Corn Flake Muffins

Corn Flake Muffins

(12 servings)    Printable Version
  • 1 and 1/4 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt - omit if using salted butter
  • 1/4 cup sugar
  • 2 cups corn flakes
  • 1 and 1/4 cup milk
  • 1 large egg
  • 1/3 cup butter - melted and cooled
  • 1/3 cup mini chocolate chips - optional
I used Multi-Grain Special K to make these muffins, as opposed to regular Corn Flakes. I topped them with a Cinnamon Buttercream Frosting (recipe below) and a single cereal flake for decoration. I loved the flavor of these muffins, especially paired with the frosting. The only drawback was that it was harder than usual to peel the muffin papers off the muffins. If you did it slowly and deliberately, there was no problem. But if you just ripped the paper off, you would rip your muffin apart. Other than that pretty insignificant flaw, these turned out great. (This recipe was submitted in 2003. It was tested and photographed in January 2014.)


Corn Flake Muffins


How To Make Corn Flake Muffins

Sift together flour, baking powder, salt and sugar. Set aside.

Stir corn flakes and milk together in a separate large mixing bowl. Let stand about 2 minutes until cereal is softened. Add egg and butter to this mixture. Beat well. Add flour mixture to wet mixture, stirring only until combined. Fold in chocolate chips if using.

Portion the batter evenly into 12 lightly greased regular-sized muffin pan cups.

Bake at 375 degrees about 20 minutes or until lightly browned. Serve warm.

Note: These muffins don't rise as much as other muffins, so it's okay to fill the muffin cups nearly full.


Corn Flake Muffin


How To Make Cinnamon Buttercream Frosting

- 5 Tablespoons butter
- 2 cups + 2 Tablespoons powdered sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla
- 3/4 teaspoon cinnamon

Combine all ingredients together in a mixing bowl and mix with a spatula just until the powdered sugar is incorporated. Mix on medium speed with an electric beat until the frosting is light and fluffy - about 2 minutes.


Corn Flake Muffins

Eating A Corn Flake Muffin



The corn flakes add both taste and texture. Watch your oven. Mine runs hot and 30 minutes at 350 degrees works better for me.

Mr Breakfast would like to thank CornFlake for this recipe.

Comments About This Recipe
What do you think of Corn Flake Muffins?
Overall Average Rating = 5 (out of 5)
Based on 7 votes.


From Karen O.
Rating (out of 5):  

Needs more flavor. I'll add cinnamon next time and maybe even chocolate chips like bit-o-coco was saying. It's not bad, but it's more like a good starter batter that wants more flavors to make it complete. The comment about using Honey Bunches of Oats seems kind of smart too. I see how that would make it taste better too.

Comment submitted: 10/5/2011 (#12981)



From jjhere

LOL... I was trying to figure out how much "butter" I was supposed to add. Oh... "batter". :)

Comment submitted: 1/18/2011 (#11933)



From bit-o-coco
Rating (out of 5):  

Add some chocolate chips and this is really excellent... party time... Excellent.

Comment submitted: 11/7/2010 (#11520)



From digg it
Rating (out of 5):  

I liked them and next time I'm going to try Honey Bunches Of Oats Cereal and see how that works out.

Comment submitted: 3/28/2010 (#10189)



From Muffys4Life
Rating (out of 5):  

Took me 6 MINUTES to make these easy yummy muffys!

Comment submitted: 3/24/2010 (#10143)



From NJ Jetter

These muffins are very tasty, and the milk can be replaced with water.

Comment submitted: 2/3/2010 (#9612)



From winky
Rating (out of 5):  

My 5 year old loved these for breakfast... we added blueberries to the mix... yuuummmyyy!!!

Comment submitted: 2/16/2009 (#7596)



From icherry
Rating (out of 5):  

Great breakfast food, though mine turned out softer that I would have liked. Would DEFINATELY make these again.

Comment submitted: 1/17/2008 (#4399)



From memories
Rating (out of 5):  

I made these muffins as a child (with the recipe printed on the side of the Corn Flakes box) and adored them. After looking for the recipe for years, I found it again here, and loved them even more as an adult. These muffins are not sweet, but have an excellent texture, and a deep, grainy flavor.

Comment submitted: 6/15/2007 (#3020)





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