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Chocolate Coffee Toffee Muffins

Moist chocolate muffins made with coffee for depth and toffee bits for sweetness. A rich treat for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Muffins
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Dry Ingredients
  • 1 ¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream or plain Greek yogurt
  • ½ cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • ½ cup strong brewed coffee cooled (or 1 tablespoon espresso powder dissolved in ½ cup hot water)
Mix-ins
  • 1 cup semisweet chocolate chips
  • ¾ cup toffee bits
Optional Add-ins
  • ½ cup chopped nuts pecans or walnuts work best
  • ¼ cup mini chocolate chips for topping
  • A sprinkle of coarse sugar for crunch

Method
 

  1. Preheat oven to 375°F and prepare muffin tin.
  2. Mix flour, cocoa, baking powder, baking soda, and salt.
  3. In another bowl, whisk sugar, eggs, sour cream, oil, vanilla, and coffee.
  4. Combine wet and dry ingredients gently.
  5. Stir in chocolate chips and toffee bits.
  6. Fill muffin cups two-thirds full.
  7. Bake 18–22 minutes until toothpick shows moist crumbs.
  8. Cool slightly and serve warm or at room temp.