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Cappuccino Crunch Muffins

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Cappuccino Crunch Muffins
  • Prep 10 min
  • Total 35 min
  • Ingredients 8
  • Servings 14
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Check out these muffins, made crunchy with toffee and packed with the flavor of chocolate and coffee - a tasty treat.
Updated Dec 6, 2010
Bake-Off® Contest 39, 2000
Bake-Off® Contest 39, 2000
Janet Barton
Sandy, Utah

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

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.

Tips from the Pillsbury Kitchens

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

Nutrition Information

320 Calories, 16g Total Fat, 5g Protein, 38g Total Carbohydrate, 25g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
320
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
6g
30%
Cholesterol
40mg
13%
Sodium
270mg
11%
Total Carbohydrate
38g
13%
Dietary Fiber
2g
8%
Sugars
25g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1 Fruit; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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