Chocolate Coffee Toffee Crunch Muffins Recipe
Delight in these rich and moist Chocolate Coffee Toffee Crunch Muffins, featuring a perfect balance of deep chocolate and bold coffee flavors, topped with a crunchy toffee sugar blend. Ideal for breakfast or a decadent snack, these muffins combine the comforting taste of cocoa and coffee with the satisfying crunch of toffee bits in every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Muffins
- 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
- 1/2 cup toffee bits
- 1/2 cup semisweet chocolate chips
Toffee Crunch Topping
- 1/4 cup brown sugar
- 1/3 cup brown sugar, packed
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon cinnamon
- 1/4 cup toffee bits
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and make removal easy.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, instant coffee granules, baking soda, and salt until well blended.
- Cream Butter and Sugar: In a separate large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor depth.
- Incorporate Dry and Wet Ingredients: Alternately add the dry ingredient mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients, and mix just until combined to avoid overmixing which can toughen muffins.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the batter for bursts of chocolate in every bite.
- Prepare Toffee Crunch Topping: In a small bowl, combine both brown sugar amounts, unsweetened cocoa powder, cinnamon, and toffee bits, mixing until evenly distributed.
- Fill Muffin Cups: Spoon the muffin batter into the prepared liners, filling each about three-quarters full to allow room for rising.
- Add Topping: Evenly sprinkle the toffee crunch mixture over the top of each muffin cup for a sweet, crunchy finish.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for approximately 25 minutes. Check doneness by inserting a toothpick into the center of a muffin; if it comes out clean, the muffins are ready.
- Cool Muffins: Remove muffins from the oven and allow them to cool in the tin for 5 minutes to set. Then transfer the muffins to a wire rack to cool completely before serving or storing.
Notes
- Do not overmix the batter to keep muffins tender and moist.
- Ensure butter is softened at room temperature for easy creaming with sugar.
- The instant coffee adds a depth of flavor; you may adjust the amount slightly according to taste.
- Baking time may vary slightly depending on your oven; start checking at 22 minutes.
- Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: chocolate muffins, coffee muffins, toffee crunch, breakfast muffins, chocolate coffee dessert, easy muffin recipe
