Cappuccino Crunch Muffins

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

By Pillsbury Kitchens

Updated December 6, 2010

Bake-Off® Contest 39, 2000

Janet Barton

Sandy, Utah

Ingredients

(15.4-oz.) pkg. Pillsbury™ Nut Quick Bread & Muffin Mix

1/2

cup unsweetened cocoa

tablespoon instant coffee granules or crystals, or instant espresso coffee granules

cup toffee bits

1/2

cup semisweet chocolate chips

cup buttermilk*

1/3

cup oil

eggs

Hide Images

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.