Chocolate-Graham Muffins

Chocolate-Graham Muffins

4 Reviews
From: EatingWell Magazine, May/June 1997

Graham cracker crumbs lend a hearty texture to a chocolate treat so it maintains the characteristics of a muffin, rather than an oversized cupcake, perfect to pack in a lunchbox.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup chocolate graham cracker crumbs, (see Note)
  • ¾ cup all-purpose flour
  • ¾ cup whole-wheat flour
  • ⅓ cup unsweetened cocoa powder, preferably Dutch-process, sifted
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 cup buttermilk
  • 3 tablespoons canola oil
  • 1 teaspoon instant coffee powder
  • 1 teaspoon vanilla extract
  • ¼ cup semisweet chocolate chips, preferably mini chips


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. Pulse graham crackers into crumbs in a food processor or place in a large plastic bag and crush with a rolling pin. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl. Stir in graham cracker crumbs.
  3. Whisk eggs, brown sugar and granulated sugar in a medium bowl until smooth. Add buttermilk, oil, coffee and vanilla and whisk until blended. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Gently fold in chocolate chips. Spoon the batter into the prepared muffin cups.
  4. Bake the muffins until the tops spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.
  • Note: To avoid trans-fatty acids, look for brands of graham crackers that do not contain partially hydrogenated vegetable oil, such as Mi-Del chocolate snaps or Barbara's Chocolate Go-Go Grahams.
  • DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition information

  • Per serving: 219 calories; 7 g fat(1 g sat); 2 g fiber; 36 g carbohydrates; 5 g protein; 6 mcg folate; 32 mg cholesterol; 18 g sugars; 55 IU vitamin A; 0 mg vitamin C; 63 mg calcium; 1 mg iron; 242 mg sodium; 104 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2½ other carbohydrate, 1½ fat

Reviews 4

January 25, 2018
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By: CreativeTrail
These are my favorite chocolate muffins! I have had this recipe since it was published in 1997! But I agree with the other user that they are dry when baked at 400. However, I just baked them at 375, and while they took a little longer (you have to watch them), they turned out moist and very tasty!
January 12, 2012
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By: Jen C
Pretty Good These do make the house smell yummy but I was disappointed a little when I tasted them. They are a tad dry- perhaps the other reviewer's addition of peanut butter would help? Overall they are about a 6/10 in my opinion. Pros: Hearty, Chocolatey Cons: Not very moist
August 17, 2010
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By: EatingWell User
Didn't have chocolate grams on hand so I used plain. I also put a drop of peanut butter in half of them and sprinkled them with extra graham cracker crumbs. They look and smell great! -Kim
April 29, 2010
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By: EatingWell User
Just pulled 'em out of the oven. The whole house smells great. Kids are gonna love them!
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