If you’ve ever dreamed of combining the swirly decadence of babka with the convenience of a tender muffin, these Chocolate and Espresso Babka Muffins are about to win your heart. Each bite delivers the dreamy duo of deeply chocolatey ribbons infused with a whisper of espresso, all cocooned in a soft, buttery dough. Whether you’re looking to jazz up your breakfast game or create a dessert that outshines everything else on your table, this recipe brings together the best of both worlds in one glorious, hand-held treat.
Ingredients You’ll Need
The magic of these Chocolate and Espresso Babka Muffins lies in a handful of everyday ingredients that transform into something truly extraordinary. Each component has an essential role—delivering richness, sweetness, and just the right kick of coffee to make these muffins unforgettable.
- Active dry yeast: This is your ticket to pillowy, bakery-style muffins; be sure to let it bloom fully for the best rise.
- Warm milk: Helps activate the yeast and creates a tender crumb in your dough.
- Granulated sugar: Adds just enough sweetness to balance the coffee and chocolate without overwhelming.
- Eggs: Room temperature eggs ensure a rich dough that bakes up beautifully and holds together all that swirled goodness.
- All-purpose flour: Reliable and sturdy, this forms the base of your babka muffin—don’t substitute for cake flour if you want that classic texture.
- Salt: Just a half teaspoon sharpens every flavor in the recipe.
- Unsalted butter: Essential for richness—softened butter blends seamlessly into the dough, while melted butter makes the filling luscious.
- Semisweet chocolate chips: Melts into delicious pockets—choose a good-quality chocolate for maximum flavor.
- Unsweetened cocoa powder: Deepens the chocolate flavor in the filling.
- Instant espresso powder: Just a tablespoon infuses the muffins with bold coffee notes without being overpowering.
- Brown sugar: A touch of molasses in this sugar adds complexity to the filling.
- Water: Needed for making the optional, but totally recommended, syrup for glossy tops and a little extra moisture.
How to Make Chocolate and Espresso Babka Muffins
Step 1: Activate the Yeast
Start by combining the active dry yeast with warm milk in a small bowl. Wait until the mixture becomes foamy, about 5–10 minutes; this ensures the yeast is alive and ready to give your muffins that irresistible, airy texture. If your kitchen is chilly, tuck the bowl somewhere cozy for best results.
Step 2: Mix the Dough
In a large bowl or the bowl of a stand mixer, blend together the sugar, eggs, flour, and salt. Pour in the bubbly yeast mixture and stir until the dough just begins to come together. Now, gradually add the softened butter, one tablespoon at a time, making sure each bit fully incorporates before adding the next. You’ll notice the dough become glossy and elastic—this is what you want!
Step 3: Knead and Rise
Knead the dough by hand or with your mixer’s dough hook for 8–10 minutes until it’s smooth and supple. Don’t skimp on the kneading; it’s key to achieving that signature babka texture. Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1–1.5 hours, or until doubled in size.
Step 4: Prepare the Chocolate and Espresso Filling
While the dough is rising, mix together the chocolate chips, cocoa powder, instant espresso powder, brown sugar, and melted butter for the filling. The aroma alone might have you drooling, and trust me—this combination is what makes Chocolate and Espresso Babka Muffins truly memorable.
Step 5: Shape and Fill the Dough
Once the dough has risen, gently punch it down and roll it into a rectangle roughly 12×16 inches. Spread the filling evenly all over, making sure you reach each edge for those gorgeous swirls in every bite. Roll the sheet up tightly from the long end to form a log, then slice into 12 equal pieces. Each piece gets a gentle twist before finding its home in a greased muffin tin.
Step 6: Second Rise
Cover the filled muffin tin and let the muffins rise again for 30–45 minutes. This extra bit of patience is rewarded with light, fluffy muffins once baked. It’s also a great time to preheat your oven to 350°F (175°C)!
Step 7: Bake to Perfection
Slide the muffin tin into the oven and bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the dough comes out clean. The smell wafting from your kitchen right about now will make this step feel like an eternity!
Step 8: Glaze with Syrup
While the muffins bake, gently simmer the water and sugar to make a simple syrup. As soon as the muffins come out of the oven, brush them generously with the syrup. This not only gives a beautiful sheen but keeps them moist and irresistible.
How to Serve Chocolate and Espresso Babka Muffins
Garnishes
You can’t go wrong with a final flourish—sprinkle the freshly glazed muffins with a pinch of flaky sea salt or dust with cocoa powder for an elegant touch. A few chocolate shavings or a swirl of whipped cream also make these Chocolate and Espresso Babka Muffins look straight out of a café case.
Side Dishes
Pair these babka muffins with a cup of rich, hot coffee or a tall glass of cold milk for the ultimate morning treat. Fresh fruit or a bowl of tangy Greek yogurt makes a lovely, refreshing side, balancing out the muffins’ sweet, chocolatey richness.
Creative Ways to Present
Serve your Chocolate and Espresso Babka Muffins on a rustic wooden platter or stack them in a tall glass cake dome for maximum visual drama. Tie each muffin in parchment and string for gifting, or arrange them on a tiered stand at brunch—your guests will feel extra special.
Make Ahead and Storage
Storing Leftovers
Keep any extra muffins in an airtight container at room temperature for up to three days. The syrup helps maintain their moisture, but if you want them to taste bakery-fresh, give them a quick warm-up before serving.
Freezing
Chocolate and Espresso Babka Muffins freeze beautifully! Once completely cool, wrap each muffin tightly in plastic wrap and store in a freezer bag or airtight container for up to two months. Thaw at room temperature or gently rewarm as desired.
Reheating
To bring that just-baked magic back, pop a muffin in the microwave for 10–15 seconds or warm it in a 300°F oven for a few minutes. The swirls become melty and gooey, making that second (or third!) day muffin just as delightful as the first.
FAQs
Can I prepare the dough ahead of time?
Absolutely! You can let the shaped muffins do their second rise overnight in the fridge. In the morning, let them come to room temperature for 30–45 minutes before baking—this is perfect for a fuss-free breakfast treat.
What if I don’t have instant espresso powder?
You can swap in finely ground espresso beans or use a bit of strong brewed coffee in the filling (just reduce the butter slightly to balance moisture). The espresso amps up the chocolate flavor, so don’t skip it if you can help it!
How can I make these muffins vegan?
For a dairy-free and egg-free version, try substituting a plant-based butter, using almond milk, and opting for flax eggs. Make sure your chocolate chips are vegan, too. The results will be just as satisfying!
Why are my muffins dense instead of fluffy?
A dense muffin usually means the dough wasn’t kneaded enough or the yeast didn’t activate properly. Double-check your yeast is fresh and your rising environments are warm—these simple tweaks make all the difference with babka-style dough.
Can I use other types of chocolate in the filling?
Of course! Feel free to experiment with dark, milk, or even white chocolate chips. You can even chop up a chocolate bar with hazelnuts for an extra-special twist—the possibilities are endless.
Final Thoughts
If you adore that dreamy mashup of chocolate and coffee, you’re going to fall hard for these Chocolate and Espresso Babka Muffins. They look absolutely stunning, taste out-of-this-world, and make any morning or special occasion brighter. I can’t wait for you to try them and make them a staple in your kitchen!
Print
Chocolate and Espresso Babka Muffins Recipe
- Prep Time: 25 minutes (plus 1.5–2 hours rising time)
- Cook Time: 20 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 muffins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Jewish-Inspired, European
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate and Espresso Babka Muffins, a delightful twist on traditional babka bread, featuring rich chocolate, espresso, and buttery dough baked to perfection in muffin form.
Ingredients
Dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/3 cup warm milk
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened
For the filling:
- 1/2 cup semisweet chocolate chips
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1/4 cup brown sugar
- 3 tablespoons unsalted butter, melted
For the syrup (optional but recommended):
- 1/4 cup water
- 1/4 cup granulated sugar
Instructions
- Dissolve Yeast: In a small bowl, dissolve yeast in warm milk and let sit until foamy.
- Mix Dough: Combine sugar, eggs, flour, and salt. Add yeast mixture and mix. Incorporate softened butter. Knead until smooth. Let rise.
- Prepare Filling: Mix chocolate chips, cocoa powder, espresso powder, brown sugar, and melted butter.
- Fill and Shape: Roll out dough, spread filling, roll into a log, slice, twist, and place in muffin tin. Let rise again.
- Bake: Preheat oven. Bake muffins until golden and cooked through.
- Prepare Syrup: Heat water and sugar until dissolved. Brush warm muffins with syrup.
Notes
- Best served fresh but can be stored for up to 3 days.
- Add brewed espresso to the filling for a stronger coffee flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 14g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
