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In the Oven: Banana Espresso Chocolate Chip Muffins

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We’re sticking with muffins for another week — but this time with bananas, espresso, and chocolate. Posting date is July 14!

Banana Espresso Chocolate Chip Muffins
 
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Yield: 12 muffins
Ingredients
  • 1½ cups mashed, very ripe bananas (about 4 medium bananas)
  • ½ cup sugar
  • ¼ cup firmly packed light brown sugar
  • ½ cup (1 stick) unsalted butter, melted
  • ¼ cup whole milk
  • 1 large egg
  • 1½ cups all-purpose flour
  • 1 teaspoon instant espresso powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray.
  2. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.
  3. 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 until just combined. Fold in the chocolate chips.
  4. Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  5. 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.
  6. Muffins can be stored in an airtight container for up to 2 days.

 

Roundup: Mocha Fudgecicles

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Our broken comments are working again and we’ve gone back and added previous links! If you have old entries to add just leave a comment in the appropriate Leave Your Links post and we’ll get it into the roundup.

Now for this week’s roundup, Little Baker Bunny continues to go rogue with the always delicious Baked Brownie. And her mocha fudgecicle looks picture perfect.

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In the Oven: Vanilla Bean Affogato

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Our next recipe is Vanilla Bean Affogato – super simple, just hot coffee and cold ice cream. Make your own ice cream or purchase, this is sure to be high reward for little effort. Posting date is September 23!

Vanilla Bean Affogato
 
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Yield: 4 servings
Ingredients
  • 1 pint premium vanilla ice cream
  • 1 vanilla bean
  • ½ cup freshly brewed hot espresso
Instructions
  1. Divide the ice cream among 4 wide-mouth tumblers or serving bowls. Put the tumblers in the freezer while you prep your espresso.
  2. Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds of the vanilla bean into the hot espresso. Stir gently.
  3. Slowly pour the espresso mixture over the ice cream in the tumblers. Serve immediately, with small spoons.