Introduction

Cinnamon Chocolate Babka Muffins are a delightful treat that combines a tender, buttery dough with a rich, spiced chocolate filling. Perfect for breakfast or an afternoon snack, these muffins offer the classic flavors of babka in a convenient single-serving size.

The image shows several chocolate swirl pastries in a baking tray, each pastry made of soft golden brown dough rolled with a dark chocolate filling, creating visible spiral layers. The outer dough layers are light and fluffy with a slight shine, while the chocolate layers are dense with chunks of chocolate interspersed, creating a textured, rich look. The pastries fill the round molds of the metal baking tray and are close to each other, with some crumbs scattered around. The tray sits on a white marbled surface with a blue cloth partly visible at the edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 teaspoons instant yeast (SAF Gold instant yeast suggested)
2 1/4 cups (270 grams) all purpose flour
1/2 teaspoon salt
1/2 cup (113.5 grams) whole milk
1/4 cup (50 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
6 tablespoons (85 grams) unsalted butter, room temperature, cut into 12 pieces
1/4 cup (50 grams) granulated sugar (for filling)
1 teaspoon cinnamon
1 teaspoon vanilla extract (for filling)
1/4 cup (21 grams) natural unsweetened cocoa powder
3 tablespoons (42 grams) unsalted butter, melted
3/4 cup (88 grams) miniature chocolate chips
1/3 cup (66 grams) granulated sugar (for syrup)
1/3 cup (76 grams) water

Instructions

Step 1: Prepare the dough. In the bowl of a stand mixer or large mixing bowl, combine the yeast, flour, and salt. Mix until combined.
Step 2: On low speed, beat in the milk, sugar, egg, and vanilla extract until the dough just comes together, about 2-3 minutes.
Step 3: Increase speed to medium-low. Add the butter one piece at a time, beating after each addition until all butter is incorporated.
Step 4: Continue mixing with the dough hook until dough is smooth and pulls away from the sides, about 10 minutes. Alternatively, knead by hand for 10 minutes until soft and smooth.
Step 5: Transfer dough to a large lightly greased bowl and cover with plastic wrap or a clean towel. Let rise at room temperature for 1 hour.
Step 6: After 1 hour, place dough in the refrigerator, still covered, for another hour until doubled in size and firm to the touch.
Step 7: Prepare the chocolate filling. In a small bowl, combine sugar, cinnamon, vanilla extract, and cocoa powder. Stir in melted butter until combined; set aside to cool.
Step 8: Grease 12 muffin wells. Remove dough from refrigerator and gently punch down.
Step 9: Roll dough into a 10-inch by 18-inch rectangle. Spread chocolate filling evenly, leaving a slight border along edges.
Step 10: Sprinkle miniature chocolate chips over the filling. Starting from the short side, roll dough into a long cylinder.
Step 11: Cut rolled dough into 12 equal pieces. Place one piece in each muffin well, twisting in half if desired.
Step 12: Cover muffin tin with plastic wrap or a towel. Let muffins rise at room temperature for 1 hour.
Step 13: Make the syrup glaze by combining sugar and water in a small saucepan. Simmer over medium heat for 5 minutes, stirring occasionally. Set aside to cool.
Step 14: Preheat oven to 350°F (175°C).
Step 15: Bake muffins for 22 to 25 minutes until golden brown and an instant-read thermometer registers 190°F inside.
Step 16: Immediately brush the top of each muffin with the syrup using a pastry brush. Let cool in the pan for 20 minutes, then transfer to a wire rack.

Tips & Variations

For a richer flavor, substitute some of the whole milk with half-and-half or cream.
If you prefer a nuttier babka, add chopped walnuts or pecans to the filling along with chocolate chips.
Make sure the butter pieces are at room temperature to ensure they incorporate smoothly into the dough.
Use a sharp serrated knife when cutting the dough rolls to keep the filling intact.
To enhance the cinnamon flavor, sprinkle a bit of ground cinnamon on top before baking.

Storage

Store babka muffins in an airtight container at room temperature for up to 5 days. For longer storage, freeze fully cooled muffins wrapped tightly in aluminum foil and placed inside a freezer bag for up to 3 months. To reheat, thaw at room temperature and warm gently in the oven at 325°F for 10 minutes or until warmed through.

How to Serve

The image shows a close-up of six freshly baked chocolate swirl buns, each individually placed in a grey metal muffin tray. Each bun has a spiral pattern with two visible layers: a light golden-brown fluffy dough layer wrapped around a rich dark chocolate filling studded with small chocolate chunks. The chocolate filling is thick and slightly crumbly, contrasting against the smooth dough. The muffin tray rests on a surface with a white marbled texture, and a blue cloth is partially visible underneath the tray. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to proof active dry yeast in warm milk with a pinch of sugar before adding it to the flour mixture. Use the same amount but activate it first to ensure the dough rises properly.

Do I have to refrigerate the dough during rising?

Refrigerating the dough after the initial rise helps develop flavor and makes the dough easier to handle when shaping. However, if you’re short on time, you can skip the refrigeration and proceed to shaping after the first rise, though the flavor and texture may be slightly different.