Bakery-style Banana Espresso Muffins scented with espresso, studded with dark chocolate chips and topped with an espresso streusel! The perfect pick-me-up treat for any time of the day!
If you are a fan of coffee, banana bread and chocolate, then you will absolutely LOVE these Banana Espresso Chocolate Chip Muffins! The crumb is addictively tender and the streusel topping is light and crisp.
Looking for more banana recipes? Be sure to try my Chocolate Marbled Banana Bread and Banana Chocolate Chip Crumb Cake! They're perfect for breakfast, brunch, and dessert!
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Why You Will Love These Banana Streusel Muffins
- Beautiful domed tops! These bakery-style muffins are as delicious as they are impressive looking.
- So moist and tender. It's even more moist the next day! A combination of overripe bananas, buttermilk and melted butter yields a soft and moist crumb.
- So easy to make. No special equipment needed. Just a whisk and a few bowls!
- Freezes incredibly well! It's a great way to keep some on hand for when you're craving it. You can read notes on how to freeze these muffins below in the "storage" section!
- Perfect way to use up you overripe bananas. I always seem to have a surplus of brown bananas around so instead of throwing them out, I always bake with them.
Ingredients Notes
Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!
Banana Espresso Muffins
- All-Purpose Flour (Plain Flour)
- Baking Powder + Baking Soda - Adds lift and creates a light texture.
- Salt - Round out the flavors.
- Finely Ground Espresso Powder - Compliments the flavor of the bananas and chocolate so well. I use the Instant Espresso from DeLallo (not an affiliate link).
- White Granulated Sugar - For sweetness and moisture.
- Unsalted Butter - Adds rich buttery flavor.
- Eggs - Adds structure and helps the batter emulsify.
- Vanilla Extract or Vanilla Paste - For flavor.
- Buttermilk - The acid in the buttermilk creates a fluffy interior crumb and helps the muffins rise.
- Bananas - Use really ripe bananas. Not only will it add bold banana flavor, it will also add sweetness and moisture. You'll need 3 large or 4 medium bananas.
- Chocolate Chips - You can use chocolate chips, chunks or chopped chocolate.
Espresso Streusel Topping
- All-Purpose Flour (Plain Flour)
- Brown Sugar - I like using brown sugar in the streusel as it adds more flavor than white sugar.
- Finely Ground Espresso Powder - Not only is there espresso powder in the batter, it's also in the crumb topping.
- Butter - We'll be using melted butter. No need to wait for butter to soften.
*See recipe card for quantities.
Step By Step Instructions
Here are step-by-step photos and instructions on how to make these Chocolate Espresso Banana Muffins! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Make your streusel topping by combining flour, brown sugar, espresso powder and melted butter. Use a fork to mix the butter in. Place in the fridge until needed.
Step 2. In a large mixing bowl, whisk together melted butter, sugar, eggs and vanilla until well combined.
Step 3. Whisk in finely mashed bananas and buttermilk.
Step 4. Sift the dry ingredients into the wet ingredients and mix until there few flour streaks left.
Step 5. Finally, gently fold in your flour-coated chocolate chips. Do not overmix!
Step 6. Let muffin batter rest on the counter for at least 20 minutes.
Step 7. Line a 12-cup muffin pan with muffin liners or paper liners, alternating every other well. Scoop and fill each liner with batter, making sure to fill to the very top.
Step 8. Remove streusel topping from the fridge and top each muffin with 2 tablespoons of streusel. Bake at 425ºF (218ºC) for 5 minutes and then lower to 350ºF (176ºC) for 16 to 19 minutes.
Tip! For tall bakery style muffins, bake muffins in every other well. This allows more heat to circulate the muffins to help them rise taller as they bake.
Step 9. Muffins are ready when a toothpick inserted in the center comes out with very few moist crumbs. Keep muffins in the pan for 10 minutes and then transfer to a wire rack to cool. Serve and enjoy!!
Substitutions & Variations
- Buttermilk - If you do not have any, you can substitute by mixing 1 cup of whole milk with 1 tablespoon of vinegar or lemon juice. Allow to curdle for 10 minutes before using. You can also just use whole milk if you're in a pinch.
- Chocolate Chips - Feel free to use chocolate chips or chocolate chunks. Alternatively, you can also omit them if you don't have any on hand.
- Espresso Powder - You can omit completely if don't have any in your pantry.
- Gluten Free Option - If you are gluten-free, use a 1-to-1 cup gluten-free flour blend. Although I have not tried this recipe with a GF flour, please let me know how it turned out for you!
Equipment
- 12 Cup Muffin Pan - I love using this muffin pan by USA Pan (not an affiliate link)!
- Digital Kitchen Scale - This is the exact scale I use. It's so reliable! (not an affiliate link)
Storage
- Room Temperature - Store in an airtight container at room temperature for up to 3 days.
- Refrigerator - Store in an airtight container for up to 5 days in the fridge.
- Freezer - Cool muffins completely, then wrap each muffin in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge and or bring to room temperature before enjoying!
Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake!
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Use room temperature ingredients to ensure a smooth batter. This includes the buttermilk and eggs.
Do not overmix the batter. Overmixing will activate the gluten in the flour and can make your muffins tough.
Fill your muffin liners to the top. For tall muffins with domed tops, you'll want to fill the liners all the way full.
FAQ
I recommend baking in every other well because the batter spreads and rises a lot. For reference, please see photo in the body of the post showing the muffins after it has baked. You can see that the muffin tops would touch one another if all 12 cavities were filled.
However, if you would like to bake all 12 muffins at the same time, fill them ¾ of the way full.
Baking at an initial high temperature promotes the muffins to rise rapidly, creating tall, domed muffins. We then lower the temperature to finish cooking them. I use this same technique to bake my Chocolate Madeleines!
Yes! Use a 1-to-1 cup gluten-free flour blend, such as Bob Mill's or King Arthur.
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📖 Recipe
Banana Espresso Muffins
INGREDIENTS
Banana Espresso Muffins
- 2 Cups (240g) All-Purpose Flour
- 4 Teaspoons Espresso Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- ½ Teaspoon Fine Sea Salt
- 1 ½ Cups (360g) Mashed Banana (3 to 4 bananas) measured
- ½ Cup (113g) Unsalted Butter melted and slightly cooled
- 1 Cup (200g) White sugar
- 2 Whole Large Eggs room temp
- 1 Teaspoon Vanilla Paste or Extract
- ½ Cup (113g) Buttermilk room temp
- ¾ Cup (128g) Chocolate Chips, tossed with 1 tablespoons Flour
Espresso Streusel Topping
- ½ Cup + 1 Tablespoon (72g) All-Purpose Flour
- ⅓ Cup (67g) Brown Sugar packed
- ½ to ¾ Teaspoon Espresso Powder
- 3 Tablespoons (42g) Butter melted
Instructions
- Combine Dry Ingredients - In a medium bowl, combine all-purpose flour, espresso powder, baking powder, baking soda and salt. 2 Cups (240g) All-Purpose Flour4 Teaspoons Espresso Powder1 Teaspoon Baking Soda1 Teaspoon Baking Powder½ Teaspoon Fine Sea Salt
- Combine Wet Ingredients - In a large mixing bowl, whisk together melted butter, sugar, eggs and vanilla until well combined. Then whisk mashed bananas and buttermilk.½ Cup (113g) Unsalted Butter1 Cup (200g) White sugar2 Whole Large Eggs1 Teaspoon Vanilla Paste or Extract1 ½ Cups (360g) Mashed Banana (3 to 4 bananas)½ Cup (113g) Buttermilk
- Combine Wet & Dry Ingredients - In 2 additions, sift the dry ingredients into the wet ingredients and combine until there are few flour streaks left. Do not overmix.
- Add Chocolate - In a small bowl, mix together chocolate chips and 1 tablespoon of flour. Then gently fold in the chocolate chips (with the flour) until just incorporated. ¾ Cup (128g) Chocolate Chips, tossed with 1 tablespoons Flour
- Rest - Cover and let the batter sit on the counter untouched for at least 30 minutes.
- Make Streusel Topping - Meanwhile, in a bowl, combine flour, brown sugar, espresso powder and melted butter. Use a fork to mix the butter until crumbs form. Place in the fridge until needed.½ Cup + 1 Tablespoon (72g) All-Purpose Flour⅓ Cup (67g) Brown Sugar½ to ¾ Teaspoon Espresso Powder3 Tablespoons (42g) Butter
- Preheat Oven - Position a rack in the center of the oven and preheat it to 400ºF (204ºC). Line a muffin pan with 6 paper liners, alternating every other well.
- Scoop & Fill - When ready to bake, scoop and fill each liner, overfilling so the batter sits above the liner. Keep the remaining batter on the counter to bake later. Remove streusel from the fridge and break up the crumbs into smaller pieces if needed. Then top each muffin with 2 tablespoons of crumb topping. Save the rest for the remaining batter.
- Bake - Bake muffins at 425ºF (218ºC) for 5 minutes and then lower the temperature to 350ºF/176ºC (without opening the oven door) and continue baking for 16 to 19 minutes (*see note below). They are ready when a toothpick inserted in the center comes out with very few moist crumbs.
- Cool - Keep muffins in the pan for 5 to 10 minutes and then transfer to a wire rack to cool. Serve and enjoy!
- Continue Baking - Increase the oven temperature back up to 425ºF (218ºC) and continue baking off the remaining batter. You should get 4 or 5 more muffins.
Notes
Sarah D says
OH MY… these banana muffins were excellent!! I've made it twice now and will be making it again and again! X
Lisa says
Wow, thank you so much for your wonderful review! I'm so happy you enjoyed them. It's my absolute favorite muffin recipe!☺️
Maggie says
Had some ripe bananas that I needed to use and so glad I came across this recipe. The espresso crumb topping piqued my curiosity because I haven't seen that before. These were full of flavor and moisture and I swear I could eat the whole batch. This will be my go to banana muffin recipe. Many thanks.
Lisa says
Hi Maggie! Yay, I'm so glad you enjoyed them! I make these muffins often as they are usually requested from my family and friends.😊
Sam says
Simply delicious. Moist, great flavors and the right amount of sweet ness. Highly recommend.
Lisa says
Thank you so much for trying the recipe! It's my absolute favorite! ❤️
Lauren says
Made with coconut oil instead of butter and coconut milk instead of buttermilk because I’m dairy free while nursing my son- they turned out wonderfully! I’m sure they would be even better with butter as the recipe states (butter makes everything better, obviously) but they were really great and I will definitely make again!
Lisa says
Yay! So happy they turned our wonderfully with your substitutions! Thank you for trying the recipe and sharing your feedback! 😊