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.
Here’s what you’ll need. Looks promising already, doesn’t it?
To begin, combine the flour, graham crumbs, granulated sugar, baking powder and salt in bowl and whisk it together. Set that aside.
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.
Once the batter has come together, fold in some chocolate chips. It’s gettin’ good.
Fill each muffin cup a little over halfway. Eat a little batter if you want.
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.
To each muffin with the graham streusel, then place them in the oven to bake right up.
And about 15 minutes later, you have a pan full of this. Oh yes.
Serve the muffins immediately, with a large pat of butter on top.
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.
Moist delicious muffins that taste like a warm cookie right out of the oven.
- 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
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.
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.
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
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!
sabrina on 7.24.2012
these look great but do you have to use whole milk? Can 2% or skim be used??
MelanieL on 7.23.2012
Wowza! You had me at butter river…:)
Travis Cotton on 7.22.2012
I dont like muffins that much but that looks good!
Destiny Lawyer on 7.22.2012
These were absolutely delicious!!! They are good any time of day. I will make them again with my summer school students for a project.
Brooke on 7.22.2012
I just made these muffins. They are good, but they are not as sweet as I expected. I would also recommend not baking them quite as long as the recipe states.
Bev on 7.22.2012
I saw this recipe via The Pioneer Woman via Eggs for Breakfast. The muffins just came out of the oven ( put the toaster oven out on the deck tokeep the house cool) and they ARE DELICIOUS (and the whole neighborhood smells yummy). Thank you for sharing this great recipe!
Ashley on 7.22.2012
Muffins look delish! But I think your graham cracker/melted butter treat might be genius – add some nutella – yum!
Heather :) :) :) on 7.21.2012
Oh, what a great recipe….a tasty muffin and a sweet cookie all rolled into one Thanks for the recipe Love and hugs from the ocean shores of California, Heather
Claudia on 7.21.2012
A childhood favorite in our family–Louie’s Graham Cracker Pie!
2 well-beaten eggs
2/3 cup sugar
2/3 tsp vanilla
1 tsp baking powder
1 cup pecans
1 cup graham cracker crumbs
Grease pie pan with butter — cook 10 to 15 minutes at 300 degrees. Dust with powdered sugar and serve warm, with whipped cream.
Lisa on 7.21.2012
Where can i purchase those polka dot liners?
Julie | The Little Kitchen on 7.21.2012
Wow, these are so beautiful!! I have to make these soon!! Thanks to Michelle for sharing this recipe!!
[email protected] on 7.21.2012
I love this and I think a dollop of marshmallow fluff would complete them. Such a cool idea and I know a couple of little boys who would be happy to help make and eat.
Erica on 7.21.2012
The genius strikes again! I’m totally making these for my BIL for his birthday
Melissa on 7.20.2012
I have Celiac disease : ( I have a feeling converting this particular recipe to GF flours would lose something in translation…if I were going to throw myself under the bus and knowingly eat wheat these look like they would totally be worth it!!! (you know until a few hours later when I’d be rolling on the floor with belly pain etc…) SO SO tempting! Oh man ; )
TiffH on 7.20.2012
I’m all for dessert breakfast! I recently heard that the best time of day to have sweets is in the morning so your body has time to burn it off during the day, so bring on the cupcake and cookie muffins for breakfast!
Nicole on 7.20.2012
Wow this looks good, especially with that pat of butter on top! And what cute cupcake cups!
Living The Sweet Life on 7.20.2012
oh my word – stop. just stop. except, don’t stop because I love it!! I need one ASAP
AliciaC on 7.20.2012
Yes!! I can’t wait to make these next week. nom nom nom nom nom
[email protected]! on 7.20.2012
Ohhh these look SOOOO yummy!
Wonder how they’d taste with buttermilk instead??
Allyn on 7.20.2012
These look so good! My current muffin obsession is Joy the Baker’s browned butter blueberry muffins (HEAVEN), but this looks so tempting.
Normally I try to make us somewhat healthier muffins (http://lollingabout.wordpress.com/2012/04/20/foodie-friday-grown-up-muffins/), but sometimes you just have to have some fun.
Chocolate chips are always fun.
Jordan @ Bake Write Sleep on 7.20.2012
Holy crap, those look amazing. Drooooool.
All Good in Mommyhood on 7.20.2012
These. Look. Delectable! LOVE! My kids would devour these bad boys!
Cat Cooks in WI on 7.20.2012
These look amazing. Have you tried them at room temp? I’m wondering if I could make these and take to a play date…? Would they still be tasty?
Michele on 7.20.2012
shut up this looks stupidly delicious ugh i need