I love making muffins because they are so easy to store and grab one a time for a quick on-the-go snack or breakfast. Once you have a good base muffin recipe, the sky's the limit when it comes to the different add-ins and flavors you can incorporate! These Graham Cracker Muffins with Chocolate Cream Cheese Glaze are fluffy and moist, and packed with rich, warm graham cracker flavor.
This particular muffin recipe was created when I was going through something extremely difficult and confined to the house. I knew I wanted to make something but I had no idea what. When I'm down or facing something difficult, creating something always seems to lift my spirits and take my mind off of the negative. With ingredients I had on hand, these yummy graham cracker muffins came to be!
Making Graham Cracker Muffins with Chocolate Cream Cheese Glaze
Preheat oven to 375 degrees, with rack in lower third. Line a standard muffin pan with paper baking cups.
In a large bowl, whisk together flour, graham cracker crumbs, brown sugar, baking powder, ground ginger, cinnamon, and salt. Make a well in the center of dry ingredients.
In a small bowl, whisk together buttermilk, eggs, vegetable, vanilla, and lemon zest. Add egg mixture to dry ingredients. With a rubber spatula or wooden spoon, gently stir ingredients until batter is just moistened (do not over mix; a few lumps will remain).
Spoon batter into muffin cups, filling each about two-thirds full. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Allow muffins to cool in pan for 2 to 3 minutes then transfer muffins to a wire cooling rack to cool completely. Serve slightly warm or at room temperature according to preference.
For Glaze
Beat cream cheese until smooth with hand mixer or in bowl of stand mixer.
Beat in powdered sugar and cocoa powder. Stir in vanilla and 3 tablespoons milk.
Add more milk if needed until desired consistency is reached.
Spoon into plastic bag and squeeze glaze to one corner of bag. Cut off tip of bag and squeeze out ribbons of glaze onto cooled muffins.
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Graham Cracker Muffins with Chocolate Cream Cheese Glaze
Ingredients
- 1 cup all-purpose flour
- 1 cup graham cracker crumbs you want fine crumbs
- ¾ cup packed dark brown sugar
- 1 tablespoon baking powder
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
For Glaze
- 4 ounces cream cheese room temperature
- ½ cup powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk
Instructions
- Preheat oven to 375 degrees, with rack in lower third. Line a standard muffin pan with paper baking cups.
- In a large bowl, whisk together flour, graham cracker crumbs, brown sugar, baking powder, ground ginger, cinnamon, and salt. Make a well in the center of dry ingredients.
- In a small bowl, whisk together buttermilk, eggs, vegetable oil, vanilla, and lemon zest. Add egg mixture to dry ingredients. With a rubber spatula or wooden spoon, gently stir ingredients until batter is just moistened (do not over mix; a few lumps will remain).
- Spoon batter into muffin cups, filling each about two-thirds full. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Allow muffins to cool in pan for 2 to 3 minutes then transfer muffins to a wire cooling rack to cool completely. Serve slightly warm or at room temperature according to preference.
For Glaze
- Beat cream cheese until smooth with hand mixer or in bowl of stand mixer.
- Beat in powdered sugar and cocoa powder. Stir in vanilla and 3 tablespoons of milk. Add more milk if needed until desired consistency is reached.
- Spoon into plastic bag and squeeze glaze to one corner of bag. Cut off tip of bag and squeeze out ribbons of glaze onto cooled muffins.
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