Toffee Coffee Muffins (Print Version)
# Ingredients:
→ Muffin ingredients
01 -
2 cups (254 grams) all-purpose flour
02 -
1/2 cup (43 grams) unsweetened cocoa powder, sifted
03 -
1/2 teaspoon baking soda
04 -
2/3 cup (133 grams) packed brown sugar
05 -
1 tablespoon instant espresso powder
06 -
1/2 teaspoon fine sea salt
07 -
1 1/2 cups buttermilk
08 -
2 teaspoons baking powder
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1 teaspoon vanilla extract
10 -
6 tablespoons (85 grams) melted unsalted butter
11 -
2 large eggs
12 -
1 cup (170 grams) semisweet chocolate chips
→ Toffee topping mix
13 -
1/4 cup (32 grams) all-purpose flour
14 -
1 tablespoon butter, softened
15 -
1/2 cup toffee bits
16 -
2 tablespoons brown sugar
# Instructions:
01 -
Set your oven to 375°F and pop some paper liners into your muffin pan.
02 -
Grab a big bowl and toss in the flour, sugar, sifted cocoa powder, espresso powder, baking soda, baking powder, and salt. Mix them up.
03 -
In a smaller bowl, stir together the melted butter, buttermilk, eggs, and vanilla. Pour it into your dry mix and stir until it comes together. Add the chocolate chips, but don't stir for too long.
04 -
Fill up your muffin cups evenly with the batter.
05 -
In another small bowl, mix the flour, sugar, and toffee bits. Use a fork to mash the butter into the mix until it turns crumbly. Sprinkle a little over each muffin before baking.
06 -
Pop the muffins in for about 20 minutes. Check with a toothpick—if it comes out clean, they’re done. Let the pan cool on a wire rack for 5 minutes, then take the muffins out to cool completely.
# Notes:
01 -
Using real buttermilk works best, but whole milk is fine in a pinch. Just use the same amount.
02 -
Don’t have espresso powder? Swap it for dark roast instant coffee or just leave it out.