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Cinnamon Chocolate Babka Muffins

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Cinnamon Chocolate Babka Muffins are fluffy, yeasted pastries filled with a rich cinnamon-chocolate swirl and baked in muffin tins. With tender layers and gooey chocolate ribbons, they’re a stunning and indulgent treat for breakfast, brunch, or dessert.

Ingredients

Scale

For the Dough:

  • 2 1/4 tsp active dry yeast (1 packet)

  • 1/3 cup warm milk (about 110°F / 43°C)

  • 2 1/4 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 1/2 tsp salt

  • 1/2 tsp ground cinnamon

  • 2 large eggs

  • 1/2 tsp vanilla extract

  • 1/2 cup unsalted butter, softened

For the Filling:

  • 1/2 cup dark or semisweet chocolate, finely chopped or chips

  • 1/4 cup unsalted butter, melted

  • 1/3 cup brown sugar

  • 1 1/2 tsp ground cinnamon

  • Pinch of salt

For the Sugar Syrup (optional but recommended):

  • 1/4 cup water

  • 1/4 cup granulated sugar

Instructions

1. Activate the Yeast:

In a small bowl, stir yeast into warm milk with a pinch of sugar. Let it sit for 5–10 minutes until frothy.

2. Make the Dough:

In a stand mixer with a dough hook (or by hand), mix flour, sugar, cinnamon, and salt. Add eggs, vanilla, and the yeast mixture. Mix until combined. Add softened butter gradually and knead for 8–10 minutes until smooth and elastic. Dough will be soft and slightly sticky.

Cover and let rise in a warm place until doubled, about 1–1.5 hours.

3. Prepare the Filling:

Mix melted butter, brown sugar, cinnamon, chopped chocolate, and a pinch of salt. Set aside.

4. Roll and Fill:

Punch down the dough and roll into a rectangle (~12×14 inches). Spread filling evenly over the surface.

Roll up tightly from the long edge like a jelly roll. Slice the log into 12 even pieces. Slice each piece lengthwise down the middle (without cutting all the way through), then twist and coil into a knot or spiral.

Place each twisted piece into a greased or lined muffin tin.

5. Second Rise:

Cover muffins lightly and let them rise for 30–40 minutes until puffy.

6. Bake:

Preheat oven to 350°F (175°C). Bake for 20–25 minutes or until golden brown and cooked through.

7. Make the Syrup (optional):

While baking, heat sugar and water in a small saucepan until dissolved. Brush syrup over muffins while warm to keep them glossy and moist.

Serving Suggestions:

  • Serve warm or slightly toasted with coffee or espresso

  • Dust with powdered sugar or drizzle with a light glaze

  • Pair with fresh berries or a cold glass of milk

Notes

Pro Tips:

  • Use a kitchen scale for precise, bakery-style results

  • Chill the dough overnight for enhanced flavor and easier handling

  • You can substitute Nutella for a quicker chocolate filling

Common Mistakes to Avoid:

  • Not proofing the yeast properly – make sure your milk is warm, not hot

  • Overfilling the dough – too much filling can leak or make shaping tricky

  • Skipping the second rise – the muffins need time to puff up before baking

Storage Instructions:

  • Store in an airtight container at room temp for up to 2 days

  • Refrigerate up to 5 days (rewarm before serving)

  • Freeze for up to 2 months — reheat in oven or microwave to serve

 

Enjoy your Cinnamon Chocolate Babka Muffins — swirly, soft, and full of flavor! 

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