Banana Espresso Chocolate Chip Muffins (Printable version)
Moist banana muffins infused with rich espresso and studded with chocolate chips. Perfect for breakfast or afternoon treats.
# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 2 large ripe bananas, mashed
06 - 2/3 cup granulated sugar
07 - 1/2 cup vegetable oil or melted butter
08 - 2 large eggs
09 - 1 tsp vanilla extract
10 - 2 tbsp brewed espresso or strong coffee, cooled
→ Add-ins
11 - 3/4 cup chocolate chips (semisweet or dark)
12 - 1/2 cup chopped walnuts (optional)
# How to Prepare:
01 - Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or grease lightly with cooking spray.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, mash the bananas thoroughly. Add sugar, oil or melted butter, eggs, vanilla extract, and cooled espresso. Whisk until smooth and fully incorporated.
04 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until combined—some lumps are fine. Do not overmix as this will result in dense muffins.
05 - Gently fold in the chocolate chips and walnuts if using, being careful not to overwork the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
07 - Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
08 - Allow the muffins to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert advice:
01 -
- The espresso deepens the banana flavor instead of overpowering it like I initially feared
- They stay incredibly moist for days unlike most muffins that dry out
02 -
- Overmixing makes these tough and rubbery, stop as soon as the flour disappears
- Hot espresso will scramble your eggs, let it cool to room temperature first
03 -
- Use an ice cream scoop to fill the muffin cups for perfectly uniform muffins
- Rotate the pan halfway through baking if your oven has hot spots