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Fruity Pebbles Muffins

Fruity Pebbles Muffins: Colorful Treats to Brighten Mornings

Brighten your mornings with these Fruity Pebbles Muffins—a colorful, fun twist on a classic breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour or gluten-free blend
  • 1 cup Granulated Sugar can substitute with coconut sugar
  • 2 tbsp Baking Powder
  • 1 tsp Salt
  • 1 cup Milk or almond/oat milk for dairy-free
  • 1/2 cup Unsalted Butter melted or substitute with coconut oil
  • 2 large Eggs can use flax eggs for vegan option
  • 1 cup Fruity Pebbles Cereal or similar cereal
For the Crumble Topping
  • 1/2 cup Brown Sugar or coconut sugar
  • 1/4 cup Unsalted Butter chilled and cubed or vegan butter
  • 1/2 cup All-Purpose Flour or gluten-free blend
  • 1 tsp Cinnamon optional
For the Glaze
  • 1 cup Powdered Sugar
  • 2 tbsp Milk or almond milk
  • 1 tsp Vanilla Extract

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • fork
  • measuring cups
  • measuring spoons
  • cooling rack

Method
 

Step-by-Step Instructions for Fruity Pebbles Muffins
  1. Prepare the Crumble Topping: In a medium bowl, combine brown sugar, flour, and cold butter. Mix until clumpy bits form, resembling coarse sand. Chill for about 15 minutes.
  2. Preheat Oven: Preheat your oven to 400°F (204°C) and line a 12-cup muffin tin with liners or grease lightly.
  3. Mix Muffin Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk milk, melted butter, and eggs until blended. Pour wet into dry ingredients, stirring gently until just combined.
  4. Add Fruity Pebbles: Gently fold in the Fruity Pebbles cereal, mixing evenly but lightly.
  5. Fill Muffin Cups: Spoon batter into muffin tin, filling each cup about three-quarters full.
  6. Add Crumble: Sprinkle the chilled crumble topping over each muffin cup.
  7. Bake: Bake for 5 minutes at 400°F, then lower to 350°F (175°C) and bake for 13-15 minutes until a toothpick comes out clean.
  8. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
  9. Glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over warm muffins.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins can be customized for gluten-free needs and are great for breakfasts or snacks.

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