Chocolate Coffee Toffee Crunch Muffins feature a mocha muffin base that's studded with chocolate chips and topped with a crunchy toffee streusel for the best combination of flavor and texture!
12 to 15 muffins
Tessa's Recipe Rundown...
Taste: These muffins have so much more flavor than almost all store-bought muffins I’ve ever tasted. Texture: The muffins are soft with bits of melty chocolate chips throughout but the best part is definitely the crunchy toffee topping. It adds a whole new layer of texture to muffins! Ease: Super easy. Appearance: I love the contrast of the dark chocolate muffins with the light tan toffee topping. Pros: Fun way to say and eat muffins. Cons: None, though I may try to use a 50/50 ratio of whole wheat flour to white flour next time and see if it tastes good. Would I make this again? Yes!
Don’t you just love the crazy fun name of these muffins? They’re almost as fun to say as they are to eat!
The name is what caught my attention at first, but the flavor concept sounded too delicious not to try!
I’m happy to report that these muffins are not only moist and tender, but loaded with cocoa and coffee flavors. Plus that crunchy toffee topping is just to die for. So much better that most boring, bland, and dry grocery store muffins.
I can’t even think about muffins without thinking about Jenna Maroney from 30 Rock and her Muffin Top song. Try not getting that stuck in your head all day long.
When I want to watch something light on TV I almost always stream one of the following: The Office, Parks & Rec, Friends, or 30 Rock. What’s your favorite comedy series to rewatch over and over?
My Ultimate Muffin Baking Guide:
If you want more muffin baking tips, plus tons of flavor variations, check out my Free Ultimate Muffin Guide:
Preheat the oven to 375°F. Line a muffin tin with paper muffin cups.
For the muffins:
In a large bowl combine the flour, brown sugar, sifted cocoa powder, espresso powder, baking powder, baking soda, and salt.
In a small bowl combine the melted butter, buttermilk, eggs, and vanilla. Pour the butter mixture into the flour mixture and stir until combined. Stir in the chocolate chips. Do not overmix.
Divide the batter evenly among the muffin cups.
For the toffee crunch topping:
In a small bowl combine the flour, sugar, and toffee bits. Cut the butter into the mixture using the back of a fork until it is coarse and crumbly. Sprinkle about a tablespoon of the mixture over each unbaked muffin.
Bake for 20 minutes, or until a cake tester inserted into the center comes out clean. Transfer the pan to a wire rack to cool for 5 minutes before removing the muffins to the rack to cool completely.
*This can be found at many grocery stores and gourmet food stores. If you can't find it you can also use dark roast instant coffee.
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe byTessa Arias
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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