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Bakery Style Blueberry Muffins with Snappy Streusel

Bakery Style Blueberry Muffins with Snappy Streusel

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Cinnamon Toast™ Crunch turns bakery-style muffin making into a blast with this super easy, so yummy recipe!MORE+LESS-

Updated May 11, 2017


box (16.9 oz) Betty Crocker™ Muffin & Quick Bread Mix Wild Blueberry, made according to package directions

1 1/2

cups crushed Cinnamon Toast Crunch™ cereal


tablespoon butter, melted

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  • 1

    Preheat oven to 375°F. Spoon prepared Betty Crocker™ Blueberry Muffin batter into muffin tins lined with cupcake wrappers.

  • 2

    In a small bowl, combine crushed Cinnamon Toast Crunch™ and melted butter.

  • 3

    Sprinkle Cinnamon Toast Crunch™ on top of each muffin cup full of blueberry muffin batter.

  • 4

    Bake in preheated oven fro 17-20 minutes, or until the edges of the muffins are light, golden brown and the tops of each muffin spring back when touched lightly.

No nutrition information available for this recipe

More About This Recipe

  • Cinnamon Toast Crunch isn't just a breakfast cereal. It can also be used as a simple streusel, amping up the yum factor in a ton of recipes like these Bakery Style Blueberry Muffins.You don't have to run to the local bakery, slap down wads of cash, and carefully carry home a load of professionally baked muffins to get that classic café flavor. Turn your kitchen into an at-home bakery with these supremely easy Bakery-Style Blueberry Muffins with Cinnamon Toast Crunch Streusel.

This post is sponsored by Nielsen-Massey. All opinions are my own. Bakery-style peach crumb muffins are fluffy, moist, and loaded with bits of fresh yellow peaches complemented with Nielsen-Massey Organic Almond Extract.

Reviews (203)

Most helpful positive review

Most helpful critical review

While looking for a recipe for muffins calling for zucchini, this one had me at olive oil. The olive oil, along with the zucchini of course, made these incredibly moist. The zucchini is undetectable and the amount of cinnamon makes these delicately and pleasantly spiced. A happy mistake was that I inadvertently reversed the amounts of brown sugar and granulated sugar which I believe contributed a little extra flavor. I did not add the pecans, choosing to add an extra handful of blueberries instead. A happy surprise was accidently finding some extra streusel I had stashed in the freezer, perfectly suited for these muffins, an addition that took them over the top. The bottom line? Hubs remarked, “These are the best "D" things (muffins) I ever ate. Ten stars!” Read More

Cinnamon Roll Muffins

This one goes out to my mother. She’s the lady who despises cooking but against her wishes finds herself in charge of Christmas breakfast more often than not. So instead of the cinnamon rolls that she normally tries to turn out for the big occasion, those cinnamon rolls that require yeast and rise times and rolling pins, I offer these Cinnamon Roll Muffins.

These Cinnamon Roll Muffins require much less of a time commitment, but one sweet bite and I think you’ll agree that they make a pretty impressive substitute for standard cinnamon rolls.

These are easy to make, but I have to tell you that it took me a few tries to get this recipe right. The first batch I delivered to my mother were much too crumbly and the brown sugar – cinnamon topping exploded all over the pan. But I knew in my heart of hearts that Cinnamon Roll Muffins needed to exist in my life so I persisted undaunted.

Thirty-six muffins later, I am now happy to report that I have achieved not just success, but in fact, perfection.

After consuming a couple of these gooey, sweet, perfect muffins, I feel bold enough to declare that these Cinnamon Roll Muffins might very well be the best thing I have ever managed to cook up in this humble little kitchen of mine. They are that good. No joke.

Maybe make these beauties for Christmas morning. Or maybe make them because you are too lazy to make cinnamon rolls. Or make them just because. You really don’t need much of a reason, just make them.

Bakery Style Blueberry Muffins with Snappy Streusel - Recipes

adapted from Martha Stewart Living Annual Recipes, 2002

Yield: 1 nine-inch loaf pan

2 large eggs, at room temperature and slightly beaten

1 cup canned Pumpkin Purée. (not pie mix)

1/2 cup coarsely chopped dried cranberries

1/2 cup coarsely chopped walnuts

8 oz cream cheese, room temperature

Butter and flour a 5 X 9 inch loaf pan. Set aside.

Combine the flour, baking powder, baking soda and salt in a bowl and set aside.

In a mixer bowl, using a paddle attachment, beat the molasses, sugar, oil, eggs, pumpkin, and apple juice. Set the mixer to slow and add the flour mixture, mix until combined. Fold in the walnuts and the cranberries.

Pour into the prepared loaf pan, The bread is done when the tester comes our clean, about one hour. Remove from the oven. Let the bread rest for 10 minutes. Turn the bread out on a wire rack to cool completely.

In the mixer, prepare the frosting by combining the cream cheese, powdered sugar and honey. Beat until smooth and well combined. Spread the frosting on the bread when it is completely cool.

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