Chocolate Heath Bar Muffins
Indulge in the rich decadence of Chocolate Heath Bar Muffins, a divine fusion of moist chocolatey goodness and irresistible toffee crunch! Perfectly balanced with the deep flavors of cocoa powder, semi-sweet chocolate chips, and sweet, buttery Heath Bar toffee bits, these muffins are a treat for chocolate lovers everywhere. With a quick prep time of just 15 minutes and a yield of 12 delightful servings, they’re ideal for breakfast, dessert, or an on-the-go snack. The buttermilk ensures a tender crumb while the toffee bits lend a delightful crunch in every bite. Top these muffins with extra chocolate chips and toffee for an extra touch of indulgence, and enjoy them warm or at room temperature. Don’t forget to check out this must-try recipe for the ultimate chocolate-toffee experience!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 0.75 cup semi-sweet chocolate chips
- 0.75 cup Heath Bar toffee bits
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
In a medium bowl, combine the buttermilk, vegetable oil, egg, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing, as this can make the muffins dense.
Fold in the chocolate chips and Heath Bar toffee bits, reserving a small amount of each for topping if desired.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips and toffee bits on top for a decorative finish.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.9 g | 229% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 42.8 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4137 mg | 180% | |
| Total Carbohydrate | 654.3 g | 238% | |
| Dietary Fiber | 57.1 g | 204% | |
| Total Sugars | 377.1 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 639 mg | 49% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 2629 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
