Filed Under: Chocolate | Dessert | Muffin

Chocolate Coffee Toffee Crunch Muffins

Recipe By Tessa Arias
  |  
May 23rd, 2018
5 from 15 votes
5 from 15 votes

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!

Yield: 12 to 15 muffins

Prep Time: 15 minutes

Cook: 20 minutes

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!

I was inspired by my best friend Ashley who posted a recipe for Toffee Coffee Chocolate Chip Blondies.

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!

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.

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!

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?

How to Make The BEST Muffins

How to make muffins from scratch:

  1. Whisk together your dry ingredients.
  2. In a separate bowl, beat together your wet ingredients. Pour into the dry ingredients. Don’t overmix or you’ll have rubbery muffins. A few streaks of flour remaining is perfectly normal!
  3. Add your toppings or flavor variations.
  4. Divide among muffin tin, bake, and enjoy!

How to prevent muffins from sticking to the liners:

These are my favorite muffin liners that won’t stick. They’re usually sold at Target as well. If sticky liners are a common problem for you, check out this helpful blog post.

How to bake TALL muffins:

I recently experimented with the science of muffins and how to achieve beautiful, TALL muffins that look like they belong on the shelf of a fancy bakery. Check out my 3 tips for baking tall muffins here!

Hint: Chilling your muffin batter overnight makes for the BEST ever muffins!!

How to store muffins:

Muffins are best served the day they’re baked. If you have leftovers, store them for up to 1 day in an airtight container at room temperature. Refresh in a 300°F oven for 5 minutes or reheat in the microwave for 10 seconds.

For best results, freeze leftover muffins in an airtight container for up to 3 months. Defrost overnight at room temperature or reheat in the microwave for about 1 minute.

My Ultimate Muffin Cheatsheet:

If you want more muffin baking tips, plus tons of flavor variations, check out my Free Ultimate Muffin Cheatsheet:

More muffin recipes:

5 from 15 votes

How to make
Chocolate Coffee Toffee Crunch Muffins

Yield: 12 to 15 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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!

Ingredients

For the muffins:

  • 2 cups (254 grams) all-purpose flour
  • 2/3 cup (133 grams) packed brown sugar
  • 1/2 cup (43 grams) unsweetened cocoa powder, sifted
  • 1 tablespoon instant espresso powder*
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons (85 grams) unsalted butter, melted
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (170 grams) semisweet chocolate chips

For the toffee crunch topping:

  • 1/4 cup (32 grams) all-purpose flour
  • 2 tablespoons brown sugar
  • 1/2 cup toffee bits (such as Heath brand or homemade, recipe linked in directions)
  • 1 tablespoon butter, at room temperature

Directions

  1. Preheat the oven to 375°F. Line a muffin tin with paper muffin cups.

For the muffins:

  1. In a large bowl combine the flour, brown sugar, sifted cocoa powder, espresso powder, baking powder, baking soda, and salt.
  2. 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.
  3. Divide the batter evenly among the muffin cups.

For the toffee crunch topping:

  1. 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.

  2. 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.

Recipe Notes

*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.
Course: Dessert
Cuisine: American

This post was originally published in 2013 and recently updated with weight measurements and new photos by Ashley McLaughlin Photography.

Tessa Arias

About Tessa...

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!)

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Recipe Rating




  1. #
    Tieghan — August 26, 2013 at 5:01 am

    Yes, I love the name of this post. You are right, it just sounds good!! Plus, they looks delicious and any chocolate muffin is normally a winner in my eyes!

  2. #
    sally @ sallys baking addiction — August 26, 2013 at 7:48 am

    How amazing are these, Tessa? I love recipes that rhyme. It makes me smile. I’m so corny! But these look delicious and I wouldn’t mind jumping out of bed any morning for one!

  3. #
    Ada ~ More Food, Please — August 26, 2013 at 8:44 am

    Chocolate, coffee, and toffee?? This muffin looks and sounds amazing! Will have to give this a try–thanks for sharing!

  4. #
    Robin — August 26, 2013 at 9:44 am

    These look amazing. I can’t wait to try them.

  5. #
    Consuelo @ Honey & Figs — August 26, 2013 at 11:35 am

    These muffins look beyond amazing and the toffee crunch is making me swoon! And they’re beautiful too, I love pretty food haha

  6. #
    Angelyn @ Everyday Desserts — August 26, 2013 at 2:32 pm

    I love the name and I love the muffins – homemade muffins are one of my favorite things!!

  7. #
    Jessica @ A Kitchen Addiction — August 26, 2013 at 2:44 pm

    Love the flavors in these muffins! Wish I were snacking on one right now!

  8. #
    Kiran @ KiranTarun.com — August 26, 2013 at 4:07 pm

    I would love to have this for breakfast. Everyday 🙂

  9. #
    Des — August 26, 2013 at 10:17 pm

    Loving these! I am always looking for things I can make for breakfast that we can have around for a few days. Although, I’m guessing these wouldn’t stay around that long 🙂

  10. #
    Erin | The Emerging Foodie — August 27, 2013 at 8:18 pm

    Wow! Are these real life?! They look absolutely incredible. Pinning!

  11. #
    Alexandra @ Confessions of a Bright-Eyed Baker — August 29, 2013 at 9:17 am

    These sound so good…way to take the classic double chocolate muffin and make it new again! I haven’t had a chocolate muffin in ages, but they used to always be my favorite. Adding the coffee and toffee would make them even better, I’m sure!

  12. #
    Erin @ Dinners, Dishes and Desserts — August 29, 2013 at 7:04 pm

    Yum – I am a huge muffin person, and that toffee topping sounds incredible!

  13. #
    Carla — August 29, 2013 at 7:11 pm

    Love every word of this recipe title! Wish I had that basket in front of me for breakfast tomorrow.

  14. #
    Jocelyn @BruCrew Life — September 2, 2013 at 7:23 am

    I am loving every single thing you have in these muffins! I could definitely go for a few of these with my coffee this morning!

  15. #
    Emily {Pink Tiger in the Kitchen} — September 13, 2013 at 10:10 am

    These muffins look amazing Tessa!! And they look like the perfect thing to use the buttermilk that is sitting in my fridge!!

  16. #
    christina (sisters running the kitchen) — September 13, 2013 at 10:24 am

    WOW. this look phenomenal! just pinned this recipe to try…thanks so much for sharing. I love toffee flavored things! Have you ever had the hersey nuggets? its like milk chocolate + almonds + toffee? so good!

  17. #
    Bonny@cleverhen.com — September 20, 2013 at 9:35 am

    These muffins look mouth-watering good! I can’t wait to try them this weekend.

  18. #
    Sally — October 12, 2013 at 11:25 am

    I was so excited when I saw this recipe it sounded amazing. So for a party three of us all made this recipe three different homes. They all turned out the same and all three of us were disappointed. Flavor was nothing what the name would lead you to believe it tastes like. :0( hope the next recipe I try of yours is better.

    • #
      Tessa — October 12, 2013 at 7:33 pm

      Hi Sally, I’m sorry you didn’t enjoy the recipe. I’m not sure what makes you say the flavor wasn’t like the name, there is plenty of each namesake ingredient in the recipe!

  19. #
    Rajshree — February 18, 2016 at 11:16 pm

    Any substitute for egg or I can make without egg follows the recipe

  20. #
    Rajshree — February 18, 2016 at 11:18 pm

    Substitute for egg or I can make without egg follows the recipe

  21. #
    Gabriella — February 19, 2016 at 5:22 pm

    Can freshly brewed coffee be substituted for espresso powder? Can’t wait to try this recipe!

  22. #
    Alaina — March 23, 2016 at 2:07 am

    I love muffins but haven’t made any in a while!! I think I may have to get back in the muffin groove and whip up a batch of these! I mean, toffee streusel, you can’t go wrong!! I can’t wait to try them!!

  23. #
    Kristin H — March 24, 2016 at 12:11 pm

    The pictures alone made me want to try this muffin recipe. I love chocolate and toffee. These were delicious muffins! I followed the recipe except for adding the espresso powder, since I don’t drink coffee. These are a definite keeper! Thanks for the recipe!

    • #
      Tessa — March 24, 2016 at 3:31 pm

      Glad you made it work for you, Kristin!

  24. #
    Shanta — March 28, 2016 at 8:27 am

    This looks amazing!! What is espresso powder? Brand name? I went to my local grocers and they don’t carry it.

    • #
      Tessa — March 28, 2016 at 8:50 am

      Sometimes it can be hard to find, but Walmart and Target both carry it near me! There’s King Arthur and Medaglia D’oro. Hope that helps!

  25. #
    Jennifer — April 6, 2016 at 9:03 am

    Is the espresso powder instant?

    • #
      Tessa — April 7, 2016 at 10:28 am

      Yes!

  26. #
    D Clutter — January 5, 2017 at 1:21 pm

    I just made these exactly like the recipe except for adding about a cup of pecan chips. Came out fabulous! Made 12 muffins and small mini-loaf. Thanks!

  27. #
    Marcy — August 17, 2017 at 7:18 pm

    These sound wonderful. I love the flavor of coffeee, but I can’t have caffeine though. Do you think I could use an instant decaf coffee? Or is espresso powder even more fine than regular instant coffee? Thanks.

  28. #
    Amber — January 22, 2018 at 8:54 am

    These made way more than 12 muffins. Were you using a standard muffin tin? I doubled the recipe, and got 36 muffins out of these, so one batch for 24 would have been fine.

  29. #
    Robin — May 24, 2018 at 6:00 pm

    Can this recipe be made as regular brownies? What baking time would I use?

  30. #
    Katrina — August 18, 2018 at 5:01 pm

    Oh. My. Gosh. These are amazing! I didn’t have buttermilk so I did the milk & vinegar trick. Worked great.

  31. #
    Judy — January 21, 2019 at 12:08 pm

    A pet peeve of mine is when people alter the recipe and then complain about the outcome…so, the toffee crunch part just seemed too sweet for me today. So, I did zero crumb topping, omitted the chocolate chips, and stirred in a cup of peanut butter chips instead. They are delicious! (See? No complaining!) I’m fighting off the urge to have a third…

  32. #
    Sue — June 1, 2019 at 9:02 am

    I would love to actually see this recipe BUT the mobile version has an INSANE amount if ads that pop up. When you try to close them they are on top if other ads which causes you to accidentally click in THAT ad! Nope. Not wasting my time trying to avoid ads, wltgat yes you get PAID for when people click on them!! Nope. I’ll find another recipe. Your ad amount is ridiculous. Shame on you!!!

  33. #
    Ankita nandwani — August 12, 2019 at 8:21 am

    Can I use something else apart from buttermilk

  34. #
    Kate — September 2, 2019 at 8:14 am

    I want to make these so bad today but it’s a holiday where I live and all the stores are closed, do you think I would be able to make the omitting the espresso powder?

    • #
      Tessa — September 2, 2019 at 9:50 am

      Of course! You just won’t get that coffee flavor.

  35. #
    LeCase COFFEE — October 17, 2019 at 7:37 pm

    How amazing are these? I love the recipe you shared and I can’t wait to try them. Thank you so much, I really appreciated.

  36. #
    Melissa — November 10, 2019 at 2:17 pm

    Could this be made into a loaf?

  37. #
    Sue — December 3, 2019 at 4:52 pm

    I made this exactly as written and they are bakery worthy. Thank you for such an awesome recipe!

  38. #
    Jocelyn — December 6, 2019 at 12:16 pm

    Just looking to clarify… for the topping would you want the toffee bits with chocolate or the ones without? I would assume the ones without? Thanks!

    • #
      Tessa — December 6, 2019 at 4:32 pm

      You can do either! I like the chocolate ones 🙂

  39. #
    santiago becerril……………………………… — December 29, 2019 at 6:01 pm

    hi there are a susstitut for butter milk

  40. #
    Fauzia — January 3, 2020 at 3:52 pm

    I made this over the weekend and shared it with my cousins. We all loved it! The muffins weren’t overly sweet as you’d expect and wasn’t too heavy. I followed the recipe as is, the only thing was I wasn’t sure how much to fill the cups to get the “muffin top” so a lot of people did mistake them for cupcakes.

    I absolutely will be making this recipe again in the future!

  41. #
    Becki — March 3, 2020 at 9:52 am

    I’m planning on making this tonight and after having read through the comment to make sure I’m not being duplicitous…has anyone tried this as a “coffee cake” style and baked in a 9×13 pan? We have a staff meeting in the morning and this will hopefully make everyone happy to meet at 8 am. (yeah, right! 😉 )

  42. #
    Sheryl — March 15, 2020 at 9:27 pm

    They look and sound delicious but are more a cupcake than a muffin. To me muffins are contain healthier ingredients such as oatmeal, shear or oat ran, fruit, nuts and less sugar.

  43. #
    Vanessa — March 26, 2020 at 5:09 pm

    Excellent, made it with espresso as we have to watch the caffeine, but they were awesome!!! Family loved them

    • #
      Vanessa — March 26, 2020 at 5:25 pm

      Do they freeze well?

  44. #
    Suzanne — April 21, 2020 at 12:43 pm

    This looks so good! What a perfect treat to share at weekend brunch!

  45. #
    Annette — June 24, 2020 at 2:23 pm

    I made these and gave them away before I got a picture of them… very decadent with all the flavors of coffee chocolate and heath bits … Delish! I did eat one before I delivered them to neighbors!

  46. #
    Garrett — June 28, 2020 at 6:03 pm

    Can you use fresh coffee grounds in this recipe? Does it have to be instant? Thank you!

  47. #
    Maria B Rugolo — July 1, 2020 at 6:20 am

    The overnight refrigeration method for the lemon/poppy seed muffin, does that method apply to all muffin batter? I’m really looking forward to the chocolate/toffee muffin and was just wondering if that (and then I thought, hey, how about all muffins) would benefit from overnight refrigeration. Thank you Tessa for your awesome recipes. I look forward to joining a challenge one of these months!

    • #
      Tessa — July 1, 2020 at 10:19 am

      It should! 🙂

  48. #
    Rougue — August 11, 2020 at 11:17 am

    These muffins are absolutely delicious. But I have a recommendation – the coffee flavor is very mild, so mild, that the muffins taste like dark chocolate rather than chocolate coffee flavoring. If you want to really taste the coffee, I would recommend tripling the instant espresso/instant coffee crystals. The second time I made these muffins, I did just that – 3 tablespoons of Instant Espresso (I used Medaglia D’Oro brand instant espresso) and it was just right – perfect chocolate to coffee balance. If you melt some dark chocolate and mix in a little bit of the espresso powder than drizzle it on top of each muffin, they are even better! BTW I also used Heath Toffee Bits for the topping & doubled the toffee amount, which turned out really good.

  49. #
    Somya — September 5, 2020 at 7:27 am

    how can we made it eggless?

  50. #
    Ceci — September 9, 2020 at 7:41 pm

    I made these muffins and drizzles dulce de leche on top and sprinkled extra toffee bits. They were a hit !

  51. #
    Jessica — October 1, 2020 at 10:51 am

    Hi Tessa, sorry to bother, is there’s any possibility that these muffins can be able into gluten free?
    Ps: love the recipes and the pictures

  52. #
    Kristie — November 15, 2020 at 6:57 pm

    Could I use the new nestle mocha chips in this? I’m thinking, I should leave out the expresso powder if I do? What are your thoughts on this?

  53. #
    N. — November 16, 2020 at 6:30 am

    I would love to try these. Unfortunately I can’t see it because you have too much pop-up Crapola that is blocking the recipe.

  54. #
    Loveleen — January 3, 2021 at 9:26 am

    These came out delicious.. I used only 1 cup of buttermilk and added 1/2 cup of Greek yoghurt.. moist and divine.. two words to describe them!!

  55. #
    Jen — January 13, 2021 at 11:46 am

    Hi! Can’t wait to try this recipe! Can these be frozen after completed?

    • #
      Tessa — January 14, 2021 at 12:50 pm

      Sure! Place cooled muffins on a baking sheet and freeze until solid. Remove them to an airtight
      container and freeze for up to 3 months. More info in my Make Ahead Baking Guide!

  56. #
    Vered carmel Dahbash — January 21, 2021 at 1:03 pm

    Wow,the most tasty muffins!!

  57. #
    Vered Carmel Dahbash — January 25, 2021 at 1:28 pm

    What do you use as a buttermilk? I put milk+vinegar..

    • #
      Tessa — January 25, 2021 at 2:14 pm

      I buy buttermilk from the dairy section at the grocery store! I don’t find buttermilk substitutes to yield the same results.

  58. #
    BRIANNA NEWSOM — March 9, 2021 at 7:03 am

    Great Recipe! One of my favorites!

    • #
      Tessa — March 9, 2021 at 2:46 pm

      Wonderful to hear this!

  59. #
    Jennifer — April 16, 2021 at 3:06 pm

    Can these be frozen?

  60. #
    Jennifer M — April 16, 2021 at 3:09 pm

    Forget my question on whether then can be frozen or not. I was looking for the notes after the recipe. I found it above. I have them in the oven now and can’t wait to try them!

    • #
      Tessa — April 20, 2021 at 9:45 am

      Yay! I hope you enjoyed your muffins 🙂

  61. #
    Laura — April 21, 2021 at 4:37 pm

    Can I make them without the caramel crunch?

    • #
      Tessa — April 22, 2021 at 2:32 pm

      You’re more than welcome to, but it’s absolutely delicious! I highly recommend keeping the toffee crunch on top 🙂

  62. #
    Joan Wascha — May 19, 2021 at 7:39 am

    Would it hurt to leave the espresso powder out?

    • #
      Tessa — May 19, 2021 at 11:46 am

      I honestly haven’t tried them without espresso. If you don’t have espresso powder, you’re welcome to substitute dark roast instant coffee 🙂 Let me know how it goes if you completely leave it out!

  63. #
    Esther — June 22, 2021 at 10:37 am

    These were very good, soft, moist and delicious! I brought these to work and my co-workers loved them too!

  64. #
    Emma — June 26, 2021 at 3:20 pm

    Delicious!! Came out perfect! All of my favorite flavors

  65. #
    Ash Carr — June 28, 2021 at 8:39 am

    Followed recipe exactly turned out great. My husband is not a fan of sweets and he liked these as they are not too sweet. Thanks for the recipe and tips for beautiful bakery muffins. I refrigerated the batter overnight as suggested.

    • #
      Tessa — June 28, 2021 at 10:43 am

      I’m so glad you both enjoyed them!

  66. #
    Shirley — August 23, 2021 at 5:53 am

    I am not a fan of coffee flavour of any kind. Could you just leave it out?

    • #
      Emily — August 23, 2021 at 10:01 am

      We haven’t tried that!

  67. #
    hockeymom — September 20, 2021 at 10:05 am

    I’ve made this twice now. The first time I made it, i subbed buttermilk with soured 1% milk (soured with lemon juice). Second time, I used buttermilk. The batter was a thinner consistency the first time, and due to ease of using soured milk, I may stick with this adaption. I used the toffee bit topping the first time. DS didn’t care for, DH loved it to the point of eating only the muffin tops and leaving the muffin. DD loved it. The second time, I left off the toffee topping completely (just to please everybody!). I’d like to try it again using 1 cup 1% milk and 1/2 cup greek yogurt.

    • #
      Emily — September 20, 2021 at 4:27 pm

      Love hearing of all your experiments! Glad this recipe is enjoyed 🙂

  68. #
    Amy — September 25, 2021 at 8:39 am

    Are they only really good for one day? Can I leave them at room temperature for longer?

    • #
      Emily — September 27, 2021 at 2:04 pm

      Hi Amy! For these muffins, they are best served the day they’re baked both taste and texture-wise; however, we do list instructions on how to freeze the muffins in the pink tip box above the recipe for easy reheat. You’re welcome to store them at room temperature longer, just know they won’t be at their freshest.

  69. #
    Shannon Stovsky — October 7, 2021 at 5:46 pm

    I would like to make these, do you recommend Heath toffee over your homemade toffee? I found this recipe bc we love the homemade toffee and wanted to see what else we could make with it and was surprised to find Heath in the recipe.

    thanks

    • #
      Emily — October 8, 2021 at 10:22 am

      Hi Shannon! You know how much we love our homemade toffee! That recipe actually came out in 2020, seven years after this muffin recipe; however, I just updated the recipe directions to include a link to our homemade toffee. That would be absolutely delicious in this recipe 🙂 Thanks for asking!

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