chocolate coffee toffee muffins

Sitting here this morning, there are little chocolate muffin crumbs scattered around my computer and a happy little two year old with an (almond) milk mustache dancing around in her diaper.  “A chocolate papcake” she says, which is her way of saying pancake, cupcake and muffin- they are all the same to her.  After her chocolate papcake, and a few laps around the house, she jumps up on the couch and snuggles into me.   This morning I can do no wrong as her mama- she has had chocolate for breakfast, and chocolate is her favorite.  Does anything beat these cozy mornings?

toffee_coffee_chocolate_muffins_4The county fair has come and gone, which always feels like summers end.  I am sad to see summer go, but more excited for the cozy that fall brings.  When planning this post, I instantly wanted to throw a pumpkin recipe out and scream, “IT’S FALL!!”- but I realize that would have been slightly premature, so I’ll wait a few weeks.  Instead, I’ll give you these seriously delicious chocolate muffins.

toffee_coffee_chocolate_muffins_1

chocolate coffee toffee muffins
 
Ingredients
  • 2 cups all-purpose flour
  • ⅔ cup packed brown sugar
  • ½ cup unsweetened cocoa powder, sifted
  • 1 tablespoon espresso powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted
  • 1½ cups buttermilk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips
  • Topping:
  • ¼ cup all-purpose flour
  • 2 tablespoons brown sugar
  • ½ cup toffee bits
  • 2 tablespoons butter, at room temperature
Instructions
  1. Preheat oven to 375F and line muffin tin with liners.
  2. In a large bowl, combine the flour, brown sugar, cocoa powder, espresso powder, baking powder, baking soda and salt. In a separate bowl, whisk together the melted butter, buttermilk, eggs and vanilla. Pour the batter mixture into the flour mixture and fold gently to combine- being careful not to over-mix. Stir in the chocolate chips.
  3. Using a large ice-cream scoop, divide batter into muffin liners. (Recipe yields about 21 muffins).
  4. To make topping:
  5. In a small bowl combine the flour, sugar and toffee bits. Cut the butter into the mixture, creating a coarse and crumbly texture. Sprinkle about a tablespoon over each muffin before baking.
  6. Bake 18-20 minutes, until a toothpick can be inserted and is clean when removed.
  7. Let cool on cooling rack before devouring.

Recipe courtesy of Handle The Heat.

toffee_coffee_chocolate_muffins_2toffee_coffee_chocolate_muffins_3Enjoy,

shansig

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