Graham Cracker Cheesecake Muffins

Labor Day may be a holiday for you–a day when your contribution to the workforce is celebrated by giving you a day off from work–but muffins don’t take a vacation. They’re always there, just when you need them, ready to put a smile on your face, take away a gloomy day, and bring some sunshine in your life. Reliable and steadfast, they’re the ultimate companion for anybody who gives it their all. They’re cool like that.

Graham Cracker Cheesecake Muffin

And these are the perfect muffins to grab on a lazy holiday morning when you don’t have to rush out the door: no need to be anywhere in particular. Brew yourself a cup of coffee, sit back with your laptop, and watch the world go by. Sneak out on your patio and hide from your kids–it’s okay. You’ve earned a break from them, too. You don’t want to share these anyway.

Graham Cracker Cheesecake Muffin

What are your Labor Day plans? Me? Relax. Maybe hang out with some friends. Just enjoy life. Because we spent so many months working, working, working–getting a new job, volunteering at the local ski area, house hunting, going through the bid process over and over again, closing on the house, moving, cleaning out the apartment we lived in for 10+ years, and getting settled in the new place–that I feel like I’ve really earned a day of rest. Ahhh… Happy Labor Day!

Graham Cracker Cheesecake Muffin

5.0 from 1 reviews
Graham Cracker Cheesecake Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast/Brunch
Serves: 16
  • 2 cups white whole wheat flour
  • 3 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ cup turbinado (raw) sugar
  • 7 graham cracker sheets, crumbled finely but not to a dust (chunks are okay)
  • ½ cup bittersweet chocolate chips
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup coconut milk (the kind in a carton, not a can)
  • ⅓ cup coconut oil, melted
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 6 ounces cream cheese, softened
  • 3 Tablespoons vanilla sugar
  • 1 Tablespoon coconut oil, melted
  • 2 Tablespoons brown sugar
  • 2 graham cracker sheets, crumbled finely but not to a dust (chunks are okay)
  • ½ teaspoon ground cinnamon
  1. Preheat oven to 400 degrees Fahrenheit. Line a 12-cup muffin pan (plus 4) with paper liners and set aside.
  2. In a large bowl, combine the dry muffin ingredients and set aside.
  3. In another large bowl, whisk together the wet muffin ingredients.
  4. Pour the wet muffin ingredients over the dry and stir only until just combined.
  5. In a small bowl using a silicone spatula, stir the cream cheese and sugar for the filling together. Set aside.
  6. In a medium bowl, combine the topping ingredients, tossing with a fork. Set aside.
  7. Portion out the batter with a large cookie scoop, filling each cup about ⅓ of the way, then dropping a dollop of filling in the middle before covering to about ¾ full with batter.
  8. Sprinkle over the tops of the muffins.
  9. Bake for 15-18 minutes, or until muffins start to brown.
  10. Let sit in pan for 5 minutes before transferring to a wire rack to cool completely.

There’s a great selection of variations on this recipe over at Baker Street from the other #MuffinMonday bakers! Check it out!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings, week after week.

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