Chocolate Coffee Toffee Crunch Muffins Recipe
Introduction
If you love the rich flavors of chocolate and coffee combined with a delightful crunch, these Chocolate Coffee Toffee Crunch Muffins are perfect for you. They offer a moist texture with bursts of toffee and chocolate chips in every bite, making them an irresistible treat for breakfast or a snack.
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar
- 2 large eggs
- ⅓ cup melted butter or oil
- ½ cup milk
- ½ cup brewed coffee, cooled
- ½ cup toffee bits
- ½ cup chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Step 2: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined.
- Step 3: In a separate bowl, whisk the eggs with the melted butter (or oil), milk, and cooled brewed coffee until smooth and fully incorporated.
- Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
- Step 5: Fold in the toffee bits and chocolate chips evenly throughout the batter.
- Step 6: Spoon the batter evenly into the prepared muffin cups, filling them about ¾ full.
- Step 7: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Use strong brewed coffee for a more pronounced coffee flavor, or substitute with espresso for an even richer taste.
- For a nutty twist, add chopped pecans or walnuts along with the toffee bits.
- If you prefer a dairy-free version, use plant-based milk and oil instead of butter.
- Lightly toast the toffee bits before folding them in to enhance their crunch and flavor.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins individually wrapped in plastic and placed in a freezer bag for up to 2 months. Thaw at room temperature and warm briefly in the microwave if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant coffee instead of brewed coffee?
Yes, you can substitute brewed coffee with 1-2 teaspoons of instant coffee dissolved in a small amount of warm water. This will still give a good coffee flavor without adding extra liquid.
Can I make these muffins gluten-free?
To make gluten-free muffins, use a gluten-free all-purpose flour blend that includes xanthan gum or another binder to achieve a similar texture. The result will be delicious, though the crumb might be slightly different.
PrintChocolate Coffee Toffee Crunch Muffins Recipe
Indulge in the rich, decadent flavors of Chocolate Coffee Toffee Crunch Muffins. These moist muffins combine the deep taste of cocoa and coffee with sweet toffee bits and melty chocolate chips, creating a tempting treat perfect for breakfast or an afternoon snack. The toffee adds a delightful crunch that complements the tender crumb, making every bite irresistible.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
Wet Ingredients
- 2 large eggs
- ⅓ cup unsalted butter, melted or ⅓ cup vegetable oil
- ½ cup milk (whole or 2%)
- ½ cup brewed coffee, cooled
Add-ins
- ½ cup toffee bits
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined, ensuring even distribution of leavening agents and cocoa.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, melted butter or oil, milk, and cooled brewed coffee. The coffee enhances the chocolate flavor and adds moisture.
- Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be cautious not to overmix to keep the muffins tender and fluffy.
- Fold in Toffee and Chocolate: Carefully fold in the toffee bits and chocolate chips, ensuring they are evenly distributed throughout the batter without overworking it.
- Fill Muffin Cups: Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about ¾ full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Transfer to a wire rack to cool completely before serving to enjoy the full texture and flavors.
Notes
- Use freshly brewed coffee for the best flavor impact. Instant coffee can be used but adjust the amount as needed.
- Substitute milk with plant-based milk (almond, oat) for dairy-free options.
- Toffee bits can be replaced with chopped pecans or walnuts for a nutty crunch.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a more intense chocolate flavor, use dark cocoa powder and dark chocolate chips.
Keywords: chocolate coffee muffins, toffee muffins, chocolate chip muffins, moist coffee muffins, breakfast muffins, easy baked treats
