MUFFINS:

Preheat oven to 350°F.

Make this babka dough. Divide dough into 12 rounds. 

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. 

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

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.

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

STREUSEL CRUMBS:

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.