These muffins are easy, fast, and absolutely mouthwatering delicious! See how quickly it will take you to devour all twelve.
What you may not know about me is that I used to have a cupcake business. Of course, this was before babies. I tried many different cupcake recipes before developing my own. This banana espresso chocolate chip muffin recipe I found along the way from Baked: New Frontiers in Baking I never adjusted this recipe because why mess with perfection!
- 1 1/2 cup mashed bananas (about 4 very ripe bananas, I put mine in a small food processor)
- 1/2 cup white sugar
- 1/4 cup firmly packed light brown sugar
- 1 stick melted unsalted butter
- 1/4 cup whole milk
- 1 large egg
- 1 1/2 cups Unbleached all-purpose flour
- 1 tsp. instant espresso powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1 cup semisweet chocolate chips (I only use Nestle)
Preheat oven to 350 degrees:
- Start with mashing your bananas in your food processor and melt your butter to have it ready.
- In a medium bowl mix together both sugars, egg, melted butter, milk, and banana. I usually just stir this with a rubber scraper.
- In another bowl whisk together your dry ingredients. Flour, baking soda, salt, and espresso powder.
- Make a well in your dry ingredients to pour your wet ingredients into. Stir until just combined.
- Fold in chocolate chips.
- Use an ice cream scoop to scoop batter into a pre-greased muffin tin.
- Bake 20-25 minutes or until a toothpick comes out clean.
- Cool 10 minutes in muffin tin and remove muffins to a cooling rack.
TIP: I never cool my cupcakes and muffins 100% before storing. I have found that if they are still a tad warm (I mean a tad), and store them in an airtight container they stay super moist. DO NOT store your cupcakes or muffins in the fridge, I find that it dries them out.