These cinnamon muffins are perfect for a fall breakfast. They have a fun twist with a cinnamon cereal topping that is delicious. You can make them ahead and enjoy them all week long.
A warm muffin with a cup of hot tea is such a great fall breakfast. I love to make muffins all year but especially as the weather gets a bit cooler.
I don’t get very into the pumpkin spice craze but I do love some cinnamon foods. Last fall I shared my favorite apple cinnamon muffin recipe and this year I thought I’d share my even simpler recipe for cinnamon muffins with a cereal topping. It also uses my homemade baking mix which makes them extremely easy to make.
The cereal topping is made with crunched up cinnamon cereal and works as kind of a streusel. It’s so delicious and adds a nice texture to the muffins. You can make the muffins without it if you don’t have any on hand or want a bit less sugar.
I personally love the 365 Crunchy Cinnamon Squares but any similar cereal will work. I just prefer to buy organic when possible and 365 is a really affordable brand you can find at Whole Foods.
I like to freeze my muffins but with these, the cereal can get soggy if you freeze them so leave it off if you want to freeze them. The muffins themselves work great frozen.
Want to make these even more delicious? Warm it in the oven and cut it in half and spread a little bit of butter on them. It’s so good.
Cinnamon Muffins with Cereal Topping
- 2 cups homemade baking mix (or Bisquick)
- 1/3 cup sugar
- 2 teaspoons cinnamon
- 2/3 cup milk
- 1 egg
- 2 tablespoons coconut oil
- 1 cup cinnamon cereal
Preheat oven to 400 degrees
In a medium mixing bowl, mix sugar, baking mix, and cinnamon.
In a large mixing bowl, mix milk, egg, and coconut oil.
Add the dry ingredients into the wet, don’t over mix.
Scoop into lined muffin tins.
In a plastic bag, coarsely crush the cereal. Divide evenly on top of muffins.
Bake for 16-18 minutes, until golden brown.
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