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Graham Cracker Cheesecake Muffins

adapted from Dwell on Joy
5 from 1 vote
Servings 16



  • 2 cups white whole wheat flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup turbinado raw sugar
  • 7 graham cracker sheets crumbled finely but not to a dust (chunks are okay)
  • 1/2 cup bittersweet chocolate chips
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup coconut milk the kind in a carton, not a can
  • 1/3 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)
  • 1/2 teaspoon ground cinnamon


  • Preheat oven to 400 degrees Fahrenheit. Line a 12-cup muffin pan (plus 4) with paper liners and set aside.
  • In a large bowl, combine the dry muffin ingredients and set aside.
  • In another large bowl, whisk together the wet muffin ingredients.
  • Pour the wet muffin ingredients over the dry and stir only until just combined.
  • In a small bowl using a silicone spatula, stir the cream cheese and sugar for the filling together. Set aside.
  • In a medium bowl, combine the topping ingredients, tossing with a fork. Set aside.
  • Portion out the batter with a large cookie scoop, filling each cup about 1/3 of the way, then dropping a dollop of filling in the middle before covering to about 3/4 full with batter.
  • Sprinkle over the tops of the muffins.
  • Bake for 15-18 minutes, or until muffins start to brown.
  • Let sit in pan for 5 minutes before transferring to a wire rack to cool completely.