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
Scale
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
