Introduction: This study aimed to determine the nutrient content of cornflakes and muesli, ready-to-eat cereal products available in the Malaysian market. Cornflakes and muesli were chosen due to their popularity as a breakfast meal especially in urban areas. Methods: A total of six brands each for cornflakes and muesli were purchased from supermarkets in the Klang Valley using stratified random sampling. All samples were analysed using AOAC official methods of analysis. The validity of the test data was monitored with the application of internal quality controls in line with the requirements of ISO 17025. Results: Proximate analysis revealed significantly higher mean levels of carbohydrate (86.94 ± 0.59 mg/lOOg), minerals such as iron (8.48±1.72 mg/lOOg) and sodium (674.83±102.99 g/lOOg), B3 as niacinamide (25.87 ± 6.14 g/lOOg) and sucrose (5.10 ± 0.90 mg/lOOg) in cornflakes than in muesli. However, muesli contained significantly more mean moisture (10.23 ± 0.72 mg/lOOg), protein (10.07 ± 0.79 mg/lOOg), total dietary fibre (12.49 ± 1.44 mg/lOOg), magnesium (113.22 ± 7.93 mg/lOOg), zinc (1.65 ± 0.16 mg/lOOg), copper (0.25 ± 0.02 mg/lOOg), total sugar (18.75 ± 2.05 mg/lOOg), glucose (7.70±1.77 mg/lOOg) and fructose (8.68±1.76 mg/lOOg) than cornflakes. Most of the fatty acids analysed were not detected or of low value in both the cereal products. Conclusion: The nutrient analysis of cornflakes and muesli suggests that both ready-to-eat cereals are nutritionally good choice as breakfast for consumers as it provides carbohydrate, minerals, fibre and vitamins. The data provides additional information to the Malaysian Food Composition Database.