Honey Nut Muffins Recipe

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These Honey Nut Muffins are made with Honey Nut Cheerios, honey, applesauce, and a few kitchen staples. The secret? The cereal gets pulsed right into the batter in a blender or food processor, so it bakes up into a moist, tender muffin with a hint of honey-almond flavor. They’re lightly sweet and perfect for a quick, grab-and-go breakfast.

Honey Nut Cheerios has been around since 1979. While similar to classic Cheerios, Honey Nut Cheerios is sweeter thanks to honey and almond flavoring.

If you visit the Cheerios’ website, you’ll find a recipe for Applesauce Muffins. (Were you aware that there are recipes on the Cheerios’ website?)  However, rather than use the classic cereal, I thought I would use Honey Nut Cheerios.

Let’s look at how to make these muffins.

Ingredients

• 2 cups Honey Nut Cheerios® cereal
• 1 ¼ cups Gold Medal® all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup apple applesauce
• ½ cup honey
• ½ teaspoon vanilla
• ⅓ cup milk
• 2 tablespoons vegetable oil
• 1 egg

Instructions

1. Preheat oven to 375 degrees. Line muffin tin with paper liners and lightly spray with non-stick spray.
2. Combine all of the dry ingredients into blender or food processor and pulse until cereal is crumbly.

1. Add remaining ingredients and blend until well combined. (You might need to use a spatula to scrape sides of blender.)

1. Pour batter into prepared muffin tin.

The original Cheerios recipe uses brown sugar to sweeten the muffins. I substituted honey on a 1:1 basis. Since baked goods made with honey brown faster, I lowered the oven temperature by 25 degrees, to 375°F. (You can find more tips on baking with honey at The Kitchn.)

Bake at 375°F for 18 to 22 minutes, until a toothpick inserted in the center comes out clean.

These muffins and a piece of fruit make for a quick, grab-and-go breakfast. They remind me of bran muffins, sans raisins. Of course, you could always add raisins to the muffin batter prior to baking, if you’d like.

Lynda – Southern Kissed

Honey Nut Muffins

5 from 1 vote

These sweet Honey Nut Muffins are made using Honey Nut Cheerios, honey, applesauce, and a few kitchen staples. They're slightly sweet, moist, and delicious!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 156

Ingredients Method Nutrition Video

Ingredients

  

1x2x3x?

• 2 cups Honey Nut Cheerios® cereal
• 1 ¼ cups Gold Medal® all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ½ tsp salt
• 1 cup apple applesauce
• ½ cup honey
• ½ tsp vanilla
• ⅓ cup milk
• 2 tablespoons vegetable oil
• 1 egg

Method

 

1. Preheat oven to 375°F. Line muffin tin with paper liners and lightly spray with non-stick spray.
2. Combine all of the dry ingredients into blender or food processor and pulse until cereal is crumbly.
3. Add remaining ingredients and blend until well combined. (You might need to use a spatula to scrape sides of blender.)
4. Pour batter into muffin tin and bake for 18-22 minutes.
5. Allow to cool.

Nutrition

Serving: 1Calories: 156kcalCarbohydrates: 30gProtein: 3gFat: 3gPolyunsaturated Fat: 2gCholesterol: 16mgSodium: 262mgFiber: 1gSugar: 16g

Video

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If you like butter, slather a little bit on the muffins for a more decadent muffin.

FAQs

Hungry for more muffins? Try my Bakery-Style Blueberry Muffins, with a tender crumb and a sweet crumble topping that rivals any bakery. Homemade Banana Nut Muffins are perfect for using up those bananas sitting on your counter, and if you love monkey bread, my Quick Cinnamon Roll Muffins turn a can of refrigerated cinnamon rolls into a sweet, easy treat.

Last Bite

These Honey Nut Muffins are a fun way to turn a favorite cereal into a grab-and-go breakfast. If you make them, leave a star rating (it helps other bakers find the recipe) and tell me in the comments: did you add raisins, nuts, or keep them classic?