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This Fruity Pebbles Muffin Recipe is so versatile, you can easily customize it with any flavor of your choice! It starts with a basic muffin recipe and comes out perfect every time. 

fruity pebbles muffins in a brown cupcake tin topped with fruity pebble cereal.


Fruity Pebbles Muffins

Say goodbye to boring muffins! This one-recipe wonder is all you need to make any flavor of delicious, homemade muffins. From blueberry to chocolate chip and beyond – let your imagination run wild with this one basic muffin recipe.

Like any muffin recipe, these muffins with fruity pebbles use sugar for sweetness, flour for binding, vanilla and salt for flavor, and eggs for fat/moistness and leavening.

Why you’ll love this recipe

  • Learn a basic muffin recipe that can be used for any flavor muffins
  • Made in one bowl
  • Turns out soft and fluffy every time
  • Add any mixins – for this recipe we’re adding in Fruity Pebbles!
ingredients of fruity pebble muffins.

Basic Muffin Recipe Ingredients

  • Oil: I’m using vegetable oil. I love using oil in muffins because it keeps them nice and soft. 
  • Baking Soda: this needs acid to activate for a light and airy texture. Learn more about baking powder vs baking soda.
  • Vinegar: to activate the baking soda for leavening. If you don’t have vinegar, you can use lemon juice instead. 
  • Sour Cream: this is the secret ingredient. It adds moisture to the muffin without thinning the batter. Be sure the sour cream is at room temperature before mixing.
  • Flour: I always use all purpose flour
  • Fruity pebbles: any kind of your favorite cereal will work – or you can mix in anything you like!

How to make Fruity Pebbles Muffins

  1. Preheat the oven to 350°F and prepare your muffin pans with liners.
  2. Mix eggs in a bowl until thick and frothy. Mix in sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in sour cream then stir in flour using a wooden spoon. Stir in fruity pebbles.
  3. Scoop the muffin batter into liners then sprinkle each muffin with a bit of cereal for garnish.
  4. Bake for about 20-25 minutes, until a toothpick comes out clean. Check them at 15 minutes to gauge the remaining time.
  5. Cool slightly before eating. Store in an airtight container for up to 3 days or freeze for up to one month
fruity pebbles muffins in a brown cupcake tin topped with fruity pebble cereal.

Basic Muffin Recipe Variations

The best thing a bout a basic muffin recipe is that you can personalize it to your own taste!

Expert Tips

  • Always be sure to use fresh baking soda – not expired.
  • Make sure your sour cream is at room temperature to ensure your muffins turn out soft and fluffy.
  • Don’t overmix muffins!
  • Muffins are done when a toothpick comes out clean from the center.
fruity pebbles muffins in a brown cupcake tin topped with fruity pebble cereal.

FAQs

What can you add to muffins other than fruit?

Add some nuts, chocolate chips, or peanut butter! 

Why didn’t my muffins rise?

They probably didn’t have enough baking soda.

How do you know when muffins are done baking?

They should slightly crisp around the edges or poke a toothpick in the center. It should come out clean to determine the muffins are done. 

Can you freeze muffins?

Yes. Muffins should be stored in an airtight container for up to 3 days, or you can freeze them for up to a month. It makes for an easy on-the-go breakfast too!

fruity pebbles muffins in a brown cupcake tin topped with fruity pebble cereal.

Best Basic Muffins Recipe with Fruity Pebbles

5 from 6 votes
This is my basic easy muffin recipe that you can add any mix in to! Fruity pebbles muffins are fun and easy and so delicious with that fruity cereal flavor.
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Yield 20 muffins
Serving Size 1 serving

Ingredients
 

  • 2 large eggs
  • ½ cup (118ml) vegetable oil or melted butter
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar or lemon juice
  • ½ teaspoon salt
  • 1 cup (235g) room temperature sour cream
  • 2 cups (248g) all purpose flour
  • 2 cups (72g) Fruity Pebbles Cereal plus more for garnish

Instructions

  • Preheat oven to 350°F. Line muffin pans with liners.
  • Using a hand mixer, mix eggs in a large bowl 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in fruity pebbles.
  • Scoop into liners. I use about 1/4 cup of batter (it helps to use an ice cream scoop). Sprinkle each muffin with a bit of cereal for garnish.
  • Bake for about 20-25 minutes, until a toothpick comes out clean. Check them at 15 minutes to guage the remaining time.
  • Cool slightly before eating. Store in an airtight container for up to 3 days or freeze for up to one month.

Recipe Video

Recipe Notes

  • Always be sure to use fresh baking soda – not expired.
  • Make sure your sour cream is at room temperature to ensure your muffins turn out soft and fluffy.
  • Don’t overmix muffins!
  • Muffins are done when a toothpick comes out clean from the center.
Variations:
  • 1 cup fresh or thawed frozen blueberries, raspberries, strawberries or a mix
  • 1 cup chocolate chips
  • Any cereal

Recipe Nutrition

Serving: 1serving | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7.1g | Saturated Fat: 2.4g | Fiber: 0.7g | Sugar: 9.9g | Calcium: 15mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American

Other Muffin Recipes

Last Updated on May 11, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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19 Comments

  1. Made these with gluten free flour and they taste really good! Tho my dentist is going to hate me lol there’s so much sugar

  2. The muffing batter is excellent. Since I didn’t have sour cream I used plain yogurt. I made this into a cake and covered it with melted white chocolate. Delicious!

  3. I made this recipe according to your recipe tonight and they are delicious! What a great recipe! Thanks for sharing novel online

  4. This is the best of both worlds – my favorite cereal in one of my favorite breakfast treats! Dorothy, you are genius!

  5. I’m making these today. For the vinegar…apple cider or white? I’m going to use lemon juice as your recipe also offers. I’m going to use tofutti sour cream. My husband is lactose intolerant. I will let you know how they turn out.