Sunday, February 13, 2011

Banana Espresso Chip Muffins

I happened to have some overly ripe bananas and an open bag of chocolate chips when I saw the below recipe on Tara's blog. These muffins put my recently posted blueberry muffins to shame. They were so incredibly moist, full of banana flavor, and really just an all around delicious muffin. They were delicious warm or at room temp, but I was especially fond of eating them a little warm as the chocolate chips were gooey and amazing. And, this is one of those recipes that is really a win-win: They are so good that you have to give them away to avoid eating them all (true story), and then people love you because you gave them an awesome muffin (also a true story). A win-win. It doesn't get much better than that.

 
Banana Espresso Chocolate Chip Muffins
Yield: 18 Muffins
Ingredients:
  • 1½ c. mashed, very ripe bananas (about 4)
  • 1/2 c. sugar
  • 1/4 c. firmly packed light brown sugar
  • 1/2 c. (1 stick) unsalted butter, melted
  • 1/4 c. whole milk
  • 1 large egg
  • 1½ c. all-purpose flour
  • 1 tsp. espresso powder (or instant coffee)
  • 1½ tsp. baking soda
  • 1 tsp. salt
  • 1 c. (6 oz.) semisweet chocolate chips
Preheat the oven to 350° F. Spray muffin pan(s) with non-stick spray or line with paper liners. 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 just until combined. Fold in the chocolate chips.

Fill each cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the 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, or can be frozen in an airtight container for up to 2 months.

Source: Smells Like Home, originally from Baked: New Frontiers in Baking

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