Isn’t it funny how coffee cake doesn’t taste like coffee? I know, I know, you’re supposed to enjoy the breakfast cake with your morning coffee…but don’t you think there have been a few people in all of time who dug into a piece of coffee cake expecting coffee flavor?
Those people need not be disappointed any longer! While I wouldn’t call these coffee cake muffins, persay, they are muffins that taste like coffee! As like other coffee-flavored goodies I’ve made, the flavor is present but not too overwhelming. In fact, I think coffee haters might find themselves grabbing an extra muffin or two when they realize just how nicely the bursts of sweet toffee are accentuated by the cappuccino flavor.
I made these to bring for after-church treats several weeks ago and was worried they’d be a flop. Despite cooking them at an oven temperature 25 degrees lower than it called for (my temperature is in the recipe below), they still cooked rather quickly and I was worried I’d overcooked them. No matter how good the flavor is, no one likes a dry, hard muffin! Instead, they were a hit! The solid muffin was actually a good base for the melted toffee and while they weren’t crumbly, they also weren’t overcooked. Just be sure to watch yours and remove them when they’re browning on the outside!
For my toffee, I chopped up mini Heath bars…but you could also buy a bag of toffee chips. Personally, I like the Heath bars because they’re chocolate covered toffee. If there’s anything better than coffee and toffee, it’s coffee, toffee, and chocolate!
One Year Ago: Copycat Egg McMuffin
Two Years Ago: German Chocolate Cookies
Toffee Cappuccino Muffins
inspired by allrecipes.com
-2 cups all-purpose flour
-1/2 cup sugar
-1/2 cup brown sugar
-2 tsp baking powder
-3 heaping tsp instant coffee granules
-1 tsp ground cinnamon
-1/4 tsp salt
-1 cup milk
-1/2 cup butter, melted
-1 tsp vanilla extract
-1 1/2 cups Heath bars pieces, chopped into small pieces
1. In a large mixing bowl, whisk together flour, sugars, baking powder, coffee granules, cinnamon, and salt. Whisk together the egg, milk, butter, and vanilla in a separate bowl.
2. Fold wet ingredients into dry, just until moistened. Fold in Heath bar pieces.
3. Fill greased or paper-lined muffin cups 3/4ths full.
4. Bake at 350F for 20-25 minutes, or until an inserted toothpick comes out clean. Remove from oven and cool for 5 minutes before removing from pans and cooling completely on wire racks.