Banana Espresso Chocolate Chip Muffins
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.
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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.
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Ingredients
- 1-1/2 cups mashed, very ripe bananas (about 4 medium)
- 1/2 cup sugar
- 1/4 cup firmly packed light brown sugar
- 1/2 cup unsalted butter (or one stick)
- 1/4 cup whole milk
- 1 large egg
- 1-1/2 cup all-purpose flour
- 1 tsp. instant espresso powder
- 1-1/2 tsp. baking soda
- 1 tsp. salt
- 1 cup semisweet chocolate chips (or 6 oz.)
Servings:
Instructions
- Preheat the oven to 350 degrees.
- Spray or line a 12-cup muffin pan with nonstick cooking spray.
- 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 20-25 minutes, until a toothpick inserted in the center 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 rack.
Recipe Notes
Muffins can be stored in an airtight container for up to 2 days.
Share this Recipe
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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.
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|
|
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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.
|
Ingredients
- 1-1/2 cups mashed, very ripe bananas (about 4 medium)
- 1/2 cup sugar
- 1/4 cup firmly packed light brown sugar
- 1/2 cup unsalted butter (or one stick)
- 1/4 cup whole milk
- 1 large egg
- 1-1/2 cup all-purpose flour
- 1 tsp. instant espresso powder
- 1-1/2 tsp. baking soda
- 1 tsp. salt
- 1 cup semisweet chocolate chips (or 6 oz.)
Servings:
Instructions
- Preheat the oven to 350 degrees.
- Spray or line a 12-cup muffin pan with nonstick cooking spray.
- 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 20-25 minutes, until a toothpick inserted in the center 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 rack.
Recipe Notes
Muffins can be stored in an airtight container for up to 2 days.
Share this Recipe
Powered byWP Ultimate Recipe