Cinnamon & Graham Cracker Chocolate Chip Muffins

These muffins taste as good as they look! Graham cracker crumbs make up some of the muffin base and lots of chocolate chips. I used a combination of semi sweet and milk chocolate. Then, the crunchy, crumbly topping has the sweet scent of cinnamon and even more chips on top. Whip some up this weekend-I don’t think your family will be disappointed!

Cinnamon & Graham Cracker Chocolate Chip Muffins

Ingredients

• 2 cups flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 cup graham cracker crumbs
• 1 cup whole milk
• 1/3 cup canola or vegetable oil
• 1 large egg, beaten
• 2 teaspoons vanilla extract
• 1/2 cup semi sweet chocolate chips, plus extra for the tops
• 1/2 cup milk chocolate chip, plus extra for the tops

For the topping:

• 1/3 cup flour
• 1/3 cup light brown sugar, packed
• 1/3 cup graham cracker crumbs
• 1 teaspoon cinnamon
• 4 Tablespoons butter, melted

Instructions

1. Preheat oven to 400 degrees and  line a 12 cup muffin tin with cute, paper liners.
2. In a bowl, whisk together egg, milk, oil and vanilla.
3. Add to the bowl: flour, baking powder, salt, graham cracker crumbs and sugar. Mix gently.
4. Stir in both chocolate chips.
5. Spoon batter into muffin tin using an ice cream scoop. I got 12 muffins from this.
6. Mix all of the topping ingredients together until it forms crumbs and sprinkle on the tops. Add a few more chocolate chips.
7. Bake for 16-18 minutes, until toothpick inserted in center comes out clean. During the last 5 minutes of baking time, I sprinkled on even a few more chips!
8. Let muffins cool a few mins and enjoy!

Adapted from Chocolate, Chocolate & More Chocolate