Pin it
I whipped up these chocolate coffee toffee crunch muffins during a gloomy winter weekend and they've turned into my go-to treat. Everyone asks for them whenever we get together for brunch or when I need to bring something tasty to a potluck. The mix of mocha flavor and crunchy toffee bits makes your morning coffee break way better.
These muffins came about when I played around with flavors I love from coffee shops. What started as a random kitchen experiment has turned into the number one thing my friends beg me to bring whenever we hang out.
What You'll Need
- 2 cups all-purpose flour: gives these soft muffins their perfect body
- 2/3 cup packed brown sugar: adds moisture and sweet caramel hints that work well with coffee
- 1/2 cup unsweetened cocoa powder: brings rich chocolate taste without going overboard on sweetness
- 1 tablespoon instant espresso powder: boosts the chocolate flavor with grown-up coffee notes
- 2 teaspoons baking powder & 1/2 teaspoon baking soda: team up for that ideal lift
- 1/2 teaspoon fine sea salt: cuts the sweetness and makes all flavors pop
- 6 tablespoons unsalted butter (melted): brings richness and mixes in easily
- 1 1/2 cups buttermilk: makes muffins soft with a slight tang that makes them special
- 2 large eggs: hold everything together and add richness
- 1 teaspoon vanilla extract: pulls all the flavors together
- 1 cup semisweet chocolate chips: create little melty chocolate surprises
- Toffee bits: form that unforgettable crunchy top that makes these muffins stand out
How to Make Them
- Get Your Oven Ready:
- Heat your oven to exactly 375°F - this temp gives you that perfect dome top. Put paper liners in your muffin tin, making sure they're flat in each cup.
- Combine Dry Stuff:
- In a big bowl, mix flour, brown sugar, cocoa powder (sifted), espresso powder, baking powder, baking soda, and salt until you break up all sugar lumps. Getting rid of clumps now means every bite will be sweet.
- Mix Wet Stuff:
- In another bowl, stir warm melted butter with buttermilk, eggs, and vanilla until it's all smooth. Using slightly warm butter helps everything blend better.
- Make Your Batter:
- Pour the wet stuff into the dry stuff and fold with a rubber spatula just until you can't see dry flour anymore. Gently add chocolate chips with just a few stirs. It's okay if it looks lumpy - that's what you want.
- Fill Your Muffin Cups:
- Use an ice cream scoop or 1/4 cup to put batter in each muffin cup, filling them about 3/4 full. This amount gives you the best muffin top.
- Prepare The Topping:
- Mix flour, brown sugar, and toffee bits in a small bowl. Add soft butter and press with a fork until you get crumbly pieces of different sizes for nice texture.
- Top Your Muffins:
- Sprinkle a big spoonful of toffee mix on each muffin, covering the top. Press very lightly so it sticks without squishing.
- Bake Them Just Right:
- Bake for exactly 20 minutes, turning the pan halfway for even browning. Poke the center with a toothpick - you want a few moist crumbs but no wet batter.
- Let Them Rest:
- Leave muffins in the pan for exactly 5 minutes before moving to a cooling rack. This short rest keeps them from falling apart while hot.
Pin it
The toffee bits really make this recipe special. I found out how amazing they were when I had some left after making Christmas cookies and tossed them on my chocolate muffins. They create this candy-like crispy top that breaks when you bite in - it completely changed a basic muffin into something really wow-worthy.
Prep Ahead Ideas
These muffins stay fresh surprisingly well. For best results, let them cool completely then store in an airtight container at room temp for up to 2 days. Want them to last longer? Keep them in a sealed container in the fridge for up to 4 days. When you're ready to eat them, warm chilled muffins in the microwave for 10 seconds to make them taste fresh-baked again. Need longer storage? Wrap each muffin in plastic wrap then foil and pop in the freezer for up to 3 months. Thaw overnight in the fridge or unwrap and microwave for 30 seconds.
Pin it
Swap-Out Options
While these muffins taste best with the original ingredients, you can make changes based on what you have or dietary needs. No buttermilk? Mix 1 1/2 tablespoons of lemon juice or white vinegar with enough whole milk to make 1 1/2 cups and let it sit 5 minutes before using. Going dairy-free? Swap the butter for melted coconut oil and use plain dairy-free yogurt thinned with some almond milk instead of buttermilk. Don't have espresso powder? Use instant coffee or skip it, though it really brings out the chocolate flavor. Heath toffee bits work great, but you can also chop up chocolate-covered toffee bars or even crush some brittle candy instead.
Tasty Companions
These rich muffins deserve good partners to make your snack time even better. Serve them a bit warm with a spoonful of lightly sweetened whipped cream for a dessert feel. If it's breakfast time, add some fresh berries or orange slices to balance the richness. The natural coffee hints in these muffins go great with cold brew in summer or a hot latte in winter. Want to make an amazing dessert? Cut a muffin in half, put a small scoop of coffee ice cream between the pieces, and drizzle with warm caramel sauce. They also make wonderful gifts when wrapped in parchment paper and tied with string.
Frequently Asked Questions
- → Can I swap out espresso powder?
Definitely. Dark roast instant coffee works, or you can skip it. Just expect a lighter coffee taste.
- → Can whole milk replace buttermilk?
Sure, use it in an equal amount. But the flavor won't be as rich. Skip 2% or skim milk, though.
- → How do I stop overmixing?
Mix until the dry stuff just disappears. It's okay if a few small lumps stay in the batter—don't overdo it.
- → How should I store these muffins?
Put them in an airtight box to keep fresh for 2-3 days at room temp. They also freeze well if needed longer.
- → Is the toffee topping a must?
Not required, but it really adds a yummy crunch. Feel free to leave it off if that's your preference.