Graham Muffins
Start your morning off right with these wholesome and irresistibly tender Graham Muffins, a perfect combination of nutty whole wheat graham flour, sweet honey, and cozy hints of cinnamon. This easy muffin recipe comes together in just under 30 minutes, making it ideal for busy weekdays or a quick weekend treat. A touch of buttermilk adds a subtle tang and keeps the muffins moist, while melted butter and vanilla extract lend a rich, buttery aroma. Enjoy them warm from the oven, plain or slathered with butter and a drizzle of honey for an extra touch of sweetness. Packed with hearty ingredients and natural flavors, these homemade graham muffins are a healthy and satisfying option for breakfast or snacking. Perfect for meal prep, they freeze beautifully, so you can enjoy a batch anytime!
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Recipe Information
Ingredients
- 1.5 cups whole wheat graham flour
- 0.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 teaspoons ground cinnamon
- 1 large egg
- 1 cup buttermilk
- 0.5 cups honey
- 0.25 cups unsalted butter, melted
- 1 teaspoons vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large bowl, whisk together the graham flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In another bowl, beat the egg and then whisk in the buttermilk, honey, melted butter, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing to keep the batter light and airy.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are delicious on their own or with a pat of butter or a drizzle of honey.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2497 mg | 109% | |
| Total Carbohydrate | 305.6 g | 111% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 111.1 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 411 mg | 32% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1127 mg | 24% | |
*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.
