If you’ve ever wanted the rich, swirled magic of babka in a perfectly-portioned form, then Chocolate and Espresso Babka Muffins are your new obsession. These muffins are pure comfort, combining pillowy yeast dough, ribbons of silky chocolate-espresso filling, and a shimmering syrup finish. Each bite has the best of both worlds: the homestyle warmth of bread and the decadent sweetness of a bakery treat. Whether you’re enjoying them with a morning coffee or sharing them at a cozy brunch, these muffins deliver irresistible flavor in every twisty, chocolate-streaked swirl.
Ingredients You’ll Need
This recipe keeps things simple, using classic baking staples paired with a few indulgent extras. Each ingredient has a role: building the structure, deepening the taste, or creating that eye-catching, shiny finish. Here’s what makes Chocolate and Espresso Babka Muffins truly unforgettable:
- All-purpose flour: The backbone of our dough, providing just enough heft for the tender, yeasted crumb.
- Granulated sugar: A little in the dough boosts yeast growth and sweetens the bite; more is used for our syrupy glaze.
- Active dry yeast: Our rise-and-shine secret for that lofty, fluffy texture.
- Salt: Balances the sweet elements and brings out the chocolate’s complexity.
- Warm milk (110°F): The perfect temperature to dissolve yeast and give the dough a soft, rich foundation.
- Large eggs: Essential for a tender, enriched dough—think richness and color in every bite.
- Unsalted butter (softened): Adds unforgettable flavor and moisture to both dough and filling.
- Semisweet chocolate chips or chopped chocolate: Go for quality chocolate—your tastebuds will thank you!
- Espresso powder: The bold, aromatic punch that makes the chocolate sing; it’s the “secret ingredient” that everyone will want to know.
- Unsweetened cocoa powder: Heightens the chocolate flavor with a deep, echoing richness.
- Powdered sugar: Gives a velvety finish to the filling without adding any graininess.
- Water: Needed for the syrup—don’t skip this final touch, it makes all the difference.
How to Make Chocolate and Espresso Babka Muffins
Step 1: Mix and Knead the Dough
Start by gathering all your ingredients so you can move smoothly from step to step. In a large bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, combine warm milk and eggs, then pour over the dry mixture. Stir until a shaggy dough forms, then add in the softened butter. Knead everything together (by hand or with a mixer and dough hook) until the dough is smooth and elastic, about 8 to 10 minutes. This kneading time builds structure, resulting in soft, puffy muffins you’ll swoon over.
Step 2: Let the Dough Rise
Cover the bowl with a clean kitchen towel or plastic wrap, and place it somewhere warm and draft-free. Let the dough rise for 1 to 1 1/2 hours, or until it’s doubled in size. Watching the dough transform is half the fun—and the anticipation just makes the Chocolate and Espresso Babka Muffins taste even better in the end!
Step 3: Prepare the Chocolate Espresso Filling
While the dough is rising, whip up the filling. In a microwave-safe bowl or set over a double boiler, melt the chocolate and butter until smooth and glossy. Stir in the espresso powder, cocoa powder, and powdered sugar, making sure everything is fully combined. Let the filling cool slightly so it thickens up just enough to spread without running off the dough.
Step 4: Shape, Twist, and Swirl
Once the dough has risen, gently punch it down to release extra air. Roll it out on a lightly floured surface into a big rectangle (about 12×16 inches). Spread the chocolate espresso filling evenly across the dough. Starting on the long side, roll everything up into a tight log, just like a cinnamon roll. Slice the log into 12 equal pieces, then cut each in half lengthwise. Twist those two halves together, keeping the chocolate showing, and coil them into a knot or swirl. Each little babka twist will have its own personality!
Step 5: Second Rise and Bake
Tuck each twisted piece into a greased muffin tin, cover, and let rise again for 30 to 40 minutes. This second rise lets your Chocolate and Espresso Babka Muffins puff up into tall, bakery-style beauties. Meanwhile, preheat your oven to 350°F (175°C). Bake for 18 to 22 minutes or until they’re golden and sound slightly hollow when tapped. The aroma will fill your kitchen with sweet anticipation.
Step 6: Brush with Syrup and Cool
While the muffins finish up in the oven, make your syrup by simmering water and sugar together until dissolved. As soon as the muffins come out, brush them all over for that signature glossy shine and a little extra moistness. Let them cool just slightly so the filling sets, then dive in while they’re still deliciously warm.
How to Serve Chocolate and Espresso Babka Muffins
Garnishes
For a final flourish, sprinkle your warm muffins with a touch of powdered sugar, or a dusting of extra cocoa powder for that bakery-style finish. If you’re feeling fancy, a few chocolate shavings or a drizzle of melted chocolate make them look irresistible for dessert or brunch alike.
Side Dishes
Chocolate and Espresso Babka Muffins are perfect on their own, but they’re heavenly alongside a creamy latte, a glass of cold milk, or even a scoop of vanilla bean ice cream for a mind-blowing dessert plate. If you’re assembling a breakfast spread, serve them with fresh berries or tangy Greek yogurt to balance out all the rich chocolatey goodness.
Creative Ways to Present
For a wow-worthy brunch, arrange the muffins in a basket lined with a pretty tea towel. Or, serve each muffin in a cupcake paper on a cake stand for an afternoon coffee date. Individually wrapped in parchment and tied with twine, they even make adorable homemade gifts for neighbors, teachers, or anyone who deserves a sweet surprise.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Chocolate and Espresso Babka Muffins left over (unlikely, but possible!), keep them in an airtight container at room temperature for up to two days. They’ll stay soft and flavorful, especially if you give them a quick warm-up before enjoying again.
Freezing
Want to save some for later? Bake and cool the muffins completely, then wrap each one tightly in plastic wrap and pop all of them in a freezer bag. They’ll keep for up to two months—just thaw at room temperature when a craving strikes.
Reheating
For that fresh-baked taste, reheat muffins in a low oven (about 300°F) for 5 to 8 minutes, or pop them in the microwave for 15 seconds. Warm Chocolate and Espresso Babka Muffins taste just as good as the day you made them (if not better)!
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! You can substitute instant yeast if that’s what you have on hand—just skip the proofing step and add it right in with the dry ingredients. Your rise times might be a bit quicker, so keep an eye on your dough.
Do the muffins taste strongly of coffee?
The espresso powder simply enhances the chocolate, making it deeper and more complex without being overwhelming. Think of it as a chocolate highlight rather than a full-on coffee flavor—chocolate lovers will adore it!
Can I prepare the dough ahead of time?
Yes! The dough can be made, covered, and stored in the fridge overnight after the initial knead and before the first rise. In the morning, let it come to room temperature and continue with the recipe. Perfect for busy weekends.
What’s the secret to getting defined chocolate swirls?
Be sure to cool the filling slightly before spreading so it’s thick enough not to ooze out during rolling. Twisting the cut pieces carefully also helps create those dramatic, bakery-style swirls Chocolate and Espresso Babka Muffins are famous for.
Can I make these without a muffin tin?
You can! Arrange the twisted dough pieces on a parchment-lined baking sheet, spacing them well apart. They’ll bake up more rustic and less muffin-shaped, but the flavor will be just as stunning.
Final Thoughts
If you’re looking for a show-stopping treat that combines the best of bakers’ babka and the ease of handheld muffins, you’ll fall in love with these Chocolate and Espresso Babka Muffins. Every swirl promises a hit of chocolate and espresso, all tucked into a soft, golden crumb. So gather your ingredients and roll up your sleeves—these might just become your new signature bake!
Print
Chocolate and Espresso Babka Muffins Recipe
- Total Time: 2 hours 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Indulge in the rich flavors of chocolate and espresso with these delectable Chocolate and Espresso Babka Muffins. A twist on the traditional babka, these muffins are perfect for breakfast, brunch, or a sweet treat any time of day.
Ingredients
For the dough:
2 1/4 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet (2 1/4 tsp) active dry yeast, 1/2 teaspoon salt, 1/2 cup warm milk (110°F), 2 large eggs, 1/4 cup unsalted butter (softened)
For the filling:
1/2 cup semisweet chocolate chips or chopped chocolate, 2 tablespoons unsalted butter, 1 tablespoon espresso powder, 1 tablespoon unsweetened cocoa powder, 1/4 cup powdered sugar
For the syrup:
1/4 cup water, 1/4 cup granulated sugar
Instructions
- Prepare the dough: In a large bowl, mix the flour, sugar, yeast, and salt. Whisk warm milk and eggs, then combine with dry ingredients. Add butter and knead until smooth. Let rise.
- Make the filling: Melt chocolate and butter, mix in espresso powder, cocoa, and powdered sugar. Cool slightly.
- Shape and bake: Roll out dough, spread filling, roll into a log, slice, twist, and place in muffin tin. Let rise, then bake.
- Prepare the syrup: Heat water and sugar until dissolved. Brush muffins with syrup after baking.
Notes
- Best when freshly made, store in an airtight container for up to 2 days.
- Can freeze and reheat before serving.
- Prep Time: 30 minutes (plus 1.5–2 hours rising time)
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish-Inspired
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 15g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
