Friday, August 17, 2012

Graham Cracker Chocolate Chip Muffins

I went in the muffin freezer bag the other morning and there was only one muffin left!  It was definitely time to make some more.  I had this recipe bookmarked for awhile.  This was definitely one of those dessert for breakfast type muffins! These were easy to make. My son, who didn't have camp the day I made these, wanted to play instead of help me make the muffins.  I was fine with that.  Of course as soon as they came out of the oven he was by my side ready to have a taste.....which, by the way they were delicious!  We didn't really taste the graham cracker chunks/crumbs in the muffin.  My daughter was able to identify that the muffins contained cinnamon, although I don't think the flavor was too overwhelming.  It was more cute, "Mom, did you put cinnamon in the muffins?" I didn't give these a 2 thumbs up rating though because when we had these for breakfast the next morning, my son didn't finish his muffin!  I couldn't believe it!  He LOVES breakfast so it was so surprising! We'll try a new muffin recipe next week!

Graham Cracker Chocolate Chip Muffins
recipe from Michelle's Tasty Creations and Crafty Ideas

Yield:  15 muffins

2 cups flour
1 Tbs. baking powder
1/2 tsp. kosher salt
1/2 cup sugar
1 cup graham cracker crumbs
3/4 cup milk chocolate chips
1 cup milk
1/3 cup canola or vegetable oil
1 large egg, at room temperature, slightly beaten
2 tsp. vanilla extract

For the topping:
1/4 cup flour
1/4 cup brown sugar, packed
1/4 cup graham cracker crumbs
1/2 tsp. cinnamon
3 Tbs. butter, melted

Pre heat oven to 400 degrees. Line muffin tins with liners or spray well with cooking spray and set aside.

In a medium bowl whisk the flour, baking powder, salt, sugar, 1 cup graham cracker crumbs until blended and 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 one scoop, about 2/3 full.

Make 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.
  Family Rating: 1 1/2 thumbs up.

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