Description
Have these scrumptious Banana and Chocolate Espresso Muffins your way whether it’s breakfast or dessert!
Ingredients
Units Scale
- 1 cup semisweet chocolate morsels
- 1 tablespoon espresso powder
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 medium bananas, mashed
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup buttermilk
- 2 teaspoons pure vanilla extract
Instructions
- Heat oven to 350°F. Using a baking spray with flour, generously coat 12 to 15 muffin cups; set aside.
- In small microwave-safe bowl, melt chocolate together with espresso powder for 30 seconds, stir and continue melting in 15 second intervals until 75 % of chocolate has melted. Continue stirring until all chocolate has completely melted; set aside to cool.
- In large bowl, whisk together the dry ingredients flour, sugar, baking soda, salt, cinnamon and nutmeg.
- In a medium bowl, mix mashed bananas, eggs, oil, buttermilk and vanilla. Add mixture to the dry ingredients and stir until just moistened. Do not overmix.
- In the same medium bowl, retain 1 cup of banana batter and mix with melted chocolate-espresso mixture.
- Spoon banana batter into each muffin cup about two-thirds full. Spoon chocolate-espresso batter over the banana batter and using a toothpick, create swirls.
- Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean. ENJOY!
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Muffins
- Cuisine: American
Keywords: swirl muffins, espresso muffins, banana and chocolate muffins