Chocolate Coffee Toffee Crunch (Print Version)
# Ingredients:
→ For the muffins
01 -
2 cups (254 grams) all-purpose flour
02 -
2/3 cup (133 grams) packed brown sugar
03 -
1/2 cup (43 grams) unsweetened cocoa powder, sifted
04 -
1 tablespoon instant espresso powder
05 -
2 teaspoons baking powder
06 -
1/2 teaspoon baking soda
07 -
1/2 teaspoon fine sea salt
08 -
6 tablespoons (85 grams) unsalted butter, melted
09 -
1 1/2 cups buttermilk
10 -
2 large eggs
11 -
1 teaspoon vanilla extract
12 -
1 cup (170 grams) semisweet chocolate chips
→ For the toffee crunch topping
13 -
1/4 cup (32 grams) all-purpose flour
14 -
2 tablespoons brown sugar
15 -
1/2 cup toffee bits
16 -
1 tablespoon butter, at room temperature
# Instructions:
01 -
Preheat the oven to 375°F. Line a standard muffin tin with paper muffin cups.
02 -
In a large bowl, combine the flour, brown sugar, sifted cocoa powder, espresso powder, baking powder, baking soda, and salt.
03 -
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.
04 -
Divide the batter evenly among the muffin cups.
05 -
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.
06 -
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.
# Notes:
01 -
For best results, use real buttermilk; however, whole milk can be substituted at a 1:1 ratio if necessary.
02 -
Substitute instant espresso powder with dark roast instant coffee or omit if unavailable.