Introduction

These Chocolate Coffee Toffee Crunch Muffins combine rich cocoa, a hint of coffee, and crunchy toffee bits for a delightful treat. Perfect for breakfast or an afternoon snack, they offer a wonderful balance of flavors and textures that will satisfy any chocolate lover.

The image shows a close-up of a chocolate muffin with a crumbly brown topping, sitting on a small wooden board placed on a white marbled surface. The muffin has a dark brown base covered by a white lined paper wrapper. The crumbly topping is uneven and piled thickly on top, with some crumbs scattered around on the board and surface. In the background, more muffins with similar crumbly tops are slightly out of focus, along with a white cup filled with a dark beverage. The overall look is warm and inviting with a soft, natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup brown sugar
1/2 cup toffee bits
1/2 cup semisweet chocolate chips
1/3 cup brown sugar, packed
1 tablespoon unsweetened cocoa powder
1/4 teaspoon cinnamon
1/4 cup toffee bits (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, instant coffee granules, baking soda, and salt.
Step 3: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.
Step 5: Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
Step 6: Gently fold in the semisweet chocolate chips.
Step 7: In a small bowl, combine the brown sugar, cocoa powder, cinnamon, and toffee bits for the topping.
Step 8: Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
Step 9: Sprinkle the toffee crunch mixture evenly over the tops of the muffins.
Step 10: Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
Step 11: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Tips & Variations

For a stronger coffee flavor, dissolve the instant coffee granules in a tablespoon of hot water before adding to the batter.
Substitute the buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice if you don’t have buttermilk on hand.
Try adding chopped nuts such as pecans or walnuts for extra crunch.
Use milk chocolate chips instead of semisweet for a sweeter muffin.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped individually in plastic wrap and then placed in a freezer bag for up to 2 months. To reheat, thaw at room temperature and warm briefly in a microwave or oven.

How to Serve

Chocolate Coffee Toffee Crunch Muffins Recipe - Recipe Image

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant coffee granules?

It’s best to use instant coffee granules because they dissolve easily and evenly without adding extra liquid, which could affect the batter consistency. If you prefer brewed coffee, reduce the buttermilk slightly to compensate for the added liquid.

How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, the muffins are done. If there is wet batter on the toothpick, continue baking and check again in a few minutes.