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Lucky Charms Cereal Milk Muffins

Close-up of a Lucky Charms Cereal Milk Muffins cut in half, showing colorful marshmallows and a white glaze.
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Bake moist muffins that capture the sweet, marshmallow flavor of leftover Lucky Charms cereal milk.

Ingredients

Scale
  • 1 cup whole milk
  • 1 cup Lucky Charms cereal (plus 1/2 cup extra for topping)
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream or plain yogurt
  • 1/2 cup dried Lucky Charms marshmallows (saved from the cereal box)

Instructions

  1. Infuse the milk: Combine 1 cup of milk and 1 cup of Lucky Charms cereal in a small saucepan. Heat over medium-low heat until just steaming, stirring occasionally. Do not boil. Remove from heat, cover, and let steep for 30 minutes.
  2. Strain the milk: Pour the cereal milk mixture through a fine-mesh sieve into a bowl, pressing gently on the cereal solids to extract liquid. Discard the solids. You should have about 3/4 cup of infused milk. Let the milk cool completely.
  3. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease well.
  4. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  5. Combine wet ingredients: In a separate medium bowl, whisk together the cooled, infused milk, melted butter, eggs, and vanilla extract until smooth. Stir in the sour cream or yogurt.
  6. Mix batter: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  7. Fold in marshmallows: Gently fold in the 1/2 cup of dried marshmallows.
  8. Fill tins: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. Top the muffins: Sprinkle the remaining 1/2 cup of Lucky Charms cereal (mostly marshmallows) over the tops of the batter.
  10. Bake: Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a stronger flavor, steep the cereal in the milk for up to one hour, but ensure the milk cools before mixing with the eggs.
  • If you do not have sour cream, use an equal amount of plain Greek yogurt.
  • You can crush some of the cereal before adding it to the batter for a more uniform flavor distribution.

Nutrition

Find it online: https://spoonswirl.com/lucky-charms-cereal-milk-muffins/