Banana Espresso Chocolate Chip Muffins

I am becoming a bake-by-the-order baker in my house! I'm getting all these personal requests for baked goods. A few days ago it was the rye rolls, and today my sister wanted banana chocolate chip muffins. But who am I kidding? I am not complaining, quite the opposite... I'm loving it! 

I found this recipe, which got great reviews. But unfortunately I didn't have any espresso powder (nor did I know what it was), so I just replaced with fine ground coffee. I was a bit worried that I had done something terrible, because my muffins browned really fast. But thankfully they were still really soft and oh-so-moist (thank you bananas!). I am placing the blame on my silicon pan as the cause for the muffins getting a little too dark. Has anyone had that happen before? 

Anyway, all is well, because the muffins still turned out great!

Banana Espresso Chocolate Chip Muffins
Spotted on Smells Like Home, Originally From Baked: New Frontiers in Baking

Printable Recipe

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 (6 ounces) 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.

Makes 12 Muffins.