Coco Pops Muffins Recipe

Transform leftover Coco Pops (Australia's version of Cocoa Rice Krispies) into incredibly delicious and moist muffins! This recipe is a fantastic way to use up stale cereal and create a delightful treat for breakfast or a snack. Get ready for a burst of chocolatey goodness in every bite!

Prep Time 15 mins
Cook Time 26 mins
Calories 216.6 kcal
Protein 8g
Rating 4.0 (1 Reviews)
Coco Pops Muffins 28

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Coco Pops Muffins

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 ¾ cups Coco Pops cereal, plus extra for sprinkling
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 large egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

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How to Make Coco Pops Muffins

  1. Preheat oven to 180°C (350°F).
  2. Grease a 12-cup muffin tin.
  3. In a large bowl, sift together 2 cups all-purpose flour and 1/2 cup unsweetened cocoa powder. Add 1 cup granulated sugar and 1 ¾ cups Coco Pops; stir well to combine.
  4. In a separate bowl, whisk together 1/2 cup (1 stick) unsalted butter, softened; 1 large egg; 1 cup buttermilk; and 1 teaspoon vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  6. Evenly spoon the batter into the prepared muffin cups. Sprinkle the tops with the remaining Coco Pops.
  7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

49g

Fat

25g

Carbs

10g