Coffee Toffee Muffins

These mocha toffee crunch muffins came to life during a gloomy winter weekend when I needed some kitchen therapy. They've turned into my go-to treat whenever friends stop by for breakfast or when I need to bring something impressive to a gathering.

I stumbled on this combo while playing around with my favorite coffee shop flavors. What began as a random kitchen experiment has become the treat my friends constantly ask for whenever we get together.

Ingredients

• 2 cups all-purpose flour: creates the backbone for these soft, fluffy muffins
• 2/3 cup packed brown sugar: adds moisture and hints of caramel that work well with the coffee notes
• 1/2 cup unsweetened cocoa powder: brings rich chocolate flavor without making them too sweet
• 1 tablespoon instant espresso powder: boosts the chocolate taste while adding subtle coffee flavor
• 2 teaspoons baking powder & 1/2 teaspoon baking soda: team up for the ideal lift
• 1/2 teaspoon fine sea salt: cuts the sweetness and makes all flavors pop
• 6 tablespoons unsalted butter (melted): gives richness and mixes in easily
• 1 1/2 cups buttermilk: makes the muffins super tender with a slight tang
• 2 large eggs: help bind everything while adding richness
• 1 teaspoon vanilla extract: pulls all the flavors together
• 1 cup semisweet chocolate chips: create little bursts of melty chocolate goodness
• Toffee bits: form that amazing crunchy top that makes everyone ask for the recipe

Easy Instructions

Get Everything Ready:

Heat your oven to exactly 375°F to get that perfect muffin dome. Put paper liners in your muffin tin, making sure they're flat against the bottom.

Combine Dry Stuff:

In a big bowl, stir together flour, brown sugar, cocoa powder (sift it first), espresso powder, baking powder, baking soda, and salt. Break up any sugar lumps so the sweetness spreads evenly.

Mix Wet Stuff:

In another bowl, stir the warm melted butter with buttermilk, eggs, and vanilla until it looks smooth. Using slightly warm butter helps everything blend better.

Make Your Batter:

Pour wet stuff into dry stuff and gently fold with a rubber spatula just until the flour disappears. Add chocolate chips with just a few stirs. Don't worry about lumps, they're actually good!

Fill Your Muffin Cups:

Use an ice cream scoop or 1/4 cup to put batter in each muffin cup, filling about 3/4 full. This amount makes perfect muffin tops.

Create The Topping:

Mix flour, brown sugar, and toffee bits in a small bowl. Add room temp butter and mash with a fork until you get crumbly pieces of different sizes for more interesting texture.

Add The Topping:

Sprinkle a big spoonful of toffee mix over each muffin, covering the batter completely. Press down very lightly so it sticks without smashing it.

Bake Them:

Bake for 20 minutes, turning the pan halfway through so they brown evenly. Test by poking a toothpick in the middle, it should come out with a few moist crumbs but no wet batter.

Let Them Rest:

Keep muffins in the pan for exactly 5 minutes before moving to a cooling rack. This short rest keeps them from falling apart while they're still hot.

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Those toffee bits are really what makes this recipe special. I came up with the idea when I had leftover bits from Christmas baking and tossed them on top of chocolate muffins. The way they create that candy-like crackly top that breaks when you bite in turned an ordinary muffin into something totally addictive.

Prep Ahead Ideas

You can easily make these muffins before you need them. After they've cooled down completely, just put them in an airtight container and they'll stay fresh at room temp for 2 days. Want them to last longer? Stick them in the fridge for up to 4 days. Just pop cold muffins in the microwave for 10 seconds to make them taste fresh-baked again. For longer storage, wrap each muffin in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight or unwrap and microwave for 30 seconds when you need a quick treat.

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Ingredient Swaps

The original recipe works best, but you can definitely make changes if needed. No buttermilk? No problem! Mix 1 1/2 tablespoons of lemon juice or white vinegar with enough whole milk to make 1 1/2 cups total and let it sit for 5 minutes. Going dairy-free? Use melted coconut oil instead of butter and thin some dairy-free yogurt with a splash of almond milk to replace the buttermilk. Can't find espresso powder? Use instant coffee or skip it, though it really does make the chocolate taste better. Heath toffee bits are perfect here, but chopped up toffee bars or even crushed brittle candy work great too.

Serving Suggestions

These decadent muffins deserve the right companions. Serve them slightly warm with a spoonful of lightly sweetened whipped cream when you want a dessert-like treat. For breakfast, balance out their richness with some fresh berries or orange segments. They taste amazing with cold brew in summer or a hot latte when it's chilly out. Want to really wow someone? Cut a muffin in half, add a small scoop of coffee ice cream between the pieces, and drizzle with warm caramel sauce. These also make wonderful gifts when wrapped in parchment paper and tied with string.

Frequently Asked Questions

→ Can I skip the espresso powder?

Sure, try dark roast instant coffee instead. Leaving it out is fine, but you’ll lose some of that bold coffee kick.

→ Will regular milk work in place of buttermilk?

You can use whole milk instead, but it won’t be as creamy. Steer clear of skim or low-fat milk for the best results.

→ How do I avoid overmixing the batter?

Don’t overdo it—just stir until the dry stuff disappears. Small lumps are totally fine.

→ What’s the best way to store these muffins?

Pop them in a sealed container and leave at room temp for 2-3 days. For longer storage, freeze them.

→ Is the crunchy toffee layer necessary?

Not at all, but it adds a lovely sweet crunch. Feel free to skip it if you want.