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.
Preheat oven to 375 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, instant espresso, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the melted butter, both sugars, and the egg. Add the milk and vanilla and whisk until smooth.
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.
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.
Remove from the oven and let cool in the pan for about 5 minutes. Then, transfer to a wire rack to cool completely.
Melt chocolate according to package instructions. Let cool slightly.
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.
Drizzle glaze generously over each muffin and enjoy!