Chocolate Coffee Toffee Crunch Muffins

Chocolate Coffee Toffee Crunch Muffins feature a mocha muffin base that's studded with chocolate chips and topped with a crunchy toffee streusel for the best combination of flavor and texture!

Ingredients
For the muffins:

• 2 cups (254 grams) all-purpose flour
• 2/3 cup (133 grams) packed brown sugar
• 1/2 cup (43 grams) unsweetened cocoa powder, sifted
• 1 tablespoon instant espresso powder*
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 6 tablespoons (85 grams) unsalted butter, melted
• 1 1/2 cups buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (170 grams) semisweet chocolate chips

For the toffee crunch topping:

• 1/4 cup (32 grams) all-purpose flour
• 2 tablespoons brown sugar
• 1/2 cup toffee bits (such as Heath)
• 1 tablespoon butter, at room temperature

Directions

• Preheat the oven to 375°F. Line a muffin tin with paper muffin cups.

For the muffins:

1. In a large bowl combine the flour, brown sugar, sifted cocoa powder, espresso powder, baking powder, baking soda, and salt.
2. In a small bowl combine the melted butter, buttermilk, eggs, and vanilla. Pour the butter mixture into the flour mixture and stir until combined. Stir in the chocolate chips. Do not overmix.
3. Divide the batter evenly among the muffin cups.
4. For full instructions : www.handletheheat.com

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