Graham Cracker Chocolate Chip Muffins

• FOR THE MUFFINS:
• 2 cups Flour, All Purpose
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Kosher Salt
• 1/2 cups Sugar
• 1 cup Graham Cracker Crumbs, They Can Have Small Bits In Them
• 1 cup Whole Milk
• 1/3 cups Canola Or Vegetable Oil
• 1 whole Large Egg
• 2 teaspoons Vanilla Extract
• 3/4 cups Milk Chocolate Chips
• FOR THE TOPPING:
• 1/4 cups Flour, All Purpose
• 1/4 cups Light Brown Sugar, Packed
• 1/4 cups Graham Cracker Crumbs
• 1/2 teaspoons Cinnamon
• 3 Tablespoons Butter, Melted

1. Preheat oven to 400u0b0F. Line muffin tins with liners or spray well with cooking spray and set aside.
2. For the muffins, in a medium bowl whisk the flour, baking powder, salt, sugar, and graham cracker crumbs until blended. Set aside.
3. 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.
4. Using an ice cream size scoop, fill each muffin liner or tin with 1 scoop, about 2/3 full.
5. For 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.
6. Top each muffin with 1 heaping tablespoon of crumb topping.
7. Bake for 16-19 minutes or until a toothpick inserted into the middle comes out clean.
8. Moist, delicious muffins that taste kind of like a warm cookie. Makes 15 muffins.
9. Enjoy!
10. Recipe adapted from Dwell on Joy.

muffins, flour, baking powder, kosher salt, sugar, graham cracker crumbs, milk, vegetable oil, egg, vanilla, milk chocolate chips, ubc, ubc, ubc, cinnamon, butter

Taken from tastykitchen.com/recipes/breads/graham-cracker-chocolate-chip-muffins/ (may not work)