Banana Espresso Chocolate Chip Muffins
User Reviews
4.8
Banana Espresso Chocolate Chip Muffins
Description
The recipe starts by mixing mashed ripe bananas with granulated sugar, light brown sugar, melted butter, whole milk, and an egg to create a moist, flavorful wet base. In a separate bowl, dry ingredients including all-purpose flour, instant espresso powder, baking soda, and salt are whisked together. The wet and dry mixtures are gently combined to prevent overmixing, preserving the muffins' soft crumb.
Semisweet chocolate chips are folded in last, adding bursts of chocolate throughout. The batter is portioned into a greased muffin tin and baked at 350 degrees Fahrenheit for 20-25 minutes until a toothpick comes out clean. Cooling before removing from the pan helps maintain structure.
The espresso powder adds depth to the flavor profile without overwhelming the banana's natural sweetness, while the chocolate chips provide contrasting texture and sweetness. These muffins offer a balanced taste suitable for breakfast or an afternoon treat.
They can be stored in an airtight container for up to two days to retain freshness.
Ingredients
- 1 1/2 cups banana mashed, very ripe, about 4 medium, 354 grams
- 1/2 cup granulated sugar 100 grams
- 1/4 cup light brown sugar firmly packed, 50 grams
- 1 unsalted butter melted, 113 grams, stick
- 1/4 cup whole milk 57 grams
- 1 egg large
- 1 1/2 cups all-purpose flour 190 grams
- 1 teaspoon instant espresso powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup semisweet chocolate chips 170 grams
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
- Use very ripe bananas for optimal sweetness and moisture in the muffins.
- Do not overmix the batter to keep the muffins soft and tender.
- Let muffins cool for 15 minutes in the pan before removing to maintain their shape.
- Store baked muffins in an airtight container for up to two days.
- Instant espresso powder adds flavor without requiring brewing coffee.
User Reviews
Overall Rating
4.8
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