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Graham Cracker Chocolate Chip Muffins

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Tasty Kitchen Blog: Graham Cracker Chocolate Chip Muffins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of Michelle's Tasty Creations.

 
If there is anything I love, it’s a warm muffin topped with butter. If there is anything I love more than that, it’s a warm muffin topped with butter and studded with melty chocolate chips. And if there is anything I love even more than THAT? It’s a muffin, with the butter and the chocolate chips, that tastes like a cookie. And that’s what we have here.

I have a very odd and fascinating obsession with all things graham crackers. Most likely because I adore all things s’mores related, but even more so because I totally freak out over graham cracker crusts. You know, tightly packed crumbs with butter and a bit of sugar? So good when it hits your lips. I could eat an entire graham cracker pie crust without any filling and be satisfied. And probably sick, but whatever. Totally worth it! And don’t tell anyone, but sometimes as an easy dessert I melt butter in a bowl inside the microwave, then mash in graham cracker crumbs with a fork. And eat it. Just when you thought you knew it all …

So when this recipe for Graham Cracker Chocolate Chip Muffins from Michelle popped up on my screen, I knew it had to be made. So it was! Let’s do this.

 
 
 
Tasty Kitchen Blog: Graham Cracker Chocolate Chip Muffins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of Michelle's Tasty Creations.

Here’s what you’ll need. Looks promising already, doesn’t it?

 
 
 
Tasty Kitchen Blog: Graham Cracker Chocolate Chip Muffins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of Michelle's Tasty Creations.

To begin, combine the flour, graham crumbs, granulated sugar, baking powder and salt in bowl and whisk it together. Set that aside.

 
 
 
Tasty Kitchen Blog: Graham Cracker Chocolate Chip Muffins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of Michelle's Tasty Creations.

In the bowl of your electric mixer, add oil, egg, vanilla extract and whole milk. Mix it all up, then with the mixer on low speed, add in the dry ingredients slowly.

 
 
 
Tasty Kitchen Blog: Graham Cracker Chocolate Chip Muffins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of Michelle's Tasty Creations.

Once the batter has come together, fold in some chocolate chips. It’s gettin’ good.

 
 
 
Tasty Kitchen Blog: Graham Cracker Chocolate Chip Muffins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of Michelle's Tasty Creations.

Fill each muffin cup a little over halfway. Eat a little batter if you want.

 
 
 
Tasty Kitchen Blog: Graham Cracker Chocolate Chip Muffins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of Michelle's Tasty Creations.

In a small bowl, stir together flour, brown sugar, cinnamon and graham cracker crumbs. Then pour butter over top. Instead of eating this with a spoon, mix it together until it resembles wet sand. It’s difficult, I know.

 
 
 
Tasty Kitchen Blog: Graham Cracker Chocolate Chip Muffins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of Michelle's Tasty Creations.

To each muffin with the graham streusel, then place them in the oven to bake right up.

 
 
 
Tasty Kitchen Blog: Graham Cracker Chocolate Chip Muffins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of Michelle's Tasty Creations.

And about 15 minutes later, you have a pan full of this. Oh yes.

 
 
 
Tasty Kitchen Blog: Graham Cracker Chocolate Chip Muffins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of Michelle's Tasty Creations.

Serve the muffins immediately, with a large pat of butter on top.

 
 
 
Tasty Kitchen Blog: Graham Cracker Chocolate Chip Muffins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of Michelle's Tasty Creations.

Seriously, is there anything better in this world that a warm, steaming muffin with a butter river running through it? I think not.

Thanks so much for the recipe Michelle! Be sure to check out her blog for more tasty creations as well as creative crafts! And definitely make these muffins.

 
 

Printable Recipe

Graham Cracker Chocolate Chip Muffins

See post on Michelle Day’s site!
3.60 Mitt(s) 5 Rating(s)5 votes, average: 3.60 out of 55 votes, average: 3.60 out of 55 votes, average: 3.60 out of 55 votes, average: 3.60 out of 55 votes, average: 3.60 out of 5

Prep Time:

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Difficulty: Easy

Servings: 15

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Description

Moist delicious muffins that taste like a warm cookie right out of the oven.

Ingredients

  • FOR THE MUFFINS:
  • 2 cups Flour, All Purpose
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Kosher Salt
  • ½ cups Sugar
  • 1 cup Graham Cracker Crumbs, They Can Have Small Bits In Them
  • 1 cup Whole Milk
  • ⅓ cups Canola Or Vegetable Oil
  • 1 whole Large Egg
  • 2 teaspoons Vanilla Extract
  • ¾ cups Milk Chocolate Chips
  • FOR THE TOPPING:
  • ¼ cups Flour, All Purpose
  • ¼ cups Light Brown Sugar, Packed
  • ¼ cups Graham Cracker Crumbs
  • ½ teaspoons Cinnamon
  • 3 Tablespoons Butter, Melted

Preparation Instructions

Preheat oven to 400ºF. Line muffin tins with liners or spray well with cooking spray and set aside.

For the muffins, in a medium bowl whisk the flour, baking powder, salt, sugar, and graham cracker crumbs until blended. 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 1 scoop, about 2/3 full.

For 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.

Moist, delicious muffins that taste kind of like a warm cookie. Makes 15 muffins.

Enjoy!

Recipe adapted from Dwell on Joy.

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 

29 Comments

Comments are closed for this recipe.

Marah on 8.6.2012

Made these this weekend and they turned out perfectly! I didn’t have muffin cups but I sprayed the tin well with Pam and they came right out and looked beautiful. I added one extra graham cracker to the crumble mixture on top because it looked too wet after adding the butter, but that was the only change I made. Everyone loved them although my husband thinks we should try them with blueberries instead of chocolate chips next time–that will be hard for me, but I bet it will be good! So glad to know about your blog now, esp. since I live in Pittsburgh. Thanks!

Kellymarie on 7.29.2012

Yummy

James S. on 7.26.2012

Holy yum yums. I’m not a huge fan of graham cracker but based on looks, I might have to make this. You should enter it in our Muffin Recipe contest over on FoodSmarter!

victoria on 7.25.2012

These are in oven as I type..just a note, there is not enough topping for 1 Tablespoon, let alone “heaping” for 15 muffins. Not even close. Did you mean to say 1 heaping Teaspoon? there was enough for that. :) They smell amazing…can’t wait to try…

GayleTX on 7.24.2012

Muffin-making tip: Before using the scoop to put that wonderful sticky muffin batter in the pan…..spray your scoop with Pam. It makes the batter just ease (or ooze) right out of the scoop and fall right where you want it to! I usually respray every 2-3 muffins.
I learned this while making dozens and dozens of zucchini muffins this summer….my husband keeps growing zucchini the size of baseball bats and I can’t put all of them down the disposer!