Banana Espresso Chocolate Chip Muffins

I would like all my readers to know that I really try to post good, reliable recipes on this blog.  If I don’t really, really like something, I don’t post it.  It may seem like I post everything I try because I post so frequently, but this is not so.  Today I made a batch of muffins that sounded great, but they were just okay – they tasted fine but they sunk in the middle.  I wasn’t thrilled with them, so I won’t be blogging them.  These muffins, however, are AWESOME!  I made these for brunch with the in-laws and some of Ben’s extended family this weekend, and they went over very well with everyone.  Ben even deemed them “the best muffins ever!”  

These were absolutely fantastic in flavor, texture and shape.  The only thing I would change next time would be to add more espresso powder as I felt that flavor did not come through as much as I would like.  Ben and his grandmother both said they could really taste it though, so I suppose I will leave that up to your discretion.  I used a mixture of dark and semisweet chocolate chips because that is what I had on hand, and I loved the combination.  Enjoy!

Recipe Rewind: tried and true favorites I’ve made recently
Black Bean and Salsa Soup 

Banana Espresso Chocolate Chip Muffins
Yield: 12 muffins

1 1/2 cups all-purpose flour
1/2-1 tsp. espresso powder (depending on your taste)
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups very ripe bananas, mashed
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
8 tbsp. unsalted butter, melted
1/4 cup milk
1 large egg
1/3 cup mascarpone cheese, at room temperature 
1 cup dark or semisweet chocolate chips

Preheat the oven to 350 degrees F.  Line a 12-cup muffin pan with paper liners.  In a small mixing bowl, combine the flour, espresso powder, baking soda and salt.  Stir together and set aside.  In the bowl of an electric mixer combine the mashed bananas, sugar, brown sugar, butter, milk, egg and mascarpone.  Mix on medium speed until well combined.  Add the dry ingredients to the wet ingredients and mix on low speed just until incorporated.  Gently fold in the chocolate chips with a rubber spatula.

Divide the batter evenly between the prepared muffin cups.  Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pan for 10 minutes, then transfer the muffins to a wire rack and allow to cool completely. 

Source: adapted from Culinary Concoctions by Peabody 

13 Responses

  1. Hmm. I just made espresso cookies and am absolutely in love with them. Thanks for a new recipe!

  2. Lovely mix of ingredients for the muffins!!

  3. Wow, espresso in banana muffins! Great idea. I’m not a coffee person, but these sound so delicious. Thanks for sharing!

  4. So love those flavors 🙂

  5. I have sooooo many ripe bananas at the moment. I am going to go right to the kitchen and whipe some of these up for company coming this morning.

    Buon appetito,


  6. Per your suggestion, I just made these and they’re great! Thanks a lot! Also, I wanted to tell you I think you have a perfectly balanced blog – great recipes that everybody can relate to, and great photography. I really enjoy it! 🙂

    -Amy (aka: Aggiesgirl06)

  7. I just found your website today and am in love. I’m probably going to go broke as I want to make all these scrumptious recipes! Thank you so much for sharing these! I’m looking forward to going back to look through all the recipes (and I must say…you have one adorable baby!!). 🙂

  8. The muffins look amazing. And I was especially excited to see the Irises in the photos. Just beautiful!!

  9. MMM. These look delicious! I think I’ll put them on my to-do list, but probably will add some diced apples. Yum!

  10. Hi I’d love to give this a try but I dnt have mascarpone cheese readily available here. Can I substitute it with cream cheese or yoghurt?
    I love your black forest cupcakes btw. Mine did not turn out as pretty

  11. I was wandering the interwebs and discovered your blog. Now, I’m not a big blog reader, but you’re a girl after my own heart. I think I will continue to read it. Muffin-wise – have you ever tried separating the egg yolk and white and beating the egg white until almost stiff before adding it? I do this with all my muffins and I find it makes them infinitely more fluffy.

    • Andrea,
      No, I’ve never tried that technique with muffins. I find them to be perfectly fluffy without having to do any special steps.

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