Home RecipesBreakfast Espresso Banana Muffins + Chocolate Espresso Glaze

Espresso Banana Muffins + Chocolate Espresso Glaze

by Haley
Espresso Banana Muffins with Chocolate Espresso Glaze - Flour Covered Apron

Instant espresso gives these chocolate chip banana muffins a little kick! For extra indulgence and espresso flavor, don’t forget to drizzle them with chocolate espresso glaze.

 Today, I’m collaborating with an incredible group of food bloggers and photographers from (quite literally) around the world for a virtual coffee party! I am loving this opportunity to gather with some truly inspirational individuals to share our unique perspectives on cooking/baking with coffee. Of course, my opinion is that no coffee date is complete without a delicious baked treat. So, I’m bringing these espresso banana muffins with chocolate espresso glaze to the party and I think you’re going to love them!

Once you’re done with this post, make sure to check out all the coffee-infused recipes by following along with the hashtag #VirtualCoffeeParty2018 on Instagram, or by checking out the list below. With recipes for everything from espresso cheesecake to mocha braised pork, there’s definitely something for everyone!

Espresso Banana Muffins with Chocolate Espresso Glaze

The irony about this little coffee party, for me, is that I don’t normally drink coffee! However, I always keep coffee and instant espresso in my pantry because I bake with it all the time. In particular, espresso almost always finds its way into my chocolate cake recipes (and also these decadent chocolate thumbprint cookies!). If you’re a baker, you probably already know that it’s the perfect way to bring out the chocolate flavor.

But for this project, I wanted to try something new that would feature the coffee flavor more prominently. So, after mentally contemplating adding espresso to every baked good you could imagine (there are a lot of options!)… I landed on these espresso banana muffins with a chocolate espresso glaze.

Chocolate, banana, and espresso are all really comforting flavors that complement each other well. I think you’ll find that each flavor in these muffins comes through clearly without overpowering either of the other two.

Chocolate espresso glaze is drizzled on top of these espresso banana muffins for extra indulgence

Please note that this page contains affiliate links. As an Amazon Associate I earn from qualifying purchases made through these links, at no extra cost to you. I only recommend tools and brands I know, use, and trust. Thank you for helping to support my blog!

My trick for getting the perfect amount of espresso flavor in the glaze is to brew the espresso at double strength. With the espresso brewed at normal strength, the flavor fell a little flat. But when I brewed it at double strength, it was just the right balance. I simply added twice as much instant espresso to my boiling water as the package instructions called for!

The batter includes instant espresso granules as well, and it should yield exactly 12 muffins. Fill each muffin cup about ¾ of the way full with the batter. I also used one of my favorite baking tricks for muffins and cupcakes to get the perfect domes on top of the muffins. All you need do is bake at a higher temperature on the front end, which helps the muffins to rise a little taller and to set more quickly on the outside. Then, lower the temperature so that the inside of the muffin finishes baking, while still keeping moist.

Espresso Banana Muffins + Chocolate Espresso Glaze - Flour Covered Apron

These espresso banana muffins make for a cozy breakfast treat or the perfect afternoon pick-me-up. My hope is that you’ll enjoy them with a few friends over good conversation at your own (in-person) coffee party. Snap a photo of your gathering and share it by tagging @flourcoveredapron and #VirtualCoffeeParty2018 to join in the fun on Instagram!

Alexcrumb Vegan chocolate meringue pie

Ananás e Hortelã Strawberry Rolls with White Chocolate Glaze

Black.White.Vivid Emirati Sweet Dumplings with Coffee Syrup (Luqaimat)

Cloudy Kitchen Tiramisu Sheet Cake

DisplacedHousewife • Banana Espresso Cake with Espresso Bean Buttercream

Feed The Swimmers • Fudgy Espresso Sweet Potato and Black Bean Brownies with Hazelnuts

and a Coffee Cream Cheese Frosting

Flour Covered Apron • Espresso Banana Muffins with Chocolate Espresso Glaze

From Scratch Mostly • Argentinian Dulce de Leche Churros, Dipped in Coffee Chocolate Sauce

Harvest & Honey • Mocha-Braised Pork & Polenta Bowls

HonestlyYUM • Cafe Con Tres Leches Cake

Love Olive • Breakfast Almond Pancakes with Coffee Syrup

Stems & Forks • Espresso Cinnamon Buns

TermiNatetor Kitchen • Blueberry Creme Fraiche Coffee Cake

The Almond Eater • Mocha Tahini Fudge

The Cinnaman • espresso ricotta cheesecake with emirati date crumb (batheeth)

The Korean Vegan • Vegan Tiramisu

 


Espresso Banana Muffins + Chocolate Espresso Glaze - Flour Covered Apron
4 from 1 vote
Print

Espresso Banana Muffins + Chocolate Espresso Glaze

Instant espresso gives these chocolate chip banana muffins a little kick! For extra indulgence and espresso flavor, don’t forget to drizzle them with this simple chocolate espresso glaze.

Course Breakfast, Snack
Cook Time 15 minutes
Servings 12 muffins

Ingredients

Espresso Banana Muffins

  • 1 1/2 cups all-purpose flour
  • 4 teaspoons granular instant espresso
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter, melted & slightly cooled
  • 1/4 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon pure vanilla extract
  • 3/4 cup mashed banana
  • 3/4 cup semi-sweet chocolate chips

Chocolate Espresso Glaze

  • 2 ounces semi-sweet baking chocolate, chopped
  • 1/2 cup powdered sugar (plus a few tablespoons if needed, for consistency)
  • 2-3 tablespoons freshly brewed espresso

Instructions

Espresso Banana Muffins

  1. Preheat oven to 375 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.

  2. In a medium bowl, whisk together the flour, instant espresso, baking powder, baking soda, and salt. Set aside.

  3. In a large bowl, whisk together the melted butter, both sugars, and the egg. Add the milk and vanilla and whisk until smooth.

  4. Using a wooden spoon or rubber spatula, stir in the mashed banana. Then, gradually add the dry ingredients, folding until just combined. Fold in the chocolate chips.

  5. Divide batter among prepared muffin cups, filling each one about 3/4 full. Bake at 375 degrees Fahrenheit for 9 minutes, then decrease the temperature to 350 degrees Fahrenheit. Bake for another 6-10 minutes, until muffins pass the toothpick test.

  6. Remove from the oven and let cool in the pan for about 5 minutes. Then, transfer to a wire rack to cool completely.

Chocolate Espresso Glaze

  1. Melt chocolate according to package instructions. Let cool slightly.

  2. In a small bowl, whisk together the melted chocolate, 1/2 cup powdered sugar, and 2 tablespoons espresso. If needed, add up to 1 more tablespoon of espresso and/or a few tablespoons of powdered sugar to achieve your desired consistency.

  3. Drizzle glaze generously over each muffin and enjoy!

Print Recipe

You may also like

2 comments

Lisa BC February 16, 2019 - 11:50 am

4 stars
I made these today (without the glaze) and they were delicious! My only comment would be that they didn’t really taste like espresso, so I would add more next time, but the actual banana chocolate chip muffin part was excellent.

Reply
Haley February 24, 2019 - 1:08 pm

Hi Lisa, I’m glad you enjoyed the muffins! I tried to balance the espresso flavor between the muffins and the glaze, so definitely feel free to add more espresso to pack a bigger punch if you’re only making the muffin portion!

Reply

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.