Toffee Coffee Cake Muffins

Toffee Coffee Cake Muffins
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Toffee Coffee Cake Muffins

Recipe Author Jessie Sheehan
Course Cake, Dessert, Desserts
Cuisine Cake, Cupcakes
Servings 18 muffins


  • 2 cups cake flour
  • 3/4 tsp table salt
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup salted butter cubed and cold
  • 1 cup toffee bits such as Heath Bar, more for topping each muffin
  • 1/3 cup raw almonds toasted and finely chopped
  • 1 large egg room temperature
  • 1 yolk room temperature
  • 1 cup buttermilk room temperature
  • 1 tsp baking soda
  • 1 tbsp pure vanilla extract
  • 1/4-1/2 tsp almond extract


  • Preheat the oven to 350 degrees and line a muffin tin with cupcake liners. Set aside.
  • Place the flour, salt, sugars, and butter in the bowl of a stand mixer, and using your hands, work the butter into the dry ingredients until crumbly. Remove 1/2 cup of this mixture. Place in a small bowl and add the toffee bits and almonds to it. Set aside.
  • Add the egg, yolk, buttermilk, baking powder, baking soda, and extracts to the mixer bowl, attach it to the stand mixer fitted with the paddle attachment, and beat on medium-high to high speed for 3 to 5 minutes, until the batter is light and smooth.
  • Place a tablespoon and a half of batter in each cupcake liner. Sprinkle on a scant tablespoon and a half of the toffee/nut crumb, and cover with another tablespoon and a half of batter spreading it so that the crumb is completely covered. Top each muffin with a sprinkling of candy bits.
  • Bake for 18 to 22 minutes, rotating at the halfway point, and removing the muffins when a cake tester comes out clean or with a moist crumb or two and the tops are just lightly browned. Let the muffins cool slightly before removing them from the pan and placing them on a wire rack. The muffins will sink slightly as they cool. Repeat with the remaining batter.
  • Serve warm for breakfast or as an afterschool snack.
  • The muffins will keep on the counter tightly wrapped in plastic wrap for up to 3 days. 

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