Banana Espresso Chocolate Chip Muffins

Hello everyone! Sorry its been so long since my last post, I’ve been so busy moving. Carrying furniture and boxes in 100 degree Arizona heat should be classified as torture. But now everything is in my new condo, all unpacked and in its correct place! I bought a bunch of items for the kitchen :) Crate & Barrel and Williams Sonoma are my personal meccas. So far I’ve made 2 meals in my new kitchen, but I cooked them both at such late hours of the night that unfortunately it was too dark to photograph. Oh well, there will be plenty more meals coming out of my new kitchen.

On to the muffins! This is the second time I’ve made these muffins. The recipe is from the cookbook Baked which also includes one of the greatest recipes for brownies. The book is super cute and filled with gorgeous photos and tips, I highly recommend it.

These muffins came out delicious before and did again the second time. They are soft and moist. The instant espresso powder cuts through the sweetness of the bananas and chocolate and gives the muffins a nice depth of flavor. Usually, I like my muffins right out of the oven so they’re fresh and warm, but with these ones the flavor and texture enhances after a day. My brother commented after eating one, “These could be sold in a bakery!”.

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Banana Espresso Chocolate Chip Muffins

Yield: 12 muffins

Ingredients:

1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (6 oz) semisweet chocolate chips

Directions:

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 stores in an airtight container for up to 2 days.

From Baked by Matt Lewis and Renato Poliafito

   

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19 Responses to “Banana Espresso Chocolate Chip Muffins”

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    1
    Sara — May 31, 2009 at 3:40 am

    Wow, they look so moist. I love chocolate banana muffins. I make them on an almost weekly basis. I will have to try this recipe out soon.

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    Tessa — May 31, 2009 at 6:37 am

    Wow you should definitely give this recipe a shot then! Let me know what happens if you do :)

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    The Leftoverist — May 31, 2009 at 9:12 pm

    Thanks for your comment on my blog. I, too, love receiving them. Maybe too much. These muffins look so delicious and it seems like I am ALWAYS trying to use up some mushy bananas.

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    Tessa — May 31, 2009 at 9:17 pm

    Hahaha comments make me happy. I feel like my bananas go ripe way too quickly. This recipe is perfect for that. Now if only I could find a recipe that utilizes not so fresh berries!

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    Jen @ MyKitchenAddiction.com — June 1, 2009 at 12:07 am

    You really can't beat muffins made with bananas, chocolate, and espresso – it's got all of my main food groups for breakfast! :)

    Thanks for checking out my site!

  6. #
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    Tessa — June 1, 2009 at 2:30 am

    Hahaha seriously!

    You’re welcome! Its super cute, I love your photography and the simplicity.

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    Tiffany — June 1, 2009 at 6:08 am

    This looks amazing, Tessa! I am definitely going to try this!

  8. #
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    Tessa — June 1, 2009 at 6:30 pm

    Thank you! Yay I’m glad to hear you’re going to try it :) Let me know how it goes!

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    Bedroom Talk — June 1, 2009 at 10:40 pm

    I’m for sure trying these out today with a friend. They look great. I was wondering have you ever tried making scones? I have been looking for unique recipes but come up with boring ones, suggestions?

  10. #
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    Tessa — June 1, 2009 at 11:51 pm

    Yay!! I hope you and your friend like them! Actually, I've never tried making scones before. I saw Ina Garten make some on Barefoot Contessa one day though and they looked great.

    This is the recipe: http://www.foodnetwork.com/recipes/ina-garten/cranberry-orange-scones-recipe/index.html

    Its got really good reviews! I hope that helps you.

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    Marta — June 2, 2009 at 8:19 pm

    I’m going to have to get this cookbook because I keep finding amazing recipes from it! These lok lovely and moist! I make about two batches of muffins a week, so I’ll include these in the rotation.

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    Tessa — June 2, 2009 at 8:59 pm

    Definitely get it! I got mine off Amazon because it was a few bucks cheaper then at Barnes and Nobles and shipping was free! All the recipes are delicious that I’ve tried and there’s a lot of unique ideas.

    I’m glad to hear you’ll be making them! Let me know if you like them :)

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    Bedroom Talk — June 3, 2009 at 8:15 am

    Thank you for the suggestion the muffins and scones were a hit! Apparently guys like scones a lot lol

  14. #
    14
    Tessa — June 3, 2009 at 6:50 pm

    That's great!! I'm happy to hear that :) Hahah guy's taste preferences never cease to surprise me.

  15. #
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    Lori — June 11, 2009 at 9:42 pm

    This sounds like a real tastey combination. I like it!

  16. #
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    Melinda — June 15, 2009 at 10:55 pm

    Wow, those look so awesome yum…

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    pixie — June 16, 2012 at 4:41 pm

    THESE ARE WONDERFUL. ive made these about 15 times already:)

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    Jerrod Hollifield — April 25, 2013 at 5:17 am

    Cranberries are a major commercial crop in certain American states and Canadian provinces (see cultivation and uses below). Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry sauce is regarded as an indispensable part of traditional American and Canadian Thanksgiving menus and some European winter festivals.,.

    <With kind thoughts ^**^`"http://www.caramoan.co/caramoan-tour/

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    Natalie G — August 6, 2013 at 1:08 pm

    These muffins are fantastic!! Thank you for the recipe. I love the espresso powder – it takes “banana muffin” to a whole new level!
    To my dismay, I was out of eggs…so instead of the eggs and the milk, I substituted 1/2 cup Greek vanilla yogurt. Cooked for about 18 min. They rose just fine and came out yummy! :)

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