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Rice Krispies Crumble Muffins

Makes 12

Hands-on time: 10 minutes

Hands-off time: 25 minutes


1 ¾ cups Kellogg’s® Rice Krispies

2 ½ cups (283g) self-raising flour

⅔ cups (146g) castor sugar

3 large eggs

¾ cup vegetable oil

¾ cup plain yoghurt

¾ cup dark chocolate chips

¾ cup smooth peanut butter


1. Preheat the oven to 170°C on fan-assist and line a 12-hole muffin tray with muffin liners.

2. In a large mixing bowl, add ¾ cup of Kellogg’s® Rice Krispies, self-raising flour, castor

sugar, eggs, oil, and yoghurt to a bowl and whisk until a smooth batter has formed. *Chef’s

Tip: Avoid over-mixing to ensure the muffins are light & fluffy!

3. Add the chocolate chips to the batter and fold until just combined. *Chef’s Tip:

Alternatively, swap the choc chips for blueberries!

4. Divide ⅓ of the batter equally between the muffin liners. Add a tablespoon of peanut

butter to each muffin and top with the remaining ⅔ batter, filling the liners generously.

5. Divide the remaining 1 cup of Kellogg’s® Rice Krispies between the muffins forming the

crumble topping.

6. Bake the muffins for 25 minutes or until cooked through and golden brown on top.

*Chef’s Tip: Insert a skewer, if it comes out clean, the muffins are ready!

7. Once baked, allow the muffins to cool completely.

8. Arrange the muffins in a dish. Serve as the perfect breakfast treat and ENJOY! *Chef’s Tip:

Any remaining crumble muffins can be packed as a lunchbox snack!


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