Banana Espresso Chocolate Chip Muffins (Printable)
Moist banana muffins with espresso kick and melty chocolate chips
# 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 semisweet or dark chocolate chips
12 - 1/2 cup chopped walnuts (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - Mash bananas thoroughly in a separate bowl. Add sugar, oil or melted butter, eggs, vanilla, and espresso. Mix until fully combined and smooth.
04 - Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined—do not overmix. Some small lumps are acceptable.
05 - Gently fold in chocolate chips and walnuts if using, taking care not to overmix the batter.
06 - Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
07 - Bake for 18-22 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The espresso doesnt just add flavorit gives these muffins this sophisticated depth that makes people pause and ask whats different
- They stay incredibly moist for days, unlike regular muffins that dry out overnight
02 -
- Room temperature ingredients make a huge difference in how evenly the batter mixes
- Do not let the batter sit once its mixed. The baking powder starts working immediately
03 -
- Rotate the pan halfway through baking for even browning
- Let the bananas sit at room temperature for at least an hour before mashing