Graham Cracker Date Muffins
Elevate your morning routine with these irresistible Graham Cracker Date Muffins, a delightful twist on classic muffins that combine the nostalgic sweetness of graham crackers with the natural caramel richness of Medjool dates. Perfectly spiced with a hint of ground cinnamon, these muffins are tender, moist, and finished with a delicate crunch of raw sugar on top for a bakery-style touch. The unique addition of graham crackers, finely ground into crumbs, gives these muffins a cozy, nutty flavor and a texture that’s anything but ordinary. Ready in just 35 minutes from start to finish, they’re the perfect make-ahead treat for breakfast, brunch, or an afternoon snack. Pair them with your favorite cup of coffee or tea for a wholesome indulgence that’s sure to impress!
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Recipe Information
Ingredients
- 8 sheets graham crackers
- 0.5 cups all-purpose flour
- 1 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 0.75 cups medjool dates, pitted and chopped
- 0.25 cups unsalted butter, melted
- 0.5 cups whole milk
- 1 teaspoons vanilla extract
- 1 large egg
- 2 tablespoons raw sugar or turbinado sugar for topping
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it lightly.
Place the graham cracker sheets in a food processor and pulse until they are finely ground into crumbs. You should have about 1 cup of crumbs. Transfer the crumbs to a large mixing bowl.
Add the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to the bowl with the graham cracker crumbs. Whisk to combine the dry ingredients thoroughly.
In a separate medium bowl, mix the melted butter, milk, vanilla extract, and egg until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Take care not to overmix; a few lumps are fine. Fold in the chopped dates.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Sprinkle the tops of the muffins with the raw or turbinado sugar for a slightly crunchy topping.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes. Transfer them to a wire rack to cool completely or enjoy warm.
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 1944 mg | 85% | |
| Total Carbohydrate | 275.3 g | 100% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 175.1 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 337 mg | 26% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1455 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
