Irresistible Chocolate Coffee Toffee Crunch Muffins Recipe
Chocolate coffee toffee crunch muffins combine rich cocoa, espresso, and buttery toffee for a decadent treat.
Ingredients
- 2 cups 254 grams all-purpose flour
- ⅔ cup 133 grams packed brown sugar
- ½ cup 43 grams unsweetened cocoa powder, sifted
- 1 tablespoon instant espresso powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 6 tablespoons 85 grams unsalted butter, melted
- 1 ½ cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup 170 grams semisweet chocolate chips
- ¼ cup 32 grams all-purpose flour
- 2 tablespoons brown sugar
- ½ cup toffee bits
- 1 tablespoon butter at room temperature
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with liners.
- Whisk flour, brown sugar, cocoa, espresso powder, baking powder, baking soda, and salt in a bowl.
- Mix melted butter, buttermilk, eggs, and vanilla in another bowl.
- Combine wet and dry ingredients. Fold in chocolate chips.
- Divide batter evenly among muffin cups.
- Make topping: Mix flour, brown sugar, toffee bits, and butter until crumbly.
- Sprinkle topping over muffins.
- Bake 18-20 minutes until a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to a rack.
Notes
- Use room-temperature ingredients for even mixing.
- Check muffins at 18 minutes to avoid overbaking.
- Store in an airtight container for up to 3 days.