For the Dough
- 1 cup whole milk, room temperature
- 1/ 4 cup granulated sugar
- 3 large eggs, room temperature
- 2 1/ 2 cups all-purpose flour
- 2 cups bread flour
- 2 tablespoons malted milk powder (such as Carnation brand)
- 2 1/ 4 teaspoons instant yeast
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter, softened
For the Filling
- 13 ounces Nutella
- 1/ 2 cup chopped toasted hazelnuts
- 1 clementine, zested
For the Malted Toffee Glaze
- 1/ 2 cup dark brown sugar
- 3 tablespoons malted milk powder (such as Carnation brand)
- 1 teaspoon kosher salt
- 1 cup heavy cream
- 1 stick unsalted butter
Make the Dough
Whisk milk, sugar, and eggs in a small bowl until combined. Add to the bowl of an electric mixer fitted with the dough hook.
Stir both flours, malted milk powder, yeast, and cinnamon to combine in a medium bowl. Add to the milk mixture and stir on low speed until no dry patches of flour remain.
Increase speed to medium-low, then add softened butter two tablespoons at a time until fully incorporated. Increase speed to medium and knead until dough is tacky and smooth, about 5 minutes.
Form dough into a smooth ball, then return to the bowl and cover. Let rise until dough has doubled in size, about 1 hour 45 minutes.
Meanwhile, prepare two standard muffin pans with nonstick cooking spray.
Work clementine zest into chopped hazelnuts in a small bowl with your fingers to evenly distribute.
Flour a clean work surface, then roll dough to 1/4" thick rectangle 24" x 14.5". Spread surface of dough evenly with Nutella, leaving a 1/2" border on the long sides. Sprinkle with chopped hazelnuts and clementine zest.
Tightly roll dough into a long log. Cut dough in half lengthwise using a sharp knife to expose the interior. Using a sharp knife or kitchen shears, cut each strand dough into 12 equal pieces (making 24 total) and transfer each to prepared muffin pans. Tent loosely with foil and let rise for 30 minutes.
Preheat oven to 350F degrees.
Bake muffins, covered, for 20 minutes. Remove foil and rotate pan and bake for an additional 15-20 minutes, until golden brown and hollow-sounding when tapped.
Make the Malted Toffee Glaze
Meanwhile, make the malted toffee glaze. Whisk brown sugar, malted milk powder, and salt in a small bowl until no lumps remain.
Add sugar mixture to a medium pot along with heavy cream and butter and cook on medium heat. Once mixture comes up to a light boil, allow to cook for about 5 minutes, until slightly thickened. Remove from heat.
Drizzle malted toffee glaze all over muffins while they are hot. Allow muffins to cool slightly before serving. Babka muffins are best the day they are made but can be made one day in advance and lightly reheated before serving.