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:
- The Best Classic Banana Bread
- Double Chocolate Banana Bread
- Lemon Poppy Seed Muffins
- Bakery Style Banana Muffins
- Chocolate Chip Scones
Banana Espresso Chocolate Chip Muffins
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 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.
Hi! Can i make this into a loaf instead?
Just found this recipe this morning and made the muffins for breakfast. They are delicious!!
Off out before I eat the lot, am sure the kids will love them too, thanks Tessa! 🙂
Hello Tessa! I made this banana espresso chocolate muffin together with your banana bread today and I really wanna leave you a comment and tell you how amazing they are!! They are so soft and moist!! So far they are the best banana cake and muffin recipe I tried:) Thank you for sharing with us!!!
HI!
These look amazing and perfect for Breakfast on Sunday since i am hosting Friendsgiving and 3 couples are sleeping over 🙂
Is there anyway I can make this into a bread loaf instead of muffins? Sometimes that is easier to make and I am short on time… if so, do you recommend any adjustments to recipe/baking time?
thank you so much I can’t wait to try either way!
I meant to write that the coffee flavour did NOT come through. sorry.
These came out much too sweet., noone would eat them. The coffee flaour did come through, either. IF I were to make these again, I would reduce the amounts of sugar, banana and chocolate chips. I did add 2 TB of flour, because I live at a high altitude.
Hi, Tessa. Can I use 2% milk instead of whole milk? Thanks!
I love looking back at my food photos and laughing at how horrible they were and in a few years I will probably look at my current photos and think the same thing lol. I love banana, chocolate, and espresso so I will go crazy for these muffins! I can’t wait to try them!
Will using 1% milk make a huge difference? That’s the only milk I buy, and if I want to just use up extra bananas right away, I don’t want to have to go out and buy a carton of whole milk that I won’t finish.
Ohh those look so good! I have overripe bananas that I need to use, but I only have two large ones and don’t use whole milk.
I just made these and let me say WOW! I let them cool in the pan for ( almost ) 15 min, couldn’t wait any longer,lol. They are so moist and delicious that I had to eat two right away even though I was planning on only having one. They are so easy to make and budget friendly too. Thank you for this recipe. I am sure I will make them often, I may even buy overripe bananas just to make them. My sister says if you ever want to impress someone, make these! 🙂
In the picture, your Expresso Banana Chocolate Muffins look very moist, and the expresso makes it sound like their will be a hint of coffee flavor. Mine did not turn out very moist. They were somewhat moist, I couldn’t taste any coffee at all, and I used Medaglia D’oro instant expresso coffee. I was disappointed because I had intended to sell them at an arts & crafts fair. I should’ve added walnuts,too.