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Chocolate and Espresso Babka Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 30 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add Chocolate Chips: Sprinkle semi-sweet chocolate chips evenly on top of each muffin to add extra chocolate flavor and texture.
  9. 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.
  10. 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.

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Find it online: https://scratchymama.com/chocolate-and-espresso-babka-muffins-recipe/