Indulge in a truly decadent breakfast or anytime treat with these extraordinary Chocolate Espresso Banana Muffins. They are the perfect companion to your morning coffee or tea, offering a burst of rich flavor that’s simply irresistible.

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Decadent Delight: The Ultimate Chocolate Espresso Banana Muffins Recipe

Hello, baking enthusiasts! I hope your week is off to a wonderful start. Here in my corner of the world, we’ve been experiencing quite the heatwave, as predicted. Staying cool and hydrated has been my top priority, and I’ve been relying heavily on my delicious fruit-infused waters. If you haven’t tried them yet, you’re missing out on the perfect thirst quencher – seriously!

Weekend Plans and Culinary Creations

Do you have any exciting plans brewing for the upcoming weekend? I certainly do! My schedule is packed with delightful family time and, of course, some baking adventures. Today, I’m heading down to my mom’s house at the beach to spend quality time with my sister and her family, who are visiting from St. Louis. My niece, Erin, and I are planning to whip up a special treat that I’ll be thrilled to share on the blog very soon. Plus, my nephew Brendan, who has a keen eye for photography, will be getting a crash course from me on the fascinating art of food photography. From there, I’ll make my way to my own beach house, where my husband, Tom, and I will be hosting some dear friends for the weekend.

As many of you regular followers know, I’m quite the planner, especially when company is involved. I love to ensure all the grocery shopping is meticulously done and every meal is thoughtfully mapped out, from start to finish, before guests even arrive. While lunches during our beach weekends are often spontaneous – quick bites grabbed on the boat or at the beach – breakfast and dinner are almost always savored at home. And this weekend, I’m particularly excited about a certain morning indulgence.

The Irresistible Allure of Chocolate Espresso Banana Muffins

I am absolutely thrilled to be baking an incredibly decadent treat to serve alongside our morning coffee this weekend: these magnificent Chocolate Espresso Banana Muffins. I first stumbled upon the recipe for these gems in one of my absolute favorite culinary publications, bake FROM SCRATCH magazine, and it was love at first sight. As soon as I scanned the list of ingredients – ripe bananas, rich chocolate, and aromatic espresso powder – I knew these muffins were destined for greatness and would quickly become a cherished favorite in our home.

What makes these muffins truly special is their extraordinary combination of flavors and textures. They are wonderfully moist, boasting a deep, rich chocolate flavor that is beautifully enhanced by the subtle, yet distinct, notes of espresso. The espresso doesn’t just add a coffee flavor; it actually amplifies the chocolate, making it taste even more intense and luxurious. These particular muffins were featured in the magazine’s Winter 2016 issue, as part of an enchanting spread titled Muffin Magic. That issue showcased a delightful array of muffin recipes, including Strawberry-Balsamic Muffins, Blueberry-Cornmeal Muffins with Thyme Glaze, and Matcha-Almond Muffins with Black Sesame Streusel, to name just a few. Rest assured, my friends, I am diligently working my way through that list, savoring every single bite!

Tips for Muffin Perfection

When I first made these muffins, I followed the ingredient list precisely. However, I made a slight adjustment to the baking equipment: instead of using a jumbo muffin pan, I opted for my standard muffin pan. This simple change yielded a generous batch of 18 standard-sized muffins, compared to the 8 jumbo muffins the original recipe suggested. This is perfect for feeding a crowd or ensuring you have plenty of delicious leftovers!

Beyond the pan size, there are a couple of crucial tips to ensure your muffins turn out perfectly every time:

Overripe Bananas are Essential: Make sure your bananas are truly overripe – we’re talking about those bananas with plenty of brown spots on their skins. This ripeness is key for their natural sweetness and for contributing to the muffins’ incredibly moist texture.
Do Not Overmix: When combining your wet and dry ingredients, resist the urge to vigorously stir. Mix just until the ingredients are moistened. Overmixing develops the gluten in the flour, which can lead to tough, chewy muffins instead of the tender, fluffy ones we all crave. A few lumps in the batter are perfectly fine, even desirable!
Prepare Your Muffin Tins: Whether you use paper liners or a non-stick cooking spray, properly preparing your muffin cups ensures easy removal and beautifully shaped muffins.
Check for Doneness: Every oven is different, so keep an eye on your muffins. A toothpick inserted into the center should come out clean (or with a few moist crumbs, but no wet batter) when they are ready.

These muffins are absolutely divine when served warm, straight from the oven, allowing the chocolate chips to be wonderfully melty. Paired with your favorite morning coffee or a soothing cup of tea, they create a breakfast experience that feels truly luxurious. Be warned, though: they have a magical way of disappearing before your very eyes! Enjoy, friends, and have a truly lovely weekend filled with delicious moments!

Chocolate Espresso Banana Muffins

Author: Mary Ann Dwyer

Yields: 16-18 standard muffins

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Prep Time: 15 mins

Cook Time: 24 mins

Total Time: 39 mins

Ingredients

1 cup semisweet chocolate chips
1 1/2 Tbsp. espresso powder
2 cups all-purpose flour
3/4 cup granulated sugar
1 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. grated fresh nutmeg
3 overripe bananas (about 1 1/2 cups mashed)
2 large eggs, room temperature
1/2 cup vegetable oil
1/4 cup buttermilk
1 Tbsp. molasses
1 tsp. vanilla extract

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners or coat generously with non-stick cooking spray. Set aside.
Melt the semisweet chocolate chips and espresso powder together in the top of a double boiler, or carefully in a microwave-safe bowl in 30-second intervals, stirring until smooth. Remove from heat and allow to cool slightly.
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, kosher salt, ground cinnamon, and grated fresh nutmeg until well combined. Create a well in the center of the dry mixture.
In a separate medium bowl, whisk together the mashed overripe bananas, large eggs, vegetable oil, buttermilk, molasses, and vanilla extract until smooth. Pour the wet ingredients into the well of the dry ingredients. Stir just until moistened; do not overmix. A few lumps are acceptable.
Scoop approximately 1 1/2 cups of the banana batter into another medium bowl. Stir the cooled chocolate-espresso mixture into this portion of the batter until well combined.
Spoon the plain banana batter into the prepared muffin cups, filling each about 2/3 full. Using the back of a spoon, make a small well in the middle of the batter in each cup. Spoon some of the chocolate batter into these wells. Using a wooden pick or a thin knife, gently swirl the chocolate batter into the banana batter for a beautiful marble effect.
Bake for 22-24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the muffin pan for about 5 minutes before carefully transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Before your first bite, snap a photo and share! If you make this recipe, I’d love to see it! Be sure to follow @thebeachhousekitchen on Instagram and tag your photo with #thebeachhousekitchen!

Recipe adapted from bake FROM SCRATCH magazine’s Banana Chocolate Espresso Swirl Muffins.