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Chocolate Coffee Toffee Crunch Muffins

Delicious Chocolate Coffee Toffee Crunch Muffins in 35 Minutes

Indulge in rich Chocolate Coffee Toffee Crunch Muffins, combining mocha, chocolate chips, 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 whole wheat flour for added fiber
  • 1 cup Brown Sugar light or dark works beautifully
  • 1/2 cup Unsweetened Cocoa Powder natural cocoa is best for this recipe
  • 2 tablespoons Instant Espresso Powder or dark roast instant coffee
  • 1 tablespoon Baking Powder can swap for baking soda
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt table salt is a convenient substitute
  • 1/2 cup Unsalted Butter melted coconut oil is a dairy-free alternative
  • 1 cup Buttermilk or regular milk with a teaspoon of vinegar
  • 2 large Eggs for vegan options, consider flax eggs
  • 1 teaspoon Vanilla Extract feel free to skip
For the Chocolate and Toffee Topping
  • 1 cup Semisweet Chocolate Chips dark chocolate alternative
  • 1/2 cup Toffee Bits or omit for a simpler taste

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper muffin cups.
  2. In a large bowl, combine the dry ingredients: flour, brown sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until well combined.
  4. Pour the wet mixture into the dry ingredients, folding them together gently. Fold in the chocolate chips.
  5. Divide the batter among the muffin cups, filling each about two-thirds full.
  6. In a small bowl, mix the flour, brown sugar, and toffee bits, then sprinkle over the muffin batter.
  7. Bake for about 20 minutes until a cake tester comes out clean.
  8. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Chill the batter overnight for taller muffins and consider adding nuts or dried fruits for extra flavor.

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