Cinnamon Chocolate Babka Muffins |
For baking partners Swathi set us a challenge for baking Carrot Cake and Cinnamon Chocolate Babka Muffins!
Cinnamon Chocolate Babka Muffins
Adapted from: Portugese Girl Cooks
For The Dough:
- ½ cup whole milk, warmed 110 degrees
- ¼ cup sugar
- 2 teaspoon instant rapid rise yeast
- 1 large egg at room temperature
- 2 cups all purpose flour
- 3 tblspn salted butter at room temperature
- Using a whisk to combine the milk, sugar and yeast, stirring to blend.
- Add the egg, flour and salt mixing until a sticky dough begins to form.
- Mix in the butter until well blended with no remaining chunks.
- Now I switched to my mixer with the dough hook and knead on low for about 10 minutes. The dough will be loose and sticky.
- Butter a large bowl. Add dough, cover with tea towel and let rise until doubled in a warm place. This will take 1-2 hours.
Filling:
- ¾ cup milk chocolate
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 3 tblspn salted butter at room temperature
Method:
- Chop chocolate pieces with a sharp knife to small coarse pieces.
- Transfer to the chutney jar of the mixer Add brown sugar, cinnamon and salt and pulse until coarse crumbs form.
- Set aside.
- 1 egg, lightly beaten
- 1 tablespoon heavy cream
Method:
- Whisk together until well blended.
Assembly:
- Very generously butter 12 muffin tins or use muffin papers for easier clean up I used silicon moulds.
- Turn out the dough onto a floured work surface.
- Gently depress the center to deflate. Let rest 5 minutes.
- Roll the dough into a 12x20 rectangle. With flour as needed to prevent sticking.
- Sprinkle the filling evenly over the dough.
- Roll the dough into a tight log.
- Cut the dough into 12 equal pieces (hint: use dental floss for all this type of cutting. You get a good clean cut every time.)
- Place each piece into you prepared tin or papers.
- Cover with your tea towel and let rise 30 minutes or so.
- Preheat oven to 350 /180°C.
- After 30 minutes, brush tops with the egg wash.
- Sprinkle each with the streusel topping. (If using). (See notes below.)
- Bake for 15-20 minutes or until puffed and brown around the edges.
- Cool completely on wire racks in the tin. (Use the papers so that the babka comes out from the mould whole when warm.)
- ⅓ cup brown sugar
- ¼ cup all purpose flour
- 3 tblspn unsalted butter at room temperature.
- In a small bowl combine the brown sugar and flour.
- Cut the butter in with a pastry blender until it resembles coarse crumbs.
- Set Aside.
Ms.Chitchat says
Gooey, gooey muffins, love the flavor of cinnamon.