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Chocolate Coffee Toffee Crunch Muffins

Irresistible Chocolate Coffee Toffee Crunch Muffins to Indulge

Indulge in these Chocolate Coffee Toffee Crunch Muffins, a delightful blend of chocolate, coffee and toffee for a perfect treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free option.
  • 1 cup brown sugar You can use light or dark brown sugar interchangeably.
  • ½ cup unsweetened cocoa powder Natural cocoa powder works best for a more pronounced cocoa taste.
  • 1 tablespoon instant espresso powder You may swap it with dark roast instant coffee or leave it out if desired.
  • 1 tablespoon baking powder Make sure it’s fresh for the best leavening results.
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup unsalted butter Melted butter makes mixing easier.
  • 1 cup buttermilk Whole milk can be substituted (1:1), though it may lack some flavor.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • ½ cup toffee bits Heath brand is recommended, or you can use homemade toffee for a special touch.
For the Toffee Streusel
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ½ cup toffee bits
  • ¼ cup unsalted butter For cutting into the streusel, ensuring a flaky texture.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a standard muffin tin with paper liners.
  2. In a large mixing bowl, combine all-purpose flour, brown sugar, cocoa powder, espresso powder, baking powder, baking soda, and sea salt.
  3. In another bowl, whisk together melted butter, buttermilk, eggs, and vanilla extract until fully combined. Pour into the dry ingredients and stir gently.
  4. Fold in the semisweet chocolate chips gently to avoid overmixing.
  5. Prepare the toffee streusel by mixing flour, brown sugar, and toffee bits, then cut in the unsalted butter until crumbly.
  6. Scoop the muffin batter into the lined muffin tin and sprinkle toffee streusel over each muffin.
  7. Bake for about 20 minutes until a toothpick inserted comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Avoid overmixing the batter to keep muffins tender. Store in an airtight container for up to 2 days.

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