I just made Chocolate Coffee Toffee Crunch Muffins so moist with a crackly toffee streusel that they ruined every other muffin for me, and honestly this is the Coffee Treat my mornings won’t forgive me for.

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I’m kind of obsessed with these Chocolate Coffee Toffee Crunch Muffins. They’re moist and a little reckless, full of chocolate and zing from instant coffee or espresso powder, with this crunchy toffee bits streusel on top that makes every bite loud.

I love the bitter-sweet clash and the way the topping shatters against tender crumb. Makes me reach for them as a Coffee Treat, or when I need quick Muffin Topping Ideas to impress without fuss.

But mostly I just want one now. One more.

Then another. Yes, they’re that annoying, glorious, addictive thing.

No apologies, seriously worth it. always.

Ingredients

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All purpose flour: basic structure, gives the muffin its body.
Unsweetened cocoa powder: deep chocolate notes, not too sweet.
Granulated sugar: simple sweetness and nice browning on top.
Light brown sugar: adds molasses warmth, a little chewiness.
Instant coffee powder: boosts chocolate, makes it taste richer.
Baking powder: lifts the batter so muffins aren’t dense.
Baking soda: helps spread and gives a lighter crumb.
Fine sea salt: balances sweetness, makes flavors pop.
Eggs: bind everything together and add protein.
Buttermilk: tender crumb and subtle tanginess, super moist.
Vegetable oil: keeps muffins soft days later.
Vanilla extract: rounds flavors, makes it smell like home.
Sour cream: Basically extra moisture and nice tang.
Chocolate chips: melty bits, gooey pockets in every bite.
Toffee bits: crunchy, sweet little surprise pieces.
Streusel flour: gives the streusel that crisp base.
Streusel brown sugar: sticky sweet crumbs on top.
Streusel salt: small punch of savory in the crumble.
Cold butter: makes streusel flaky and buttery.
Coarse sugar: Plus, pretty sparkle and extra crunch.
Extra toffee bits: optional sprinkle for addicting crunch.

Ingredient Quantities

2 cups (240 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder

1 cup (200 g) granulated sugar

1/4 cup (50 g) packed light brown sugar

1 tablespoon instant coffee or espresso powder

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon fine sea salt

2 large eggs, room temperature

1 cup (240 ml) buttermilk, or milk plus 1 tablespoon lemon juice or vinegar

1/2 cup (120 ml) vegetable oil or melted butter, cooled

1 teaspoon vanilla extract

1/2 cup (120 g) sour cream or plain Greek yogurt (for extra moistness)

3/4 cup (130 g) semisweet chocolate chips or chunks

3/4 cup (120 g) toffee bits (such as Heath or Skor)

For the toffee streusel: 1/2 cup (60 g) all purpose flour

For the toffee streusel: 1/3 cup (70 g) packed light brown sugar

For the toffee streusel: 1/4 teaspoon salt

For the toffee streusel: 6 tablespoons (85 g) cold unsalted butter, cut into small cubes

Optional finishing: coarse sugar or extra toffee bits for sprinkling

How to Make this

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1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray well with nonstick spray.

2. Whisk together dry muffin ingredients in a large bowl: 2 cups (240 g) flour, 1/2 cup (50 g) cocoa powder, 1 cup (200 g) granulated sugar, 1/4 cup (50 g) packed light brown sugar, 1 tablespoon instant coffee or espresso powder, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine sea salt.

3. In a separate bowl whisk wet ingredients: 2 large eggs, 1 cup (240 ml) buttermilk (or milk + 1 tablespoon lemon juice/vinegar), 1/2 cup (120 ml) vegetable oil or cooled melted butter, 1 teaspoon vanilla extract, and 1/2 cup (120 g) sour cream or plain Greek yogurt. Mix until smooth but don’t overbeat.

4. Pour wet into dry and fold gently until just combined; small streaks of flour are okay. Fold in 3/4 cup (130 g) semisweet chocolate chips or chunks and 1/2 cup (60 g) of the toffee bits, reserving the rest for topping.

5. Make the toffee streusel: in a small bowl combine 1/2 cup (60 g) flour, 1/3 cup (70 g) packed light brown sugar, and 1/4 teaspoon salt. Cut in 6 tablespoons (85 g) cold unsalted butter with a fork, pastry cutter, or your fingers until mixture resembles coarse crumbs with some pebble sized bits.

6. Divide batter among the muffin cups, filling each about 3/4 full. Sprinkle remaining toffee bits and the streusel evenly on top of each muffin. If you like extra crunch, add a few extra chocolate chips or a pinch of coarse sugar on top.

7. Bake 18 to 22 minutes, rotating the pan once halfway through, until a toothpick inserted near the center comes out with a few moist crumbs but no raw batter. Oven temps vary so start checking at 16 minutes if your oven runs hot.

8. Cool in pan 5 minutes, then transfer muffins to a wire rack to cool another 10 minutes. They’re best eaten warm or at room temperature. If you want melty centers, warm a muffin 10 seconds in the microwave before serving.

9. Storage hacks: keep at room temperature in an airtight container up to 2 days, or freeze cooled muffins individually wrapped for up to 3 months. Reheat frozen muffins in a 350°F (175°C) oven 8 to 12 minutes or microwave 30 to 45 seconds.

10. Tips: use room temperature eggs for better rise, don’t overmix the batter to keep muffins tender, and use cold butter for a crumbly streusel. If your streusel clumps too much chill briefly and break apart before topping.

Equipment Needed

1. Oven (set to 375°F / 190°C)
2. 12-cup muffin tin (plus paper liners or nonstick spray)
3. Large mixing bowl and a small mixing bowl
4. Whisk
5. Rubber spatula or wooden spoon
6. Measuring cups and spoons (dry and liquid)
7. Pastry cutter, fork, or your fingers (for streusel)
8. Cookie scoop or ice cream scoop (for even muffin portions)
9. Toothpick or cake tester
10. Wire cooling rack

FAQ

Q: Can I make these muffins without buttermilk?

A: Yes. Use 1 cup regular milk plus 1 tablespoon lemon juice or vinegar, stir and let sit 5 minutes. It wont be exactly the same as buttermilk but it keeps them tender.

Q: What if I dont have instant coffee or espresso powder?

A: You can skip it, but the coffee boosts the chocolate flavor. If you want a substitute, dissolve 1 tablespoon instant coffee in 1 tablespoon hot water and add to the wet ingredients.

Q: How do I prevent muffins from sinking in the middle?

A: Dont overmix the batter, mix until just combined. Also make sure your baking powder is fresh and oven is fully preheated. Filling cups too full can also cause sinking.

Q: Can I freeze these muffins?

A: Yep. Cool completely, wrap individually or put in a freezer bag, freeze up to 3 months. Thaw at room temp or warm 20-30 seconds in the microwave to soften.

Q: Any tips for getting a crunchy toffee top?

A: Press extra toffee bits on top before baking and sprinkle with coarse sugar if you like. Bake on center rack and dont cover while cooling or the steam will soften the crunch.

Q: How do I make the streusel if I dont have a pastry cutter?

A: Use two forks, a fork and a butter knife, or rub the cold butter into the flour with your fingertips until it looks like coarse crumbs. Keep the butter cold so it makes little flakes.

Chocolate Coffee Toffee Crunch Muffins Recipe Substitutions and Variations

Buttermilk: if you dont have buttermilk use 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes. If you use brewed espresso instead of instant coffee cut the buttermilk by about 1 tablespoon to keep batter consistency.
Vegetable oil: swap with equal parts unsalted melted butter for richer flavor, or use 1/2 cup unsweetened applesauce for lower fat muffins (theyll be a bit denser and more cake like).
All purpose flour: for gluten free use a 1-to-1 cup-for-cup gluten free baking blend (preferably one with xanthan gum already added); if using whole wheat pastry flour, use slightly less or expect a nuttier, firmer crumb.
Toffee bits: if you cant find toffee bits chop up toffee candy bars or use chopped toasted nuts (pecans or walnuts) plus a sprinkle of brown sugar for that crunchy, caramel-like pop. Chocolate chips can be increased instead, but reduce sugar slightly if chocolate is very sweet.

Pro Tips

1. Use the instant coffee, don’t skip it. Even a tablespoon wakes up the chocolate so the muffins taste richer without tasting like coffee. If you want it stronger, dissolve it in a tiny bit of the buttermilk first so it spreads evenly.

2. Measure the flour right. Spoon it into the cup or use a scale. Packing or scooping flour makes dense muffins, you want light and tender ones. Also if your batter looks too thick add a tablespoon or two more buttermilk, not water.

3. Don’t overmix. Fold until you still see small streaks of flour. Overworking the batter = tough muffins. It’s okay if it’s a little lumpy, that’s normal.

4. Keep the streusel butter cold and chill the streusel if it warms up in your hands. Cold butter gives those little pebble bits that stay crunchy after baking. If the streusel clumps, break it up with a fork right before sprinkling.

5. For the best texture and long life: bake just until a toothpick has moist crumbs, not dry crumbs. Cool in the pan 5 minutes then to a rack. Store at room temp in an airtight container up to 2 days, or freeze individually wrapped. Reheat frozen ones in a 350 F oven for 8 to 12 minutes so the toffee melts again.

Chocolate Coffee Toffee Crunch Muffins Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

468

kcal

Equipment: 1. Oven (set to 375°F / 190°C)
2. 12-cup muffin tin (plus paper liners or nonstick spray)
3. Large mixing bowl and a small mixing bowl
4. Whisk
5. Rubber spatula or wooden spoon
6. Measuring cups and spoons (dry and liquid)
7. Pastry cutter, fork, or your fingers (for streusel)
8. Cookie scoop or ice cream scoop (for even muffin portions)
9. Toothpick or cake tester
10. Wire cooling rack

Ingredients

2 cups (240 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1 cup (200 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
1 tablespoon instant coffee or espresso powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
2 large eggs, room temperature
1 cup (240 ml) buttermilk, or milk plus 1 tablespoon lemon juice or vinegar
1/2 cup (120 ml) vegetable oil or melted butter, cooled
1 teaspoon vanilla extract
1/2 cup (120 g) sour cream or plain Greek yogurt (for extra moistness)
3/4 cup (130 g) semisweet chocolate chips or chunks
3/4 cup (120 g) toffee bits (such as Heath or Skor)
For the toffee streusel: 1/2 cup (60 g) all purpose flour
For the toffee streusel: 1/3 cup (70 g) packed light brown sugar
For the toffee streusel: 1/4 teaspoon salt
For the toffee streusel: 6 tablespoons (85 g) cold unsalted butter, cut into small cubes
Optional finishing: coarse sugar or extra toffee bits for sprinkling

Directions

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray well with nonstick spray.
Whisk together dry muffin ingredients in a large bowl: 2 cups (240 g) flour, 1/2 cup (50 g) cocoa powder, 1 cup (200 g) granulated sugar, 1/4 cup (50 g) packed light brown sugar, 1 tablespoon instant coffee or espresso powder, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine sea salt.
In a separate bowl whisk wet ingredients: 2 large eggs, 1 cup (240 ml) buttermilk (or milk + 1 tablespoon lemon juice/vinegar), 1/2 cup (120 ml) vegetable oil or cooled melted butter, 1 teaspoon vanilla extract, and 1/2 cup (120 g) sour cream or plain Greek yogurt. Mix until smooth but don’t overbeat.
Pour wet into dry and fold gently until just combined; small streaks of flour are okay. Fold in 3/4 cup (130 g) semisweet chocolate chips or chunks and 1/2 cup (60 g) of the toffee bits, reserving the rest for topping.
Make the toffee streusel: in a small bowl combine 1/2 cup (60 g) flour, 1/3 cup (70 g) packed light brown sugar, and 1/4 teaspoon salt. Cut in 6 tablespoons (85 g) cold unsalted butter with a fork, pastry cutter, or your fingers until mixture resembles coarse crumbs with some pebble sized bits.
Divide batter among the muffin cups, filling each about 3/4 full. Sprinkle remaining toffee bits and the streusel evenly on top of each muffin. If you like extra crunch, add a few extra chocolate chips or a pinch of coarse sugar on top.
Bake 18 to 22 minutes, rotating the pan once halfway through, until a toothpick inserted near the center comes out with a few moist crumbs but no raw batter. Oven temps vary so start checking at 16 minutes if your oven runs hot.
Cool in pan 5 minutes, then transfer muffins to a wire rack to cool another 10 minutes. They’re best eaten warm or at room temperature. If you want melty centers, warm a muffin 10 seconds in the microwave before serving.
Storage hacks: keep at room temperature in an airtight container up to 2 days, or freeze cooled muffins individually wrapped for up to 3 months. Reheat frozen muffins in a 350°F (175°C) oven 8 to 12 minutes or microwave 30 to 45 seconds.
Tips: use room temperature eggs for better rise, don’t overmix the batter to keep muffins tender, and use cold butter for a crumbly streusel. If your streusel clumps too much chill briefly and break apart before topping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.