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 MuffinsFrom 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.