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. #
    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!

  2. #
    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.

  3. #
    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 🙂

  4. #
    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!

  5. #
    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!

  6. #
    Emma — June 26, 2021 at 3:20 pm

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

  7. #
    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!

  8. #
    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!

  9. #
    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 🙂

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