Graham Nut Muffins
Start your morning on a hearty and wholesome note with these irresistible Graham Nut Muffins! Packed with the nutty goodness of graham flour and the crunch of chopped walnuts or pecans, these muffins offer a delightful balance of flavor and texture. Sweetened with brown sugar and warmly spiced with cinnamon, they’re perfect for a cozy breakfast or a midday snack. This easy recipe comes together in just 15 minutes of prep time and features pantry staples like melted butter, eggs, and a splash of vanilla extract for added richness. Baked to golden perfection in under 20 minutes, these muffins are wonderfully moist, slightly nutty, and absolutely satisfying. Serve them warm with a pat of butter or enjoy them on their own—either way, they’re sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups 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
- 0.75 cups Brown sugar
- 0.5 cups Unsalted butter, melted
- 2 large Eggs
- 0.75 cups Milk
- 1 teaspoons Vanilla extract
- 0.75 cups Chopped walnuts or pecans
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
In a large mixing bowl, whisk together the graham flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon until well combined.
In a separate bowl, whisk together the brown sugar, melted butter, eggs, milk, and vanilla extract until smooth and fully incorporated.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a rubber spatula or wooden spoon until just combined. Be careful not to overmix; the batter will be thick.
Fold in the chopped walnuts or pecans, ensuring they are evenly distributed throughout the batter.
Using a spoon or ice cream scoop, divide the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.5 g | 224% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2375 mg | 103% | |
| Total Carbohydrate | 317.7 g | 116% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 119.3 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 554 mg | 43% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1782 mg | 38% | |
*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.
