Preheat the oven to 375°F. Line a muffin tin with paper muffin cups.
In a large bowl combine the flour, brown sugar, sifted cocoa powder, espresso powder, baking powder, baking soda, chocolate chips and salt.
Melt the butter in the microwave in 30 second intervals until completely melted. In a small bowl combine the melted butter, buttermilk, eggs, and vanilla.
Pour the butter mixture into the flour mixture and stir until combined. Do not overmix.
Divide the batter evenly among the muffin cups. Fill each cups to about 3/4 up.
In a small bowl combine the flour, sugar, and toffee bits. Cut the butter into the mixture using the back of a fork until it is coarse and crumbly.
Sprinkle about a tablespoon of the mixture over each unbaked muffin.
Bake for 20 minutes, or until a cake tester inserted into the center comes out clean.
Transfer the pan to a wire rack to cool for 5 minutes before removing the muffins to the rack to cool completely. Enjoy!
I decided to try making some muffins, which are essentially cupcakes minus the icing. I made Double Chocolate Coffee Toffee Crunch Muffins in both mini and normal sizes. The mini ones are great for quick bites and are easy to share around. You may use a bit more toffee or double up the toppings if you wish to add nice thick full crunchy topping. Overall, It was simple to make and turned out well and it was tasty, not sure if i would classify it to be my favorite muffin but it was good and others liked it as well.