Chocolate Coffee Toffee Crunch Muffins
User Reviews
5
Chocolate Coffee Toffee Crunch Muffins
Description
This recipe uses a muffin batter made from a mixture of all-purpose flour, brown sugar, cocoa powder, instant espresso powder, baking powder, baking soda, salt, melted butter, buttermilk, eggs, and vanilla extract. Semisweet chocolate chips are folded in to add pockets of melted chocolate. For a textural contrast, a toffee crunch topping made of flour, brown sugar, toffee bits, and butter is crumbled over the muffin batter before baking. The muffins bake at 375°F until a tester comes out clean, leaving a moist crumb with a crunchy, sweet topping. The espresso powder adds a subtle coffee note that deepens the chocolate flavor, while the toffee bits provide a sweet crunch.
These muffins make a flavorful breakfast or snack option, combining chocolate and coffee flavors without overpowering bitterness. The use of buttermilk contributes to the muffin's tender texture. The toffee topping adds an appealing sweet crunch.
Adjustments can be made by substituting instant coffee or omitting it for a milder taste. Buttermilk is recommended for optimal richness and flavor in the crumb.
Ingredients
For the muffins:
- 2 cups all-purpose flour 254 grams
- 2/3 cup brown sugar packed
- 1/2 cup unsweetened cocoa powder sifted, 43 grams
- 1 tablespoon instant espresso powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt fine sea salt
- 6 tablespoons unsalted butter melted, 85 grams
- 1 1/2 cups buttermilk
- 2 egg large
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips 170 grams
For the toffee crunch topping:
- 1/4 cup all-purpose flour 32 grams
- 2 tablespoons brown sugar
- 1/2 cup Toffee bits such as Heath brand or homemade
- 1 tablespoon butter at room temperature
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
- You can substitute dark roast instant coffee or leave out the espresso powder for less coffee flavor.
- Use real buttermilk for best flavor and texture; milk can be substituted but changes results.
- Avoid 2% or skim milk to keep the muffins flavorful and tender.
User Reviews
Overall Rating
5
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