Chocolate and Espresso Babka Muffins
Indulge in these rich and aromatic Chocolate and Espresso Babka Muffins, blending decadent chocolate with the bold flavor of espresso for a perfect treat. These homemade delights are ideal for easy dinner recipes with a sweet twist, quick dinner ideas for dessert lovers, or an indulgent breakfast or brunch option.
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
– Use good-quality chocolate for best flavor.
– 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.
– 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.