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!
Streusel:
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
Printable Recipe
Heath Bar Chocolate & Toffee Coffee Cake Muffins Recipe
Ingredients
Streusel:
- ½ cup brown sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly ground nutmeg
- â…› 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
Cake:
- 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 â…“ cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups plain 2% or whole yogurt
Instructions
Streusel:
- 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.
Cake:
- 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.
Daydreamer Desserts
These muffins sound amazing, and the pictures... wow, they are just making my mouth water.
How To: Simplify
These muffins are gorgeous!
Michelle @ Brown Eyed Baker
Absolutely delicious! I love when muffins can double as dessert! 🙂
Chef Dennis
I do love muffins and these sound very very good!! anything with toffee and struesel has my name on it!
shriya
You have a very beautiful blog. Love all your recipes. Love those muffins, it looks soo perfect. Must be delicious.
Linn @ Swedish Home Cooking
Ohh, I can very much imagine having these a lazy Sunday morning together with a hot cup of tea. Luscious!
ivoryhut
I love love love muffins with streusel. This looks delicious, and an absolute breakfast treat!
Kelsey
These muffins looks so good. Great photos and congrats on making Foodbuzz Top 9 today!
Kristi@Ja Cie Kocham
It honestly doesn't get any better than this! Candy meets coffee - ingenious. Perfect with a cup of coffee.
ceecee
These look delcious!
Jennifer
These are genius! My dad adores heath bars, Im saving this to make just for him soon!
A SPICY PERSPECTIVE
Lovely! I need a little dose of sugar to get me going in the morning!
Jessie
These look perfect!! Right up my alley... nothing better than coffee with sweet treats 🙂 yum!
Lydia (The Perfect Pantry)
For me, these would be three-o'clock-in-the-afternoon muffins, just the type of pick-me-up I need with a cup of tea or coffee. Yum!
marye
Umm.. I will take two... to go... Yikes! I LOVE Heath bars..these look amazing.
Featuring them on the round up today.
Barbara Bakes
These would be perfect for breakfast and a bit later for dessert!
Susan-CookingtoSave
Oh Dara, these look scrumptious! I am slightly obsessed with toffee chips myself right now, so I will be making these. I love that there is yogurt in them, too!
Fuji Mama
I LOVE Heath bars! They are easily one of my favorite candy bars. Cannot wait to try these muffins!!!
Anne
These look delicious! I love Heath bar in anything 🙂
Miranda
CC-
I might have to make this tomorrow morning! I just bought a bag of Heath Chips!! Looks wonderful.