Description
These Chocolate Coffee Toffee Crunch Muffins are a perfect blend of rich cocoa, a hint of espresso, and crunchy toffee bits. Moist and flavorful, topped with a buttery toffee streusel, they’re ideal for breakfast, brunch, or an indulgent snack.
Ingredients
Scale
Muffin Batter
- 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
Streusel 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
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, packed brown sugar, sifted cocoa powder, instant espresso powder, baking powder, baking soda, and fine sea salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, buttermilk, eggs, and vanilla extract until smooth and fully blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender. Then fold in the semisweet chocolate chips evenly throughout the batter.
- Prepare Streusel Topping: In a small bowl, mix the extra flour, brown sugar, toffee bits, and softened butter together until the mixture is crumbly and forms a streusel topping.
- Fill Muffin Cups and Add Topping: Spoon the batter into each muffin cup, filling them about two-thirds full to allow room for rising. Sprinkle the streusel topping evenly over each muffin.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely or serve warm.
Notes
- Do not overmix the batter to ensure muffins remain light and fluffy.
- If you don’t have buttermilk, you can substitute with regular milk plus 1 tablespoon of lemon juice or vinegar per cup, let it sit for 5 minutes.
- Use room temperature butter for the streusel to get the ideal crumbly texture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
