graham cracker chocolate chip muffins

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K and I just started watching Breaking Bad.  We’re a little late to the game – I know.  We’re about four episodes in, and so far so good.  It is definitely a bit more intense than the last series we just finished watching – Weeds.  So with my blood pressure up, and the football game in the background, I figured it was time to bake and relax.  Enter these graham cracker chocolate chip muffins.

These muffins are perfect because they’re very versatile.  I make them cupcake-sized, because it’s just the right portion size for breakfast, dessert, or a snack.  The base is your typical chocolate chip muffins, but the graham crackers in the batter, as well as crumble, is just that crunchy extra kick that you need to take this up a notch.  A great dish to make if you are looking for something simple, but unique, to make for your friends and family!

Graham Cracker Chocolate Chip Muffins
(makes 12 muffins)
Adapted from How Sweet Eats

For the muffins:

2 cups all-purpose flour
1 cup graham crackers, crushed
1 tablespoon baking powder
1/2 cup granulated sugar
1/2 teaspoon salt
1 cup 2% milk
1/3 cup vegetable oil
1 egg
2 teaspoons vanilla extract
3/4 cup milk chocolate chips

For the crumb topping:

1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup graham crackers, crushed
3 tablespoons butter, melted

Preheat the oven to 400 F.  Line the cupcake pan with cupcake liners.

In a medium bowl, whisk the flour, graham cracker crumbs, baking powder, sugar, and salt, until blended.

In a large bowl, combine the milk, oil, egg, and vanilla extract, and beat until incorporated.  Slowly add the dry ingredients to the large bowl, and mix until just combined.  Add the chocolate chips and mix with a large spoon, not a hand or stand mixer.

Pour the batter into the cupcake lines, filling each cup about 3/4 full.

Next, prepare the crumb topping.  In a small bowl, combine the flour, brown sugar, and crushed graham crackers.  Add the melted butter and mix until the mixture resembles wet sand.  Top each muffin with a heaping teaspoon of the topping.

Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

bake on,
Sharon

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