Chocolate Coffee Toffee Crunch Muffins
Rich chocolate meets bold coffee and crunchy toffee in these irresistible muffins — a perfect balance of flavor and texture for breakfast or dessert.
Equipment
- Muffin tin
- Mixing Bowls
- Whisk
- Measuring cups
- Oven
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup brewed coffee cooled
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup toffee bits
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa powder, both sugars, baking powder, baking soda, and salt.
- In another bowl, whisk together cooled coffee, vegetable oil, eggs, and vanilla extract.
- Combine wet and dry ingredients, stirring gently until just mixed. Do not overmix.
- Fold in toffee bits and chocolate chips until evenly distributed.
- Fill muffin cups about 2/3 full and bake for 18–20 minutes or until a toothpick comes out clean.
- Cool for a few minutes in the tin, then transfer to a rack to cool completely before serving.
Notes
Use high-quality cocoa and chocolate for the best flavor. Muffins can be stored in an airtight container for up to 3 days or frozen for 3 months.