Preheat oven to 350°F and line a muffin tins with paper liners.
In a medium bowl, mix together graham cracker crumbs, flour, baking powder, and salt.
In a separate large bowl, or in your stand mixer, beat butter and sugar together until light and fluffy. Add 1 egg at a time, mixing in between each one. Add vanilla
& Almond extract and mix until combined.
Add 1/3 of graham cracker mixture to butter mixture, then add 1/2 of milk. Continue to alternate additions, mixing in between, beginning and ending with graham cracker mix.
Pour batter into prepared tins until about 3/4 full (it should make a little over 2 dozen). Bake around 20-22 minutes, until a toothpick inserted in the middle comes out clean. Remove from oven and let cool on wire rack.