Graham Cracker Chocolate Chip Muffins

Lately I have been in the mood to bake and eat muffins.  I only have a few muffin recipes so I have been searching on blogs and Pinterest for muffin recipes to try.   I found this recipe over at Dwell on Joy blog and made it last weekend.

I also used a new kind of baking cup this time and they were awesome!  You can find them here from Bloom Designs which has a whole shop on Etsy for all the wonderful party items they sell.  This recipe turned out to be very tasty and I will definitely be making these again.

Here's what you need:

2 cups flour 

1 Tbs. baking powder

1/2 tsp. kosher salt

1/2 cup sugar

1 cup graham cracker crumbs, they can have small chunks in them

3/4 cup milk chocolate chips (semi-sweet would be fine too)

1 cup whole milk

1/3 cup canola or vegetable oil

1 large egg, at room temperature, slightly beaten

2 tsp. vanilla extract

For the topping:

1/4 cup flour

1/4 cup brown sugar, packed

1/4 cup graham cracker crumbs

1/2 tsp. cinnamon

3 Tbs. butter, melted

Pre heat oven to 400 degrees.  Line muffin tins with liners or spray well with cooking spray and set aside.

In a medium bowl whisk the flour, baking powder, salt, sugar, 1 cup graham cracker crumbs until blended and set aside.

 

In the bowl of a stand mixer combine the milk, oil, egg, and vanilla and beat until incorporated.

 

Add the dry ingredients and mix until just combined.  

 

Add the chocolate chips and stir in by hand.

Using an ice cream size scoop, fill each muffin liner or tin with one scoop.  About 2/3 full.

 

These muffin liners are so sturdy I put the extra 3 on a cookie sheet and they never lost their form.  Awesome!

Make the topping:

In a bowl mix the flour, brown sugar, graham cracker crumbs, cinnamon and stir to combine all the dry ingredients well. 

 

Add the melted butter and mix well until crumbly and looking like wet sand.

 

Top each muffin with 1 heaping Tablespoon of crumb topping.

 

Bake for 16 - 19 minutes or until a toothpick inserted into the middle comes out clean.  Let cool in tin for a couple of minutes then move to a cooling rack.  Serve warm or at room temperature.  Store any leftover muffins in an airtight container.

 

Nom, nom, nom....Moist, delicious muffins that taste kinda like a warm cookie.

 

Serves - 15 muffins

Enjoy!

~Hugs~

Michelle

Here's the handy printable - Graham Cracker Chocolate Chip Muffins

Recipe adapted from: Dwell on Joy

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