Graham Cracker Chocolate Chips Muffins

I am always on the look out for new muffin recipes, they are a perfect package of bread with some element of flavor.  No, it’s not cake, I can feel good about eating a muffin, right?  No guilt.  Maybe I’m fooling myself, but I do love muffins.  These muffins are a variation of a recipe from tastykitchen.com.  They were a hit with the Fam.

                         

Graham Cracker Chocolate Chip Muffins:
2 cups flour
1 Tbl baking powder
1/2 tsp salt
3/4 cup sugar
1 cup graham cracker crumbs (OK to have chunks)
3/4 cup milk
1/2 cup sour cream
1/3 cup oil
1 egg
2 tsp vanilla
3/4 cup chocolate chips

Graham Cracker Crumb Topping:
1/4 cup flour
1/4 cup brown sugar
1/4 cup graham cracker crumbs
1/4 cup chopped walnuts
1/2 tsp cinnamon
3 Tbl butter

Preheat oven to 400º.  Line 12 muffin cups with liners or spray with cooking spray or use Demarle muffin tray (no prep necessary), set aside.  In large bowl whisk flour, baking powder, salt, sugar, and graham cracker crumbs until blended. Set aside.  In medium bowl, beat milk, sour cream, oil, egg, and vanilla.  Stirring by hand, add milk mixture to dry ingredients and mix until just combined.  Fold in chocolate chips.  Using large scoop, divide batter evenly into the 12 muffin cups, about 2/3 full.  For topping, mix flour, brown sugar, graham cracker crumbs, walnut, and cinnamon.  Add melted butter and mix until crumbly and looking like wet sand.  Sprinkle 1 heaping tablespoon of crumb topping over each muffin cup of batter.  Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.

One Year Ago Today:  Big Pink Frosted Sugar Cookies 

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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