A celebration of local, fresh ingredients shared with family and friends
Chocolate Babka Muffins
I kid you not, trying to write a post about these chocolate babka muffins was challenging. Not because there isn’t much to say about them… quite the opposite in fact. It’s like listening to a Pink Floyd song or looking at van Gogh’s The Starry Night. You dont say a word, you just take in the experience. Part of me even thought writing: “chocolate babka muffins” over and over again would be more than sufficient:
After all, the pictures really do all the talking with these babies.
But honestly, these muffins are one of the most delicious things I’ve ever eaten. The brioche is slightly sweet, slightly salty, buttery, and pillowy soft. The chocolate filling is lusciously rich, dark, and sweet. And the fact they’re travel friendly? I mean, come on! Absolute perfection in a breakfast treat.
Tools to help with this recipe:
Chocolate Babka Muffins
Rich, buttery brioche dough swirled with a decadent chocolate filling. A perfectly sweet start to any morning.
Place flour, sugar, and yeast in a standing mixer fitted with the dough hook and mix on low speed until combined. Add eggs and milk, and mix on medium speed until dough comes together, 2-3 minutes. Add salt, then butter, adding a few cubes at a time, mixing until incorporated. Continue mixing for about 10 minutes on medium speed, until dough is completely smooth/ pulls away from the bowl.
Place dough in a large bowl brushed with oil, cover with plastic wrap, and leave in the fridge for at least half a day or overnight. Once proofed, grease muffin tins with oil.
Filling and Assembly
Whisk together powdered sugar, cocoa powder, chocolate, and butter until you have a spreadable paste. Roll out dough on a lightly floured surface and shape into a rectangle measuring 30 x 22 inches. Using an offset spatula, spread the chocolate mixture over the rectangle. If using, sprinkle the chocolate pieces on top of the chocolate. Roll into a roulade and slice 1 inch rounds. Place in muffin tins.
Cover the pan loosely with plastic wrap or a wet tea towel and leave to rise in a warm place for 1 to 1½ hours. Preheat oven to 375°F. Place muffins on middle rack of oven, and bake for about 20-25 minutes.
For the glaze, bring the sugar and water to a boil. Once the sugar is dissolved, remove from heat. Let the muffins cool for 5 minutes before applying glaze (the glaze will melt into the muffins if brushed on when they're are still hot).