Let’s just start with this: if babka and muffins had a love child, this would be it. Imagine the rich swirls of a chocolate babka—buttery, deeply chocolatey, and infused with a kiss of espresso—wrapped up in the cozy convenience of a muffin. These Chocolate and Espresso Babka Muffins are a twist on a classic Jewish dessert that’s been making waves in bakeries and brunch menus alike. And let me tell you, they’re totally worth the hype.
This recipe was born from my obsession with combining texture and flavor in fun, surprising ways. Babka is traditionally a loaf, but I thought—why not make it handheld? And better yet, let’s take it up a notch with a luscious chocolate-espresso filling that’s smooth, melty, and just a little grown-up. The espresso doesn’t overpower—it deepens the chocolate, making each bite feel like a warm hug and a shot of motivation all at once. Trust me, you’re going to love this.
Why You’ll Love Chocolate and Espresso Babka Muffins
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a cozy brunch, surprising a friend with a baked treat, or just treating yourself to something that feels special on a regular Tuesday, these muffins deliver.
Is this Chocolate and Espresso Babka Muffin for you? Let’s see.
Chocolate and Espresso Babka Muffins are…
- Ridiculously tender with buttery layers that pull apart just like a classic babka loaf.
- Loaded with melty chocolate and just the right amount of espresso to make things interesting.
- Topped with a crumbly streusel that adds the perfect bit of sweet crunch.
- Perfectly portioned, so you don’t have to commit to a full loaf (or share… unless you want to).
- A little decadent, a lot delicious—just the thing to pair with your morning coffee or an afternoon pick-me-up.
Quick tip: These freeze like a dream. Make a double batch and stash some away for later—you’ll thank yourself!
Ingredients in Chocolate and Espresso Babka Muffins
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Dough:
Whole Milk: Warmed gently to help activate the yeast and create a soft, pillowy dough.
Unsalted Butter: Adds richness and depth. Melted into the milk for a silky base.
Vanilla Extract: A splash of warmth and sweetness.
Active Dry Yeast: Helps the dough rise and become fluffy and light.
Warm Water + Sugar: Gives the yeast the perfect environment to wake up.
All-Purpose Flour: The base of our dough—soft, chewy, and just right.
Granulated Sugar: Just enough to sweeten the dough without overpowering it.
Kosher Salt: Balances the sweetness and enhances the overall flavor.
Eggs: Bind everything together and give the dough that rich, brioche-like texture.
Filling:
Milk & Bittersweet Chocolate: Melted together for a smooth, luxurious center.
Butter: Adds creaminess and shine to the chocolate mix.
Salt, Espresso, Cinnamon: A trio of flavor boosters—just enough to intrigue your tastebuds.
Light Brown Sugar & Honey: A caramel-like sweetness that plays beautifully with the chocolate.
Dark Rum: Optional, but adds warmth and a little depth (trust me, it’s amazing).
Chocolate Wafer Cookies: Ground up for texture and extra cocoa intensity—Oreos without the cream are perfect here.
Cocoa Nibs: For crunch and a hit of pure chocolate flavor.
Topping:
All-Purpose Flour & Brown Sugar: For a crumbly, sweet streusel.
Cinnamon & Nutmeg: Just a touch for warmth and spice.
Salt: To round out the sweetness.
Cold Butter: Cubed and rubbed in for that irresistible crumb texture.
Instructions:
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment:
Start by preheating your oven to 350°F (175°C). This helps create the perfect baking environment for your babka muffins—golden on the outside, tender on the inside.
Activate the Yeast:
In a small bowl, mix the warm water with a pinch of sugar and sprinkle in the yeast. Let it sit until foamy—about 5–10 minutes. This means your yeast is alive and ready to work its magic.
Make the Dough:
Heat the milk and butter together until melted but not boiling. Stir in the vanilla. In a large mixing bowl, combine the flour, sugar, and salt. Add in the eggs, foamy yeast mixture, and the warm milk mixture. Mix until a soft, slightly sticky dough forms. Knead until smooth and elastic, then cover and let it rise until doubled in size—about 1 to 1.5 hours.
Prepare the Filling:
Melt the chocolates and butter together over low heat until smooth. Stir in the salt, espresso, cinnamon, brown sugar, honey, and rum. Fold in the crushed cookies and cocoa nibs. Let cool slightly—it should be spreadable, not runny.
Roll & Fill:
Punch down the dough and divide it into two portions. Roll out each piece into a rectangle. Spread the filling evenly over the dough, leaving a small border. Roll up tightly like a jelly roll, then cut into thick slices.
Assemble the Muffins:
Grease a muffin tin or line with paper liners. Place each slice, spiral side up, into a muffin cup. Cover and let rise again for about 30 minutes.
Add the Crumb Topping:
In a bowl, mix the flour, brown sugar, cinnamon, nutmeg, and salt. Rub in the cold butter until crumbly. Sprinkle generously over the muffin tops.
Bake to Perfection:
Bake for 20–25 minutes or until golden and puffed. Your kitchen will smell absolutely divine—warm chocolate, sweet spice, and a hint of coffee. Let cool for a few minutes before removing from the pan.
Serve and Enjoy:
Serve slightly warm with your favorite coffee, a glass of milk, or just on their own. These muffins are best the day they’re made, but they reheat beautifully in the oven or microwave.
How to serve Chocolate and Espresso Babka Muffins?
Fresh Fruit: A bowl of berries or sliced stone fruit makes a refreshing contrast to the rich muffins.
Whipped Cream or Mascarpone: Serve a dollop on the side for a brunch-worthy touch.
Coffee or Espresso: Of course—this is the dream pairing.
Ice Cream: For dessert, warm the muffin and top with vanilla or coffee ice cream.
As a Gift: Wrap in parchment and twine for a sweet homemade present.
Nutrition Information (Per Serving)
- Serving Size: 1 muffin
- Calories: 420
- Sugar: 18g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
Additional Tips
Prep Ahead: You can prep the dough and filling the night before. Store separately in the fridge and assemble in the morning.
Spice It Up: Add a pinch of cardamom to the filling for an aromatic twist.
Make It Boozy or Not: Skip the rum if you prefer—but it does add that “wow” factor.
Storage Tips: Store in an airtight container at room temp for 2 days, or freeze for up to 2 months.
Reheat Tip: Warm muffins in a 300°F oven for 5–7 minutes to revive their fresh-baked flavor and texture.
Tips & Variations/Quick Tips:
- To make it nutty, sprinkle chopped toasted hazelnuts or pecans into the filling.
- Don’t have espresso powder? Use instant coffee or skip it for a classic chocolate babka flavor.
- You can also bake this recipe in a loaf pan for a more traditional presentation.
FAQ Section
Q1: Can I substitute espresso with something else?
A1: Yes! Instant coffee works well, or you can leave it out entirely if you’re not a coffee fan.
Q2: Can I make this dish ahead of time?
A2: Absolutely. Assemble the muffins and refrigerate overnight. Bake them fresh in the morning.
Q3: How do I store leftovers?
A3: Store in an airtight container at room temp for up to 2 days or freeze for longer storage.
Q4: Can I freeze this dish?
A4: Yes! Freeze baked muffins individually wrapped. Reheat in the oven for that just-baked feel.
Q5: What’s the best way to reheat this dish?
A5: In the oven at 300°F for 5–7 minutes or in the microwave for 15–20 seconds.
Q6: Can I double the recipe?
A6: Definitely. These muffins go fast, so doubling is never a bad idea!
Thanks for baking with me today! Whether you’re whipping these up for a brunch party or just treating yourself to a quiet moment of chocolate-espresso bliss, I hope you love these muffins as much as I do. If you try them, let me know—I’d love to hear how they turned out for you
Chocolate and Espresso Babka Muffins
Ingredients
- Dough:
- – 1/2 cup whole milk
- – 4 tablespoons unsalted butter 2 oz / 55 g
- – 1 teaspoon pure vanilla extract
- – 2 1/4 teaspoons 1 envelope active dry yeast
- – 2 tablespoons warm water warmer than body temp
- – Pinch of sugar
- – 3 to 3 1/2 cups all-purpose flour divided
- – 1/4 cup granulated sugar
- – 3/4 teaspoon kosher salt
- – 2 large eggs room temperature
- Filling:
- – 9 oz milk chocolate coarsely chopped
- – 3 oz bittersweet chocolate coarsely chopped
- – 1 1/2 sticks butter 6 1/2 oz / 185 g
- – Pinch of salt
- – 1 tbsp ground espresso or instant coffee granules
- – 1/4 teaspoon ground cinnamon
- – 2 tbsp light brown sugar
- – 2 tablespoons honey
- – 1 tbsp dark rum
- – 1 1/2 cups finely ground chocolate wafer cookies e.g., Oreos without cream
- – 1/4 cup cocoa nibs
- Topping:
- – 1/2 cup all-purpose flour
- – 1/2 cup packed light brown sugar
- – 1/2 teaspoon ground cinnamon
- – 1/4 teaspoon freshly grated nutmeg
- – 1/4 teaspoon salt
- – 4 tablespoons cold unsalted butter cubed
Instructions
- Prepare Dough:
- Warm the milk and melt butter together. Dissolve yeast and pinch of sugar in warm water; let sit 5 minutes until foamy. In a large bowl, combine 3 cups flour, sugar, and salt. Add eggs, milk-butter mixture, vanilla, and yeast mixture. Mix and knead, adding up to 1/2 cup more flour if needed, until smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled.
- Prepare Filling:
- Melt butter and chocolates together gently until smooth. Stir in espresso, cinnamon, brown sugar, honey, rum, salt, and ground cookies. Mix well and fold in cocoa nibs.
- Roll and Fill:
- Roll dough into a large rectangle. Spread filling evenly over dough. Roll up tightly and cut into 12 equal slices. Place in muffin tins lined with paper liners.
- Make Topping:
- Mix flour, brown sugar, cinnamon, nutmeg, and salt. Cut in cold butter until crumbly. Sprinkle topping evenly over muffins.
- Bake:
- Preheat oven to 350°F (175°C). Bake muffins 22–25 minutes or until golden and a toothpick inserted comes out clean.
- Cool and Serve:
- Let muffins cool before serving. Enjoy with coffee or as a decadent dessert.
Notes
– Dark rum can be omitted or substituted with vanilla extract.
– Ground cookies add texture; Oreo crumbs without cream work well.
– Store leftovers in an airtight container for up to 3 days or freeze.
