Graham Cracker Cheesecake Muffins
Recipe type: Breakfast/Brunch
Prep time: 
Cook time: 
Total time: 
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.
Recipe by Poet in the Pantry at