Description
These Decadent Chocolate Babka Muffins with Espresso Crumble offer a luxurious twist on traditional muffins, combining rich cocoa and espresso flavors with a tender, fluffy crumb and a crisp, caramelized espresso crumble topping. Perfect for breakfast or an indulgent snack, these muffins burst with melty chocolate chips and a coffee-infused crunch.
Ingredients
Scale
Muffin Batter
- 2.5 cups all-purpose flour (can substitute whole wheat for added fiber)
- 0.5 cups cocoa powder (preferably Dutch-processed for smooth flavor)
- 0.75 cups granulated sugar (brown sugar can be used for moister texture)
- 1 tbsp espresso powder (or instant coffee for milder flavor)
- 1 tbsp baking powder
- 2 large eggs (or flax eggs for vegan option)
- 1 cup milk (dairy or plant-based milk)
- 0.5 cups unsalted butter, melted (coconut oil as alternative)
- 1 cup chocolate chips (dark chocolate recommended)
Espresso Crumble Topping
- 0.25 cups unsalted butter, melted
- 0.5 cups brown sugar
- 0.5 cups flour (almond flour optional for nutty flavor)
- 1 tsp espresso powder
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
- Make the muffin batter: In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, espresso powder, and baking powder. In a separate bowl, beat the eggs and then add the milk and melted butter. Combine the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips carefully to distribute evenly without overmixing.
- Prepare the espresso crumble topping: In a small bowl, mix the melted butter, brown sugar, flour, and espresso powder until crumbly and well-combined, creating a coarse crumble texture.
- Fill the muffin cups: Spoon the batter evenly into the muffin cups, filling about 2/3 full. Sprinkle the espresso crumble topping generously over each muffin, ensuring an even layer for a crispy delight.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The muffins will rise and develop a slightly crisp topping.
- Cool and serve: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature, optionally with butter or cream.
Notes
- For vegan version, substitute eggs with flax eggs and use plant-based milk and coconut oil instead of butter.
- Dutch-processed cocoa powder will give a smoother and richer chocolate taste compared to natural cocoa powder.
- Whole wheat flour can provide extra fiber but may result in a denser muffin.
- The espresso crumble topping adds a delightful texture contrast and enhances the coffee-chocolate flavor pairing.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
