last night i knew that an extra bit of caffeine would be a nice way to start off our monday, so i decided to make these perfectly moist, espresso flavored muffins to begin our day. the recipe comes from the BAKED cookbook and is one that we have enjoyed both with the bananas and without. if you want to omit the bananas, we have substituted sour cream in their place. (see below). but personally, i love them with bananas because i love the flavors of chocolate, coffee, and banana together. the recipe below has been slightly altered, and i also included our version of these without banana, which makes them more of an espresso chocolate chip muffin. (also delicious!) happy monday to you!
BANANA ESPRESSO CHOCOLATE CHIP MUFFINS (adapted from Baked: New Frontiers in Baking)
1½ cups very ripe bananas, mashed (about 4 medium bananas).
½ cup granulated sugar
¼ cup light brown sugar, firmly packed
½ cup unsalted butter (1 stick), melted & cooled
¼ cup whole milk
1½ cups all-purpose flour (unbleached, if possible)
1 heaping tsp instant espresso powder
1½ tsp baking soda
1 tsp table salt
1 cup semisweet chocolate chips
Preheat oven to 350ºF. Line a 12-cup muffin tin with liners.
In a medium sized bowl stir together mashed bananas, both sugars, milk, egg, and (cooled) butter. In another bowl whisk together flour, instant espresso powder, baking soda and salt. Add the dry ingredients to the wet ingredients and slowly fold together, being careful not to overmix. Lastly, add the choocolate chips and mix till combined.
Using a muffin scoop, (or ice cream scoop or large spoon) fill the muffin liners ¾ full. Bake in center of the oven for 20-25 minutes until toothpick inserted comes out clean. Let cool for 10-15 minutes, then enjoy. These save well, so they work great to make the night before. Cover well, or store in an airtight container.
VARIATION (without bananas):
1¼ cup sour cream (in place of bananas)
1 heaping tablespoon instant espresso powder
⅛ cup unsweetened cocoa powder
½ cup semisweet chocolate chips
In the instructions listed above, use the sour cream in place of the bananas.
Whisk the espresso powder and cocoa powder in with the dry ingredients.