Graham Cracker Muffins
These Graham Cracker Muffins combine the nostalgic flavor of graham crackers with warm spices, making them a comforting treat for any occasion.
Ingredients
Muffin Base
- 1 cup crushed graham crackers Choose high-quality graham crackers for best flavor.
- 1 cup whole wheat or all-purpose flour Whole wheat adds flavor; all-purpose is a good substitute.
- ½ cup brown sugar Adds moisture and a caramel-like sweetness.
- 1 tsp cinnamon Enhances the flavor of graham crackers.
- 1 tsp baking powder Ensures the muffins rise.
- ½ tsp baking soda Works with baking powder for fluffiness.
- ¼ tsp salt Balances sweetness.
- 1 cup milk Any variety—dairy or plant-based works.
- ¼ cup vegetable oil Keeps muffins moist.
- 1 large egg Acts as a binder.
- 1 tsp vanilla extract Adds depth of flavor.
- 2 Tbsp additional crushed graham crackers For topping the muffins.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a muffin pan.
- Crush graham crackers in a food processor or seal them in a zip-top bag and roll them until fine.
- In a large bowl, whisk together crushed graham crackers, flour, brown sugar, cinnamon, baking powder, baking soda, and salt.
- In another bowl, beat the egg, then stir in the milk, vegetable oil, and vanilla extract.
- Gradually pour the wet ingredients into the dry mix, gently combining them without overmixing.
- Spoon the batter into the muffin cups, filling each about two-thirds full and sprinkle tops with crushed graham crackers.
Baking
- Bake muffins in the preheated oven for 20-22 minutes, or until golden brown and a toothpick comes out clean.
- Allow muffins to cool in the pan for about 5 minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months. For variations, consider adding chocolate chips or nuts.