On a typical Saturday morning in the late spring and summer, you are likely to find my husband and I sitting on our back patio. With coffee and tea mugs in hand, we plan out our day as we gaze at the green mountainsides and watch the hummingbirds fly from the feeder to the nearby tree, their wings whirring in time to the buzzing bees. It's an idyllic scene, one in which I can be easily lulled into a sense of well-being....until...Whap! I am stunned out of my tranquilizing solitude with a squirt gun blast to the back of the head, followed by peels of mischievous laughter. A simple, "Good morning, Mum" would have sufficed.
After several rounds of torture tickle in payback for their morning mischievousness, our sons are ready breakfast, something that will fuel their next shenanigans. While we typically serve up something healthy for brunch, such as Asparagus Frittata with Smoked Paprika, Thyme & Feta Cheese or Hearty (Whole Wheat) Pancakes, there are times when we yearn to satisfy a craving for sweets that a cup of coffee or tea seem to spur on. These moist coffee cake muffins, filled with a streusel made of brown sugar, butter, and Heath Bar bits (or any chocolate and toffee candy bar), fit the bill. With a quick burst of energy from our sweet treat, my husband and I grab the nearest squirt guns and plot our revenge. They are no match for us!
In a medium bowl, whisk together ½ cup (packed) brown sugar, ½ cup all-purpose flour, ½ teaspoon ground cinnamon, ½ teaspoon freshly ground nutmeg, and ⅛ teaspoon salt.
Cut 4 tablespoons (½ stick) chilled butter into ½-inch pieces and cut into the brown sugar mixture with a pastry cutter or your fingers.
When the mixture resembles coarse meal, stir in ¾ cup Heath or Skor bar bits (or any other crushed chocolate and toffee bar).
Making the cake:
Preheat the oven to 350 degrees F.
In a large bowl, combine 3 cups all-purpose flour, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 ½ teaspoon salt and ½ teaspoon freshly ground nutmeg.
Combine ¾ cup (1 ½ sticks) unsalted butter and 1 ⅓ cups granulated sugar in a large bowl, and blend with a mixer until fluffy. Add 3 eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.
Fold in the flour mixture alternately with 1 ½ cups plain yogurt (I used 2%, but whole milk yogurt would work well, too), beginning and ending with the flour mixture. Do not overmix.
Coat 1 ½ muffin tins (18 cups) with cooking spray. Fill each cup one-third full with batter. Using half of the Heath bar mixture, generously top the batter.
Fill with the rest of the batter and top with the remaining streusel.
Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 18 minutes, rotating the pans from top to bottom and back to front halfway through baking.
Cool in the pan for 15 minutes. Remove the muffins from the pans and cool completely on a wire rack.
Other coffee cake recipes:
Cookin' Canuck's Spiced Pear Coffee Cake with Brown Sugar & Oat Streusel
Smitten Kitchen's Big Crumb Coffee Cake
Baking Bites' Raspberry Kiwi Coffee Cake
Gluten Free Goddess' Sweet Potato Coffee Cake
Baking and Books' Strawberry Coffeecake with Cinnamon Crunch Topping
Heath Bar Chocolate & Toffee Coffee Cake Muffins Recipe
- ½ cup brown sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly ground nutmeg
- ⅛ teaspoon salt
- ¼ cup ½ stick unsalted butter, chilled
- ¾ cup Heath or Skor bar bits, or any other crumbled chocolate and toffee candy bar
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- ¼ teaspoon freshly ground nutmeg
- ¾ cup 1 ½ stick unsalted butter
- 1 ⅓ cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups plain 2% or whole yogurt
- In a medium bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and ⅛ teaspoon salt. Cut butter into ½-inch pieces and cut into the brown sugar mixture with a pastry cutter or your fingers. When the mixture resembles coarse meal, stir in Heath or Skor bar bits.
- Preheat the oven to 350 degrees F.
- In a large bowl, combine flour, baking powder, baking soda, salt and nutmeg. Combine butter and sugar in a large bowl, and blend with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
- Fold in the flour mixture alternately with yogurt, beginning and ending with the flour mixture. Do not overmix.
- Coat 1½ muffin tins (18 cups) with cooking spray. Fill each cup one-third full with batter. Using half of the Heath bar mixture, generously top the batter. Fill with the rest of the batter and top with the remaining streusel.
- Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 18 minutes, rotating the pans from top to bottom and back to front halfway through baking.
- Cool in the pan for 15 minutes. Remove the muffins from the pans and cool completely on a wire rack. Serve.
These look divine! A adore Heath Bars.
I'm not exaggerating when I say that my mouth watered when I saw these. That doesn't happen to me often.
We can't get Heath bars over here, but I wonder if Daim bars would be a good sub?
All I can say is..."DAIM" it!!! :0) ....They work PERFECTLY...and it is my go-to Heath Bar substitute here in France...Good thinking lady!
Those muffins look absolutely delicious!
I love when things that should be dessert are called muffins, which means I can eat them for breakfast! Thanks, these look awesome 🙂
I LOVE Heath Bar treats! I just bet these are too good for words!
Thanks for all of your comments. Heath bars always seem to invoke a passionate response!
Katharina, I wasn't sure what you meant by your comment. If you mean you have difficulties with baking recipes that require measuring rather than weighing the ingredients, consider these tips. 1) Fluff the flour with a spoon so that it does not get packed down. 2) Spoon the flour in the measuring cup, rather than scooping it up with the cup, then level with a knife. 3) Whisk the dry ingredients together to ensure that they are incorporated fully. Best of luck!
Appreciation for this information is over 9000-thank you!
Wow, these look great--nice photos, too. They would go really nicely with my tea right now.
Emily Malloy (Ziegler)
Ohhh myyy gawwww...
totally not a chocolate person except for Heath bars, about which I am obsessed. Like obsessed. I think about Heath bars daily.
I love you for this. Seriously.
5 Star Foodie
These muffins look terrific, I would so love one right now!
Heath for breakfast-yes, please!
Skor bars are a favourite around here with their crunchy toffee bits. These muffins would start the day off right.
Those muffins look wonderful!
This looks ridiculously GOOD.
This looks very good. Sadly since the Milk Chocolate Acolyte is very allergic to tree nuts I can't make anything this since the candy bars have almonds as an ingredient. But these look great!
that's my go-to breakfast too!
i hv a serious weakness for any baked goods with crumbly toppings! this one is really killing me.
My Little Space
Haha...what do you know! KIDS! In another few more years after they went to college, by then you'll realize the house is so quiet without the 'bang' 'bang' sound! hehe... Love the streusel topping muffins! Have to make some later on.... guess for the time being I have to drool over these! Have a great weekend!
I haven't had breakfast yet, and these muffins are really tempting me!
amazing batter, not sure it would make the pan here~ they would all eat this batter as that looks fabulous, and then the candy one of our fav's great recipe Dara~
Can I have a few for tea ???...great with a hot cup of coffee 🙂
These look so great, how sad it seems like cup-measured-recipes won't ever work when made by me 🙁