Banana Espresso Chocolate Chip Muffins

Banana Espresso Chocolate Chip Muffins

My homemade vanilla extract is finally ready for use today –hooray! It’s been a long anticipated wait (I waited two months) and it’s finally here.  So I decided to test it on a batch of banana espresso chocolate chip muffins.  Why? Because I had some overly ripe bananas sitting on the counter.  And who doesn’t like anything with espresso and/or chocolate?

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Ingredients:

  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 cup of sugar
  • 1/4 cup of dark muscovado sugar
  • 1 teaspoon of salt
  • 1 1/2 teaspoons of instant espresso powder
  • 4 ripe bananas, mashed
  • 1 egg, lightly beaten
  • 1/4 cup of milk
  • 1 teaspoon of homemade vanilla extract
  • 1/2 teaspoon of coffee extract
  • 1/2 (1 stick) cup of butter, melted
  • 6 ounces of semi-sweet chocolate chips

Preparation:

Preheat the oven to 375 degrees F.  Line baking cups in the muffin pan.

In a large bowl combine flour, baking powder, sugar, salt and instant espresso powder.  Set aside.

In a medium bowl whisk bananas, egg, milk, vanilla extract, coffee extract and butter until blended.

Make a well in the dry ingredients bowl.  Add your wet ingredients and stir.  Fold in chocolate chips until combined.

Spoon batter into the lined muffin cups and bake for 20-22 minutes or until the cake tester/toothpick inserted into the center comes out clean.

Transfer muffins to cooling rack.

Adapted from Baker Street

 

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15 thoughts on “Banana Espresso Chocolate Chip Muffins

  1. Oo, I’ve been making similar muffins recently but without the espresso! Now I’ll never be able to go back! : )

    Also that’s exciting that you finally got to use your homemade vanilla extract! I’m still planning to make my own at some point, too… I’m sure it was delicious.

    • With or without the espresso –it’s still fantastic! But I love coffee so it’s a must for me. 🙂 My sister bakes this muffin too for her girls but without the espresso part.

      When I opened my vanilla extract after 2 months of aging –it smelled FANTASTIC! For anyone who bakes –it’s a must have to make their own vanilla extract (at least once). I do hope you try it, Allison. I love it –I don’t think I’ll ever go back to store bought vanilla extract. 🙂

      • I’ll definitely try it. I want to get closer to using up my store-bought vanilla extract first, and then I still need to buy more vanilla beans (I think I have only one in the house) and some little jars… eventually! 🙂

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