Chocolate 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
Scale
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
