Can I use instant coffee instead of espresso powder?

Yes, you definitely can. If you want a stronger coffee taste, finely ground instant coffee is a good substitute for the instant espresso powder.

What can I use if I don’t have buttermilk?

You can easily make a buttermilk substitute. Mix 1 1/2 cups of regular milk with 1 1/2 tablespoons of lemon juice or white vinegar. Let it sit for 5-10 minutes until it curdles slightly before adding it to your batter.

How can I tell if my muffins are done baking?

The best way to check for doneness is to insert a toothpick or cake tester into the center of a muffin. If it comes out clean with no wet batter attached, they are finished baking.

Why did my muffin liners stick?

Sometimes liners stick due to the type of liner used or baking conditions. Using parchment-style liners or ensuring the muffins are fully cooled on a wire rack after removing them from the pan can help.

Can I make the batter ahead of time?

Yes, chilling the batter overnight can actually help produce taller muffins with better texture. Just cover the bowl and refrigerate. Add the topping just before baking.

What kind of toffee bits should I use?

Look for baking toffee bits (like Heath bar pieces, often found in the baking aisle). You can also use homemade toffee broken into small pieces. Avoid chocolate-covered toffee bits for the topping as the chocolate will melt differently.

Ultimate Chocolate Coffee Toffee Crunch Muffins

Description

These Chocolate Coffee Toffee Crunch Muffins are incredibly moist and flavorful, featuring a rich mocha base packed with chocolate chips and topped with a delightful crunchy toffee streusel for the perfect texture contrast! You’ll love how easily they come together!

Ingredients

For the muffins

2 cups (250 grams) all-purpose flour
⅔ cup (130 grams) packed brown sugar
½ cup (40 grams) unsweetened cocoa powder, sifted
1 tablespoon instant espresso powder*
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
6 tablespoons (86 grams) unsalted butter, melted
1 ½ cups buttermilk**
2 large eggs
1 teaspoon vanilla extract
1 cup (170 grams) semisweet chocolate chips

For the toffee crunch topping

¼ cup (30 grams) all-purpose flour
2 tablespoons brown sugar
½ cup toffee bits (like Heath brand pieces or homemade)
1 tablespoon butter, at room temperature

Instructions

Preheat your oven to 375°F. Line a standard-size muffin tin with paper liners.

For the muffins

In a large mixing bowl, combine the flour, brown sugar, the sifted cocoa powder, espresso powder, baking powder, baking soda, and salt.
In a separate smaller bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract.
Pour the wet butter mixture into the dry flour mixture. Stir until just combined.
Gently fold in the chocolate chips. Be careful not to overmix the batter.
Divide the batter evenly among the prepared muffin cups.

For the toffee crunch topping

In a small bowl, mix together the flour, brown sugar, and toffee bits.
Add the room temperature butter to this mixture. Use the back of a fork to cut the butter into the dry ingredients until the mixture looks coarse and crumbly.
Spoon about a tablespoon of this toffee topping over the top of each unbaked muffin in the tin.
Bake for about 20 minutes. You can test for doneness by inserting a cake tester or toothpick into the center of a muffin; it should come out clean.
Let the muffin pan cool on a wire rack for 5 minutes.
Carefully remove the muffins from the pan and place them directly on the wire rack to cool completely.

Notes

Instant Espresso Powder: For a stronger coffee flavor, you can use finely ground instant coffee instead.
Buttermilk: If you do not have buttermilk, you can make a substitute by mixing 1 1/2 cups of milk with 1 1/2 tablespoons of lemon juice or white vinegar. Let it sit for 5-10 minutes until it thickens slightly before using.

Nutrition

Serving Size: 1 muffin
Calories: 380
Sugar: 35g
Sodium: 210mg
Fat: 18g
Carbohydrates: 50g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg