I have a bad habit of always skipping out on breakfast. I know, I know. I get flack for it all the time. The main reason is that I try to sleep in until the last possible moment, then frantically rush out the door and head to work.

A few years ago I used to make these breakfast muffins since they were the perfect grab-and-go to eat in the car once I got to work. I stopped making them for a while but they will now be part of my morning routines again.

If you liked the Apple & White Chocolate Scones, you will love this. The apple chunks are in here again, and they are so tasty. I can’t believe that apple season is winding down already! You still have a few more weeks to have some of the best apples that you can get all year. Don’t miss out!


INGREDIENTS:

  • 2 apples, diced

  • 4 tbsp of butter

  • 1 cup of graham cracker crumbs

  • 1 tsp of baking powder

  • 1 tsp of baking soda

  • 1 tsp of cinnamon

  • 1 egg

  • 1 cup of milk (dairy-free options like almond or oat milk work perfectly)

  • 1 1/2 cups of flour

  • 1/4 cup of brown sugar

DIRECTIONS:

  1. Preheat oven to 350F.

  2. Dice your two apples and set them aside.

  3. In a large mixing bowl, cream the butter and brown together using an electric mixer. Add the egg and mix again.

  4. Add in your baking powder, baking soda and cinnamon. Continue mixing while gradually adding your milk.

  5. Once well mixed, add in your flour and graham cracker crumbs. Then fold in your apples.

  6. Separate your batter into 12 muffins in a greased muffin pan.

  7. Sprinkle the top of each muffin with a little extra graham crackers crumbs and bake for about 30 minutes…or until a toothpick comes out clean from the center of a muffin.

Serve warm or at room temperature. To freeze, add into an airtight container or plastic freezer bag for up to two months.

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