Wednesday, August 15, 2012
banana chocolate chip espresso muffins.
Here's an alternative to banana bread when you have some ripe browning bananas hanging around. I've been wanting to try this recipe for quite some time already and the opportunity has finally presented itself. The espresso isn't very noticeable but it adds a complex flavour to the muffins. The muffins are extremely redolent of bananas especially when warm and I advice you to have them as such. However, the banana flavour actually intensifies after a few hours so to have the best of both worlds, I guess you would have to make them beforehand and reheat them. But baking in advance is good if you don't have the luxury of time unless you have a lack of self-control which I cannot blame you for.
Also, I feel not completely mashing the bananas but leaving random lumps instead makes for muffins. Maybe an addition of toasted walnuts too.
Banana Chocolate Chip Espresso Muffins
recipe adapted from Baked
1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
1/2 cup sugar
1/4 cup light brown sugar
1 stick unsalted butter, melted
1/4 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 tsp instant espresso powder
1 1/2 tsp baking soda
1 tsp salt
1 cup semisweet chocolate chips (I used less)
Preheat oven to 350F. Line a 12 hole muffin pan with muffin liners.
Stir together the bananas, sugars, melted butter, milk and egg.
Whisk the flour, instant espresso powder, baking soda and salt.
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips.
Bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out mostly clean, with moist crumbs attached.