Coffee Toffee Muffins (Print Version)
# Ingredients:
→ Muffin Batter Ingredients
01 -
2 cups (254 grams) plain flour
02 -
2/3 cup (133 grams) packed light brown sugar
03 -
1/2 cup (43 grams) sifted cocoa powder (unsweetened)
04 -
1 tablespoon espresso powder (instant)
05 -
2 teaspoons of baking powder
06 -
1/2 teaspoon baking soda
07 -
1/2 teaspoon fine salt
08 -
6 tablespoons (85 grams) melted unsalted butter
09 -
1 1/2 cups buttermilk
10 -
2 large-sized eggs
11 -
1 teaspoon vanilla flavoring
12 -
1 cup (170 grams) semisweet chocolate chip pieces
→ Toffee Crunch Add-On
13 -
1/4 cup (32 grams) plain flour
14 -
2 tablespoons of brown sugar
15 -
1/2 cup crumbled toffee bits
16 -
1 tablespoon soft butter
# Instructions:
01 -
Set your oven to 375°F and put paper liners into the cups of a muffin tin.
02 -
Stir together plain flour, light brown sugar, sifted cocoa, espresso powder, baking powder, baking soda, and salt in a big bowl.
03 -
Blend the melted butter, buttermilk, eggs, and vanilla in a small bowl. Pour this into the dry mix, then stir just enough to combine. Add in chocolate chips, but don’t overdo it.
04 -
Spoon the mix evenly into the lined muffin tin slots.
05 -
Mix flour, sugar, and toffee bits together in a little bowl. Use the back of a fork to work in the butter until crumbles appear. Sprinkle a tablespoon of this on top of each muffin before baking.
06 -
Bake for 20 minutes or until a tester comes out clean. Let the tray cool for 5 minutes on a rack, then take the muffins out to finish cooling.
# Notes:
01 -
Real buttermilk is the best option here, though whole milk works fine in a 1:1 swap if you need to.
02 -
No espresso powder? Switch it with strong instant coffee or leave it out if you want.