Fruity Pebbles Streusel Muffins

Now that school's back in session, it's time to up your breakfast game for the kiddos. These Fruity Pebbles Streusel Muffins are moist and fluffy and super fun! The kids are guaranteed to love them. Perfect for breakfast and as a special treat added to their lunch box for snack time!

Prep Time15

Cook Time18

Total Time33

Course: Breafast, Snack

Cuisine: American

Keyword: back to school, Fruity Pebbles, muffins

Servings: muffins

Calories: 228kcal

Author: MaryAnn Dwyer

Ingredients

Crumb Topping

2/3 cup all-purpose flour
1/3 cup light brown sugar, firmly packed
1 Tbsp. granulated sugar
1/2 tsp. cinnamon
4 Tbsp. unsalted butter
1/3 cup Fruity Pebbles Cereal

Muffins

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup light brown sugar, firmly packed
2 tsp. baking powder
1/2 tsp. salt
1 large egg
1/3 cup vegetable oil
1/2 cup milk
2 tsp. vanilla extract
1/2 cup Fruity Pebbles Cereal

Vanilla Glaze

1/2 cup confectioners' sugar
1/2 tsp. vanilla extract
3 tsp. milk

Instructions

Crumb Topping

In a medium bowl, whisk together the flour, sugars and cinnamon. Add the melted butter and mix together with a fork until crumbs begin to form. Don't overmix. Place in fridge while you make the muffin batter.

Muffins

Preheat oven to 400 degrees. In a large bowl, bowl whisk together flour, sugars, baking powder and salt. In another bowl add egg, oil, milk and vanilla extract and whisk together until well combined. Pour the wet ingredients over the dry and mix with a rubber spatula until just combined. Gently fold in the Fruity Pebbles Cereal. Spoon into paper baking cups or lightly sprayed muffin cups and top each with some of the crumb topping.
Bake at 400 degrees for 5 minutes, then lower the oven temperature to 350 and continue baking for 12-13 minutes or until a tester inserted in the center of a muffin comes out clean. Remove from the oven and cool on a wire rack. Once cool, drizzle each muffin with some vanilla glaze, if desired.

Vanilla Glaze

In a small bowl, combine all glaze ingredients and whisk until smooth. Add another teaspoon of milk if you would like the glaze thinner.

Notes

As I mentioned above, if you're not a fan of Fruity Pebbles, you can just omit in the recipe and enjoy these as classic crumb cake muffins.

When I make muffins, I always use Sally's tip from Sally's Baking Addiction and bake the muffins initially at 400 degrees for five minutes and then turn the oven down to 350 degrees for the remaining time. This helps the muffins get a nice domed top. Works every time.

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