Preheat your oven to 375°F. Line a standard muffin pan with paper liners and lightly spray them if desired.

In a large mixing bowl, whisk together the flour, brown sugar, sifted cocoa powder, cinnamon, baking powder, baking soda, and salt until everything is evenly combined.

In a separate bowl, mix the melted butter, Greek yogurt, whole milk, eggs, and almond extract until smooth. Pour the wet mixture into the dry ingredients and stir gently until just combined—don’t overmix. Fold in the chocolate chips.

Evenly divide the batter between the muffin cups, filling them about ¾ full

In a small bowl, mix the flour, brown sugar, and toffee bits. Add the room-temperature butter and use a fork to work it into the mixture until it forms a crumbly, sandy texture.

Sprinkle about a tablespoon of the toffee crumble over each muffin.

Bake the muffins for about 20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.