Decadent Chocolate Babka Muffins with Espresso Crumble Recipe
Delight in these Decadent Chocolate Babka Muffins topped with an espresso-infused crumble. Combining rich cocoa, chocolate chips, and a touch of espresso, these muffins offer a moist, flavorful bite perfect for breakfast or dessert. The crumbly espresso topping adds an irresistible texture and depth of flavor, making these muffins a crowd-pleaser for any chocolate lover.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Muffin Batter
- 2 1/2 cups all-purpose flour (sifted for a lighter texture)
- 1/2 cup cocoa powder (for deep chocolate flavor)
- 3/4 cup sugar (brown sugar can be used for added moisture)
- 1 tablespoon baking powder (ensures the muffins rise beautifully)
- 1/2 teaspoon baking soda (balances the acidity of cocoa powder)
- 1/2 teaspoon salt (amplifies all flavors)
- 1/2 cup butter (1 stick, melted)
- 2 large eggs (room temperature)
- 1 cup milk (whole or buttermilk recommended)
- 2 tablespoons espresso (cooled)
- 1 cup chocolate chips (semi-sweet for indulgent bursts)
Espresso Crumble Topping
- 1/4 cup sugar
- 2 tablespoons cocoa powder
- 2 tablespoons butter (melted)
- 1 teaspoon espresso powder (deepens coffee notes)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature when you’re ready to bake.
- Mix Dry Ingredients: In a large bowl, whisk together the sifted all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt until thoroughly combined for even distribution of leavening and flavor.
- Combine Wet Ingredients: In a separate bowl, mix the melted butter, eggs, milk, and cooled espresso until the mixture is smooth and creamy, providing moisture and richness to the batter.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients. Stir just until combined to avoid overmixing, which can lead to tough muffins.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter to distribute delightful chocolate bursts in every bite.
- Prepare Muffin Pan: Line a muffin pan with paper liners or lightly grease it to prevent sticking and aid in easy removal.
- Fill Muffin Cups: Scoop the batter into each muffin cup, filling about three-quarters full to leave space for rising.
- Make Crumble Topping: In a small bowl, combine sugar, cocoa powder, melted butter, and espresso powder until crumbly. Sprinkle this mixture generously over each muffin cup for a flavorful, crunchy topping.
- Bake Muffins: Bake for 20-25 minutes until a toothpick inserted in the center comes out clean, indicating they are perfectly baked through.
- Cool Muffins: Let the muffins cool in the pan for about 5 minutes to firm up, then transfer to a wire rack to cool completely before serving.
Notes
- Use brown sugar instead of white sugar to achieve extra moist muffins with a hint of caramel flavor.
- Ensure eggs are at room temperature to help the batter mix smoothly and rise evenly.
- Sifting flour reduces lumps and results in a lighter muffin texture.
- The espresso in the batter and crumble can be substituted with strong brewed coffee if espresso is unavailable.
- Storage: Keep muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra indulgence, serve with a dollop of whipped cream or vanilla ice cream.
Keywords: chocolate babka muffins, espresso crumble, chocolate muffins, breakfast muffins, chocolate chip muffins, cocoa muffins, easy muffin recipe