These Chocolate Coffee Toffee Crunch Muffins are the ultimate indulgence, blending rich chocolate, bold coffee, and a delightful crunch of toffee. Whether you’re enjoying them as a cozy breakfast or a satisfying dessert, these muffins are guaranteed to hit the spot.
Ingredients
Dry Ingredients:
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Wet Ingredients:
½ cup butter, melted
¾ cup brown sugar
2 eggs
1 tsp vanilla extract
½ cup strong brewed coffee, cooled
½ cup buttermilk
Mix-ins & Toppings:
¾ cup chocolate chips (dark or milk)
¾ cup toffee bits (plus extra for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat Oven & Prep Pan:
Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with butter.
Mix Dry Ingredients:
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Mix Wet Ingredients:
In another bowl, whisk together the melted butter, brown sugar, eggs, and vanilla until smooth. Stir in the cooled coffee and buttermilk.
Combine Batter:
Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix! Fold in the chocolate chips and toffee bits.
Fill & Bake:
Divide the batter evenly among the muffin cups, filling them about ¾ full. Sprinkle extra toffee bits on top of each muffin. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Enjoy!
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Servings and Timing
Prep Time: 15 minutes
Bake Time: 20-22 minutes
Servings: 12 muffins
Variations
Want Extra Coffee Flavor? Add 1 tsp of instant espresso powder to the batter for a stronger coffee kick.
No Buttermilk? Substitute with ½ cup milk and 1 tsp vinegar (let sit for 5 minutes before using).
Nutty Crunch? Add ½ cup chopped pecans or walnuts for a delightful nutty twist.
Drizzle Option: For an extra indulgent treat, drizzle with melted chocolate or caramel sauce on top.
Storage/Reheating
To store these muffins, place them in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate them for up to 1 week. To reheat, simply warm them in the microwave for 10-15 seconds or in the oven at 350°F for a few minutes until heated through.
FAQs
Can I use milk instead of buttermilk in this recipe?
Yes, you can substitute buttermilk with regular milk. Add 1 tsp of vinegar to the milk, let it sit for 5 minutes to sour, and then use it in place of buttermilk.
Can I use different types of chocolate in these muffins?
Absolutely! You can use dark, milk, or even white chocolate chips. It’s all about your personal preference!
How can I make these muffins more coffee-flavored?
To intensify the coffee flavor, I recommend adding 1 tsp of instant espresso powder to the batter. This will boost the coffee taste without overwhelming the chocolate.
Can I freeze these muffins?
Yes, you can freeze these muffins. Allow them to cool completely, then wrap them tightly in plastic wrap or place them in an airtight container. They will keep in the freezer for up to 3 months.
Can I make these muffins without the toffee bits?
Yes! If you prefer, you can omit the toffee bits or replace them with other mix-ins like chopped nuts or even caramel chunks for a different flavor profile.
Conclusion
These Chocolate Coffee Toffee Crunch Muffins are a delicious and irresistible treat that I can’t get enough of. With their perfect balance of chocolate, coffee, and crunchy toffee, they’re ideal for any occasion. Whether you’re baking them for breakfast, dessert, or just as a sweet snack, these muffins are sure to become a favorite. Try them out and enjoy the incredible flavors and textures in every bite.
Recipe:
Print
Chocolate Coffee Toffee Crunch Muffins
These Chocolate Coffee Toffee Crunch Muffins combine the rich flavors of chocolate, coffee, and toffee for an irresistible treat. Perfect for breakfast, dessert, or a sweet snack, these muffins are easy to make and bursting with flavor. With gooey chocolate chips, a coffee kick, and a delightful toffee crunch, they’re sure to become a new favorite in your baking repertoire.
- Total Time: 35-37 minutes
- Yield: 12 muffins
Ingredients
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup butter, melted
¾ cup brown sugar
2 eggs
1 tsp vanilla extract
½ cup strong brewed coffee, cooled
½ cup buttermilk
¾ cup chocolate chips (dark or milk)
¾ cup toffee bits (plus extra for topping)
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with butter.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk together the melted butter, brown sugar, eggs, and vanilla until smooth. Stir in the cooled coffee and buttermilk.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Fold in the chocolate chips and toffee bits.
- Divide the batter evenly among the muffin cups, filling them about ¾ full. Sprinkle extra toffee bits on top of each muffin.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Notes
Coffee Flavor: Add 1 tsp of instant espresso powder for a stronger coffee flavor.
Buttermilk Substitute: Use ½ cup milk with 1 tsp vinegar (let sit for 5 minutes before using) as a buttermilk substitute.
Nutty Crunch: Add ½ cup chopped nuts for extra texture.
Drizzle Option: Drizzle with melted chocolate or caramel sauce for an indulgent touch.
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Reheat in the microwave for 10-15 seconds or in the oven at 350°F.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Muffins, Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12 muffins
