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.
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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.
Not even kidding. The BEST banana recipe I’ve ever used. I used milk chocolate chips and ordinary espresso coffee grounds because I didn’t have instant. I could eat the whole batch.
Confirm to store in the refrigerator? Also do they freeze well?
Hi Lisa! These muffins can be stored at room temperature, in an airtight container for a couple of days. We haven’t tested freezing them, but I don’t see why that wouldn’t work – just thaw at room temp for a few hours, and pop in the microwave to warm up and heat through, if you wish. Let us know what you think once you’ve given these muffins a try!
One of the BEST home-baked things that I’ve ever made. The texture and flavor are soooo amazing! Thanks so much for sharing this recipe.
These were so delightful. I added dark chocolate chips in place of semi-sweet and it was divine! Family enjoyed them too. Will make again , thanks for sharing!
So glad you and your family enjoyed these muffins so much, Ama!!
I have made these so many times! I get so many compliments on the flavor that is bursting with banana and espresso!
These are my favorite muffins. The espresso gives them a little kick and make them taste great! I’ve made them about 10x or more! You must make them.
Amazing!! So happy to hear how much you love them! Thanks for taking the time to let us know, we appreciate it 🙂
These muffins were absolutely AMAZING! So soft and so well balanced with the banana and chocolate. Maybe ill add a little extra Espresso next time so enhance the coffee flavor. But these have become our new favorite muffins!
So happy you enjoyed them!
Adding this to a regular treat rotation!! Absolutely delicious and pretty easy to make. It was a lot of ganache for me so next time I make this I’ll halve it.
I made these today and omg they’re so delicious and incredibly moist! Love your blog!
So happy you loved them, Stephanie! Thanks so much for taking the time to comment, we appreciate it 🙂
I made these yesterday after seeing I had some overripe bananas. I used WS espresso powder and I also added some espresso chips I randomly found in the grocery store. I found them pretty banana/espresso forward because of the chips when I ate one 30 minutes out of the oven. I though they were not very sweet and I knew it was my fault for the chips I added but this AM they were very chocolate forward and so perfect. The moisture content of these muffins is amazing. I think you could add any chips you want and they would turn out wonderfully simple because the base banana muffin recipe is so great. They do not dome up like some muffins because of the banana content but I still think they are so pretty. This is a must try recipe.
Love that you tried adding espresso chips as well! So glad you enjoyed this recipe 🙂
Great taste and I love how moist they are. Will be on the dessert menu at my home.
So happy to hear that!
Hi Tessa, i have a question..
supposedly i make this recipe and pour the batter in a 8×8 inch metal pan instead of muffin tin (i don’t have the muffin tin, but i do have all the other ingredients ready)..
should i adjust the baking time in the oven?
Hi Shirin! We haven’t tried that, but yes, you would need to adjust the baking time. Please let us know how it goes!