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Cinnamon Toast Crunch Coffee Cake Bites

In the fall, there are tailgating parties, study groups and those cherished sleepy Sundays to yourself. This recipe fits in well with each of those occasions—a treat to bring to any brunch gathering or get-together, but simple enough to whip up on the weekend for roommates and friends. Jenni Park and Teri Lyn Fisher’s blog, Spoon Fork Bacon, is beautifully photographed and, well, a lot of fun. The gals have an upcoming book, Tiny Food Party, which features many great ideas for small appetizers and bites to nosh on throughout the day. We love this recipe because it celebrates a favorite childhood cereal, Cinnamon Toast Crunch, and memorializes it in bites of lightly spiced coffee cake. To fall … and beyond!

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Ingredients

Cereal streusel

1/2 cup finely crushed Cinnamon Toast Crunch cereal

1/4 cup finely chopped walnuts

4 tablespoons cold, unsalted butter

Coffee cake

1 1/2 cups all-purpose flour

1 1/2 teaspoons cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 eggs, room temperature

1/2 cup sour cream

1/2 cup Greek yogurt

1 teaspoon vanilla extract

Vanilla glaze

1 1/2 cups powdered sugar, sifted

3 tablespoons milk

1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees.

2. For the streusel: In a small mixing bowl, toss together the cereal and walnuts. Add cold butter and cut into mixture until a fine crumble forms. Set aside.

3. For the cake: Sift together flour, cinnamon, baking soda, and salt into a mixing bowl, and set aside.

4. Place softened butter and sugar into a medium mixing bowl and cream together with a hand mixer (on medium speed). Scrape down sides of bowl and add eggs, one at a time. Add sour cream, yogurt and vanilla, and mix together.

5. Add flour mixture to butter mixture, and mix until fully incorporated.

6. Lightly grease a mini muffin pan. Scoop batter into a piping bag or large zip-top bag, and fill each muffin hole 1/3 of the way high with the batter, and top with a sprinkle of streusel. Pipe more batter over the streusel until about 3/4 full.

7. Bake in the oven for 25 to 30 minutes or until a toothpick comes out clean when inserted into the center of the bites.

8. When cool enough to handle, carefully remove each bite from the muffin tin and place upside down onto a cooling rack. Allow bites to cool completely.

9. Place powdered sugar into a small bowl and add milk and vanilla. Gently stir with a fork until smooth.

10. Pour about 1 teaspoon of the glaze over each bite and top with bits of cereal. Serve.

Makes 32 bites

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