The Pioneer Woman Tasty Kitchen
Profile Photo

Graham Cracker Chocolate Chip Muffins

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:

Cook:

Level: Easy

System:

15
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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

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.

No Comments

You must be logged in to post a comment.

5 Reviews

You must be logged in to post a review.

Profile photo of city baked

city baked on 3.28.2013

I swapped in a heaping packed half cup of brown sugar for the white in the muffin, added half cup of oil instead of a third. They turned out moist and delicious. One of my favourite, non-banana muffins.

Profile photo of Twyla

Twyla on 7.24.2012

Just made these tonight and I had no problems with them being dry. The are really wonderful!! I did put a very small dab of butter on them right after I took them out of the oven, but other than that I followed the recipe exactly. My husband thought they were the best and couldn’t wait to have another!! I’ll definitely make these again when we have overnight guests, for their morning breakfast!! Great recipe!

Profile photo of looneybaker

looneybaker on 7.24.2012

As others have commented, the muffins are on the dry side. However, in my opinion, a muffin doesn’t have to be moist to be good. I made these for my family and they were a huge hit. Delicious! Thanks for sharing the recipe.

Profile photo of EmOwens

EmOwens on 7.23.2012

I would have to agree with The Kitchen Magician. I made these this weekend and they were dry. I too made them just like the recipe called for. I did like the topping – hard to go wrong with those combined ingredients.

Profile photo of The Kitchen Magician

The Kitchen Magician on 7.22.2012

These muffins have a good graham cracker flavor to them, but mine were very dry. I followed the recipe exactly, with the exception of adding just a tiny bit (splash?) more oil since the 1/3 cup called for didn’t seem enough to make them moist. The muffin topping is also very messy. It didn’t cling to the muffin like I had expected and therefore I had crumbs everywhere. Overall, with a HUGE glass of milk and plenty of napkins to catch the crumbs, these were just okay.

Related Recipes

Whole Wheat Zucchini Bread (in a Blender!)
Profile Photo by Haley Hansen in Breads
Simple, whole-wheat zucchini bread made extra fluffy by using a blender!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Pumpkin Cranberry Bread
Profile Photo by Olga in Breads
This is the perfect breakfast, snack, or dessert to get you...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Lemon Poppyseed Muffins (Vegan)
Profile Photo by Haley Hansen in Breads
Muffins made with whole wheat flour, coconut oil, and fresh-squeezed lemon...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Healthy Spiced Apple Muffins
Profile Photo by Becca Davis in Breads
Healthy spiced apple muffins are a great fall-flavored recipe. They're nutritious...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Pumpkin Spice Crumble Cake
Profile Photo by Amy McCauley in Breads
Nothing says fall to me like pumpkin and sweet spices like...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy