Serves 14
45 min
Chocolate Chip Graham Cracker Muffins
Recipe GLPRc01d9a03054dec
Tender, chocolatey muffins studded with chocolate chips and filled with wholesome graham cracker crumbs. Each muffin is topped with a cinnamon-sugar graham cracker mixture that adds a delightful crunch. Perfect for breakfast, brunch, or a sweet morning treat.
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Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup crushed graham crackers
1/2 cup granulated sugar
1 large egg, beaten
1 cup whole milk
1/3 cup canola oil
2 teaspoons vanilla extract
1 cup chocolate chips
1/3 cup graham cracker crumbs
1/3 cup packed brown sugar
4 tablespoons melted butter
1 teaspoon ground cinnamon
Directions
Preheat your oven to 400°F. Prepare a 14-cup muffin tin by lining each cup with paper liners or lightly greasing with cooking spray.
Prepare the topping by combining the graham cracker crumbs, brown sugar, melted butter, and cinnamon in a small bowl, stirring until the mixture is moist and clumpy. Set this mixture aside.
In a large mixing bowl, whisk together the flour, baking powder, salt, crushed graham crackers, and granulated sugar until evenly combined.
In a separate bowl, whisk together the beaten egg, whole milk, canola oil, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix. The batter will be slightly lumpy, which is desirable.
Fold the chocolate chips into the batter with a few gentle strokes until evenly distributed.
Divide the batter evenly among the 14 muffin cups, filling each about two-thirds full.
Spoon a generous tablespoon of the prepared graham cracker topping onto the center of each muffin, gently pressing it slightly into the batter.
Bake for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs. Do not overbake.
Allow the muffins to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
