Cinnamon Chocolate Babka Muffins

Muffins, Quick Breads / Recipe
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Cinnamon Chocolate Babka Muffins

Ingredients

Chocolate Fudge Swirl

  • ½ cup heavy cream
  • 1 cup semisweet chocolate chips

Cinnamon Streusel

  • 1 cup all-purpose flour
  • 1 cup dark brown sugar packed
  • 2 teaspoons ground cinnamon
  • 10 tablespoons (1 stick +2 tablespoons) unsalted butter, slightly softened

Muffin Batter

  • 2 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups buttermilk well shaken
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Instructions

Make Chocolate Fudge Swirl

  • in a medium saucepan, bring cream to a boil over high heat.
  • Remove from heat and add chocolate chips. Whisk until chocolate melts and mixture becomes smooth. Allow to cool somewhat.

Make Cinnamon Streusel

  • In a medium bowl combine all cinnamon streusel ingredients and using your fingers, combine gently to form crumbles.

Make the Batter

  • Preheat oven to 400° Fahrenheit. Spray 8 jumbo muffin cups with nonstick cooking spray, even on the top of the muffin tin to ease removal. If desired, place each muffin pan on a foil lined sheet pan.
  • In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  • In a large bowl, whisk together buttermilk, melted butter, eggs and vanilla until well blended.
  • Stir dry ingredients into wet ingredients using a rubber spatula and mix until just combined.

Assembly

  • Spoon or scoop half the batter and distribute evenly into each prepared muffin cup.
  • Top each muffin cup with ¼ cup of streusel.
  • Drizzle 1 tablespoon chocolate fudge over the tops of each of the muffin cups.
  • Top each of the muffin cups with the remaining batter followed by the remaining streusel and chocolate fudge.
  • Bake for 25-35 minutes or each muffin feels firm to the touch and a small sharp knife inserted into the center of each muffin comes out clean except for some chocolate. The muffin should be nice and brown.
  • Allow muffins to cool for 10 minutes, and using a small knife, remove muffins from tins and allow them to cool completely on a wax paper lined sheet pan.

Notes

Makes 8 jumbo muffins