Description
These moist and flavorful muffins feature ripe bananas, rich chocolate chips, and a surprising kick of espresso. They are an easy-to-bake delight, perfect for breakfast or a comforting treat.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 1 tablespoon espresso powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 ripe medium bananas, mashed (about 1 cup)
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- ¼ cup (60ml) milk or buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, espresso powder, baking soda, baking powder, and salt.
- In a separate medium bowl, mash bananas. Add melted butter, eggs, milk, and vanilla extract; whisk until combined.
- Pour wet ingredients into dry ingredients. Gently fold with a rubber spatula until just combined (don’t overmix!). Fold in chocolate chips.
- Divide batter evenly among muffin cups, filling about two-thirds full.
- Bake at 425°F (220°C) for 5 minutes, then reduce oven temperature to 375°F (190°C) and bake for another 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- 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