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)
How would you rate this recipe?
Preparation
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.