Best Espresso Chocolate Chip Muffins Recipes

Banana Espresso Chocolate Chip Muffins image

Provided by ellie3763

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 1/2 cups mashed very ripe bananas (about 4 medium bananas)
1/4 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup plain applesauce
1/4 cup low-fat milk
1 large egg
1 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup heaping semi-sweet chocolate chips

Steps:

Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.
In a medium bowl, stir together the mashed bananas, sugars, applesauce, milk, and egg.
Add the flours, instant espresso powder, baking soda, and salt to banana mixture. Stir until just combined. Fold in the chocolate chips.
Fill each muffin cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a 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.

Nutrition Facts : Calories 187, Fat 5, SaturatedFat 2.7, Cholesterol 15.8, Sodium 365.7, Carbohydrate 35.5, Fiber 2.6, Sugar 18.9, Protein 3.4

Espresso Chocolate Chip Muffins image

Provided by Redsie

Time 33m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 15

3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup sour cream
2 eggs
3 tablespoons fresh espresso or 2 tablespoons instant espresso powder, dissolved in
2 tablespoons hot water
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
5 tablespoons packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, at room temperature

Steps:

Preheat the oven to 375 degrees. Prepare a 12-cup muffin tin by either lining the cups with paper liners or greasing them well.
For the topping, stir together the brown sugar and flour in a small bowl. Using your fingers or the back of a fork, work in the butter until the mixture has a crumbly texture. Set aside.
In the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the sugar and beat until well blended. Sift together the flour, baking powder, baking soda, and salt into a large bowl. In a separate bowl, whisk together the sour cream, eggs, espresso, and vanilla. Add the dry ingredients to the butter, alternating with the liquid in 3 batches, ending with the liquid ingredients. Use a wooden spoon to stir in the chocolate chips.
Fill the muffin cups 3/4 full with batter and sprinkle with the topping. Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 18 minutes. Turn the muffins out onto a wire rack to cool slightly, then serve warm.

Nutrition Facts : Calories 467.2, Fat 22, SaturatedFat 13.2, Cholesterol 72.5, Sodium 383.6, Carbohydrate 64.6, Fiber 2.2, Sugar 33.9, Protein 6.2

BANANA ESPRESSO CHOCOLATE CHIP MUFFINS image

Categories Banana

Number Of Ingredients 10

1-1/2 Cups mashed bananas, about 4 medium
1/2 Cup sugar
1/4 Cup brown sugar
1 stick butter, melted
1/4 Cup milk
1 large egg
1-1/2 Cups flour
1 Teaspoon espresso powder
1-1/2 Teaspoons baking soda
2/3 Cup chocolate chips

Steps:

Preheat oven to 350F. Line muffin pan with paper liners or grease. In medium bowl, stir together the bananas, sugars, butter, milk and egg. Combine dry ingredients and pour into wet ingredients. Stir until just combined. Fold in chocolate chips. Fill muffin cups 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Move the pan to a wire rack and let cool for 10 minutes before removing muffins.

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