Graham Cracker Muffins with Brown Sugar Cinnamon Butter.

Did you love graham crackers as a kid? If so these muffins are perfect for you and everyone else! Especially guests for breakfast. For some reason, I don't bake a lot of muffins ordinarily. But anytime there are guests at the table, muffins go in the oven!

It seems everyone loves graham crackers, and these muffins are just as popular.

Graham Cracker Muffins with Brown Sugar Cinnamon Butter are a big hit with everyone! Kids of all ages love them. I wonder, is there even a single person that has not eaten and enjoyed graham crackers? We still love them, they are still a favorite snack around here. Especially for my husband, he loves them with peanut butter and a chocolate bar, sandwich-style!

Stir the ingredients together the night before to get a leg up, the next morning.

A pan of these muffins is the best way to greet a new morning. One quick way to have fresh muffins in the morning, (this recipe or any other) is to assemble the dry ingredients and the wet ingredients separately. storing the wet ingredients in the refrigerator overnight. The next morning combine the wet ingredients with the dry ingredients and you will have fresh muffins to enjoy as soon as the oven timer signals they are ready!

Once out of the oven, let cool briefly, before serving.

Graham Cracker Muffins are delicious right out of the oven, with a bit of butter. But when we do have guests at breakfast I will jazz things up a bit and serve them with Brown Sugar Cinnamon Butter on the side. But feel free to offer your favorite nut butter as well. And for others, like myself, a smear of cream cheese and a drizzle of honey or real maple syrup is another way to enjoy them... pour the tea and pass the muffins!

Some additional thoughts on this recipe:

When working with whole wheat flour, spoon lightly into the measuring cup, and level the excess off the top.

The Brown Sugar Cinnamon Butter can be made the day before, cover tightly and store in the refrigerator.

Do let the Brown Sugar Cinnamon Butter come to room temperature before serving.

Ingredients needed for this recipe:

whole wheat flour
graham cracker crumbs
wheat germ
sugar
baking soda
salt
buttermilk
egg
oil
molasses
muffin tin liners, if desired

You will also need the following:

measuring spoons
measuring cups
large mixing bowl
small mixing bowl
whisk
silicone spatula
muffin tin

Now we are ready to begin!

Graham Cracker Muffins
adapted from: Mostly Muffins
400-degree oven

UPDATED: 01.09.2024

1 1/4 c flour - we use whole wheat pastry flour
1/2 c graham cracker crumbs
1/2 c wheat germ
1/4 c sugar
1 1/4 t baking soda
1/2 t salt

1 c buttermilk

1 egg
1/3 c oil
1/3 c molasses

Preheat oven to 400 degrees. Prepare a 12 cup muffin tin, set it aside.

Combine dry ingredients in a large bowl, whisk to combine.

Combine egg, oil, and molasses in a small bowl, whisk to combine, and beat the egg.

Add wet group and the buttermilk to dry group.

Mix well. The batter is thin.

If you haven't already done so, prepare the muffin pan, or if desired use muffin liners.

Divide batter between muffin tin cups equally.

Bake 15 - 20 minutes, or until the muffins are done in your oven.

Remove from oven and let cool 5-10 minutes, then loosen the muffins from sides of the tin and turn on to their sides to release steam.

Serve with:

Brown Sugar Cinnamon Butter
4 T soft butter
1 T brown sugar
1/8 t cinnamon

tip, set the topping ingredients aside to soften while the muffins bake.

To make the topping, in a small mixing bowl, combine the well, making sure no streaks of butter are present, serve with the Graham Cracker Muffins.

Storage options for Graham Cracker Muffins with Brown Sugar Butter. You may store the muffins at room temperature for up to three days. Store the topping in the refrigerator. For longer storage time, cover tightly and refrigerate or freeze the muffins and topping.

UPDATE: For your convenience, a "copy and paste" version of Graham Cracker Muffins with Brown Sugar Cinnamon Butter has been included below.

You may also enjoy:

Cherry Raisin Welsh Tea Cake.

#WholeWheatThat’sGoodToEat!

#wholefoodingredients

#scratchmadefoodforyourfamily

Featured recipe at:

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Printable "copy and paste" version: