Chocolate Coffee Toffee Crunch Muffins

Name: Chocolate Coffee Toffee Crunch Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 to
Ingredients: 2 cups (254 grams) all-purpose flour; 2/3 cup (133 grams) packed brown sugar; 1/2 cup (43 grams) unsweetened cocoa powder; 1 tablespoon instant espresso powder*; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 6 tablespoons (85 grams) unsalted butter; 1 1/2 cups buttermilk**; 2 large eggs; 1 teaspoon vanilla extract; 1 cup (170 grams) semisweet chocolate chips; 1/4 cup (32 grams) all-purpose flour; 2 tablespoons brown sugar; 1/2 cup toffee bits (such as Heath brand or homemade); 1 tablespoon Butter

User Reviews

5.0

84 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
12 to
Course
Dessert
Cuisine
American

Chocolate Coffee Toffee Crunch Muffins

Joshua Davis

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Chocolate Coffee Toffee Crunch Muffins feature a mocha muffin that's studded with chocolate chips and topped with a crunchy toffee streusel, for the best combination of flavor and texture! Ready in just 35 minutes, no mixer required!

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Ingredients

Servings

For the muffins:

2 cups (254 grams) all-purpose flour
2/3 cup (133 grams) packed brown sugar
1/2 cup (43 grams) unsweetened cocoa powder, sifted
1 tablespoon instant espresso powder*
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
6 tablespoons (85 grams) unsalted butter, melted
1 1/2 cups buttermilk**
2 large eggs
1 teaspoon vanilla extract
1 cup (170 grams) semisweet chocolate chips

For the toffee crunch topping:

1/4 cup (32 grams) all-purpose flour
2 tablespoons brown sugar
1/2 cup toffee bits (such as Heath brand or homemade)
1 tablespoon Butter, at room temperature

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Instructions

Preheat the oven to 375°F. Line a standard muffin tin with paper muffin cups.

For the muffins:

In a large bowl combine the flour, brown sugar, sifted cocoa powder, espresso powder, baking powder, baking soda, and salt.
In a small bowl combine the melted butter, buttermilk, eggs, and vanilla. Pour the butter mixture into the flour mixture and stir until combined. Stir in the chocolate chips. Do not overmix.
Divide the batter evenly among the muffin cups.

For the toffee crunch topping:

In a small bowl combine the flour, sugar, and toffee bits. Cut the butter into the mixture using the back of a fork until it is coarse and crumbly. Sprinkle about a tablespoon of the mixture over each unbaked muffin.
Bake for 20 minutes, or until a cake tester inserted into the center comes out clean. Transfer the pan to a wire rack to cool for 5 minutes before removing the muffins to the rack to cool completely.

Notes

*This can be found at most grocery stores, or online here. Feel free to substitute dark roast instant coffee, or omit it entirely.
**I recommend sticking with real buttermilk in this recipe, if possible, but whole milk can be substituted (1:1 ratio) if needed. Note that your muffins won’t be quite as flavorful. I don’t recommend using 2% or skim milk. Learn more about buttermilk and buttermilk substitutes here.