Description
These Heath Bar Chocolate & Toffee Coffee Cake Muffins are the perfect sweet treat for breakfast or dessert. The moist, fluffy cake is loaded with the irresistible crunch of Heath or Skor bar bits, creating a delightful combination of chocolate and toffee flavors. The streusel topping adds a touch of warmth with cinnamon and nutmeg, making these muffins an indulgent, satisfying bite.
Ingredients
½ cup brown sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon freshly ground nutmeg
⅛ teaspoon salt
¼ cup (½ stick) unsalted butter, chilled
¾ cup Heath or Skor bar bits, or any other crumbled chocolate and toffee candy bar
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons salt
¼ teaspoon freshly ground nutmeg
¾ cup (1 ½ sticks) unsalted butter
1 ⅓ cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 ½ cups plain 2% or whole yogurt
Instructions
- For the Streusel: In a medium bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and ⅛ teaspoon salt.
- Cut the butter into ½-inch pieces and work it into the brown sugar mixture with a pastry cutter or your fingers until it resembles coarse meal.
- Stir in the Heath or Skor bar bits, ensuring they’re evenly distributed.
- For the Cake: Preheat the oven to 350°F. Coat a 1½ muffin tin (18 cups) with cooking spray.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and nutmeg.
- In another large bowl, cream together the butter and granulated sugar until fluffy using a hand mixer or stand mixer.
- Add the eggs one at a time, beating well after each addition. Then, beat in the vanilla extract.
- Alternately fold in the dry ingredients and yogurt, starting and ending with the flour mixture. Be careful not to overmix the batter.
- Fill each muffin cup one-third full with batter. Using half of the Heath bar streusel mixture, generously top the batter.
- Add the remaining batter to the muffin cups, and top with the rest of the streusel.
- Bake for 15-18 minutes, rotating the pans halfway through, until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 15 minutes before removing them to cool completely on a wire rack.
Notes
- Add-ins: For a different texture, try adding chopped nuts, like walnuts or almonds, to the streusel topping.
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.
- More Chocolate: Add a handful of mini chocolate chips into the batter for an extra chocolatey flavor.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
