Chocolate and Espresso Babka Muffins bring together the pillowy richness of babka bread with a bold swirl of chocolate and coffee—all bundled up in an individual muffin! These portable delights capture that magical pairing of deep espresso and melty chocolate in every tender, beautifully twisted bite. Whether you’re craving a special breakfast, a lunchbox treat, or an eye-catching dessert for friends, Chocolate and Espresso Babka Muffins are guaranteed to impress both your tastebuds and everyone around your table.

Chocolate and Espresso Babka Muffins Recipe - Recipe Image

Ingredients You’ll Need

Every element in Chocolate and Espresso Babka Muffins plays a starring role, so it’s important to use simple, quality ingredients. From the fluffy enriched dough to the luscious, coffee-chocolate filling and that final glossy syrup, here’s how each ingredient makes magic happen.

Active dry yeast: This essential raises your dough and brings that classic babka pillowy texture to each muffin.
Warm milk (110°F): The warmth gives your yeast a perfect kickstart, while milk creates a soft and tender crumb.
Granulated sugar: Just enough to sweeten both the dough and the shiny syrup, adding irresistible flavor and a delicate sheen.
All-purpose flour: The backbone of the dough, providing structure without becoming dense.
Salt: Just a touch balances all the sweetness and enhances the flavors throughout.
Large eggs: These lend richness, color, and help create that soft, chewy interior.
Unsalted butter (softened): Butter makes the dough rich and gives the babka muffins their signature softness and buttery aroma.
Mini chocolate chips or finely chopped dark chocolate: The more chocolate, the better—mini chips or chopped dark chocolate melt into the swirls and give a beautiful marbled effect.
Instant espresso powder: Espresso turns each muffin into a sophisticated treat, deepening the chocolate flavor and adding a subtle, aromatic kick.
Brown sugar: Adds caramel notes to the filling, balancing the sharpness of espresso and the intensity of chocolate.
Melted unsalted butter (for filling): This acts as glue, binding the filling and making sure every bite is moist and flavorful.
Water (for syrup): Needed to dissolve the granulated sugar for that shiny, sticky finish on top.
Granulated sugar (for syrup): Brushed over the muffins while warm, this creates a sweet glaze that locks in moisture and amps up the muffins’ shine.

How to Make Chocolate and Espresso Babka Muffins

Step 1: Activate the Yeast

Start things off by dissolving your yeast in warm milk with just a pinch of sugar. Give it about 5 to 10 minutes to do its thing—you’ll know it’s ready when the mixture becomes bubbly and foamy. That’s your sign the yeast is alive and raring to give your Chocolate and Espresso Babka Muffins their perfect lift.

Step 2: Make the Dough

In a large mixing bowl, whisk together the flour, sugar, and salt. Add your activated yeast mixture, eggs, and softened butter, then stir until a sticky dough forms. Knead by hand for 8 to 10 minutes, or save your arms and use a mixer for 5 minutes, until the dough turns smooth and elastic. This is the foundation for soft, bakery-style babka muffins.

Step 3: First Rise

Transfer the dough to a greased bowl, cover it with a towel or plastic wrap, and let it rise in a cozy, draft-free spot until doubled in size. This usually takes about 1 to 1.5 hours—the perfect window to prep your filling and dream about the chocolatey goodness to come!

Step 4: Prepare the Chocolate and Espresso Filling

In a small bowl, stir together the mini chocolate chips (or finely chopped chocolate), instant espresso powder, brown sugar, and the melted butter. The result should be a fragrant, glossy mix that looks (and smells) divine. This combination is what makes Chocolate and Espresso Babka Muffins so unforgettable—don’t be surprised if you have to taste-test a spoonful!

Step 5: Shape the Muffins

Punch down the risen dough and divide it into 12 equal pieces for uniform muffins. Roll each one into a rectangle, spread it generously with the chocolate-espresso filling, then roll into a tight log. For the classic babka look, twist each log and coil it into a swirly muffin shape before nestling it into a greased muffin tin. It’s a little messy, a lot of fun, and gives the muffins their signature marbled appearance.

Step 6: Second Rise

Once shaped, cover the muffin tin and let the babka muffins rise again until puffed and almost doubled—about 30–45 minutes. This final rise ensures your muffins bake up sky-high and tender, with delightful swirls in every bite.

Step 7: Bake to Perfection

While the muffins finish their second rise, preheat your oven to 350°F (175°C). Bake the babka muffins for 18 to 22 minutes, until they’re golden brown on top and your kitchen smells like a European bakery. Don’t worry if the chocolate bubbles up a bit—it just adds to their rustic charm!

Step 8: Make and Brush the Syrup

For that irresistible glossy finish, simmer equal parts water and granulated sugar until dissolved. While the muffins are still warm from the oven, brush them with the simple syrup to lock in moisture and give them a glistening, bakery-worthy look. This step is optional, but it truly elevates your Chocolate and Espresso Babka Muffins.

Step 9: Cool and Serve

Let the muffins cool in the pan for 10 minutes to set their shape, then transfer to a wire rack. Serve them warm for oozy chocolate pockets, or at room temperature when the flavors have mellowed together. Each muffin is a mini masterpiece, perfect for sharing or savoring solo.

How to Serve Chocolate and Espresso Babka Muffins

Garnishes

Sometimes, a simple dusting of powdered sugar is all you need. For a little flair, try showering the muffins with mini chocolate chips, delicate chocolate curls, or even a sprinkle of coarse sea salt to play up the bittersweet notes. A drizzle of espresso glaze ups the wow-factor for chocolate and espresso babka muffins served at brunch or gatherings.

Side Dishes

While Chocolate and Espresso Babka Muffins are utterly satisfying on their own, they pair beautifully with creamy Greek yogurt, fresh berries, or a dollop of whipped mascarpone. For something even richer, serve alongside a strong cup of coffee or a tall glass of cold milk—the perfect match to this indulgent treat.

Creative Ways to Present

If you want to dazzle your guests, arrange the muffins on a tiered cake stand, or wrap each one in parchment and twine for an elegant homemade gift. These muffins also look fantastic as part of a breakfast or dessert board, nestled among fresh fruit and extra chocolate squares. Chocolate and Espresso Babka Muffins are sure to steal the spotlight wherever you serve them!

Make Ahead and Storage

Storing Leftovers

Chocolate and Espresso Babka Muffins will stay fresh for up to three days if stored in an airtight container at room temperature. The syrup helps keep them moist, so you won’t have to worry about dry muffins. If you have leftovers, don’t forget that these muffins make a fabulous quick snack with your afternoon coffee.

Freezing

For longer storage, let your muffins cool completely, then wrap each one individually with plastic wrap or foil before placing them in a freezer bag. They can be frozen for up to three months without losing quality. When you’re craving that babka magic, simply grab one from the freezer and enjoy whenever the mood strikes.

Reheating

To bring Chocolate and Espresso Babka Muffins back to life, pop one in the microwave for about 20 seconds, or warm a few in a 300°F oven for 5–8 minutes. They’ll taste as fresh and irresistible as the day you baked them, with the chocolate inside becoming perfectly gooey again.

FAQs

Can I make these muffins without espresso?

Absolutely! If coffee isn’t your thing, you can skip the espresso powder. The muffins will still have a glorious chocolate swirl and wonderful texture.

What kind of chocolate is best for these muffins?

Use either mini chocolate chips or finely chopped high-quality dark chocolate for the perfect melt and intense flavor. Milk chocolate is also delicious if you prefer a sweeter touch in your babka muffins.

Can I make Chocolate and Espresso Babka Muffins ahead of time?

These muffins are perfect for advance prep! Shape the muffins and let them complete their second rise, then cover and refrigerate overnight. In the morning, bring them to room temperature and bake as directed for fresh, warm babka muffins without the early wake-up call.

Why do I need to use the sugar syrup?

The syrup is optional but highly recommended. It gives Chocolate and Espresso Babka Muffins their glossy, professional finish and seals in extra moisture, keeping them fresh longer. Plus, it adds a subtle touch of sweetness.

How do I prevent the filling from leaking out?

Roll your dough rectangles tightly after spreading the filling, and twist the logs carefully to help lock everything in. Even if a little chocolate peeks out, it just means you’ll get some delicious caramelized bites!

Final Thoughts

There’s honestly nothing quite like Chocolate and Espresso Babka Muffins—the swirls, the shine, the deep chocolate and coffee flavors in each bite. Whether you’re new to working with yeasted dough or a seasoned baker, I hope you give this recipe a try and fall in love with these little masterpieces as much as I have. Happy baking, and don’t forget to share your Chocolate and Espresso Babka Muffins with someone who’ll appreciate every glorious swirl!