I came across this recipe for muffins that use graham cracker crumbs and I thought that would be a great treat. I’ve been snacking on graham crackers lately and I really love their flavor. These muffins, with the addition of chocolate chips, sounded like the perfect flavor combination. Hey, just throw in some marshmallows and you have s’mores muffins.
While these do have most of the components of s’mores, they aren’t super sweet. The graham crackers give them a nice sweetness but it isn’t overpowering. I used milk chocolate chips but you could use semisweet chips just as successfully. If you are in a rush for time, you could omit the topping and they would still be really good. I’m not sure how much the topping added. Hard to know when you can’t compare.
Since I was taking these to work, I wanted to make them more portable so I made mini muffins. Well, this recipe makes a lot. I ended up making 24 mini muffins and 5 regular-sized muffins. They do taste a little bit like a cookie when they are warm from the oven, and they still taste great once they have cooled. The 24 I took to work didn’t last very long at all, so I would say they were a success!
Graham Cracker Chocolate Chip Muffins
2 cups flour
1 tablespoon baking powder
½ teaspoons salt
½ cups sugar
1 cup graham cracker crumbs
1 cup milk
⅓ cups vegetable oil
2 teaspoons vanilla
¾ cups milk chocolate chips
¼ cups flour
¼ cups brown sugar, packed
¼ cups graham cracker crumbs
½ teaspoons cinnamon
3 tablespoons butter, melted
Preheat oven to 400 degrees. Line muffin tins with paper liners. You’ll need about 15 muffin cups.
In a large bowl, combine the flour, baking powder, salt, sugar, and graham cracker crumbs until blended. In a separate small bowl, whisk together the milk, oil, egg, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the chocolate chips by hand.
Fill each muffin cup about 2/3 full.
Make the topping: in a medium bowl mix the flour, brown sugar, graham cracker crumbs, and cinnamon. Add the melted butter and mix well until crumbly and looks like wet sand. Divide the topping between the muffins.
Bake for 16-19 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Recipe from Tasty Kitchen