Chocolate Coffee Toffee Crunch Muffins
Recipe: https://recipestripper.com/recipes/c67e7673-4b67-4cf2-bbda-be8d91ad7d6c
Original source: https://handletheheat.com/chocolate-coffee-toffee-crunch-muffins/
Recipe image: https://handletheheat.com/wp-content/uploads/2013/08/Chocolate-Coffee-Toffee-Crunch-Muffins-SQUARE.jpg

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!
Yield: 12
Prep time: PT15M
Cook time: PT20M
Total time: PT35M

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
1. Preheat the oven to 375°F. Line a standard muffin tin with paper muffin cups.
2. [For the muffins:] In a large bowl combine the flour, brown sugar, sifted cocoa powder, espresso powder, baking powder, baking soda, and salt.
3. [For the muffins:] 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.
4. [For the muffins:] Divide the batter evenly among the muffin cups.
5. [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.
6. [For the toffee crunch topping:] 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.