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?
- 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
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
15 thoughts on “Banana Espresso Chocolate Chip Muffins”
espresso and chocolate are indeed a good combo!
Yes they sure are! 🙂
This looks delicious!
Looks yummy especially with the chocolate chips.
Thanks! It really is a lovely combo. 🙂
I have nominated you for the Wonderful Team Member Readership Award!
That’s so nice of you Azura! Thank you, and I’m flattered! 🙂
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! 🙂
why i’m not there??I am getting hungry!!!Anne…:)
Haha –thanks Massi! I will beam some over. 🙂