Banana Espresso Chocolate Chip Muffins


Banana Espresso Chocolate Chip Muffins
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After looking through about 6 or more cookbooks, I found this recipe. It really looked and sounded good. What I loved about this recipe is that all the ingredients were in my pantry, except for one. I didn’t have whole milk but I did have half and half. So guess what I used? Yes—the half and half. These muffins turned out so good. Sometimes it’s hard to tell if a muffin is done when some of the ingredients are bananas and/or chocolate chips. But I did the toothpick test and decided they were done in about 23 minutes. Here is an important tip: when using chocolate chips for any recipe, coat them in flour before placing them in your batter. That prevents the chips from sinking to the bottom of your recipe.
Banana Espresso Chocolate Chip Muffins
Print Recipe
After looking through about 6 or more cookbooks, I found this recipe. It really looked and sounded good. What I loved about this recipe is that all the ingredients were in my pantry, except for one. I didn’t have whole milk but I did have half and half. So guess what I used? Yes—the half and half. These muffins turned out so good. Sometimes it’s hard to tell if a muffin is done when some of the ingredients are bananas and/or chocolate chips. But I did the toothpick test and decided they were done in about 23 minutes. Here is an important tip: when using chocolate chips for any recipe, coat them in flour before placing them in your batter. That prevents the chips from sinking to the bottom of your recipe.
Ingredients
Servings:
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spray or line a 12-cup muffin pan with nonstick cooking spray.
  3. In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt.
  4. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined.
  5. Fold in the chocolate chips.
  6. Fill each cup about three-quarters full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center comes out clean.
  7. Move the muffin pan to a cooling rack, and let cool for 15 minutes.
  8. After 15 minutes, remove the muffins from the pan and let them finish cooling on the rack.
Recipe Notes

Muffins can be stored in an airtight container for up to 2 days.

Share this Recipe
 
Powered byWP Ultimate Recipe
Banana Espresso Chocolate Chip Muffins
Print Recipe
After looking through about 6 or more cookbooks, I found this recipe. It really looked and sounded good. What I loved about this recipe is that all the ingredients were in my pantry, except for one. I didn’t have whole milk but I did have half and half. So guess what I used? Yes—the half and half. These muffins turned out so good. Sometimes it’s hard to tell if a muffin is done when some of the ingredients are bananas and/or chocolate chips. But I did the toothpick test and decided they were done in about 23 minutes. Here is an important tip: when using chocolate chips for any recipe, coat them in flour before placing them in your batter. That prevents the chips from sinking to the bottom of your recipe.
Banana Espresso Chocolate Chip Muffins
Print Recipe
After looking through about 6 or more cookbooks, I found this recipe. It really looked and sounded good. What I loved about this recipe is that all the ingredients were in my pantry, except for one. I didn’t have whole milk but I did have half and half. So guess what I used? Yes—the half and half. These muffins turned out so good. Sometimes it’s hard to tell if a muffin is done when some of the ingredients are bananas and/or chocolate chips. But I did the toothpick test and decided they were done in about 23 minutes. Here is an important tip: when using chocolate chips for any recipe, coat them in flour before placing them in your batter. That prevents the chips from sinking to the bottom of your recipe.
Ingredients
Servings:
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spray or line a 12-cup muffin pan with nonstick cooking spray.
  3. In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt.
  4. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined.
  5. Fold in the chocolate chips.
  6. Fill each cup about three-quarters full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center comes out clean.
  7. Move the muffin pan to a cooling rack, and let cool for 15 minutes.
  8. After 15 minutes, remove the muffins from the pan and let them finish cooling on the rack.
Recipe Notes

Muffins can be stored in an airtight container for up to 2 days.

Share this Recipe
 
Powered byWP Ultimate Recipe