I wasn’t even going to bake today. I’ve just been spending way too much time in the kitchen! But, because I’m a wonderful procrastinator, I managed to spend valuable application writing time searching online for muffin recipes instead. Now not to toot my own horn but I make a mean banana chocolate chip cake. I’m famous for it in my head. Maybe one day I’ll post the recipe here if I’m feeling particularly selfless. In my opinion, there are few combinations of ingredients that are better than banana and chocolate. Peanut butter and chocolate is probably the only combo that beats “banancolate” for first place. Or maybe its a tie. I’m undecided.
In any case, I came across this muffin recipe on Smells Like Home and it occurred to me that I haven’t made a banana chocolate chip muffin in a long time. However, when I found this recipe I was feeling really lazy, lying on my couch with Sadie watching last week’s episode of “Parenthood” (if you don’t watch it, you’re missing out on one of the best shows on TV!). But then I skimmed the ingredients and realized that I had all of them. I wouldn’t need to make a trip to the grocery store. Even better, none of the ingredients required time to soften or to get to room temperature. I was really running out of excuses. What sealed the deal? Well, the secret ingredient is espresso! If you’ve glanced at my blog before you have probably realized that I love baking with espresso. Sometimes it has the lead in the show like in the espresso chocolate chip fudge oreo cheesecake or the espresso chocolate chip shortbread. Other times its purpose is to play a supporting role, by bringing out the flavour of other ingredients like in the Neiman Marcus Chocolate Chip Cookies. You don’t have to be a caffeine addict to love espresso in your baked goods.
These muffins are delicious! Actually they taste very much like the cake I make but in cute, individually sized packages. Oh and does anyone else crave orange juice when they eat chocolate? Didn’t think so.
What You Need
1 1/2 cups mashed, very ripe bananas (about 4 medium sized)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips ( I used the miniature semisweet ones)
What You Need to Do
Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg. In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined. Fold in the chocolate chips.
Fill each cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean. Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack. Muffins can be stored in an airtight container for up to 2 days.