Cinnamon Toast Crunch Coffee Cake Muffins Recipe

Ingredients

1

                        box (14.8 oz) Betty Crocker™ Cinnamon Toast Crunch™ Coffee Cake Mix

Water, vegetable oil and eggs called for on coffee cake mix box

1/3

                        cup from 1 tub (16 oz) Betty Crocker™ Cinnamon Toast Crunch™ Frosting

1/2

cup Cinnamon Toast Crunch™ Cereal

Preparation

Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.

In medium bowl, stir coffee cake mix, water, oil and eggs with spoon just until blended (batter may be lumpy). Divide batter evenly among muffin cups (about 3 tablespoons each). Sprinkle Streusel over batter in each cup; press lightly.

Bake 15 to 19 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Carefully remove from pan, and place on cooling rack. Let stand 5 minutes.

Place cooling rack with muffins over cookie sheet or waxed paper. In small microwavable bowl, place frosting. Microwave uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle. Dip fork into warmed frosting, and drizzle half the frosting over muffins. Sprinkle cereal pieces on top. Drizzle remaining frosting over cereal pieces.

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