I’m sharing my Chocolate Coffee Toffee Crunch Muffins: moist, tender mocha muffins topped with a crunchy toffee streusel and ready in just 35 minutes, a Coffee Treat that begs a closer look.

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I bake a lot but these Chocolate Coffee Toffee Crunch Muffins still surprise me. Ive been obsessed with how instant espresso powder and the crunchy toffee bits on top play together, they give each bite a bold, slightly bitter lift and a satisfying crackle.

They feel mocha without being fussy, simple but kinda sneaky. I call them my Coffee Treat and the Muffin Topping Ideas they sparked are borderline dangerous.

Ready in just 35 minutes, they fill the house with a smell that makes you cancel plans. Try one warm, you might hide the rest.

Ingredients

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All purpose flour provides carbohydrates and some protein, not much fiber, gives structure to muffins.
Unsweetened cocoa powder adds deep chocolate flavor, contains antioxidants and fiber, mildly bitter balances sweetness.
Granulated and brown sugar both sweeten, brown sugar adds moisture and a hint of caramel notes.
Instant espresso powder boosts chocolate flavor, has caffeine, no real coffee texture, just concentrated bitterness.
Eggs provide protein, help bind ingredients and add lift for a light crumb in muffins.
Buttermilk adds tangy flavor, reacts with baking soda for rise, keeps crumb tender and moist.
Chocolate chips give melty pockets of sweetness, toffee bits add crunch and buttery caramel bursts.
Cold butter in the streusel makes a crumbly topping, adds richness and small crunchy bites.

Ingredient Quantities

2 cups (250 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder

3/4 cup (150 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

2 tablespoons instant espresso powder

2 large eggs

1/2 cup (120 ml) vegetable oil

1 cup (240 ml) buttermilk

1 teaspoon vanilla extract

3/4 cup (130 g) semisweet chocolate chips

1 cup (150 g) toffee bits, divided

1/2 cup (65 g) all purpose flour for streusel

1/4 cup (50 g) packed light brown sugar for streusel

3 tablespoons (42 g) cold unsalted butter, cubed for streusel

2 tablespoons turbinado or coarse sugar, optional

How to Make this

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1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners or spray with baking spray.

2. In a large bowl whisk together 2 cups (250 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder (sift if lumpy), 3/4 cup (150 g) granulated sugar, 1/2 cup (100 g) packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt and 2 tablespoons instant espresso powder until evenly mixed.

3. In a separate bowl whisk 2 large eggs, 1/2 cup (120 ml) vegetable oil, 1 cup (240 ml) buttermilk and 1 teaspoon vanilla extract until smooth.

4. Pour the wet mixture into the dry ingredients and stir gently until just combined; the batter should be a little lumpy, dont overmix or muffins will be tough.

5. Fold in 3/4 cup (130 g) semisweet chocolate chips and 1/2 cup of the toffee bits (reserve the other 1/2 cup for the streusel).

6. Make the toffee streusel by combining 1/2 cup (65 g) all purpose flour and 1/4 cup (50 g) packed light brown sugar in a small bowl, then cut in 3 tablespoons (42 g) cold unsalted butter, cubed, with a fork or pastry cutter until coarse crumbs form; stir in the remaining 1/2 cup (about 75 g) toffee bits and 2 tablespoons turbinado or coarse sugar if you want extra crunch.

7. Using a scoop fill each muffin cup about 3/4 full with batter so there’s room for rise.

8. Sprinkle a generous layer of the streusel over each muffin and press lightly so it sticks; if the streusel looks like it will sink, pop the tray in the freezer for 5 minutes before baking.

9. Bake 18 to 22 minutes until a toothpick inserted in the center comes out with a few moist crumbs and the streusel is golden. Rotate the pan halfway through if your oven bakes unevenly.

10. Let muffins cool in the pan 5 minutes, then transfer to a wire rack to cool another 10 to 15 minutes before eating. Store airtight at room temp for up to 2 days or freeze for longer.

Equipment Needed

1. 12-cup muffin tin + paper liners or nonstick spray (liners make life easier)
2. Large mixing bowl and a medium/small bowl for the wet ingredients
3. Whisk (for dry mix and for the wet mix)
4. Measuring cups, measuring spoons and a kitchen scale if you got one
5. Rubber spatula or wooden spoon for folding the batter
6. Ice-cream scoop or 1/4-cup scoop to portion batter evenly
7. Fork or pastry cutter to cut the cold butter into the streusel
8. Wire cooling rack and a toothpick to check doneness

FAQ

Q: How long do these muffins keep and how should I store them? A: Store in an airtight container at room temp for up to 2 days, in the fridge up to 5 days, or freeze up to 3 months. To use frozen muffins, thaw at room temp for 1 to 2 hours or heat from frozen in a 325 F oven for 10 to 15 minutes, they warm up great in the microwave for 20 to 30 seconds too.

Q: Can I use brewed coffee instead of the instant espresso powder? A: Yes. For a simple swap replace the 2 tablespoons instant espresso with 1 third cup strong brewed coffee and reduce the buttermilk by 1 third cup. Or dissolve the instant espresso in 2 tablespoons hot water and add that to the wet ingredients for a stronger punch, either way works.

Q: Can I swap the vegetable oil for butter or use a different milk? A: You can use melted unsalted butter cup for cup instead of the oil, it will taste richer but may be slightly less moist. If you don't have buttermilk, stir 1 tablespoon vinegar or lemon juice into 1 cup milk and wait 5 minutes, then use that as a buttermilk substitute.

Q: My muffins turn out dense or tough, what am I doing wrong? A: Most likely overmixing or overbaking. Mix wet and dry until just combined, a few lumps are fine, then fold in chips and toffee gently. Bake until a toothpick comes out with a few moist crumbs; overbaking will dry them out and make them tough.

Q: Any tips for the streusel and extra crunch? A: Keep the butter cold and cut it into the streusel flour and brown sugar until you have pea sized crumbs, chill the streusel while the oven heats, then sprinkle on top and press lightly. If you like extra sparkle use the turbinado sugar on top before baking, it gives great crunch.

Q: Can I make these ahead or freeze the batter? A: Yes. Baked muffins freeze well in a freezer bag up to 3 months. For unbaked, scoop batter into a lined muffin tin, freeze until solid, then transfer to a bag and freeze up to 2 months. Bake from frozen but add about 5 to 8 minutes to the normal bake time, or thaw then bake as usual.

Chocolate Coffee Toffee Crunch Muffins Recipe Substitutions and Variations

Buttermilk: swap 1 cup milk + 1 tbsp white vinegar or lemon juice (let sit 5 min); or 1 cup plain yogurt thinned with 2 to 3 tbsp water; or 1 cup kefir. Use equal volume.
Vegetable oil: use melted unsalted butter 1:1 for richer taste; or canola/light olive/avocado oil 1:1 for neutral flavor; to cut fat try replacing up to half the oil with applesauce but dont go full 100% or muffins get dense.
Semisweet chocolate chips: use the same weight of chopped semisweet or bittersweet baking chocolate; milk chocolate for sweeter muffins; or cacao nibs for extra crunch but theyre bitter so mix with some chips.
Toffee bits: substitute chopped Heath or Skor bars (same volume); or 1 cup chopped toasted nuts (pecans or almonds) plus 1 to 2 tbsp brown sugar for a toffee-like crunch; or caramel / butterscotch chips 1:1.

Pro Tips

– Dissolve the instant espresso first: stir it into a tablespoon or two of hot water or into the buttermilk so it wont clump and gives a smoother, deeper chocolate boost. If you skip this you might get bitter pockets of espresso.

– Weigh the flour if you can, otherwise spoon and level into the cup dont scoop straight from the bag. Too much flour makes muffins dense and dry, trust me measuring saves you the sad cakey bites.

– Keep the butter for the streusel rock cold and either grate it with a box grater or pulse it in a food processor for fast, flaky crumbs. If the streusel still looks like it will sink, freeze the whole tray for 5 minutes before baking, it really helps.

– Toss the toffee bits in a light dusting of flour before folding them into the batter so they dont all sink to the bottom, and cool muffins on a rack so the streusel stays crunchy. If you want to refresh stored muffins warm them 4-6 minutes at 300 F to revive the texture.

Chocolate Coffee Toffee Crunch Muffins Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m sharing my Chocolate Coffee Toffee Crunch Muffins: moist, tender mocha muffins topped with a crunchy toffee streusel and ready in just 35 minutes, a Coffee Treat that begs a closer look.

Servings

servings

Calories

443

kcal

Equipment: 1. 12-cup muffin tin + paper liners or nonstick spray (liners make life easier)
2. Large mixing bowl and a medium/small bowl for the wet ingredients
3. Whisk (for dry mix and for the wet mix)
4. Measuring cups, measuring spoons and a kitchen scale if you got one
5. Rubber spatula or wooden spoon for folding the batter
6. Ice-cream scoop or 1/4-cup scoop to portion batter evenly
7. Fork or pastry cutter to cut the cold butter into the streusel
8. Wire cooling rack and a toothpick to check doneness

Ingredients

2 cups (250 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 tablespoons instant espresso powder
2 large eggs
1/2 cup (120 ml) vegetable oil
1 cup (240 ml) buttermilk
1 teaspoon vanilla extract
3/4 cup (130 g) semisweet chocolate chips
1 cup (150 g) toffee bits, divided
1/2 cup (65 g) all purpose flour for streusel
1/4 cup (50 g) packed light brown sugar for streusel
3 tablespoons (42 g) cold unsalted butter, cubed for streusel
2 tablespoons turbinado or coarse sugar, optional

Directions

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners or spray with baking spray.
In a large bowl whisk together 2 cups (250 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder (sift if lumpy), 3/4 cup (150 g) granulated sugar, 1/2 cup (100 g) packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt and 2 tablespoons instant espresso powder until evenly mixed.
In a separate bowl whisk 2 large eggs, 1/2 cup (120 ml) vegetable oil, 1 cup (240 ml) buttermilk and 1 teaspoon vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined; the batter should be a little lumpy, dont overmix or muffins will be tough.
Fold in 3/4 cup (130 g) semisweet chocolate chips and 1/2 cup of the toffee bits (reserve the other 1/2 cup for the streusel).
Make the toffee streusel by combining 1/2 cup (65 g) all purpose flour and 1/4 cup (50 g) packed light brown sugar in a small bowl, then cut in 3 tablespoons (42 g) cold unsalted butter, cubed, with a fork or pastry cutter until coarse crumbs form; stir in the remaining 1/2 cup (about 75 g) toffee bits and 2 tablespoons turbinado or coarse sugar if you want extra crunch.
Using a scoop fill each muffin cup about 3/4 full with batter so there's room for rise.
Sprinkle a generous layer of the streusel over each muffin and press lightly so it sticks; if the streusel looks like it will sink, pop the tray in the freezer for 5 minutes before baking.
Bake 18 to 22 minutes until a toothpick inserted in the center comes out with a few moist crumbs and the streusel is golden. Rotate the pan halfway through if your oven bakes unevenly.
Let muffins cool in the pan 5 minutes, then transfer to a wire rack to cool another 10 to 15 minutes before eating. Store airtight at room temp for up to 2 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.