Tessa’s Recipe Rundown
Taste: The combination of banana, espresso, and chocolate is a morning dream!
Texture: Ultra tender, moist, and gooey.
Ease: Super easy, made in less than an hour!
Pros: Some of the tastiest muffins I’ve ever enjoyed.
Cons: None!
Would I make this again? I’ve been making this recipe for over 7 years!
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As a kid I always heard adults talking about how fast time passes. It seemed like something that was said during every birthday, holiday, or family event. I never understood why until recently…
I originally published this Banana Espresso Chocolate Chip Muffins recipe in 2009. Just a few weeks after I graduated high school. That is craziness!!! I remember living in my first place and my roommates thinking I was absolutely insane for taking photos of the muffins I had just made. “Food blogging” wasn’t really a thing yet and I had no idea what I was doing in any aspect of life.
Now, 7 years later, my blog is my full-time business. I’ve graduated from university AND culinary school. I’ve published a cookbook. We bought a house. We have two adorable dogs. It’s pretty crazy how much things can change in what feels like a simultaneously short but also long amount of time.
Throughout all those changes one thing has remained the same… this is one of our all-time favorite muffin recipes!
And I’ve realized I don’t make them nearly enough. Also, the photos I took for these muffins 7 years ago were HIDEOUS. So new photos and a reminder of how good this recipe tastes was definitely in order.
You can pick up espresso powder online, or in the coffee aisle of some grocery stores. It’s the perfect way to add lots of bold coffee flavor in a pinch. I always keep some on hand because a small amount of espresso flavor also simply enhances the flavor of chocolate in many recipes.
If you can’t get your hands on espresso powder, you can substitute instant coffee powder. Use dark roast if you can and you may need to increase the amount to match the intensity of espresso powder.
More Recipes You’ll Love:
Banana Espresso Chocolate Chip Muffins
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Ingredients
- 1 1/2 cups (354 grams) mashed, very ripe bananas (about 4 medium bananas)
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) firmly packed light brown sugar
- 1 stick (113 grams) unsalted butter, melted
- 1/4 cup (57 grams) whole milk
- 1 large egg
- 1 1/2 cups (190 grams) all-purpose flour
- 1 teaspoon instant espresso powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 cup (170 grams) semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.
- In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.
- 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 to 25 minutes, until a toothpick inserted in the center of a muffin 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 cooling rack.
- Muffins can be stored in an airtight container for up to 2 days.
As soon as I saw these I knew I had to try! Just made it and I was not wrong, mine turned out really moist and the coffee flavor made it extra special. Thanks for sharing!
I just made these muffins and I absolutely love them! They’re perfect. Thank you soo much! 🙂
I just found your recipe through Pinterest. The muffins look delicious. I was wondering if these could be made without the espresso or coffee substitute. I’m not a coffee drinker, so I just thought I would ask if you thought they would still taste ok. I’ll have to check out the rest of your site. Thanks.
Of course! Feel free to just omit the espresso powder. Happy baking 🙂
Hi Tessa. Just happened upon your blog. Completely mouthwatering. I’m such a fan of muffins, especially when banana and chocolate is involved. Love the coffee flavour! Definitely going to give these a try. Thanks for the recipe.
Thanks so much, hope you enjoy!
I can’t wait to try this recipe. They look amazing. I’m always trying new recipes and taking them to work.
These muffins are fantastic!! Thank you for the recipe. I love the espresso powder – it takes “banana muffin” to a whole new level!
To my dismay, I was out of eggs…so instead of the eggs and the milk, I substituted 1/2 cup Greek vanilla yogurt. Cooked for about 18 min. They rose just fine and came out yummy! 🙂
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THESE ARE WONDERFUL. ive made these about 15 times already:)
Wow, those look so awesome yum…
This sounds like a real tastey combination. I like it!
That's great!! I'm happy to hear that 🙂 Hahah guy's taste preferences never cease to surprise me.
Thank you for the suggestion the muffins and scones were a hit! Apparently guys like scones a lot lol