Chocolate Chip Espresso Banana Muffins
These chocolate chip espresso banana muffins are soft, fluffy, and full of sweet banana flavor with hints of espresso and melted dark chocolate in every bite.
Equipment
- 1 12-cup muffin tin with paper liners
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 85 grams unsalted butter
- 2 tablespoons espresso powder
- 300 grams overripe bananas about 3 whole bananas
- 57 grams olive oil
- 200 grams granulated sugar
- 50 grams brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 120 grams buttermilk room temperature
- 300 grams all purpose flour
- 3 teaspoon baking powder
- 1 teaspoon salt
- 200 grams chopped dark chocolate or chocolate chips
Instructions
- Add the butter to a medium saucepan and melt it over medium heat. Once melted, continue cooking, stirring or swirling the pan frequently. The butter will foam, then the foam will subside as the milk solids sink to the bottom.
- After about 3-5 minutes, the milk solids will turn golden brown and the butter will smell nutty and toasted. Watch closely during this stage, as browned butter can burn quickly.85 grams unsalted butter
- Immediately pour the browned butter into a heatproof bowl, making sure to scrape in all the brown bits from the bottom of the pan. Whisk in the espresso powder while the butter is hot so it dissolves completely. Let the mixture cool for about 5 minutes, until warm but no longer hot.2 tablespoons espresso powder
- While the butter cools, mash the bananas in a large bowl with a fork until mostly smooth. Whisk in the browned butter mixture and olive oil until fully combined.57 grams olive oil, 300 grams overripe bananas
- Stir in the granulated sugar and brown sugar until well combined, then whisk in the eggs and vanilla extract. Slowly stream in the buttermilk, whisking until well combined.200 grams granulated sugar, 50 grams brown sugar, 2 large eggs, 1 teaspoon vanilla extract, 120 grams buttermilk
- Gently fold in the flour, baking powder, and salt just until a few dry streaks remain. Fold in the chocolate until just combined, being careful not to overmix.300 grams all purpose flour, 3 teaspoon baking powder, 1 teaspoon salt, 200 grams chopped dark chocolate
- Let the batter rest at room temperature while you preheat the oven to 425°F. Line a muffin tin with 6 paper liners, leaving every other cup empty to help the muffins bake evenly. Fill each liner all the way to the top using a cookie scoop, then sprinkle extra chocolate on top.
- Bake the muffins on the center rack at 425°F for 5 minutes to help them rise quickly. Reduce the temperature to 350°F and continue baking for 15-18 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Storage: Place the cool muffins in an airtight container. Store them at room temperature for up to 3 days. For longer storage, refrigerate them in a sealed container up to 1 week.
- Freezing: Freeze the muffins on a lined baking sheet for 2 hours or until frozen solid, then transfer them to an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw at room temperature or in the microwave before eating.
Nutrition
Serving: 1muffinCalories: 271.2kcalCarbohydrates: 36.4gProtein: 3.7gFat: 12.7gSaturated Fat: 5.9gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 29.4mgSodium: 218.2mgPotassium: 197.9mgFiber: 2.1gSugar: 18.9gVitamin A: 170.4IUVitamin C: 1.5mgCalcium: 65.5mgIron: 2.4mg
Tried this recipe?Let us know how it was!