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Bake-Off® Contest 39, 2000
Sandy, Utah

Cappuccino Crunch Muffins

Check out these muffins, made crunchy with toffee and packed with the flavor of chocolate and coffee - a tasty treat.

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  • prep time 10 min
  • total time 35 min
  • ingredients 8
  • servings 14
 

Ingredients

1
(15.4-oz.) pkg. Pillsbury® Nut Quick Bread & Muffin Mix
1/2
cup unsweetened cocoa
1
tablespoon instant coffee granules or crystals, or instant espresso coffee granules
1
cup toffee bits
1/2
cup semisweet chocolate chips
1
cup buttermilk*
1/3
cup oil
2
eggs

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Line 14 muffin cups with paper baking cups. In large bowl, combine quick bread mix, contents of nut packet, cocoa and coffee granules; mix well. Stir in toffee bits and chocolate chips. Add buttermilk, oil and eggs; stir just until dry particles are moistened. Divide batter evenly into lined muffin cups.
  • 2 Bake at 400°F. for 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove muffins from pan. Serve warm or cool.
  • 1 Heat oven to 400°F. Line 14 muffin cups with paper baking cups. In large bowl, combine quick bread mix, contents of nut packet, cocoa and coffee granules; mix well. Stir in toffee bits and chocolate chips. Add buttermilk, oil and eggs; stir just until dry particles are moistened. Divide batter evenly into lined muffin cups.
  • 2 Bake at 400°F. for 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove muffins from pan. Serve warm or cool.

EXPERT TIPS

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Expert Tips

* To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
320
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
6g,
6%
),
Cholesterol
40mg
40%;
Sodium
270mg
270%;
Total Carbohydrate
38g
38%
(Dietary Fiber
2g
2%
  Sugars
25g
25%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
6%;
Iron
8%;
Exchanges:
1 1/2 Starch; 1 Fruit; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.