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Chocolate Coffee Toffee Muffins

Chocolate Coffee Toffee Muffins for the Ultimate Indulgence

Indulge in Chocolate Coffee Toffee Muffins—a delightful combination of rich chocolate, robust coffee, and crunchy toffee bits.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: Austrian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour can substitute with gluten-free flour blend
  • 1 cup granulated sugar coconut sugar is a lower glycemic alternative
  • 2 teaspoons baking powder ensure it's fresh for the best results
  • 1/2 teaspoon salt use sea salt for a gourmet touch
  • 1/2 cup unsweetened cocoa powder Dutch-processed cocoa offers a deeper taste
  • 1 cup buttermilk create a substitute with milk mixed with lemon juice or vinegar
  • 2 large eggs for an egg-free option, use flaxseed meal mixed with water
  • 1/2 cup unsalted butter can substitute with coconut oil for a dairy-free option
  • 1 cup bittersweet chocolate chips milk chocolate chips can be used for added sweetness
  • 2 tablespoons instant coffee granules brewed coffee can work too
  • 1 cup toffee bits chopped nuts can replace them for a different texture

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • spatula
  • scoop or spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it.
  2. In a large mixing bowl, combine the dry ingredients: all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt.
  3. In a separate bowl, whisk together the wet ingredients: buttermilk, eggs, melted unsalted butter, and instant coffee granules.
  4. Gradually pour the wet mixture into the dry ingredients, gently folding them together until just combined.
  5. Fold in the bittersweet chocolate chips and toffee bits with a spatula.
  6. Fill each muffin cup about ¾ full with batter and, if desired, sprinkle extra toffee bits on top.
  7. Bake for 20-25 minutes until a toothpick comes out clean. Let cool in the pan for about 5 minutes.
  8. Transfer the muffins to a wire rack to cool completely before enjoying.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 250IUCalcium: 50mgIron: 1mg

Notes

Use eggs and butter at room temperature for a smoother batter. Avoid overmixing to prevent tough muffins.

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