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.
Awesome muffins or bread!
Great recipe!! I added some toffee chips in there a few times too! This is definitely a keeper!
Moist and delicious.Love it.
Made this recipe this morning and it’s PHENOMENAL. Opted for an additional 1/2 tsp of espresso and it’s the bees knees
These truly are amazing! I’ve never left a comment about food before, and I love these so much that I felt compelled to tell the world. Definitely my favorite banana recipe EVER!
Love this recipe so much, and I’ve made it for years. Everyone we’ve given these to has adored them as well. I am incredibly grateful to you for providing the weights needed, especially for the bananas, because they vary so much. Tessa, I’d like to make a very large batch of them this afternoon; have you had much success doubling or tripling the recipe?
These are now my favourite banana muffins! The addition of espresso powder ( I used dark instant coffee powder) is spectacular The muffins are tender, moist and full of flavour! I did add a twist that turned out amazing- add a dab of Nutella to the top and swirl with a toothpick before baking!
How much instant coffee did you use in the recipe?
This is the best banana choc chip muffin recipe I’ve made, and I’ve tried a few. They always come out moist and I love the caramelly flavour they have. Must be the brown sugar!
The best Muffins ever love it .
These are amazing! I’m in university and made these for my guy housemates. One of them ate one and said “Victoria these are f*ing incredible. If you were in the NBA you’d be a championship contender.” LOL! Needless to say they were a HIT!
I only have 2 bananas
Hi, can u use a shot of coffee rather than powdered? I don’t need have powdered or instant coffee but these will sound extremely delish, can’t wait to try!