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White Chocolate Graham Cracker Muffins
The homey flavor of graham crackers brings a cozy depth to these simple muffins studded with white chocolate morsels. Just right with a mug of coffee or cocoa, in front of a warm fire, and with the ones you love.
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Course
Bread, Breakfast, Brunch, Snack
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
12
Calories
204
kcal
Author
Liren Baker
Ingredients
▢
1
cup
graham crackers
▢
1
cup
buttermilk
▢
1
large egg
beaten lightly
▢
1/2
cup
firmly packed light brown sugar
▢
1
stick
1/2 cup unsalted butter, melted
▢
1
cup
all-purpose flour
▢
1/2
teaspoon
salt
▢
1
teaspoon
baking powder
▢
1/2
teaspoon
baking soda
▢
1
cup
white chocolate chips
COOK MODE
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Instructions
Preheat the oven to 400 degrees.
Prepare a muffin tin by lightly spraying with non-stick spray or coating sparingly with butter. Set aside.
In a large bowl, stir together the graham crackers, egg, brown sugar, and melted butter.
In a separate small bowl, whisk together the flour, salt, baking powder, and baking soda.
Add the dry ingredients to the large bowl with the wet ingredients.
Gently stir into the graham cracker mixture until just combined. Stir in the white chocolate chips.
Distribute the batter evenly into the muffin tins.
Bake for about 20 minutes (or 12 minutes for mini muffins), or until golden brown, and an inserted toothpick comes out clean.
Let them cool for about 3 minutes, then remove them from the muffin pan. Enjoy while warm.
Notes
Adapted from
Cranberry Oatmeal Muffins
, which were slightly adapted from Oatmeal Muffins, Gourmet (February 1995), via Epicurious.
Nutrition
Calories:
204
kcal
|
Carbohydrates:
33
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.002
g
|
Cholesterol:
19
mg
|
Sodium:
235
mg
|
Potassium:
145
mg
|
Fiber:
1
g
|
Sugar:
20
g
|
Vitamin A:
57
IU
|
Vitamin C:
0.1
mg
|
Calcium:
85
mg
|
Iron:
1
mg
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