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5 from 1 vote

Heath Bar Chocolate & Toffee Coffee Cake Muffins Recipe

From the kitchen of Cookin Canuck. www.cookincanuck.com
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Breads, Breakfast, Dessert
Cuisine: American
Keyword: Coffee Cake
Servings: 18 Muffins
Calories: 362kcal

Ingredients

Streusel:

  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/8 teaspoon salt
  • 1/4 cup 1/2 stick unsalted butter, chilled
  • 3/4 cup Heath or Skor bar bits, or any other crumbled chocolate and toffee candy bar

Cake:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground nutmeg
  • 3/4 cup 1 1/2 stick unsalted butter
  • 1 1/3 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 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.

Notes

Adapted from Epicurious.com

Nutrition

Calories: 362kcal | Carbohydrates: 54g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 350mg | Potassium: 91mg | Fiber: 1g | Sugar: 27g | Vitamin A: 355IU | Calcium: 31mg | Iron: 1.8mg