Coffee cake and cereal may seem like an unlikely combination, but we’re hoping this recipe will convince you. Crunchy cinnamon-laced streusel is one of the best parts of a good coffee cake, so to add additional texture and even more cinnamon flavor to the topping, we’ve added cinnamon square cereal into the mix. You can substitute any type of cinnamon cereal, just make sure it is evenly crushed. For this recipe we used Cinnamon Toast Crunch with great success. 

Cinnamon Crunch Muffin Cake

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 8
  • Difficulty: 45 minutes
  • Print



  • ¼ cup light brown sugar
  • ⅔ cup all purpose flour
  • 1 pinch kosher salt
  • ½ tsp ground cinnamon
  • 4 tbsp unsalted butter, softened and cubed
  • 1 cup cinnamon square cereal, crushed 


  • 1 ½ cups all purpose flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp kosher salt 
  • 1 stick (8 tbsp) unsalted butter, softened
  • ⅔ cup granulated sugar
  • 1 large egg
  • 1 cup sour cream
  • 1 tsp vanilla


1) In a medium bowl, whisk together ¼ cup light brown sugar, ⅔ cup all purpose flour, 1 pinch kosher salt, and ½ tsp ground cinnamon. Add 4 tbsp softened butter and work into the flour mixture until no dry flour remains. Add the crushed cinnamon square cereal, stirring to incorporate. 

2) In a medium bowl, whisk together 1 ½ cups all purpose flour, 1 tsp cinnamon, 1 tsp baking powder, and ½ tsp kosher salt. 

3) In the bowl of a stand mixer fitted with a paddle attachment, combine 1 stick butter and ⅔ cup granulated sugar. Beat on medium speed for 2-3 minutes or until light and fluffy, scraping down the bowl as needed. 

4) With the mixer running, add the egg and beat until incorporated. Add 1 cup sour cream and 1 tsp vanilla and continue to beat until combined, scraping down the bowl as needed. Turn the mixer off and add the flour mixture. Pulse the mixture a few times to incorporate and then mix on low speed until no dry flour remains. 

5) Spoon batter into a greased Suvie pan, smoothing into an even layer. Place pan in the bottom of Suvie, input settings and cook now.

Suvie Cook Settings

Bottom Zone: Bake at 325°F for 30 minutes (for Suvie 2.0, Bake at 375°F)

Top Zone: None

6) Remove pan from Suvie, squeeze pieces of the reserved streusel on top of the pan and return to Suvie. Input settings and cook, rotating pan halfway through cooking

Suvie Cook Settings

Bottom Zone: Bake at 350°F for 15 minutes 

Top Zone: None

7) Remove cake from Suvie and allow to cool completely in the pan before cutting into 8 slices and serving.


Nutritional Information per serving (8 servings per recipe): Calories 470, Total Fat 24g, Total Carbohydrates 58g, Total Sodium 120mg, Total Protein 6g.

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