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Berry Babka Muffins

You don't need as much self control when you make babka in muffin tins. Automatic portion control for this decadent treat. 

Berry Babka Muffins
  • Duration
  • Cook Time
  • Prep Time
  • 12Servings



Streusel Crumbs

  • 1 stick butter or margarine
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt



1. Preheat oven to 350°F.

2. Make this babka dough. Divide dough into 12 rounds. 

3. Roll each round into a rectangle and fill center with Sweet Tart Jam, or your favorite store-bought jam, leaving the border of dough jam-free. 


4. Form into a strand by rolling lengthwise. Slice each strand in half, lengthwise and tie each strand into a knot. 


5. Spray a muffin tin with baking spray and place mini babka rounds into muffin tin.  Brush with egg wash (1 egg with 2 tablespoons milk of choice, beaten) and top with streusel crumbs, evenly sprinkling over each muffin.

6. Bake at 350°F for 30 minutes.  Cool for 5 minutes, then remove from muffin tin. 


1. Mix butter or margarine with sugar, flour and kosher salt until coarse crumbs form.  Reserve for topping. 

NOTE: Keep leftover babka muffins in refrigerator, in covered container or sealed bag, for up to 3 weeks or a few months in freezer.