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Toffee Coffee Cake Muffins

Yield: about 18 muffins

Enjoy these muffins as a breakfast treat, a lunchbox dessert, or a late-afternoon snack. For a twist, try them with milk chocolate-toffee bits. If you can’t find them at your supermarket, use a finely chopped chocolate-covered toffee candy bar instead.


  • 8 oz. (2 cups) cake flour
  • 3/4 tsp. table salt
  • 1 packed cup light brown sugar
  • 1/2 cup granulated sugar
  • 4 oz. (1/2 cup) unsalted butter, cold and cut into 1/2-inch cubes
  • 1 cup toffee bits (about 5-1/2 oz.); more for topping
  • 1/3 cup raw almonds, toasted and finely chopped (about 1-3/4 oz.)
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 cup buttermilk, at room temperature
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 Tbs. pure vanilla extract
  • 1/4 tsp. pure almond extract
  • Butter, for serving (optional)

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 50
  • Sodium (mg): 180
  • Carbohydrates (g): 38
  • Fiber (g): 1
  • Sugar (g): 27
  • Protein (g): 3


  • Position a rack in the center of the oven, and heat the oven to 350°F. Line one 12-cup and one 6-cup muffin tin with cupcake liners. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand-held electric mixer), combine the flour, salt, sugars, and butter. Using your hands, work the butter into the dry ingredients until crumbly. Remove 1/2 cup of the mixture. Place on a sheet of parchment, and mix in the toffee bits and almonds. Set aside.
  • Add the egg, yolk, buttermilk, baking powder, baking soda, and extracts to the bowl. Beat on medium-high speed until the batter is light and smooth, 3 to 5 minutes.
  • Portion 1-1/2 Tbs. of batter in each cupcake liner. Sprinkle on a scant 1-1/2 Tbs. of the toffee-nut mixture, and cover with another 1-1/2 Tbs. of batter, spreading it so that the crumb is completely covered. Top each muffin with a sprinkling of toffee bits.
  • Bake, rotating at the halfway point, until a cake tester inserted in the center of a muffin comes out with a moist crumb or two and the muffins are lightly browned, 18 to 22 minutes. Let the muffins cool slightly before removing them from the pan and placing on a wire rack to cool completely. The muffins will sink slightly as they cool. Serve warm with butter, if you like.
  • Store at room temperature tightly wrapped in plastic wrap for up to 3 days.


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Reviews (1 review)

  • downsbem | 10/04/2019

    Easy to make. I was nervous because the batter looked very thin but the result was delicious. I highly recommend eating them warm. For the toffee pieces I used toffee and milk chocolate - not sure of the brand because I threw the bag away but it was on the shelf in the grocery store.

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