Banana Espresso Chocolate Chip Muffins (Printable)

Moist banana muffins with espresso kick and chocolate chunks

# What You Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt

→ Wet Ingredients

05 - 2 large ripe bananas, mashed
06 - 2/3 cup granulated sugar
07 - 1/2 cup vegetable oil or melted butter
08 - 2 large eggs
09 - 1 tsp vanilla extract
10 - 2 tbsp brewed espresso or strong coffee, cooled

→ Add-ins

11 - 3/4 cup chocolate chips (semisweet or dark)
12 - Optional: 1/2 cup chopped walnuts

# How-To:

01 - Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or grease lightly with cooking spray.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, mash the ripe bananas thoroughly. Add the sugar, oil or melted butter, eggs, vanilla extract, and cooled espresso. Whisk until smooth and fully incorporated.
04 - Pour the wet mixture into the dry ingredients. Using a spatula, fold gently until just combined—stop as soon as no dry flour remains. Do not overmix.
05 - Gently fold in the chocolate chips and walnuts if using, distributing evenly throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
07 - Bake for 18-22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • The espresso deepens the banana flavor in ways you would not expect, creating this sophisticated undertone that keeps these muffins from being cloyingly sweet
  • They are incredibly moist with a tender crumb that stays fresh for days, making them perfect for busy weekday mornings or afternoon coffee breaks
02 -
  • Overmixing is the number one mistake people make with muffins, leading to tough, rubbery results instead of tender ones
  • The espresso should be completely cooled before adding it to your wet ingredients, or it might partially cook the eggs
03 -
  • Use an ice cream scoop to fill your muffin cups, it keeps portions even and makes less mess than spoons
  • Let your bananas come to room temperature before mashing, as cold bananas do not incorporate as smoothly with the other wet ingredients

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