Description
These Irresistible Chocolate Coffee Toffee Crunch Muffins combine rich cocoa and espresso flavors with crunchy toffee bits and mini chocolate chips for a delightful treat. Perfectly moist and packed with texture, these muffins are ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- â…” cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon instant espresso powder
Wet Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 cup toffee bits (plus more for topping)
- 1 cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and instant espresso powder until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the granulated sugar, brown sugar, buttermilk, vegetable oil, eggs, and vanilla extract together until the mixture is smooth and homogeneous.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined. Be careful not to overmix to keep the muffins tender.
- Add Mix-Ins: Fold in the toffee bits and mini chocolate chips evenly throughout the batter, ensuring a good distribution in every muffin.
- Portion and Top: Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle additional toffee bits on top of each muffin for extra crunch and visual appeal.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check for doneness by inserting a toothpick into a muffin— it should come out with just a few moist crumbs. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the batter to avoid dense muffins.
- Make sure the buttermilk is at room temperature for better batter integration.
- You can substitute vegetable oil with melted coconut oil for a slight flavor twist.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Espresso powder enhances the chocolate flavor but can be omitted if preferred, though it is highly recommended.
