Comments on: Graham Cracker Chocolate Chip Muffins

By: city baked

city baked — Fri, 29 Mar 2013 02:55:07 +0000

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.

By: Twyla

Twyla — Wed, 25 Jul 2012 02:27:47 +0000

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!

By: looneybaker

looneybaker — Wed, 25 Jul 2012 02:12:13 +0000

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.

By: EmOwens

EmOwens — Mon, 23 Jul 2012 11:43:26 +0000

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.

By: The Kitchen Magician

The Kitchen Magician — Sun, 22 Jul 2012 19:11:32 +0000

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.