Description
Delight in the rich and decadent flavors of Chocolate and Espresso Babka Muffins, combining moist muffin batter with a luscious chocolate swirl and a hint of espresso for a sophisticated twist. Perfect as a breakfast treat or an indulgent snack alongside your favorite coffee or tea.
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
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
Topping
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and grease or line a 12-cup muffin tin with paper liners to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, eggs, whole milk, cooled brewed espresso, and vanilla extract until the mixture is smooth and fully incorporated.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined, taking care not to overmix to keep the muffins tender.
- Prepare Chocolate Swirl Filling: In a small bowl, mix cocoa powder, brown sugar, softened butter, all-purpose flour, and milk until it forms a smooth, spreadable chocolate paste for the swirl.
- Fill Muffin Cups Partially: Spoon a small amount of the muffin batter into each muffin cup, filling them about one-third full to allow space for the chocolate swirl filling.
- Add Chocolate Filling and Swirl: Place a teaspoon of the chocolate filling in the center of each muffin, then cover with more batter until cups are roughly two-thirds full. Use a toothpick or skewer to swirl the chocolate filling into the batter, creating a beautiful marbled effect.
- Add Chocolate Chips on Top: Sprinkle semi-sweet chocolate chips evenly over the top of each muffin to add extra chocolate flavor and texture.
- Bake Muffins: Bake for 20-25 minutes at 350°F (175°C), or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow muffins to cool in the tin for 5 minutes before removing.
- Cool and Serve: Transfer muffins to a wire rack to cool completely. Serve warm or at room temperature with your favorite coffee or tea and enjoy the rich chocolate and espresso flavors.
Notes
- Do not overmix the batter to avoid tough muffins; mix until ingredients are just combined.
- Use freshly brewed espresso cooled to room temperature for the best flavor infusion.
- Swirling the chocolate filling gently ensures a beautiful marbled effect without blending it fully into the batter.
- Ensure the butter for the swirl filling is softened, not melted, for proper texture.
- For a dairy-free option, substitute milk and butter with plant-based alternatives, though flavor and texture may slightly vary.
