Banana Espresso Chocolate Chip Muffins
User Reviews
4.8
129 reviews
Excellent
Banana Espresso Chocolate Chip Muffins
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Banana Espresso Chocolate Chip Muffins are ultra tender and moist and absolutely loaded with flavor. The perfect breakfast treat!
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Ingredients
- 1 1/2 cups (354 grams) mashed, very ripe bananas (about 4 medium bananas)
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) firmly packed light brown sugar
- 1 stick (113 grams) unsalted butter, melted
- 1/4 cup (57 grams) whole milk
- 1 large egg
- 1 1/2 cups (190 grams) all-purpose flour
- 1 teaspoon instant espresso powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (170 grams) semisweet chocolate chips
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Instructions
- Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.
- In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.
- In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.
- Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.
- Muffins can be stored in an airtight container for up to 2 days.
Notes
- This recipe is from the book Baked.
Genuine Reviews
User Reviews
Overall Rating
4.8
129 reviews
Excellent
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