Toffee Mocha Muffins

These toffee mocha muffins will please your toffee, chocolate, and coffee lovers. It's like a Heath Bar and a cup of coffee rolled up into a muffin. Plus, there are chocolate chips.

These mocha muffins, loaded with chocolate chips (because you can't have too much chocolate), cocoa, espresso, and topped with a toffee chip streusel, are a great excuse for having chocolate for breakfast.

These muffins are also wonderful for an after school snack. You could also serve them for dessert with a side of ice cream or whipped cream. How many muffins can you say that about? Right?

I decided to make these toffee mocha muffins after searching through my "inventory" of chocolate and other flavored chips for inspiration for Muffin Monday.

I came across a bag of Heath Bits O' Brickle toffee chips in the bin of chocolate and other chips. My favorite recipes for using them are these Toffee and Chocolate Chip Shortbread Cookies.

My goal lately has been to make use of what I have on hand before buying new ingredients... not easy for me because I love trying out new ingredients! The hardest part was figuring out what to call these muffins.

How to make these toffee mocha muffins:

First, gather your ingredients. You will need the following:

• All purpose flour.

• Brown sugar

• Cocoa powder

• Espresso powder (or you could substitute instant coffee

• Baking powder, baking soda, and salt

• Butter

• Buttermilk

• Eggs

• Vanilla

• Chocolate Chips

• Toffee bits

Next, you mix the dry ingredients... the flour, sugar, cocoa, espresso powder, baking powder, baking soda, and salt, in one bowl.

Then, mix the wet ingredients, the butter, buttermilk, eggs, and vanilla in another bowl.

Add the wet ingredients to the dry ingredients and mix until just combined. Finally, fold in the chocolate chips. Divide the batter among

To make the streusel:

Combine the flour, brown sugar, butter, and toffee chips with your fingers and top the muffins before baking.

Welcome to another Muffin Monday! Check out everyone's beautiful muffins!

• Celebratory Gluten-Free Strawberry Muffins from Culinary Adventures with Camilla
• Chocolate Coconut Banana Muffins from A Day in the Life on the Farm
• Chocolate Mocha Muffins from Making Miracles
• Coffee Cake Muffins from Zesty South Indian Kitchen
• Cornbread Muffins from Passion Kneaded
• Sweet Potato Sprouted Spelt Muffins from Food Lust People Love
• Tomato Basil Muffins from Palatable Pastime 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

This recipe for toffee mocha muffins makes about 15 to 18 muffins, depending on how much of a muffin top you want. I ended up with 18 muffins.

Toffee Mocha Muffins

Yield: 18 muffins

Author: Karen Kerr

These toffee mocha muffins will please your toffee, chocolate, and coffee lovers. It's like a Heath Bar and a cup of coffee rolled up into a muffin. Plus, there are chocolate chips.

Ingredients:

For the Muffins

• 254 grams (2 cups) unbleached all purpose flour
• 133 grams (2/3 cup) brown sugar
• 43 grams (1/2 cup) unsweetened cocoa, sifted
• 1 tablespoon espresso powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons butter, melted 
• 1 1/2 cups buttermilk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 170 grams (1 cup) semi-sweet chocolate chips

For the Streusel

• 1/4 cup flour
• 2 tablespoons brown sugar
• 1/2 cup toffee bits
• 1 tablespoon room temperature butter

Instructions:

1. Heat the oven to 375 degrees F and line 18 cavities of muffin tins with paper liners. 
2. Combine the flour, brown sugar, cocoa, expresso, baking powder, baking soda, and salt in a large bowl and whisk. 
3. In another bowl, mix the melted butter, buttermilk, eggs, and vanilla. 
4. Add the wet ingredients to the dry ingredients and mix until just combined. 
5. Fold in the chocolate chips. 
6. Divide the batter among the muffin tins, about 3/4 full. 
7. Combine the streusel ingredients with your fingertips and sprinkle over the muffins. 
8. Bake the muffins for 20 minutes, until a toothpick comes out clean. 
9. Cool the muffins in the pan for 5 minutes, and then turn out onto a wire rack to cool completely. 
10. Store in an airtight container.

Calories
334.40

Fat (grams)
10.85

Sat. Fat (grams)
6.23

Carbs (grams)
53.41

Fiber (grams)
2.17

Net carbs
51.24

Sugar (grams)
18.88

Protein (grams)
6.70

Sodium (milligrams)
243.48

Cholesterol (grams)
40.28

https://www.karenskitchenstories.com/2020/04/toffee-mocha-muffins.html

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This recipe was adapted from Handle the Heat