Print

Fluffy Cinnamon Chocolate Babka Muffins

cinnamon chocolate babka muffins - featured image
Print Recipe

These fluffy cinnamon chocolate babka muffins feature irresistible swirls of cinnamon and chocolate, delivering a soft, tender crumb and nostalgic comfort in every bite. Perfect for cozy mornings, brunch, or potlucks.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (can swap half with whole wheat flour)
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) whole milk (or almond/oat milk for dairy-free)
  • 1/3 cup (80ml) vegetable oil or melted unsalted butter
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60g) unsalted butter, melted (for filling)
  • 1/2 cup (100g) packed brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/2 cup (90g) mini chocolate chips or finely chopped bittersweet chocolate (for filling)
  • Turbinado sugar for sprinkling (optional)
  • Powdered sugar for dusting after baking (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well with non-stick spray.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
  3. In a separate bowl, whisk eggs, milk, vegetable oil (or melted butter), and vanilla extract until smooth.
  4. In a small bowl, mix melted butter, brown sugar, and ground cinnamon until thick paste forms. Stir in chocolate chips last.
  5. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; batter should be thick but spoonable.
  6. Spoon about 2 tablespoons of batter into each muffin cup. Add a teaspoon of cinnamon chocolate filling on top, then cover with another 2 tablespoons of batter. Add another teaspoon of filling on top.
  7. Use a toothpick or skewer to gently swirl the filling into the batter to create marbled swirls without overmixing.
  8. Optionally sprinkle turbinado sugar on top of each muffin.
  9. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Muffins should be golden brown and spring back when pressed.
  10. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use room temperature eggs for best texture. Gently swirl filling with a toothpick for distinct layers. If batter is too thick to swirl, add 1 tablespoon milk. Bake immediately after assembling to maintain rise. Mini chocolate chips or finely chopped chocolate melt best. Muffins can be stored at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: cinnamon chocolate babka muffins, fluffy muffins, babka swirl muffins, easy homemade muffins, cinnamon chocolate swirl, quick muffins, cozy breakfast

Find it online: https://blixfood.com/fluffy-cinnamon-chocolate-babka-muffins-easy-homemade-recipe-with-irresistible-swirls/