A chocolate muffin that has the wonderful flavor of coffee and then is topped with crunchy toffee bits….how yummy does that sound? And it is that good! When you read the name of the recipe – “Chocolate Coffee Toffee Crunch Muffins” you know a special treat is in store for you when you bake them.

Fresh out of the oven, they look so amazing! And the aromas of chocolate and coffee that fill your kitchen as they bake will make you so hungry.

These chocolate muffins are filled with chocolate chips and the streusel topping is so tasty and has just the perfect amount of crunch. Plus the streusel makes the muffins look so pretty!

I love a good muffin and this recipe will definitely be added to my favorites file.

The texture of these muffins is moist and when you bite into these, you get that wonderful combination of the melted chocolate chips, the mocha flavors and the toffee bits crunchy top…one of the best muffins ever! Enjoy!

For the recipe, click on the link below:

Love muffins – and these are a favorite! What’s not to love when you combine lemon and raspberry flavors into a muffin? Recipe below:

Print Recipe

Raspberry Lemon Muffins

We have been making these muffins for years – perfect addition to any breakfast or brunch. 

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Muffins

Servings: 12 Muffins

Author: Mary Beth

Ingredients

• 1/2 cup low-fat lemon or vanilla yogurt
• 3 tablespoons vegetable oil
• 1 tablespoon fresh lemon juice
• 2 egg whites
• 3/4 cup sugar
• 1 teaspoon freshly grated lemon zest
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup frozen whole raspberries (not in syrup)
• 2 tablespoons sanding sugar

Instructions

• Heat oven to 400 degrees.  Spray bottoms only of 12 muffin cups with nonstick spray or place muffin liners in muffin cups.

  In small bowl, combine yogurt, oil, lemon juice and egg whites.  Blend well, set aside.

  In medium bowl combine 3/4 cup sugar and lemon zest.  Rub the sugar and lemon zest together with your fingers until fragrant.  Add flour, baking powder, and salt.  Mix well.  Stir  in frozen raspberries.

  Add  yogurt mixture to flour mixture; stir just until dry ingredients are moistened.  Spoon batter evenly into prepared muffin cups.  Sprinkle with about 1/2 teaspoon sanding sugar (or sugar sprinkles).

  Bake at 400 degrees for 16-20 minutes or until tops are golden brown and toothpick  comes out clean when inserted.  Immediately remove from muffin pan.  Serve warm.

  Can substitute blueberries for raspberries.

The recipe was for Healthy Peanut Butter Banana Muffins – but maybe I should have changed the name after sprinkling chocolate chips all over the top. When I have ripe bananas on the counter, I start looking for a new recipe to try.

I think bananas and peanut butter are a perfect match and together they pack these muffins with flavor. The recipe calls for oat flour. You can make your own by processing old fashioned oats in the blender until they resemble flour. Maple syrup adds a touch of sweetness.

These Peanut Butter Banana Muffins can be a healthy snack or make ahead breakfast. Next time you have ripe bananas, give these a try! Enjoy!

The link below has the recipe and complete instructions: