Chocolate Chip Graham Cracker Muffins, so good you’ll think you’re eating a cookie for breakfast!
Muffins make a great go-to breakfast in our house. They’re portable. No silverware required. No plate or bowl really, just a napkin if you want to be uncivilized (or maybe lazy and not have to wash any dishes.) We love baking up different varieties and then freezing them. Makes it so easy for everyone to get what they want.
I did a Muffin Round Up from around the web and This Graham Cracker Chocolate Chip Muffin recipe from Michelle’s Tasty Creations has been calling to me ever since.
Maybe it’s because the graham cracker is in the muffin but also part of the streusel topping. Like a graham cracker crust but on top. And I love Graham cracker crusts!
Maybe because I just look for any excuse to get more chocolate into my breakfast. And hey, there are studies out there that say chocolate can be healthy for you, you I know I’m grasping at straws to justify my craving for these muffins.
You have to trust me on this and make up a batch of these muffins. I promise, it won’t be your last one.
You’ll be eating these for breakfast and then, because it tastes like a cookie, you’ll have another as an afternoon snack. And because Cookies and milk just make a good bedtime snack, you’ll have another one then.
Unless you can control yourself. Good luck with that!
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recipe source ChocolateChocolateandmore.comChocolate Chip Graham Cracker Muffins
Ingredients
For the topping:
Instructions
Notes
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Kalamity Kelli says
July 12, 2013 at 7:07 amMmmmmm……….these look delicious! I love graham crackers and chocolate so these are right up my alley!
Nisa Homey says
July 12, 2013 at 7:25 amThese looks yum…..and I like the idea of adding graham cracker crumbs!!!
Lisa J says
July 12, 2013 at 2:29 pmI have been enjoying your web site and trying some of your recipes lately! Thanks!
steph@stephsbitebybite says
July 15, 2013 at 8:45 amI don’t know what I’m more excited about, the crumble topping or the chocolate chips!
Brianne @ Cupcakes & Kale Chips says
July 15, 2013 at 9:40 pmOh Joan, these look phenomenal!
Kayle (The Cooking Actress) says
July 17, 2013 at 9:19 pmyessssss-my kind of muffin!!!!
Anita at Hungry Couple says
July 19, 2013 at 10:07 amI’ve been thinking about these ever since I saw the photos…
Nancy @ gottagetbaked says
July 20, 2013 at 4:25 pmThis is such an amazing idea, Joan. I’d never have thought to put graham crackers into a muffin. Now I want to put it into everything: quick breads, cakes, cupcakes…the sky’s the limit!
Laura says
July 31, 2013 at 11:57 pmI LOVE graham cracker crust too, so pinning now!
Joan Hayes says
August 1, 2013 at 7:37 amThe graham crackers really do make these amaZing Laura, thanks for visiting!
Michelle Day @ www.michellestastycreations.com says
November 7, 2013 at 10:44 amJoan,
I’m so glad you liked these muffins! Thanks so much for the shout out 🙂
Have a great day.
Michelle
Marlene says
December 21, 2013 at 12:22 pmCould this be made into a cake,as in a 8×8 or 9×13 pan??
Joan Hayes says
December 22, 2013 at 8:48 amYou certainly could. I’d use a 9×13 pan and increase the baking time by 5-8 minutes, just check it with a toothpick to make sure the center is fully cooked, Enjoy!
Sweet Tooth Sally says
January 26, 2014 at 9:01 pmDo I use regular or mini muffin tins?
Joan Hayes says
January 27, 2014 at 9:58 amthis recipe is for a regular muffin tin.
Katy says
January 26, 2014 at 11:10 pmWould these work as mini muffins? How would you recommend adjusting the baking time? They look wonderful!
Joan Hayes says
January 27, 2014 at 9:58 amYes, these would be wonderful as mini muffins! I would start checking them at 10 minutes.
Tracet says
January 29, 2014 at 10:05 amI made these muffins the other day and wanted to tell you how wonderful they were. My husband isn’t too much of a muffin fan but he devoured these. Also, as a twist, could I try Nilla wafers in place of the Graham Crackers? Thanks!
Joan Hayes says
January 31, 2014 at 9:22 amOf course you can use Nilla wafers, so glad your hubby enjoyed these!
Angie says
January 30, 2014 at 8:11 amCan you use almond milk instead of whole milk?
Analise says
February 14, 2014 at 11:31 amJust made these for work and oh man are they delicious! Absolutely loved them! Going to pin for sure! Thanks for the great recipe!
xoxo-Lise
Tameka says
February 17, 2014 at 12:03 pmThese look amazing!! Going to feature them on my blog.
Melissa Sanders says
July 24, 2014 at 9:56 amthese muffins look sooo good, I was wondering do you think using graham cracker crumbs from a box would be ok to use instead of regular graham crackers? or would they be too fine?- thanks!
Joan Hayes says
July 25, 2014 at 11:23 pmThe crumbs will work fine. You’ll lose some of the texture in the muffin with no larger pieces but otherwise they’ll still taste great.
Cancan says
September 14, 2014 at 8:54 pmThanks for sharing this recipe! I loved it and my family loved it too! I agree, they’re perfect for breakfast and for an afternoon snack. Mine yielded 12 muffins, which probably won’t last for 24 hours haha will make up a new batch soon.
Joan Hayes says
September 15, 2014 at 9:49 pmGlad you enjoyed them. I always make a double batch and freeze half, just so I have some leftover!
rena says
November 28, 2014 at 12:54 amhi your muffins look great but I was wondering the grahams have to be crushes to a poweder of chunks??? thanks
Joan Hayes says
November 29, 2014 at 10:23 pmYou want to crush them to small chunks.
hazel says
February 4, 2015 at 12:03 amlooks delish! thanks for sharing this recipe.. i can’t wait to bake it for my son and my hubby..
Daisy says
February 4, 2015 at 8:47 amThese look amazing! I’m thinking of making them for breakfast tomorrow morning but I was wondering do I have to use whole milk or will 2% be ok? Thanks in advance!
Joan Hayes says
February 4, 2015 at 8:57 amSure you can use 2% milk, I won’t tell!
Daisy says
February 4, 2015 at 10:48 pmThank you for replying so quick! I can’t wait to make these!
lori says
April 3, 2015 at 7:46 amI used skim milk and they turned out great!! 🙂
Kellie says
February 4, 2015 at 4:36 pmHello! Can’t wait to try! Would this work in a loaf pan rather than as muffins?! Any variations if so? Thank you!
Joan Hayes says
February 5, 2015 at 6:57 pmYou could certainly make this as a loaf, you’d need to increase the baking time by 5-10 minutes. Use a toothpick to test for doneness.
lori says
April 3, 2015 at 7:45 amJust made these, very good, but somehow I only ended up with 11 muffins!! As far as I know I just have regular size muffin tins!!! The kids really enjoyed them, will def keep this recipe and make again!