Banana Espresso Muffins
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(14)
Ingredients
12 muffins
- 4 tablespoons [57 g] unsalted butter, melted
- 1 cup [227 g] banana, mashed
- 3/4 cup [150 g] granulated sugar, plus more for sprinkling
- 1/2 cup [112 g] vegetable or canola oil
- 1/2 cup [120 g] sour cream, at room temperature
- 1/4 cup [60 g] buttermilk, at room temperature
- 1 large egg, at room temperature
- 1 tablespoon finely ground espresso
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 1/2 cups [355 g] all-purpose flour
- 1 cup [227 g] banana, diced into bite-sized pieces
- 1/2 cup [90 g] mini chocolate chips
- 2 tablespoons cacao nibs, chopped (optional)
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Preparation
Step 1
Position an oven rack in the middle of the oven and preheat the oven to 375F [190C]. Grease two standard twelve-cup muffin tins.
Step 2
In a large bowl, whisk together the butter, banana, sugar, oil, sour cream, buttermilk, egg, espresso, baking powder, baking soda, and salt until combined. Add the flour and gently mix until almost combined. Fold in the diced bananas, chocolate chips, and cacao nibs if using. Be careful not to overmix the batter. It should not be completely smooth; there should be some visible lumps and bumps.
Step 3
Scoop a scant 1/3 cup of the batter into every other muffin cup. The batter should fill the cup and mound slightly (using a scoop helps the tops mound). Sprinkle 1 to 2 teaspoons of granulated sugar evenly over each muffin.
Step 4
Bake until the muffins are light golden brown and a toothpick inserted into the center comes out with just a hint of crumb, rotating the pans halfway through baking, 18 to 24 minutes. Let the muffins cool in the tin for about 5 minutes, then gently remove them and transfer to a wire rack to cool for a few more minutes before serving. Muffins are best eaten the day they are made, but they can be stored in an airtight container in the refrigerator for up to 2 days.
Step 5
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Chef's notes
I like to use a combinations of granulated sugar and coarse sugar for sprinkling on the tops; I use half of each and whisk them to combine.
Standard muffin pans are surprisingly varied. I use Nordic Ware Naturals 12-cup aluminum commercial pans, with a 2 oz Vollrath scoop. If you are using different pans/scoops, you can always bake a test muffin to see how it performs in your pan.
If you are not using muffin liners, make sure to grease your pans! Pan spray works well on both the cavities of the pan and the top of the pan for ease of release.
*This recipe has been updated from when it was first posted in 2012. If you would like the original recipe, you can email me.
