped with a sweet and savory cereal crumble that gets crunchier with every bite. They’re perfect for breakfast on the go or as a snack when you’re feeling peckish! Shall we get started together?
Muffin Batter Ingredients
- 100g unsalted butter, softened
- 100g granulated sugar
- 2 large eggs, room temperature
- 20g milk, room temperature
- 124g cake flour
- 3g baking powder
Cooking Instructions
Step 1
First, to begin the muffin batter, place 100g of softened butter (left at room temperature until pliable) in a bowl. Cream it until smooth using a hand mixer or a whisk. Make sure it’s neither too cold nor melted.
Step 2
Gradually add 100g of granulated sugar in 2-3 additions while continuing to whisk with the butter. Mix until the sugar is dissolved, well combined with the butter, and the butter mixture turns pale ivory.
Step 3
Add the 2 room-temperature eggs one at a time, whisking well after each addition to prevent separation. If you add them all at once, the batter might curdle. So, make sure to add them gradually.
Step 4
Now it’s time to incorporate the dry ingredients. Sift 124g of cake flour and 3g of baking powder together and add them to the butter mixture. Gently fold them in using a spatula until no dry streaks of flour remain. Be careful not to overmix, as this can result in tough muffins.
Step 5
Finally, add the 20g of room-temperature milk and gently mix until the batter is uniform. This will complete the batter preparation.
Step 6
Now, let’s make the highlight of these muffins: the cereal crumble! Place 70g of Kellogg’s Almond Flakes cereal into a bowl. Using whole flakes rather than crushed ones will provide a better texture.
Step 7
Add 70g of smooth peanut butter to the cereal. Using a fork or spatula, gently crush the cereal while mixing it with the peanut butter until well combined. It’s okay if there are still some small chunks; the key is to retain some of the cereal’s crunchiness.
Step 8
Line your muffin tin with paper liners and fill each cup about two-thirds full with the prepared muffin batter. Filling them too much can cause them to overflow during baking.
Step 9
Generously top the batter-filled muffin cups with the cereal crumble you’ve just made. Gently press down with your fingers to help the crumble adhere.
Step 10
Bake in a preheated oven at 160°C (320°F) for 25 to 30 minutes. They are done when a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven. Enjoy your delicious Cereal Crumble Muffins!
