Description
These Chocolate Coffee Toffee Crunch Muffins combine rich cocoa and espresso flavors with moist buttermilk batter, studded with semisweet chocolate chips and topped with a crunchy toffee crumble. Baked to perfection, they make an indulgent yet balanced treat perfect for breakfast or dessert.
Ingredients
Muffins
- 2 cups (254 grams) all-purpose flour
- 2/3 cup (133 grams) packed brown sugar
- 1/2 cup (43 grams) unsweetened cocoa powder, sifted
- 1 tablespoon instant espresso powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 6 tablespoons (85 grams) unsalted butter, melted
- 1 1/2 cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (170 grams) semisweet chocolate chips
Toffee Crunch Topping
- 1/4 cup (32 grams) all-purpose flour
- 2 tablespoons brown sugar
- 1/2 cup toffee bits (such as Heath brand or homemade)
- 1 tablespoon butter, at room temperature
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a standard muffin tin with paper muffin cups. This ensures the muffins cook evenly and are easy to remove.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, packed brown sugar, sifted cocoa powder, instant espresso powder, baking powder, baking soda, and fine sea salt. This blend forms the foundation of the muffin batter.
- Mix Wet Ingredients: In a separate bowl, blend the melted unsalted butter, buttermilk, eggs, and vanilla extract until smooth. These wet ingredients bring moisture and richness to the muffins.
- Combine Wet & Dry Mixtures: Pour the wet mixture into the dry ingredients and gently stir until just combined. Then fold in the semisweet chocolate chips. Avoid overmixing to keep the muffins tender.
- Fill Muffin Cups: Evenly distribute the batter among the prepared muffin cups, filling each about two-thirds full for room to rise during baking.
- Prepare Toffee Crunch Topping: In a small bowl, mix the all-purpose flour, brown sugar, and toffee bits. Use the back of a fork to cut in the room-temperature butter until the mixture becomes coarse and crumbly, creating a crunchy topping.
- Top Muffins: Sprinkle approximately one tablespoon of the toffee crumble mixture onto each unbaked muffin, covering the surface evenly.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes or until a cake tester inserted into the center comes out clean, indicating the muffins are fully baked.
- Cool: Remove the muffin tin from the oven and transfer it to a wire rack to cool for 5 minutes. Then carefully remove the muffins from the tin and let them cool completely on the rack before serving.
Notes
- Do not overmix the batter to keep the muffins tender and moist.
- Instant espresso powder enhances the chocolate flavor but can be omitted if desired.
- Use room temperature butter for the topping to achieve a crumbly texture.
- Buttermilk acid aids in rising and adds a slight tang; you can substitute with milk plus a tablespoon of lemon juice if needed.
- Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
