Description
Indulge in these incredibly moist and flavorful Banana Espresso Chocolate Chip Muffins. A perfect blend of sweet banana, rich chocolate, and a hint of espresso for sophisticated depth.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon espresso powder
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- ½ cup (113g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- ½ cup (120ml) buttermilk, room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups (about 3 medium) very ripe mashed bananas
- 1 cup (170g) semi-sweet chocolate chips or chunks, plus more for topping
Instructions
- Preheat Oven & Prep Muffin Tin: Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
- Combine Wet Ingredients: In a large bowl, mash the ripe bananas. Whisk in the melted butter, granulated sugar, brown sugar, eggs, buttermilk, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and espresso powder.
- Mix Batter: Pour the dry ingredients into the wet ingredients. Gently fold with a spatula until just combined; do not overmix. Fold in the chocolate chips.
- Fill & Bake: Divide batter evenly among muffin cups. Bake at 425°F (220°C) for 5 minutes, then reduce temperature to 375°F (190°C) and bake for another 15-18 minutes, or until a toothpick comes out clean.
- Cool: Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 20-23 mins