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Graham Cracker Muffins

Graham cracker muffins are wholesome with a sweet and crumbly topping.

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!

This simple recipe is perfect to tuck in a bento box lunch or with our mashed chickpea wraps. This also makes a great afternoon snack pick-me-up.

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

Easy Muffins

Who doesn’t love warm muffins fresh out of the oven? This recipe takes a classic muffin base and combines it with graham crackers for a fun crunchy topping!

  • This easy recipe uses graham crackers and a handful of simple ingredients.
  • These are budget-friendly and will cost less than $2 to make, using healthier ingredients than store-bought muffins that contain unwanted preservatives.
  • Make these muffins regular sized or mini depending on who they’re for. Little hands love the smaller sized bites, similar to our pancake mini muffins made using a mini muffin pan.
  • For more hearty muffin recipes try our flaxseed muffins or banana oatmeal muffins or our oatmeal muffins base with six flavors to try.
  • Graham crackers are easy to crumble and add to sweet treats like our no-bake s’more bars or dad’s famous cheesecake.
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

GRAHAM CRACKERS: 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.

FLOUR: I used whole wheat flour for a heartier muffin, however, this recipe will also work with all-purpose flour or ½ cup of each.

DRY INGREDIENTS: Other ingredients include brown sugar, cinnamon, baking powder, baking soda and salt.

WET INGREDIENTS: Milk, vegetable oil, egg, and vanilla extract are mixed in to create the muffin batter.

Four images together including a bowl with flours, graham crackers and sugar. The wet batter in a white bowl with a spatula. Wet batter in a muffin pan with crushed graham crackers on top. and cooked muffins in pan with crush graham crackers.

How To Make Graham Cracker Muffins

Make this easy recipe with kids as it’s family-friendly and so easy! Here’s a quick overview with full detailed instructions in the recipe card at the bottom of this post.

  1. Crush the graham crackers in a bag. Add them to a large bowl along with dry ingredients. Mix everythign together.
  2. Beat an egg, and add milk, oil and vanilla.
  3. Pour the wet ingredients into the dry ingredients and mix into a batter.
  4. Divide batter into a muffin pan and bake 20-22 minutes, until golden brown.

Leftover muffins can be stored in an airtight container in the fridge for up to 1 week. I prefer to free my muffin and loaf recipes to preserve freshness. Just wrap one in a paper towel and microwave for 20-30 seconds to heat up.

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 use half of each flour for a blend.
  • 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 pan with a bit of vegetable oil and a paper towel will ensure that the muffins pop out easily.
A pile of muffins with graham cracker toppings in a white bowl, with graham crackers beside the bowl.

More Muffin Recipes

Graham Cracker Muffins

A wholesome muffin with simple ingredients and a sweet crumbly topping.
Print Pin Recipe
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.
    A muffin pan and a small bowl with a paper towel soaked in vegetable oil.
  • 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 bit-size pieces. Repeat the process until they resemble this size.
    Two images of a bag, first with graham crackers inside. Second with crushed graham crackers into crumbles.
  • Add 1 cup of graham cracker crumbs, whole wheat flour, brown sugar, cinnamon, baking powder, baking soda, and salt to a bowl. Mix together until even.
    Two images of a white bowl. First has flour, brown sugar, graham cracker crumbles and spices dumped inside. Second has all dry ingredients mixed together and a spatula.
  • In a separate bowl, beat one egg and add the milk, vegetable oil, and vanilla extract. Mix together.
    Two images of a white bowl. First has wet ingredients dumped in and an egg yolk. Second has wet ingredients mixed together and a whisk inside.
  • Pour the wet ingredients into the dry four ingredients. Mix together until just combined (do not overmix).
    Two images, first is bowl with wet ingredients poured overtop of dry ingredients, unmixed. Second image is wet graham cracker batter mixed together and spatula inside bowl.
  • Add approximately ¼ cup of muffin batter to each muffin cup. Sprinkle the tops with 1 tsp crushed graham crackers, gently pressing the crackers into the batter.
    Two images, first is batter divided into muffin pan cups. Second is batter in muffin pan with graham cracker crumbs sprinkled on top.
  • 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.
    Two images, first is baked muffins inside muffin pan. Second is one muffin cut in half showing the inside.
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

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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