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
