Name: Chocolate Babka Muffins with Espresso Crumble
Prep time: 20 min
Cook time: 22 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup cocoa powder; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 3/4 cup sugar; 2 large eggs; 1/2 cup vegetable oil; 1/2 cup sour cream; 1 tsp vanilla extract; 4 oz (115 g) bittersweet chocolate; 3 tbsp heavy cream; 1/2 cup flour (for crumble); 1/3 cup brown sugar; 1/4 cup cold butter (cut small); 1 tbsp instant espresso powder

Jump to Recipe·Print Recipe

Chocolate Babka Muffins with Espresso Crumble are a riff on classic babka—rich, chocolatey, and studded with espresso-scented streusel for a crunchy top. They’re tender inside with a defined chocolate swirl and a caramelized crumble that makes them feel special for breakfast or an elevated snack. I’ve tested these multiple times to balance the swirl, crumb texture, and bake time so each muffin stays moist without collapsing.

Why Make This Recipe

Incredible flavor contrast: bittersweet chocolate ribboned through a tender muffin plus a slightly bitter espresso crumble.
Convenient: bakes in a standard 12-cup muffin tin for portion control and easy sharing.
Time-efficient: you get babka-like flavor without handling enriched yeast dough or long rises.
Versatile for occasions: ideal for brunch, coffee dates, or holiday brunch spreads.
Personal note: I love this for weekend mornings when I want a bakery-level treat without a full-day project—think big flavor with reasonable effort.
If you enjoy coffee-forward baked goods, these hit the spot like my favorite espresso cupcakes.

Recipe Overview

Prep time: 20 minutes (plus ~15 minutes to melt chocolate)
Cook time: 18–22 minutes at 375°F (190°C)
Total time: about 45 minutes including cooling
Servings: 12 muffins
Difficulty: Easy–Medium (requires simple folding and a swirl technique)
Method: Combine a tender muffin batter, fold in a chocolate ganache ribbon, top with espresso crumble, and bake in a lined 12-cup muffin tin.

My Experience Making This Recipe

On the first trial the swirl sank; after a couple of tests I adjusted the chocolate ribbon consistency and the bake temperature to 375°F to stabilize structure. I also found chilling the swirl briefly before scooping improved pattern definition and reduced sinking.

How to Make Chocolate Babka Muffins with Espresso Crumble

Start by whisking dry ingredients (2 cups all-purpose flour, 1/2 cup cocoa powder, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt). In another bowl whisk 3/4 cup sugar, 2 large eggs, 1/2 cup vegetable oil, 1/2 cup sour cream, and 1 tsp vanilla until smooth. Fold wet into dry until just combined—do not overmix. For the ribbon, melt 4 oz (115 g) bittersweet chocolate with 3 tbsp heavy cream to a thick ganache; cool slightly. Swirl by layering batter and a few spoonfuls of ganache in each muffin cup and then drag a skewer once or twice (avoid overdoing it). For the espresso crumble, mix 1/2 cup flour, 1/3 cup brown sugar, 1/4 cup cold butter (cut small), 1 tbsp instant espresso powder; rub until coarse crumbs form and top each muffin. Bake at 375°F for 18–22 minutes until a toothpick comes out with moist crumbs (not wet batter). Cool 10 minutes in the pan, then transfer to a rack.

Expert Tips for Success

Use room-temperature eggs and sour cream so the batter emulsifies quickly; cold ingredients can lead to uneven texture.
Keep the chocolate ribbon thick (ganache-like). If it’s too runny, it will sink; chill 10 minutes to thicken before swirling.
Don’t overmix the batter—stop when you see streaks of flour; overworking causes toughness.
Line your muffin tin with sturdy paper liners or lightly grease each cup to prevent sticking and preserve the bottom crust.
For a clean swirl, spoon in alternating layers: 1 tbsp batter, 1 tsp ganache, repeat, then swirl once with a skewer.

(If you like chocolate-forward crumble toppings, try pairing techniques you’ve seen in rich desserts like this Mississippi Mud Pie.)

How to Serve Chocolate Babka Muffins with Espresso Crumble

Serve slightly warm (10–15 minutes after cooling) so the ganache is soft and the crumble is crisp.
Pair with a cappuccino, latte, or a citrusy tea to cut the richness.
For gatherings, arrange on a tiered platter and dust very lightly with powdered sugar for contrast.
They make an elegant breakfast-for-dinner option alongside scrambled eggs and fresh fruit.

Storage and Reheating Guide

Room temp: store in an airtight container at room temperature for up to 2 days; keep away from direct heat.
Refrigerator: store up to 5 days in an airtight container—bring to room temp or reheat before serving.
Freezing: wrap individual muffins tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temp.
Reheating: reheat frozen or chilled muffins in a 350°F (175°C) oven for 8–10 minutes (or 12–14 from frozen) to restore crispness. For a quick option, microwave 20–30 seconds but know the crumble may soften.

Recipe Variations

Gluten-free: substitute a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it; bake the same temperature but check earlier for doneness.
Dairy-free: use full-fat coconut yogurt for sour cream, coconut oil for butter, and a dairy-free chocolate for the ganache. Expect slightly different crumb and flavor.
Vegan: replace eggs with flax “eggs” (2 tbsp ground flax + 6 tbsp water), use plant-based yogurt and dairy-free chocolate; the texture will be denser but still delicious.
Extra mix-ins: fold 1/3 cup chopped toasted hazelnuts or orange zest into the batter for a nutty or citrus lift—works especially well with the chocolate ribbon and espresso crumble.
For seasonal muffin ideas you might enjoy adapting the crumble approach used in recipes like these pumpkin cinnamon-streusel treats pumpkin cinnamon-roll muffins.

Nutritional Highlights

These muffins are rich and calorie-dense—one muffin is a satisfying portion; consider halving for lighter servings.
They deliver antioxidants from cocoa and a small caffeine boost from the espresso crumble; avoid serving too close to bedtime.
Allergen info: contains wheat, eggs, dairy, and soy (from chocolate). Adaptations above cover gluten-free and dairy-free needs.

(If you want a white-chocolate or pumpkin twist, check inspiration for flavor swaps like this pumpkin-white chocolate combo pumpkin muffins with white chocolate.)

Troubleshooting Common Issues

Muffins are dense: you likely overmixed the batter or used cold wet ingredients; gently fold and use room-temperature eggs and dairy.
Swirl sinks or disappears: the chocolate ribbon was too runny—thicken the ganache by chilling briefly, or reduce cream by 1 tbsp.
Crumble melts or burns: if your crumble has large sugar crystals, they can burn; lower oven temperature to 350°F and extend bake time by a few minutes, or add the crumble halfway through baking.

Frequently Asked Questions

Can I make the batter the night before?
Yes—store the batter in the fridge in an airtight container for up to 24 hours. Let it sit at room temperature 20–30 minutes before scooping to ease handling and ensure even rising.
Can I use brewed espresso instead of instant espresso powder in the crumble?
Instant espresso powder is ideal because it disperses dry in the crumble. If you only have brewed espresso, reduce any added liquid in the recipe and sprinkle a teaspoon of brewed espresso over the crumble before baking—expect a slightly moister topping.
How do I get a defined chocolate swirl without overmixing?
Layer batter and dollops of thick ganache, then drag a skewer once or twice—too many swirls blend the components. Chilling the ganache briefly makes it easier to swirl cleanly.
Can I make these in mini muffin tins?
Yes—reduce bake time to about 10–14 minutes and check early for doneness. You may need to reduce the swirl and crumble amounts per cup; mini versions are great for parties.

Conclusion

If you want another take or recipe inspiration for chocolate-and-espresso baked goods, see this well-developed version from a trusted source: Chocolate and Espresso Babka Muffins | The Lemon Apron.

Chocolate Babka Muffins with Espresso Crumble