These graham cracker muffins take a classic whole wheat muffin recipe and combine it with graham crackers for a fun flavor and crunchy topping.
Graham Cracker Muffins Overview
Who doesn't love warm muffins fresh out of the oven? These are wholesome with a sweet and crumbly topping. First, graham cracker crumbs are mixed with whole wheat flour, brown sugar, and simple baking ingredients to create an easy and delicious muffin. Baked until golden brown, wholesome, filling, and delicious!
For more hearty muffin recipes try our flaxseed muffins or banana oatmeal muffins or my 6 oatmeal muffin flavors.
Recipe Ingredients
- 1 cup crushed graham crackers - plus 2 Tbsp for topping
- 1 cup whole wheat flour - or all-purpose flour
- ½ cup brown sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup milk
- ¼ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
How To Make Graham Cracker Muffins
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 350°F. Grease a muffin pan with a bit of vegetable oil and a paper towel. Or spray with nonstick cooking spray.
STEP 2: Add a few graham crackers to a bag and seal tightly. Crush the crackers with your hands or the side of a rolling pin. All crumbs should be very small bite-size pieces.
STEP 3: Add 1 cup of graham cracker crumbs, 1 cup whole wheat flour, ½ cup brown sugar, 1 tsp cinnamon, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt to a large bowl. Mix together until even.
STEP 4: In a separate medium bowl, beat one egg and add the 1 cup milk, ¼ cup vegetable oil, and 1 tsp vanilla extract. Mix together.
STEP 5: Pour the wet ingredients into the dry ingredients. Mix together until just combined (do not overmix).
STEP 6: Add approximately ¼ cup batter to each muffin cup. Sprinkle the tops with 1 tsp crushed graham crackers, gently pressing the crackers into the batter.
STEP 7: Bake for 20-22 minutes, or until tops are dark golden brown and a toothpick comes out clean when poked through the center. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
- Swap whole wheat flour for all-purpose flour for a lighter cakier feel. Or you can use half of each flour for a blend.
- This recipe uses 1 cup of crushed graham crackers this will be about 5-8 crackers, plus a few more for sprinkling on top of the batter before baking. I don't recommend using store-bought graham cracker crumbs because you won't be able to get that crunchy topping.
- The graham cracker crumbs should be small but still a bit chunky. This is perfect to sprinkle on the tops of the muffins.
- Greasing the muffin pan with a bit of vegetable oil and a paper towel will ensure that the muffins pop out easily.
How To Store Leftovers
- To Store - Leftover muffins can be stored in an airtight container at room temperature or in the fridge for up to 1 week.
- To Freeze - These can also be frozen. I like to wrap each muffin individually in plastic wrap, and then place them all in an airtight freezer bag. To thaw them, just wrap one muffin in a paper towel and microwave for 20-30 seconds to heat up.
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Graham Cracker Muffins
Ingredients
- 1 cup crushed graham crackers - plus 2 Tbsp for topping
- 1 cup whole wheat flour - or all-purpose flour
- ½ cup brown sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup milk
- ¼ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a muffin pan with a bit of vegetable oil and a paper towel. Or spray with nonstick cooking spray.
- Add a few graham crackers to a bag and seal tightly. Crush the crackers with your hands or the side of a rolling pin. All crumbs should be very small bite-size pieces.
- Add 1 cup of graham cracker crumbs, 1 cup whole wheat flour, ½ cup brown sugar, 1 tsp cinnamon, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt to a large bowl. Mix together until even.
- In a separate medium bowl, beat one egg and add the 1 cup milk, ¼ cup vegetable oil, and 1 tsp vanilla extract. Mix together.
- Pour the wet ingredients into the dry ingredients. Mix together until just combined (do not overmix).
- Add approximately ¼ cup batter to each muffin cup. Sprinkle the tops with 1 tsp crushed graham crackers, gently pressing the crackers into the batter.
- Bake for 20-22 minutes, or until tops are dark golden brown and a toothpick comes out clean when poked through the center. Let cool 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Eileen says
Should the ingredients be mixed by hand or hand-held mixer
Andi says
I mixed by hand. If you use a hand mixer, it will make the graham cracker pieces smaller.