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Graham Cracker Muffins

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These graham cracker muffins take a classic whole wheat muffin recipe and combine it with graham crackers for a fun flavor and crunchy topping.

Three muffins stacked on top of each other with a pile of graham crackers beside them.

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 on a counter including a bag of graham crackers, and bowls of brown sugar, vegetable oil, vanilla extract, whole wheat flour, milk, baking powder, cinnamon and an egg.

Recipe Ingredients

Three images grouped together. First is muffin pan, second is bag of graham crackers, third is graham cracker crumbs in bag.

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.

Four images grouped together. First two are bowls of drying ingredients first unmixed then mixed. Last two are wet ingredients, first unmixed and then mixed.

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.

Two images of a muffin batter in a bowl, first one is unmixed, second is mixed.

STEP 5: Pour the wet ingredients into the dry ingredients. Mix together until just combined (do not overmix).

A muffin pan with batter and crumbled graham crackers on top

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.

Muffin pan with baked muffins inside, and one muffin cut in half.

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.

One muffin sliced in half with other muffins stacked behind in a white bowl.

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.
A pile of muffins with graham cracker toppings in a white bowl, with graham crackers beside the bowl.

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Graham Cracker Muffins

A wholesome muffin with simple ingredients and a sweet crumbly topping.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 muffins

Ingredients

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

Calories: 118kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 191mg | Potassium: 98mg | Fiber: 1g | Sugar: 12g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

The nutritional information provided is an estimate and is per serving.

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Recipe Rating




Eileen

Sunday 23rd of April 2023

Should the ingredients be mixed by hand or hand-held mixer

Andi

Monday 24th of April 2023

I mixed by hand. If you use a hand mixer, it will make the graham cracker pieces smaller.