Wednesday, March 25, 2009

Banana Espresso Chocolate Chip Muffins

I won't tell you when I actually made these muffins. We'll just leave it at it wasn't yesterday, or even this week. Sigh. Getting back into the swing of blogging is harder then I thought. But I am determined to get there ... one day.

All the internet is abuzz with the recent publication of Baked:New Frontiers in Baking. I'm quite spoiled, the bakery Baked is about a twenty minute walk down the road from my apartment. Strolling down to choose a treat has become a new favorite weekend activity. As a result, I'm continually expanding my repertoire of tasty treats and am thrilled so many are included in the cookbook. Their layer cakes are delicious, and I look forward to trying a few at home in the near future. We sampled a slice of the Lemon Drop last weekend, and were quite pleased with the results.

I made this recipe pretty much as is. I did measure espresso from a cup of espresso, but added a bit more. I usually do that as I'm too lazy to stock espresso powder when we have an espresso machine at home. I thought the coffee taste was present but subtle in these muffins, so if you like a stronger flavor you might want to amp the flavor up a bit. These muffins are moist and sweet, and I've kept a few in the freezer for those mornings when I need a bit more of a boost. I got a yield of 16 muffins, however I noted these muffins didn't rise overly much. When I make them again, I might get 12 as I will know I can fill the cups a little bit more then I did this time. And there will be a next time I make these muffins. Banana, chocolate, coffee - how can you go wrong?

Banana Espresso Chocolate Chip Muffins
From Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

1 1/2 cups mashed, very ripe bananas (about 4)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup unsalted butter, melted
1/4 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 tsp instant espresso powder (I used liquid espresso, and increased to 1 tablespoon)
1 1/2 tsp baking soda
1 tsp salt
1 cup (6 ounces) semisweet chocolate chips
Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with non-stick cooking spray.
In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.
In another medium bowl, whisk together the flour, instant espresso powder,baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined. Fold in the chocolate chips.
Fill each cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.
Let the muffins cool on a cooling rack for 15 minutes. Then remove the muffins from the pan and allow them to finish cooling on the cooling rack. Store up to 2 days in an airtight container.


5 comments:

Paige said...

Mmmm, sounds yummy. I'll have to check out that book!

Ashley said...

Ooh! This sounds fabulous! :)

marzipanmom said...

Hello Veggie Kitchen! Since you paid such a nice compliment on my blog, I decided to pay you a visit - I love the recipes and knitting tidbits! I saw the quinoa muffins on Martha's show, but I'd forgotten about them, so thanks for reminding me...and congratulations on your new baby! He will grow up to appreciate that his mommy is such a great cook! I'll be back to visit often!

Helios said...

Wow! I can't believe people are actually still reading! Thanks guys!

Paige - it is a great (as in horribly tempting) book to have. The pictures alone are drool-worthy, and I can vouch for the fact that the items sold do look like the pictures.

Ashley - Even M. who is not a fan of chocolate in muffins (which I find weird) really liked these muffins.

Marzipanmom - thanks for stopping by! I too have forgotten about the quinoa muffins - I may need to make those again as muffins work well as a quick breakfast in the morning.

albina N muro said...

I won't tell you when I actually made these muffins. We'll just leave it at it wasn't yesterday, or even this week. Sigh. Getting back into the swing of blogging is harder then I thought. But I am determined to get there ... one day. delonghi esam3300 magnifica super-automatic espresso\/coffee machine