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

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.

AZPARZYCH December 20, 2012

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!

loof February 19, 2008