Banana Espresso Chcolate Chip Muffins

There are two types of muffins in this world. 1) Sad and sorry, store-bought muffins that are weirdly soggy and sometimes come in bags. 2) Home-made, hearty, moist but sturdy, and delicious morsels of goodness.

These muffins fall into the number two category.

They are moist but still have plenty of structure, with golden edges and a soft middle. The banana taste is super strong, with little pockets of chocolate surprise that brighten your morning. They are hearty and just make you wanna curl up and savor it.

The first category of muffins, you don't want to savor those. you don't even want to eat them in the first place. These muffins though, make you want to eat several. Over the course of a morning, with maybe a cup of coffee per muffin.

Bonus points if you make these when there's snow outside.

And these are super easy to make, to boot. In the Baked cookbook, it said, "You can wake up, put on a pot of coffee, and have these ready to eat within an hour of waking up." And I think that's just what you should do. Because nothing beats a fresh, warm, chocolate chip muffin in the morning.

What's your favorite special breakfast food?

-Audrey

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Banana Espresso Chocolate Chip Muffins

Yield: 12 muffins

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 (1 stick) unsalted butter, melted
1/4 cup whole milk
1 large egg
1-1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick 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. 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. Muffins can be stored in an airtight container for up to 2 days.

From Baked: New Frontiers in Baking