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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1997


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

  • 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.

  • 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.

  • 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 Facts

219 calories; protein 4.7g; carbohydrates 36.2g; dietary fiber 2.3g; sugars 18.1g; fat 7.2g; saturated fat 1.5g; cholesterol 31.8mg; vitamin a iu 54.6IU; vitamin c 0.2mg; folate 6.2mcg; calcium 62.8mg; iron 0.9mg; magnesium 19.5mg; potassium 103.8mg; sodium 241.6mg.

Reviews (3)

Read More Reviews
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
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 Read More
Rating: 4 stars
Just pulled 'em out of the oven. The whole house smells great. Kids are gonna love them! Read More
Rating: 4 stars
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 Read More
Rating: 4 stars
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! Read More