Time Required: 8-24 hours

Babka Muffins

These are definitely time-consuming and a little tedious,

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The twisting technique here takes a couple of tries to figure out, but the good news is that even if you just haphazardly twist the dough around and cram it into a muffin tin, it will still be delicious. You can also play with twisting it a different way if you like a different pattern!

I highly recommend using homemade pesto or boysenberry preserves as the filling (these are the pictured fillings). The pesto version works great as a dinner side or a savory snack, while the boysenberry version makes a delicious breakfast muffin.

Babka Muffins


  • ½ cup milk (whole or 2% is best)
  • 12 tbsp unsalted butter, cut into tbsps
  • 1 packet instant yeast
  • 2 ½ oz sugar, plus an extra pinch
  • 18 oz flour
  • 1 tsp kosher salt
  • 4 large eggs, lightly beaten
Filling Suggestions
  • boysenberry preserves
  • homemade pesto
  • cinnamon roll filling (cinnamon, brown sugar, and butter)
  • peanut butter or nutella


  1. Heat milk to 110°F. Add yeast and a pinch of sugar to the milk and let sit at room temperature for 10-15 minutes until foaming.
  2. In the bowl of a stand mixer, combine flour, sugar, and salt. Add in the yeast mixture and mix with the dough hook attachment for 1 minute until just combined.
  3. Add the eggs and mix on medium speed for about 5 minutes, until the dough starts to pull away from the bowl of the mixer and forms a cohesive ball.
  4. Add half of the butter and beat on medium speed for 5-7 minutes until incorporated.
  5. Repeat step 4 with the remaining butter, adding flour 1 tbsp at a time if the dough is too sticky. This is a very hydrated dough, so you want it to be somewhat sticky, but it should mostly pull away from the sides of the bowl and stay as one cohesive dough.
  6. Form the dough into a ball and place it in a large buttered bowl, then cover the bowl with a clean towel.
  7. Let the dough rise in an off oven for 1 ½ hours.
  8. Punch down the dough, cover it with plastic wrap, and let it rise in the fridge overnight (or at least 4 hours).
  9. Just before taking the dough out of the fridge, prepare your filling of choice.
  10. Remove the dough from the fridge and divide it in half. On a lightly floured surface, roll each half out to a 12"x36" rectangle.
  11. Slice each rectangle into 6 smaller rectangles (12"x6" each), then spread your filling liberally onto each smaller rectangle, leaving a narrow border around all sides.
  12. Roll each smaller rectangle into a tight log lengthwise (so the log is 12" long), then place them onto a baking sheet and place in the freezer for 10-15 minutes until somewhat firm but not fully solid.
  13. Remove the logs from the freezer. For each log, slice it in half lengthwise, leaving one end still attached. Twist the two sides over each other repeatedly, keeping the sliced side facing up, then roll the twisted log along its side into a knot, keeping the sliced side facing up as you do so.
  14. Butter a muffin tin and optionally place a strip of parchment paper in each compartment to make removing the muffins easier at the end. Place each rolled knot into a muffin compartment.
  15. Bake at 350°F for 30-35 minutes until a toothpick inserted into the thickest part of a muffin comes out clean (aim for a doughier spot instead of a spot that's mostly filling).
  16. Remove muffins from the muffin tin and let cool on a wire rack.