So, what is the difference between a cupcake and a muffin? Is it just the absence of frosting in one? Or the excuse to eat dessert for breakfast? Whatever the difference, cake is cake. And these muffins are just right to eat any time of the day. The combination of chocolate chips and banana is something that I have already tried before with a cake, but adding coffee to it was something new. However, I could not taste any coffee even though I added double than the quantity called for! Hmm, maybe it's just that my taste buds can only detect chocolate and forget everything else!
Recipe Source - Annie's Eats
Ingredients - This recipe is for 12 Muffins but I got 12 regular plus 8 mini muffins
1 1/2 Cups All Purpose Flour
2 Tsp Espresso Powder
1 1/2 Tsp Baking Soda
1/2 Tsp Salt
1 1/2 Cups Very Ripe Bananas (Mashed - approx 4 Large Bananas)
1/2 Cup Granulated Sugar
1/2 Cup Light Brown Sugar (Firmly Packed)
8 Tbsp (1/2 Cup/100 Gms) Unsalted Butter (Melted)
1/4 Cup Milk
1 Large Egg
1/3 Cup Mascarpone or Cream Cheese (At Room Temperature)
1 Cup Dark or Semisweet Chocolate chips
1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
2. In a small mixing bowl, combine the flour, espresso powder, baking soda and salt. Stir together and set aside.
3. In the bowl of an electric mixer combine the mashed bananas, sugar, brown sugar, butter, milk, egg and cream cheese. Mix on medium speed until well combined. Add the dry ingredients to the wet ingredients and
mix on low speed just until incorporated. Gently fold in the chocolate chips with a rubber spatula.
4. Divide the batter evenly between the prepared muffin cups. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer the muffins to a wire rack and allow to cool completely.