Thursday, April 7, 2016

Chocolate Coffee Toffee Crunch Muffins

We had Don's nephew and wife here last week along with my sister, and I made these one night to grab for a quick breakfast or snack.  I am not a coffee drinker, (or eater)but everyone liked these.
Chocolate Coffee Toffee Crunch Muffins
Yield: 12 muffins  Beth got 12 regular muffins and 23 mini muffins
For the muffins:
2 cups all-purpose flour
2/3 cup packed brown sugar
1/2 cup unsweetened cocoa powder, sifted
1 tablespoon espresso powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
6 tablespoons unsalted butter, melted
1 1/2 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
For the toffee crunch topping:
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/2 cup toffee bits (such as Heath)
1 tablespoon butter, at room temperature
Preheat the oven to 375°F. Line a muffin tin with paper muffin cups.

For the muffins:
In a large bowl combine the flour, brown sugar, sifted cocoa powder, espresso powder, baking powder, baking soda, and salt.

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.

Divide the batter evenly among the muffin cups.

For the toffee crunch topping:
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.

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.

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