Chocolate Coffee Toffee Crunch Muffins Recipe

You'll love this chocolate coffee toffee crunch muffins recipe with rich espresso, toffee bits and easy tips.

By Matt Simmons

If you’re looking for a sweet treat that merges the bold flavor of coffee with rich chocolate, this chocolate coffee toffee crunch muffins recipe is just the thing. Each bite gives you the indulgent taste of a mocha, balanced by the buttery sweetness of toffee bits. It’s quite like enjoying your favorite coffee drink in muffin form—complete with a crunchy topping that sets these muffins apart from anything you’d find at the store.

Below, you’ll see an easy-to-follow breakdown of ingredients, cooking steps, and expert tips to keep these muffins moist and full of flavor. Ready to get started?

Ingredients

2 cups all-purpose flour (plus 2–3 tablespoons for topping)
¾ cup brown sugar (light or dark)
½ cup unsweetened cocoa powder
1 tablespoon espresso powder (or instant coffee granules)
1 teaspoon cinnamon
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, melted (plus 2–3 tablespoons cold butter for topping)
1 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
½ cup toffee bits (homemade or store-bought)

Directions

Preheat your oven to 375°F. Line a muffin tin with paper cups—this recipe typically yields 12 to 15 muffins, depending on the size of your tin.
In a large mixing bowl, whisk together the flour, brown sugar, cocoa powder, espresso powder, cinnamon, baking powder, and salt. This creates the dry base for your muffins.
In a separate bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Stir until the wet ingredients are well-blended.
Gradually fold the wet mixture into the dry ingredients. Mix just until no streaks of flour remain—overmixing can toughen your muffins.
Scoop the batter evenly into the lined muffin cups, filling each about two-thirds full.
Prepare the topping by mixing a few tablespoons of flour, sugar, and toffee bits. Cut cold butter into the mixture until crumbly.
Sprinkle a spoonful of the toffee topping on each muffin.
Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan on a wire rack for 5 minutes before removing them. This step helps the topping stay intact and ensures your muffins set properly.

Tips & variations

Chill your batter overnight. For extra-tall, bakery-style muffins, pop the batter in the fridge before baking. This helps the muffins rise higher in the oven.
Experiment with cocoa. Natural unsweetened cocoa powder is recommended, but you can try a dark or Dutch-processed cocoa if you prefer a deeper color and richer taste.
Swap the espresso. If you’re not a fan of espresso powder, use instant coffee or even strong brewed coffee (cooled) in place of part of the buttermilk (just watch the consistency).
Make them decaf. If you love the flavor of coffee but want less caffeine, opt for decaf espresso powder—it won’t compromise the taste.
Stir in extras. For more texture, fold in chocolate chips, chopped nuts, or an extra handful of toffee bits along with the batter.

Nutrition facts

According to a version of this recipe tested on June 27, 2025, each muffin (out of about 15) includes:

295 calories
13.3 g total fat (8 g saturated)
42.4 g carbohydrates (2.4 g fiber, 14.6 g sugars)
4.7 g protein
9.5% daily recommended iron

You also get around 7.5% of your daily calcium and a small boost of potassium, making these muffins a flavorful treat that still offers some nutritional value. Keep in mind that different brands of ingredients can cause small variations.

Final thoughts

There’s something truly special about the combination of chocolate, coffee, and the buttery crunch of toffee. These muffins are perfect for breakfast on busy mornings or a quick snack to satisfy sweet cravings. Remember to enjoy them within a day or two for maximum freshness and texture. You can also freeze leftovers in an airtight container for up to three months—just thaw and reheat to relive that bakery-fresh taste.

Frequently asked questions (FAQs)

Can I reduce the sugar in this recipe?
It’s best not to reduce the sugar. Brown sugar adds moisture and depth of flavor. Cutting back could yield drier, less flavorful muffins.
How should I store these muffins?
Keep them in an airtight container at room temperature for up to one day. For longer storage, freeze them and reheat later.
What if I don’t have toffee bits?
You can easily make your own by cooking butter and sugar until it forms a golden-brown candy, then breaking it into small pieces. Just be sure to monitor the temperature to avoid burning.
Can I substitute regular milk for buttermilk?
If you don’t have buttermilk on hand, you can mix one cup of regular milk with a tablespoon of lemon juice or white vinegar, then let it sit for five minutes. This DIY blend thickens enough to work as a close replacement.
Are these muffins kid-friendly despite the coffee flavor?
The espresso powder enhances the chocolate without overwhelming the muffins. Many kids enjoy the subtle mocha taste, but you can use decaf to reduce caffeine.