Description
These Chocolate Coffee Toffee Crunch Muffins combine rich cocoa and espresso flavors with a delightful toffee crunch streusel topping. Perfect for a decadent breakfast treat or an indulgent snack, these moist muffins are bursting with semisweet chocolate chips and a hint of coffee to enhance the chocolate flavor. The streusel topping adds a buttery, sweet crunch that perfectly complements the tender crumb inside.
Ingredients
Scale
Muffin Batter
- 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
Streusel 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 Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prevent sticking.
- Combine Dry Ingredients for Batter: In a large mixing bowl, whisk together 2 cups flour, brown sugar, cocoa powder, instant espresso powder, baking powder, baking soda, and sea salt until evenly blended.
- Mix Wet Ingredients: In a separate bowl, whisk melted butter, buttermilk, eggs, and vanilla extract until smooth and fully combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; avoid overmixing to keep the muffins tender. Fold in the chocolate chips evenly throughout the batter.
- Prepare Streusel Topping: In a small bowl, mix together the additional 1/4 cup flour, 2 tablespoons brown sugar, toffee bits, and softened butter until the mixture forms a crumbly, streusel-like topping.
- Fill Muffin Cups and Add Topping: Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Generously sprinkle the streusel topping over each muffin to ensure a crunchy finish.
- Bake the Muffins: Bake the muffins in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly before serving.
Notes
- For best results, use freshly sifted cocoa powder to avoid lumps.
- You can substitute regular coffee powder if instant espresso powder is not available, but the flavor will be milder.
- Ensure not to overmix the batter to keep muffins moist and tender.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to prevent sogginess.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
