Banana Espresso Muffins
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!
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
Baking Note - Loosely tent the muffins with foil after 10 minutes of baking at 350ºF (176ºC) to prevent it from browning too much.
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