Cereal Milk Muffins

These cereal milk muffins, flavored with the "essence" of your favorite breakfast cereal, are moist and fluffy, and totally fun to make, serve, and eat. 

What is Cereal Milk?

Cereal milk is the flavored milk left behind after finishing your breakfast cereal. I'm pretty sure a lot of kids finished all of the milk in their cereal bowl because of it. 

For me, it was the milk left behind by Cocoa Krispies (who didn't adore that chocolate-flavored milk?) or Cocoa Puffs. I'm pretty sure Cocoa Pebbles weren't invented yet, or they'd be in the mix too. 

Cereal milk kind of officially became a "thing" when Christina Tosi of Milk Bar introduced it as an ingredient for her desserts. Her first cereal milk was made with toasted corn flakes steeped in milk. 

These muffins include a cereal milk featuring Fruity Pebbles, but you can use any cereal you like, including Fruit Loops, Cinnamon Toast Crunch, Cocoa Pebbles, Frosted Flakes, Cap'N Crunch, or any cereal you loved as a kid. 

I think it would be pretty cool to buy a sugary cereal variety pack and then make these muffins with milk made with one of the cereals and then top each with a different variety of cereal. I bet kids would love it for a birthday party. 

Ingredients You Will Need:

Your favorite cereal. 

Wet ingredients: Whole milk, melted unsalted butter, egg, sour cream, and pure vanilla extract, plus sugar. 

Dry ingredients: All purpose flour, baking powder, baking soda, and salt. 

For the Glaze: Powdered sugar and a little cereal milk. 

To Make Cereal Milk Muffins:

First, slightly crush your favorite cereal and then steep it in whole milk for about 20 minutes. Strain out the cereal. 

Next, in one bowl, combine the cereal-flavored milk, melted butter, sugar, egg, sour cream, and vanilla. In another bowl, whisk together the flour, baking powder, baking soda, and salt. 

After that, combine the dry ingredients with the wet ingredients, stir, and then divide the batter among the cavities of a muffin tin and bake. 

Finally dip the muffins in a powdered sugar and cereal milk glaze and top with fresh cereal. 

Make-Ahead and Storage:

Once topped with the glaze and cereal, these muffins are best the day they are made in order for the cereal topping to stay crunchy. 

You can make the muffins in advance and store them in an airtight container and then glaze and add the cereal topping when you are ready to serve them. 

Rest assured, if you have leftover muffins, they are still delicious. It's just that the cereal won't be crispy. 

More Recipes Featuring Cereal You May Also Enjoy:

Cap'N Crunch Ice Cream Pie

Big Ice Cream Taco

Raisin Bran Cereal Muffins

Nuts and Bolts Chex Mix

Muffin Monday Recipes! 

• Cereal Milk Muffins from Karen's Kitchen Stories
• Cheeseburger Mini Muffins from Jolene's Recipe Journal
• Millet and Oat Pecan Muffins (GF) from A Messy Kitchen
• Savory Cottage Cheese Breakfast Muffins from A Day in the Life on the Farm
• Strawberry Jam Muffins from Food Lust People Love
• Sugar Free Sourdough Banana Apple Muffins from Zesty South Indian Kitchen

Cereal Milk Muffins

Yield: 6 Muffins

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 18 MinTotal time: 48 Min

These cereal milk muffins, flavored with the "essence" of your favorite breakfast cereal, are moist and fluffy, and totally fun to make, serve, and eat.

Ingredients

For the Muffins

• 1/2 cup of Fruity Pebbles or your favorite cereal, lightly crushed
• 3/4 cup whole milk, room temperature
• 28 grams (2 tablespoons) unsalted butter, melted and cooled
• 50 grams (1/4 cup) granulated sugar
• 1 large egg, room temperature
• 30 grams (2 tablespoons) sour cream, plain full fat yogurt, or crème fraîche, room temperature
• 1/2 teaspoon pure vanilla extract or vanilla bean paste
• 125 grams (1 cup) unbleached all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt (or 1/8 teaspoon table salt)

For the Glaze

• 60 grams (1/2 cup) confectioner's sugar
• 2 tablespoons cereal milk
• 1/4 cup Fruity Pebbles (or your favorite cereal)

Instructions

1. Combine the crushed cereal and milk and stir. Let steep for 20 minutes.
2. Strain the milk through a fine-mesh sieve. Press out the milk with the back of a spoon. Discard the cereal.
3. Heat the oven to 350 degrees F and line a muffin tin with 6 paper liners. If you are using a 12-cavity muffin tin, evenly space the liners.
4. In a medium bowl, whisk together the melted butter, sugar, egg, sour cream, and vanilla.
5. In a larger bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Pour the egg mixture into the flour mixture and stir with a rubber spatula until everything is just combined. Don't over mix.
7. Using a #16 cookie scoop, or 1/4 cup measuring cup, portion the batter among six muffin cavities.
8. Bake the muffins for 15 to 18 minutes, until the edges are very lightly browned and the center inserted with a toothpick comes out clean.
9. Cool the muffins in the pan for 5 minutes and then cool completely on a wire rack.
10. Whisk together the glaze ingredients.
11. Place the cereal topping into a small bowl.
12. Dip the tops of the muffins in the glaze. Hold upside down to shake off excess glaze.
13. Next, dip the glazed muffin into the cereal to coat. Let set on a plate until the glaze has hardened.

Recommended Products

Cookie Scoop

Nutrition Facts

Calories

196

Fat (grams)

6 g

Sat. Fat (grams)

4 g

Carbs (grams)

30 g

Fiber (grams)

1 g

Net carbs

30 g

Sugar (grams)

12 g

Protein (grams)

5 g

Cholesterol (grams)

45 mg

Karen's Kitchen Stories

Did you make this recipe?

Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories

This recipe was inspired by the recipe for cereal milk donuts in the book Simple Small-Batch Baking: 60 Recipes for Perfectly Portioned Cookies, Cakes, Bars, and More by Mike Johnson. 

The book is loaded with amazing recipes for small batch baking.