Raspberry Graham Cracker Muffins

Hello winter weather! I went into church on Sunday morning and there was a little chill in the air, but when I came out it was snowing and blowing and it’s been actually acting like January ever since!


That cold, snowy afternoon I did a little bit of food prep for the week- Vegetable beef and barely slow cooker soup for a few weeknight dinners, oatmeal for breakfast, hard boiled eggs, and these muffins for breakfast/snacks. I had made some mediocre s’mores cookies the previous weekend and I only used 1/3 of the box of graham crackers, so I had to do something with the rest of them!

Thinking about food prepping had me thinking about fast, easy to grab foods for the week, so I made muffins! Next time, I made add white chocolate chips because-

  1. I love them
  2. They will add more moisture
  3. I think they will compliment the raspberry and graham.



Yields 12 muffins


  • 2 tbsp. butter, melted
  • 1 egg
  • 1/4 c. yogurt, I used Greek
  • 1/4 c. sugar
  • 1/2 c. milk
  • 1 brick of graham crackers, about eight or nine
  • 1 c. wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. fresh or frozen raspberries


  • Preheat oven to 325 degrees.
  • Put muffin papers into a muffin pan.
  • Cream together butter, egg, and sugar until uniform.
  • Add yogurt and milk to the mixture, and mix until uniform.
  • Mill or crumble graham crackers into powder form and add to a large mixing bowl
  • Add flour, baking powder, baking soda, and salt to bowl with graham powder, mix together.
  • Cut up raspberries at least in half so they are not giant pieces.
  • Add wet ingredients to dry and mix until just combined.
  • Fold in raspberries.
  • Spoon batter into muffin tins and fill to the top.
  • Bake for 20-25 minutes.