We had some good friends stay over not too long ago, and I wanted to make some muffins for breakfast in the morning. I had some very ripe bananas on hand, so I thought some type of banana muffin would be perfect. I looked through some of my cookbooks on Saturday afternoon to find a recipe where I had all the ingredients on hand. When I asked them how Banana Espresso Chocolate Chip Muffins sounded, I got a very enthusiastic response, so I knew these were the ones to make!
These muffins were incredibly easy to make. I used Hershey’s Special Dark Chips and everyone agreed that they added tons of flavor, so I would recommend using these if you have them. There was not much coffee, and I worried that they flavor wouldn’t be as strong, but it was just the right amount- subtle and noticeable, but not too strong. I’m glad I didn’t increase the amount. Even though the recipe said it yielded 12 muffins, I got 15 out of it. Only 7 actually made it to Sunday morning! Even David, who I didn’t think would even like these, polished off several muffins and has even requested that I make them again.
Banana Espresso Chocolate Chip Muffins
Source: Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito
1 ½ cups mashed, very ripe bananas (about 4 medium bananas)
½ cup sugar
¼ cup firmly packed light brown sugar
½ cup (1 stick) unsalted butter, melted
¼ cup whole milk
1 large egg
1 ½ cups all-purpose flour
1 teaspoon instant espresso powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips (I used Hershey’s Special Dark)
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 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.