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Cinnamon Chocolate Babka Muffins Recipe

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★★★★★

4.5 from 86 reviews

These Cinnamon Chocolate Babka Muffins combine the rich, swirled flavors of classic babka with the convenience of muffin-sized portions. Featuring a soft, yeasted dough filled with a luscious cinnamon chocolate filling and mini chocolate chips, these muffins are finished with a shiny sugar syrup glaze for a perfectly moist and sweet treat. Ideal for breakfast, brunch, or an indulgent snack.

Ingredients

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For the Dough:

  • 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

For the Chocolate Filling:

  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup (21 grams) natural unsweetened cocoa powder
  • 3 tablespoons (42 grams) unsalted butter, melted
  • 3/4 cup (88 grams) miniature chocolate chips

For the Syrup:

  • 1/3 cup (66 grams) granulated sugar
  • 1/3 cup (76 grams) water

Instructions

  1. Prepare the dough: In the bowl of a stand mixer or large mixing bowl, combine the yeast, flour, and salt. Mix to combine. On low speed, add the milk, sugar, egg, and vanilla extract and beat until the dough comes together, about 2-3 minutes. Increase speed to medium-low and add softened butter pieces one at a time, beating until all are incorporated. Continue mixing with the dough hook until the dough is smooth and pulls away from the bowl sides, about 10 minutes. Alternatively, knead by hand for 10 minutes until soft and smooth.
  2. First rise: Transfer the dough to a lightly greased large bowl and cover with plastic wrap or a kitchen towel. Let it rise at room temperature for 1 hour. Then, refrigerate the covered dough for another hour until doubled in size and firm to the touch.
  3. Prepare the filling: While the dough refrigerates, mix the sugar, cinnamon, vanilla extract, and cocoa powder in a small bowl. Add melted butter and stir to combine. The mixture will appear slightly granulated. Set aside to cool.
  4. Shape the babka: Grease 12 muffin wells. Remove dough from refrigerator, gently punch down, and roll out into a 10 by 18-inch rectangle. Spread the chocolate filling evenly, leaving a small border. Sprinkle chocolate chips over the filling. Roll the dough from the short side into a long cylinder. Cut into 12 equal pieces and place each piece into a muffin tin well, optionally twisting each piece for a swirled effect. Cover and let rise at room temperature for another hour.
  5. Make the syrup glaze: Combine sugar and water in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally until sugar dissolves. Remove from heat and set aside to cool.
  6. Preheat the oven: Heat oven to 350°F (175°C).
  7. Bake the muffins: Bake babka muffins for 22 to 25 minutes until golden brown on top and an instant-read thermometer inserted registers 190°F. Remove from oven and immediately brush the syrup glaze over the tops with a pastry brush. Let muffins cool in pans for 20 minutes, then transfer to a wire rack to cool completely.

Notes

  • Babka muffins can be stored in an airtight container at room temperature for up to 5 days.
  • To freeze, wrap fully cooled muffins tightly in aluminum foil and place in a plastic freezer bag; they keep for up to 3 months.
  • Allow muffins to thaw at room temperature before serving.

Keywords: babka muffins, cinnamon chocolate muffins, chocolate babka, yeast muffins, sweet breakfast muffins

Find it online: https://bakedbylisa.com/cinnamon-chocolate-babka-muffins-recipe/