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
