Cappuccino Crunch Muffins

Total Time
Prep 5 mins
Cook 23 mins

Source: Pillsbury

Ingredients Nutrition

  • 1 (15 1/2 ounce) packagepillsbury nut quick bread mix (Pillsbury Nut Quick Bread & Muffin Mix)
  • 12 cup unsweetened cocoa
  • 1 tablespoon instant coffee granules
  • 1 cup toffee pieces
  • 12 cup semi-sweet chocolate chips
  • 1 cup buttermilk
  • 13 cup oil
  • 2 eggs


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

4 5

Made these for DH to take to work, but of course I had to sneak one for myself. Very good, with the perfect amount of crunch. Of course DH thought they could use more chocolate so I think next time I will switch the amounts of toffee and chocolate chips. Made for AUS/NZ Recipe Swap.

5 5

Wonderful rich and delicious muffins! The coffee flavor was just right, not overpowering and the chocolate chips and toffee pieces gave just the right touch. As a morning treat or a sweet snack, we really loved these!