Cook it :: Cinnamon Toast Crunch Muffins

My kids love Cinnamon Toast Crunch cereal.  I know, mother of the year, but they are picky eaters and a little cereal never hurt anyone.  Especially when breakfast seems to be a struggle most mornings - it's also why I came up with these muffins.  Inspired by the cereal, I made a sour cream based muffin topped with a little crunchy streusel.  These have been a hit.  It's a perfect recipe to make this weekend for breakfast.

Cinnamon Toast Crunch Muffins

Makes one dozen

1/2 cup melted butter

2 eggs

1/2 cups sugar

1/2 cup brown sugar

1 tsp vanilla

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 cup sour cream

Streusel Topping

2 tablespoons flour

1/3 cup brown sugar

1/3 cup sugar

½ teaspoon cinnamon

3 tablespoons butter, room temperature

Preheat oven to 350. Blend together melted butter, eggs, sugar and vanilla. In a separate bowl combine flour, baking powder, salt, and cinnamon. Pour dry ingredients into butter mixture blending until just combined. Add sour cream and combine with as few strokes as possible. Pour batter into muffin tins.

In a small bowl combine together streusel topping ingredients with a fork or your fingers.  Top each muffin with a small handful of topping to equally divide the mixture.

Bake for thirty minutes until toothpick comes out clean. Remove from oven and let sit for a few minutes before serving.