Chocolate Coffee Toffee Crunch Muffins Recipe
Introduction
Chocolate Coffee Toffee Crunch Muffins offer a delightful blend of rich cocoa, bold coffee, and sweet toffee bits. These moist muffins are perfect for breakfast or an afternoon treat, combining the best of chocolate and coffee flavors with a satisfying crunch.
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 butter or oil, melted
- ⅓ 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 lightly grease it.
- Step 2: In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Step 3: In another bowl, whisk the eggs, melted butter or oil, milk, and cooled coffee until well combined.
- Step 4: Pour the wet ingredients into the dry ingredients and gently mix until just combined—do not overmix.
- Step 5: Fold in the toffee bits and chocolate chips evenly throughout the batter.
- Step 6: Scoop the batter into the prepared muffin cups, filling each about 3/4 full.
- Step 7: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Tips & Variations
- Use strong brewed espresso instead of regular coffee for a more intense coffee flavor.
- Swap toffee bits with chopped nuts like pecans or walnuts for added texture.
- For a dairy-free option, replace milk with almond or oat milk, and use oil instead of butter.
Storage
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed bag for up to 2 months. To reheat, warm in the microwave for 20–30 seconds or bake at 325°F (160°C) for 5–7 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant coffee powder instead of brewed coffee?
Yes, dissolve 1 to 2 teaspoons of instant coffee powder in the milk before mixing it into the batter for a similar coffee flavor.
How can I make these muffins less sweet?
Reduce the sugar by up to a quarter cup or use a sweetener alternative. Keep in mind that this may affect the texture slightly.
PrintChocolate Coffee Toffee Crunch Muffins Recipe
Delight in the rich and irresistible flavor blend of chocolate, coffee, and crunchy toffee in these moist and tender muffins. Perfect for breakfast or an indulgent snack, these Chocolate Coffee Toffee Crunch Muffins combine the bitterness of cocoa and coffee with sweet toffee bits and chocolate chips for a harmonious treat.
- 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 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
Wet Ingredients
- 2 large eggs
- ½ cup unsalted butter, melted or ½ cup vegetable oil
- ¾ cup milk (whole or 2%)
- ½ cup brewed coffee, cooled
Add-ins
- ½ cup toffee bits
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and sugar. This ensures an even distribution of leavening agents and sugar.
- Combine wet ingredients: In another bowl, whisk the eggs with the melted butter (or oil), milk, and cooled brewed coffee until smooth and well combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with dry ingredients. Gently mix with a spatula or spoon just until combined. Avoid overmixing to keep the muffins tender.
- Fold in toffee bits and chocolate chips: Carefully fold the toffee bits and chocolate chips into the batter to distribute them evenly without breaking them down.
- Portion the batter: Using a large 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 the muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
- Cool before serving: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely or serve warm as desired.
Notes
- If you prefer a stronger coffee flavor, you can substitute espresso for brewed coffee.
- For a dairy-free version, use oil instead of butter and a plant-based milk alternative.
- Toffee bits may melt slightly during baking, creating gooey pockets of sweetness.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Ensure coffee is cooled before adding to wet ingredients to avoid cooking the eggs prematurely.
Keywords: Chocolate coffee muffins, toffee muffins, breakfast muffins, chocolate chip muffins, coffee flavored baked goods
