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Wednesday, July 21, 2021

Graham Cracker Muffins with Brown Sugar Cinnamon Butter.

Did you love graham crackers as a kid? If so these muffins are perfect for breakfast, especially when you have guests. 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! 


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

Graham Cracker Muffins are delicious right out of the oven, but I like to jazz things up a bit and serve them with a bit of the Brown Sugar Cinnamon Butter. But feel free to offer your favorite nut butter as well. And for others, a smear of cream cheese and a drizzle of honey is the only way to enjoy them... 


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!

TIP: When working with whole wheat flour, spoon lightly into the measuring cup, and level the excess off the top. Do not dip the measuring cup into the flour, this can lead to adding too much flour to the recipe.  

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
updated 02/2020
400-degree oven

1 1/4 c flour - we use whole wheat
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

1/2 c raisins - optional, use if you love raisins!

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 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. 

#WholeWheatThat’sGoodToEat!

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Printable "copy and paste" version:

Graham Cracker Muffins
adapted from:  Mostly Muffins
updated 02/2020
400-degree oven

1 1/4 c flour - we use whole wheat
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

1/2 c raisins - optional, use if you love raisins!

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

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 refrigerate or freeze the muffins and topping. 

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Would you like to comment?

  1. Mmm! Graham cracker goes with so many different toppings. Delish!

    Alexandra
    OnRockwoodLane.com

    ReplyDelete
    Replies
    1. I agree! Thanks for stopping by, have a great week ahead.

      Delete
  2. I can't wait to try these. My daddy would love them, he loves wheat germ. I think the kids would love them too because well, graham crackers. Thanks for sharing.

    ReplyDelete
    Replies
    1. OMG, so happy to have posted this one! Thanks for stopping by, I appreciate your visit!

      Delete
  3. I’m saving this recipe! I used to eat graham crackers in a bowl with milk over it. The cinnamon ones were amazing. Love a healthy snack.

    ReplyDelete
    Replies
    1. I think for many graham crackers hold fond memories of childhood, these muffins help keep them alive!

      Delete
  4. Those look so yummy! I am not a huge fan of graham crackers themselves but I have baked cookies and cakes using them and love them in baked goods. Pinned.

    ReplyDelete
  5. These look delicious! I don't think we can get graham crackers here but there are some substitutes we could try.

    ReplyDelete
  6. i think everyone loves muffins. what is an alternative for the graham cracker crumbs? is that like a digestive biscuit? something plain i guess?

    ReplyDelete
    Replies
    1. Any wheat cracker (not savory) crumbs could be used. Thanks for stopping by, I appreciate it!

      Delete
  7. Smart way to use the box sitting in pantry. The muffins look delicious!

    ReplyDelete
  8. What a lovely combination of flavours, Melynda. These muffins look so tempting!
    Thank you for sharing and for being a part of the Hearth and Soul Link Party. Have a wonderful weekend!

    ReplyDelete
  9. I'm running behind!! Thanks so much for sharing at the What's for Dinner party last week. Hope to see you there this week too!! Enjoy the rest of the weekend.

    ReplyDelete
  10. My mom used to make French Breakfast muffins and the brown sugar cinnamon butter was for dipping the muffins into when baked! These sound a little bit similar.

    Thanks for sharing your recipe at the Homestead Blog Hop this week!

    Laurie
    Ridge Haven Homestead

    ReplyDelete
  11. We sure have enjoyed featuring your awesome post on Full Plate Thursday,547. Hope you are having a great summer and come back to see us soon!
    Miz Helen

    ReplyDelete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!