Banana Espresso Chocolate Chip Muffins

If there is one single thing that gets me through any given day, it is coffee, hands down. No questions asked. If I go a day without coffee, it’s not a good day. Is it an addiction? Perhaps. But does it make me happy? Absolutely. And if I ever run out of my beloved cold brew for a day, and still need my fix of coffee… moist Espresso Chocolate Chip muffins to the rescue.

I won’t deny it, I have such a newfound love of baking with espresso. It adds such a great flavor, especially when it’s paired with chocolate! Or in this case, bananas AND chocolate. Not that espresso isn’t great on its own, but when we can enjoy a cup of coffee and espresso in a delicious muffin?! Even better.

These muffins are filled with so many goodies like almonds and chocolate chips, and they are tall, almost bakery-style for maximum deliciousness. They have enough of an espresso kick to be a great add to your morning, but they aren’t so overpowering that you can’t enjoy them for dessert.

Espresso Chocolate Chip Muffin Recipe Tips:

1. I recommend using a finely ground espresso powder! You don’t want any weird chunks of espresso in these. I always grind my own espresso beans for fresh flavor and a nice fine grind, but you can of course use store bought grounds!
2. When mixing the dry ingredients into the wet, try to simply fold them in rather than vigorously stirring. Folding will keep your muffins suuuuper light and fluffy.

Still craving more muffins? Look no further…

Pumpkin and Walnut Muffins

Banana Crumble Muffins

Easy Blueberry Muffins

Banana Espresso Chocolate Chip Muffins

4 from 14 votes

Recipe by Lindsey Goldschmidt Difficulty: Easy

Servings

12

muffins

Prep time

10

minutes

Cooking time

26

minutes

Ingredients

• 1/2 Cup Brown Sugar

• 1/4 Cup Maple Syrup

• 2 Eggs

• 1/2 Cup Unsalted Butter

• 1.5 Cup All Purpose Flour

• 2 Ripe Bananas

• 1.5 Tbsp Espresso Powder

• 1/2 tsp Salt

• 1/2 tsp Baking Soda

• 1/2 tsp Baking Powder

• 1/2 Cup Chocolate Chips

• 1/3 Cup Sliced Almonds

• 2 tsp Turbinado Sugar

Directions

• Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin liners – set aside.
• Begin by adding your bananas to a large mixing bowl and mash until smooth. Then, add both eggs to the same bowl and whisk.
• Next, add brown sugar and maple syrup to the eggs and banana, and mix again.
• Then, melt the butter and add it to the bowl with the bananas, eggs and sugar and whisk everything together once more.
• Add the espresso powder into the bowl with the wet ingredients and mix in.
• In a separate bowl, combine flour, salt, baking soda & baking powder.
• Add the dry ingredients to the bowl with the wet ingredients and fold everything together until fully combined. Folding ingredients together here rather than mixing vigorously will keep the muffins a nice light texture. 
• Finally, fold in the chocolate chips and almonds.
• Scoop the muffin batter into the muffin tin, filling each cup almost to the top. Then, sprinkle the turbinado sugar over the tops of each cup of muffin batter.
• Bake for 26 minutes, or until a toothpick comes out clean.
• Let muffins cool, and enjoy!

Notes

• Store in an airtight container for up to 3 days.