Clean recipe · handletheheat.com
Chocolate Coffee Toffee Crunch Muffins
Chocolate Coffee Toffee Crunch Muffins feature a mocha muffin that's studded with chocolate chips and topped with a crunchy toffee streusel, for the best combination of flavor and texture! Ready in just 35 minutes, no mixer required!
Original recipe: handletheheat.com
- Yield:
- 12 servings
- Prep:
- 15 min
- Cook:
- 20 min
- Total:
- 35 min
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Ingredients
- 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
- 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 the oven to 375°F. Line a standard muffin tin with paper muffin cups.
For the muffins:
In a large bowl combine the flour, brown sugar, sifted cocoa powder, espresso powder, baking powder, baking soda, and salt.- In a small bowl combine the melted butter, buttermilk, eggs, and vanilla. Pour the butter mixture into the flour mixture and stir until combined. Stir in the chocolate chips. Do not overmix.
- Divide the batter evenly among the muffin cups.
For the toffee crunch topping:
In a small bowl combine the flour, sugar, and toffee bits. Cut the butter into the mixture using the back of a fork until it is coarse and crumbly. Sprinkle about a tablespoon of the mixture over each unbaked muffin.- Bake for 20 minutes, or until a cake tester inserted into the center comes out clean. Transfer the pan to a wire rack to cool for 5 minutes before removing the muffins to the rack to cool completely.