If you are on the hunt for a coffeehouse-worthy treat that will brighten up your mornings or charm your afternoon, look no further than this Chocolate and Espresso Babka Muffins Recipe. These muffins bring together rich chocolate, the boldness of espresso, and the tender, fluffy texture of babka-inspired dough—resulting in a delightful fusion of flavors and indulgent swirls that make every bite feel like a celebration. Whether you’re baking for a crowd or just treating yourself, these muffins are a wonderful way to enjoy the best of chocolate and coffee in a portable, snackable form.
Ingredients You’ll Need
The magic behind these muffins starts with simple, wholesome ingredients that each play a starring role in perfecting the texture, flavor, and aroma. From the fluffiness brought by all-purpose flour to the deep mocha notes introduced by espresso, every component is essential to creating that irresistible babka muffin experience.
- 2 cups all-purpose flour: Provides the perfect structure and tenderness for the muffins.
- 1/2 cup granulated sugar: Adds just the right level of sweetness without overpowering the other flavors.
- 1 tbsp baking powder: Ensures the muffins rise beautifully, making them light and airy.
- 1/2 tsp salt: Balances the sweetness and enhances the overall flavor.
- 1/2 cup unsalted butter, melted: Gives moisture and a rich mouthfeel.
- 2 large eggs: Bind the ingredients and contribute to the cake-like texture.
- 1/2 cup whole milk: Adds moisture and tenderness.
- 1/4 cup strong brewed espresso, cooled: Imparts that striking coffee flavor that harmonizes with the chocolate.
- 1 tsp vanilla extract: Brightens the flavor and adds depth.
- 1 cup semi-sweet chocolate chips: Melts into little pockets of gooey chocolate joy.
- 1/4 cup cocoa powder: Creates the luscious chocolate swirl filling.
- 1/4 cup brown sugar: Adds caramel notes and sweetness to the swirl.
- 1/4 cup unsalted butter, softened (for the chocolate swirl filling): Makes the swirl rich and creamy.
- 1 tbsp all-purpose flour (for the swirl filling): Helps bring the chocolate filling to the perfect consistency.
- 1 tbsp milk (for the swirl filling): Keeps the filling smooth and spreadable.
How to Make Chocolate and Espresso Babka Muffins Recipe
Step 1: Prepare Your Oven and Muffin Pan
Begin by preheating your oven to 350°F (175°C). Grease your 12-cup muffin tin or line it with paper liners to make removing the muffins a breeze after baking. This simple step sets the stage for perfectly shaped muffins that come out of the pan effortlessly.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Combining these dry ingredients first ensures even distribution of the leavening agent and seasoning, which helps your muffins rise evenly and taste balanced.
Step 3: Combine Wet Ingredients
In another bowl, whisk the melted butter, eggs, whole milk, cooled espresso, and vanilla extract until everything is harmoniously blended. Taking a moment here to fully incorporate the espresso will infuse your muffins with that unmistakable coffee aroma and flavor.
Step 4: Bring Wet and Dry Ingredients Together
Pour the wet mixture into the dry ingredients and gently stir until just combined. Remember, do not overmix—overworking the batter can make your muffins tough instead of light and tender. The goal is a lumpy batter that promises fluffy results.
Step 5: Prepare the Chocolate Swirl Filling
In a separate small bowl, mix cocoa powder, brown sugar, softened butter, flour, and milk together until you get a smooth, spreadable chocolate paste. This luscious swirl filling will create that iconic babka marbling, making these muffins not just delicious but visually appealing, too.
Step 6: Assemble the Muffins
Start by spooning a third of the muffin batter into each cup of your prepared muffin tin. Then place a teaspoon of the chocolate swirl filling right onto the center of each. Cover with the remaining batter, filling each muffin cup about two-thirds full. Using a toothpick or skewer, gently swirl the chocolate filling into the batter, creating beautiful marbled patterns that will mesmerize your guests.
Step 7: Add Chocolate Chips and Bake
Sprinkle the semi-sweet chocolate chips on top of each muffin. This last touch adds some delightful texture and bursts of melted chocolate on the surface. Then, bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 8: Cool and Enjoy
Once baked, let the muffins cool in the pan for about 5 minutes before transferring them onto a wire rack to cool completely. Enjoy them warm or at room temperature alongside your favorite cup of coffee or tea for a truly satisfying treat.
How to Serve Chocolate and Espresso Babka Muffins Recipe
Garnishes
To elevate your Chocolate and Espresso Babka Muffins Recipe, consider dusting them lightly with powdered sugar or drizzling melted chocolate on top. A sprinkle of finely chopped toasted nuts like hazelnuts or pecans can add extra crunch and a nutty contrast to the soft, rich muffins.
Side Dishes
These muffins pair beautifully with fresh fruit such as strawberries, raspberries, or a citrus fruit salad to balance the richness. For a more indulgent option, serve alongside a dollop of whipped cream or a scoop of vanilla ice cream, turning your muffins into a decadent dessert.
Creative Ways to Present
For gatherings, arrange your Chocolate and Espresso Babka Muffins Recipe on a rustic wooden board or in a decorative basket lined with a linen napkin. Add small jars of espresso or latte, giving your guests a full coffeehouse experience at home. You can even serve these muffins with mini jars of flavored honey or jam to add a touch of personalized sweetness.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place the cooled muffins in an airtight container at room temperature, where they will stay fresh for up to two days. Wrapping them individually in plastic wrap before storing can help maintain their moisture and prevent them from drying out.
Freezing
These muffins freeze beautifully. Wrap each muffin tightly in plastic wrap and then place them in a freezer-safe zip-top bag or container. They can be frozen for up to three months without sacrificing flavor or texture. When you’re ready to enjoy, thaw them overnight in the fridge or for a few hours at room temperature.
Reheating
To warm frozen or refrigerated muffins, simply microwave for about 20 seconds or reheat in a preheated oven at 325°F (160°C) for 5 to 7 minutes. This will restore their tender crumb and perfectly melted chocolate pockets, making them taste freshly baked all over again.
FAQs
Can I substitute brewed espresso with instant espresso powder?
Yes, you can! Use about 1 to 2 teaspoons of instant espresso powder dissolved in the milk or water called for in the recipe to achieve similar coffee flavor. Just make sure the espresso is well dissolved to avoid grainy spots in your muffins.
Can I make this recipe gluten-free?
To make gluten-free Chocolate and Espresso Babka Muffins Recipe, swap the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. Keep in mind the texture might vary slightly, but the flavor will remain just as delicious!
How do I prevent the muffins from becoming dry?
Don’t overmix your batter, and be careful not to overbake. Taking the muffins out as soon as a toothpick shows just a few moist crumbs will help retain their soft, moist texture. Also, storing them properly in airtight containers helps preserve moisture.
Is it possible to use milk alternatives?
Absolutely! You can substitute whole milk with almond milk, oat milk, or any other milk alternative you prefer. The muffins may have a slight flavor variation depending on the milk used, but overall, the recipe remains just as delicious.
Can I add nuts or other mix-ins?
Definitely! Adding chopped nuts like walnuts or pecans can create delightful texture contrasts. You can also experiment by mixing in dried cherries or even a handful of white chocolate chips for a twist. Just fold mix-ins gently into the batter to maintain tenderness.
Final Thoughts
There is something truly special about a muffin that carries the decadent flavors of chocolate and espresso woven through tender, fluffy dough. This Chocolate and Espresso Babka Muffins Recipe combines simplicity with indulgence in a way that feels both elegant and comforting. I encourage you to give it a try—these muffins are perfect for sharing with loved ones or savoring quietly with your favorite cup of coffee. Baking these will definitely brighten your day and add a bit of sweet magic to your kitchen.
Print
Chocolate and Espresso Babka Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Chocolate and Espresso Babka Muffins combine the rich flavors of espresso and chocolate with a tender, fluffy crumb. Featuring a delightful chocolate swirl filling and semi-sweet chocolate chips on top, these muffins are perfect for a morning treat or an afternoon indulgence. Easy to prepare and baked to perfection, they bring a sophisticated twist to classic muffins.
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup strong brewed espresso, cooled
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Chocolate Swirl Filling
- 1/4 cup cocoa powder
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, softened
- 1 tbsp all-purpose flour
- 1 tbsp milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and either grease a 12-cup muffin tin or line it with paper muffin liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, eggs, whole milk, cooled brewed espresso, and vanilla extract until the mixture is smooth and fully incorporated.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the muffins light and tender.
- Prepare Chocolate Filling: In a small bowl, mix the cocoa powder, brown sugar, softened unsalted butter, all-purpose flour, and milk to form a smooth, thick chocolate paste that will be used for the swirl.
- Fill Muffin Cups: Spoon a small amount of muffin batter into each muffin cup, filling about one-third full to make room for the filling.
- Add Swirl Filling: Place a teaspoon of the prepared chocolate swirl filling into the center of each muffin cup over the batter. Then top with more muffin batter until the cup is about two-thirds full. Use a toothpick or skewer to gently swirl the filling into the batter to create a marbled effect.
- Add Chocolate Chips: Sprinkle semi-sweet chocolate chips evenly on top of each muffin to add extra chocolate flavor and texture.
- Bake Muffins: Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Once baked, allow the muffins to cool in the tin for 5 minutes.
- Cool and Serve: Transfer the muffins to a wire rack to cool completely. Serve them warm or at room temperature, ideally paired with a cup of coffee or tea to complement the espresso flavor.
Notes
- Do not overmix the batter to ensure the muffins remain moist and tender.
- Use cooled espresso to avoid cooking the eggs prematurely when mixing.
- Feel free to substitute semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
- For a dairy-free option, substitute milk and butter with plant-based alternatives.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
