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Chocolate and Espresso Babka Muffins Recipe

Chocolate and Espresso Babka Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 8 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes (plus 2 hours rising time)
  • Cook Time: 20 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 12 muffins
  • Category: Dessert, Breakfast
  • Method: Baking
  • Cuisine: Jewish-Inspired, American
  • Diet: Vegetarian

Description

Indulge in the rich flavors of chocolate and espresso with these delicious babka muffins. Perfect for breakfast or as a sweet treat with a cup of coffee, these muffins are sure to impress with their swirls of decadent filling and shiny syrup glaze.

Ingredients

For the Dough:

  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm milk (110°F)
  • 1/4 cup granulated sugar
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/4 cup unsalted butter, softened

For the Filling:

  • 1/2 cup mini chocolate chips or finely chopped dark chocolate
  • 1 tablespoon instant espresso powder
  • 1/4 cup brown sugar
  • 2 tablespoons unsalted butter, melted

For the Syrup (optional but recommended):

  • 1/4 cup water
  • 1/4 cup granulated sugar

Instructions

  1. In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit for 5–10 minutes until foamy. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix until a sticky dough forms. Knead for 8–10 minutes by hand or 5 minutes in a mixer until smooth and elastic.
  2. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 to 1.5 hours. Meanwhile, make the filling by mixing chocolate, espresso powder, brown sugar, and melted butter in a bowl. Set aside.
  3. Once risen, punch down dough and divide into 12 equal pieces. Roll each into a rectangle, spread with filling, then roll tightly into a log. Twist each log and coil it into a muffin shape. Place in a greased muffin tin.
  4. Cover and let rise again for 30–45 minutes until puffy. Preheat oven to 350°F (175°C). Bake muffins for 18–22 minutes until golden brown.
  5. For syrup, combine water and sugar in a small saucepan and bring to a simmer until sugar dissolves. Brush syrup over warm muffins right out of the oven.
  6. Cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

  • These muffins freeze well—wrap individually and reheat slightly before serving.
  • The syrup keeps the muffins moist and gives them a beautiful shine.

Find it online: https://slsrecipes.com/chocolate-and-espresso-babka-muffins-recipe/