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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Chocolate Chip Graham Cracker Muffins
Ingredients
- 2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 cup crushed graham crackers, 1 sleeve will work for both the batter and the topping
- 1 cup whole milk
- 1/3 cup canola or vegetable oil
- 1 large egg, beaten
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
For the topping:
- 1/3 cup flour
- 1/3 cup brown sugar, packed
- 1/3 cup graham cracker crumbs
- 1 teaspoon cinnamon
- 4 Tablespoons butter, melted
Instructions
- Preheat oven to 400 degrees, grease or line muffin tin with paper liners.
- Combine topping ingredients until moist and set aside.
- Combine flour, baking powder, salt, graham crackers and sugar in a large bowl.
- In a separate bowl, whisk together egg, milk, oil and vanilla. Stir in to dry ingredients.
- Stir chocolate chips into prepared batter.
- Spoon batter into prepared muffin tin.
- Place a healthy spoonful of topping on each muffin.
- Bake for 16-18 minutes, until toothpick inserted in center comes out clean.
- Let muffins rest for 10 minutes before removing from tin.
Notes
recipe source ChocolateChocolateandmore.com
Need more?
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Kalamity Kelli says
Mmmmmm……….these look delicious! I love graham crackers and chocolate so these are right up my alley!
Nisa Homey says
These looks yum…..and I like the idea of adding graham cracker crumbs!!!
Lisa J says
I have been enjoying your web site and trying some of your recipes lately! Thanks!
steph@stephsbitebybite says
I don’t know what I’m more excited about, the crumble topping or the chocolate chips!
Brianne @ Cupcakes & Kale Chips says
Oh Joan, these look phenomenal!
Kayle (The Cooking Actress) says
yessssss-my kind of muffin!!!!
Anita at Hungry Couple says
I’ve been thinking about these ever since I saw the photos…
Nancy @ gottagetbaked says
This 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
I LOVE graham cracker crust too, so pinning now!
Joan Hayes says
The graham crackers really do make these amaZing Laura, thanks for visiting!
Michelle Day @ www.michellestastycreations.com says
Joan,
I’m so glad you liked these muffins! Thanks so much for the shout out 🙂
Have a great day.
Michelle
Marlene says
Could this be made into a cake,as in a 8×8 or 9×13 pan??
Joan Hayes says
You 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
Do I use regular or mini muffin tins?
Joan Hayes says
this recipe is for a regular muffin tin.
Katy says
Would these work as mini muffins? How would you recommend adjusting the baking time? They look wonderful!
Joan Hayes says
Yes, these would be wonderful as mini muffins! I would start checking them at 10 minutes.
Tracet says
I 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
Of course you can use Nilla wafers, so glad your hubby enjoyed these!
Angie says
Can you use almond milk instead of whole milk?
Analise says
Just 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
These look amazing!! Going to feature them on my blog.
Melissa Sanders says
these 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
The 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
Thanks 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
Glad you enjoyed them. I always make a double batch and freeze half, just so I have some leftover!
rena says
hi your muffins look great but I was wondering the grahams have to be crushes to a poweder of chunks??? thanks
Joan Hayes says
You want to crush them to small chunks.