Description
Rich, decadent chocolate coffee toffee muffins! Moist, flavorful, and perfect for breakfast, brunch, or a sweet treat.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee, cooled
- 1/2 cup buttermilk
- 1 cup chocolate chips (semi-sweet or dark)
- 1 cup toffee bits (such as Heath or Skor)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Combine Sugars: In a separate, large bowl, whisk together the granulated sugar and brown sugar. Break up any lumps in the brown sugar.
- Add Butter: Add the melted and slightly cooled butter to the sugar mixture and whisk until well combined.
- Add Eggs: Beat in the eggs one at a time, whisking well after each addition.
- Add Vanilla: Stir in the vanilla extract.
- Add Coffee and Buttermilk: Gradually add the cooled coffee and buttermilk to the wet ingredients, alternating between the two and whisking until just combined. Don’t overmix.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently fold until just combined. Be careful not to overmix. A few streaks of flour are okay.
- Fold in Add-ins: Fold in the chocolate chips and toffee bits. Reserve a few to sprinkle on top if desired.
- Fill Muffin Tin: Fill each muffin liner about 2/3 full with batter.
- Bake: Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
- Cool: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use a strong brew for a more pronounced coffee taste.
- Experiment with different types of chocolate chips.
- If you can’t find toffee bits, chop up a toffee bar.
- Add 1/2 cup of chopped nuts for added texture.
- Add 1 teaspoon of espresso powder for an even more intense coffee flavor.
- Drizzle the cooled muffins with a simple chocolate glaze or coffee glaze.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup and then filling it with milk to reach 1/2 cup. Let it sit for 5 minutes before using.
- Substitute the butter with a vegan butter alternative, the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg), the buttermilk with a plant-based milk mixed with vinegar or lemon juice, and ensure your chocolate chips and toffee bits are vegan-friendly.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes