2 cups Malt-O-Meal® Cinnamon Toasters cereal, finely crushed
1-1/2 cups milk
1-1/2 cups all-purpose flour
½ cup light brown sugar
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon cinnamon
¼ teaspoon kosher salt
1 large egg
¼ cup canola oil
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 cup Malt-O-Meal® Cinnamon Toasters cereal, crushed
¼ cup light brown sugar
2 tablespoons all-purpose flour
In a medium bowl, pour the milk over 2 cups finely crushed Cinnamon Toasters cereal and let set for 10 minutes.
Meanwhile, preheat oven to 350°F. Spray a 12-cup muffin pan with non-stick cooking spray or line with muffin liners.
Streusel: In a small bowl, microwave the butter until just melted and then stir in the crushed cereal, brown sugar and flour with a fork until a crumbly mixture forms. Set aside.
Muffin Batter: In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, cinnamon and salt. Set aside.
In a small bowl, whisk together the egg, canola oil and vanilla.
Add the egg mixture and the cereal milk mixture (including the softened crushed cereal) into the large bowl with the dry ingredients. Stir until well combined.
Divide batter evenly among prepared muffin cups, filling each one almost full. Sprinkle the streusel evenly among the top of the muffin batter, almost covering each one completely in streusel.
Bake for 20-25 minutes or until muffin tops are golden and streusel is crisp. Let muffins rest in pan for 5 minutes before transferring to a wire rack to cool completely or enjoy while still warm.