There’s a cup and a half of butter in these muffins. That’s three sticks. If the thought of that much butter makes you queasy, turn back now. Otherwise, let me introduce you to a little something called chocolate babka muffins.
A traditional chocolate babka, the Jewish version, at least, is a rich and buttery yeast dough with a chocolate filling and streusel topping. This muffin version takes that decadent buttery, chocolate deliciousness and compacts it into bite-size morsels with a dusting of cinnamon-sugar. Like a snickerdoodle that’s been filled with chocolate. Now there’s an idea…
Chocolate Babka Muffins (35 of 750)
From 750 Best Muffin Recipes by Camilla Saulsbury
Makes 46 mini muffins
- 2 tbsp granulated sugar
- 1/4 tsp ground cinnamon
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 6 oz. bittersweet chocolate, chopped
- Preheat oven to 400F.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda.
- In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until well blended. Beat in sour cream and vanilla until blended.
- Add the flour mixture to the egg mixture and, using a wooden spoon, stir until just blended.
- Divide half the batter equally among prepared muffin cups. Sprinkle chocolate evenly in each cup. Top with remaining batter. Sprinkle with cinnamon-sugar topping.
- Bake for 15 to 20 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
I can’t quite believe I’m saying this, but don’t go overboard with the chocolate. You want a nice balance between the buttery muffin, chocolate filling, and cinnamon-sugar topping, and too much chocolate would overwhelm these muffins. And those three sticks of butter? Totally worth it. The butter and sour cream make these muffins impossibly tender, with just the barest hint of tanginess that pairs well with the chocolate.
Traditional chocolate babkas may be beautiful, with their myriad layers of chocolate filling, but in a pinch, these muffins make a worthy substitute.