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muffins in brown paper liners with chocolate chips tan napkin spotted bananas

Espresso Banana Muffins with Mini Chocolate Chips

Shanna
Super moist and delicious banana muffins with a hint of espresso and loaded with mini chocolate chops. A perfect breakfast sweet treat or snack.
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Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 20 minutes
Total Time 1 hour 10 minutes
Servings 18 muffins

Ingredients
  

For the muffins

  • 400 grams all purpose flour
  • 1 Tablespoon baking powder (14 grams)
  • 1 Tablespoon espresso powder (8 grams)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon Kosher salt
  • 472 g overripe bananas, peeled and mashed ( about 4-5 medium bananas spotted brown but not overy mushy)
  • 200 grams brown sugar
  • 2 large eggs (cool room temperature)
  • 360 grams sour cream (cool room temperature) ( can also use full fat Greek style yogurt)
  • 113 grams unsalted butter, melted
  • 1 Tablespoon vanilla extract
  • 173 grams mini chocolate chips plus a few tablespoons for topping

Topping:

  • 3 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions
 

  • Preheat oven to 375 Deg F. Prepare muffin tins with 18 paper liners and lightly spray the liners with oil. Set aside. 
  • Im a medium bowl whisk together the flour, baking powder, espresso powder, cinnamon, nutmeg baking soda and salt. 
  • In a larger bowl, mash the bananas with a fork, still leaving some larger pieces. Next add in the brown sugar and the eggs and mix again. Then add in the sour cream, melted butter and vanilla. Whisk until smooth. 
  • Add in the flour mixture all at once and stir until almost combined. Add in the chocolate chips and stir again until no streaks of flour remain. Do not over mix. Cover the bowl with plastic wrap and let rest for at least twenty minutes 
  • Divide the batter between the 18 lined muffin cups. You will be filling them very full. This is ok. They will not spread, but rise really high. 
  • Mix together the cinnamon and sugar topping and sprinkle evenly over the tops of the muffins, then sprinkle the remaining mini chocolate chips over the tops. 
  • Bake the muffins for 18-20 minutes, or until they bounce back when pressed lightly on top. Do not overtake. I have never needed more than 20 minutes for these muffins. 
  • Let cool in pans then remove muffins to a wire rack to cool more before eating. They are good still a little warm from the oven. 

Notes

If you only have one oven, the second batch will rise a little higher since it had a longer time to rest. I will make a pan of 12 muffins and a second pan of 6. You can divide them however you like. I don’t suggest making more than 18 muffins, you want them on the bigger side. 
These are good up to three days at room temperature kept in an air tight container. They can be frozen up to three months, again in an airtight container. Thaw at room temperature before eating. You can reheat slightly in a microwave if you like.