Monday, July 4, 2016

Chocolate Chip Graham Cracker Mini Muffins

Well!  I guess that answers that question.  Y'all can handle a Friday menu post.  I'm not sure if I can, though...  But I'll see what I can do.

These chocolate chip graham muffins from last week's menu are Bubby's new favorite--the cinnamon streusel topping adds a satisfying sweet crunch, and the addition of graham flour, in the form of crushed graham crackers, takes these chocolate chip muffins to a new level of deliciousness.  These muffins are reminiscent of chocolate covered graham crackers.  Here's the recipe, very slightly adapted from Chocolate, Chocolate, and More.

Chocolate Chip Graham Cracker Mini Muffins
{click here to print this recipe}

What you need:
  • 2 c. all purpose flour (substitute white whole wheat flour for up to 1 c. of the flour)
  • 1/2 c. sugar
  • 1 T. baking powder
  • 1/2 t. salt
  • 1 c. crushed graham crackers (about 9 whole crackers is sufficient for both the batter and the topping)
  • 1 c. unsweetened almond milk (or substitute whole milk)
  • 1/3 c. vegetable oil
  • 1 egg
  • 2 t. vanilla extract
  • 1 c. mini chocolate chips
Topping ingredients
  • 1/3 c. all purpose flour
  • 1/3 c. brown sugar
  • 1/3 c. crushed graham crackers
  • 1 t. cinnamon
  • 4 T. melted butter

What you do:

  1. Preheat oven to 400°F; grease or line muffin tin with papers
  2. Make the topping: combine 1/3 c. flour, brown sugar, 1/3 c. crushed graham crackers, and cinnamon in a small bowl.  Add melted butter, and stir until all ingredients are moist.  Set aside.
  3. Combine 2 c. flour, sugar, baking soda, salt, and 1 c. crushed graham crackers in a large bowl.
  4. In a separate bowl (I use a 4-cup glass measuring cup), whisk together milk, oil, egg, and vanilla extract.
  5. Add wet ingredients to the dry ingredients and stir just until combined.  Stir in mini chocolate chips.
  6. Distribute batter evenly between 42-48 mini muffins cups.  Top each muffin with about 1 t. of the topping, and press the topping gently into the batter.
  7. Bake at 400°F until a toothpick inserted in the center comes out clean, about 10-14 minutes.

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