u003cstrongu003eDo I have to bake these muffins in every other well?u003c/strongu003e

I recommend baking in every other well because the batter spreads and rises a lot. For reference, please see photo in the body of the post showing the muffins after it has baked. You can see that the muffin tops would touch one another if all 12 cavities were filled. u003cbr/u003eu003cbr/u003eHowever, if you would like to bake all 12 muffins at the same time, fill them 3/4 of the way full.

Why do these muffins bake at two temperatures?

Baking at an initial high temperature promotes the muffins to rise rapidly, creating tall, domed muffins. We then lower the temperature to finish cooking them. I use this same technique to bake my Chocolate Madeleines !

u003cstrongu003eCan I make these gluten-free?u003c/strongu003e

Yes! Use a 1-to-1 cup gluten-free flour blend, such as Bob Mill’s or King Arthur.u003cbr/u003e

Banana Espresso Muffins | Short Stack Kitchen

Description

Bakery-style Banana Espresso Muffins scented with espresso, studded with dark chocolate chips and topped with an espresso streusel! The perfect pick-me-up treat for any time of the day!

Ingredients

Espresso Streusel Topping

1/2 Cup + 1 Tablespoon (72g) All-Purpose Flour
1/3 Cup (67g) Light or Dark Brown Sugar, packed
1/2 to 3/4 Teaspoon Fine Espresso Powder
3 Tablespoons (42g) Unsalted or Salted Butter, melted

Banana Espresso Muffins

2 Cups (240 g) All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Tablespoon + 1 Teaspoon Fine Espresso Powder
1/2 Teaspoon Salt
1 1/2 Cups (360g) Mashed Banana (3 large or 4 medium bananas)
½ Cup (113g) Unsalted Butter, melted and slightly cooled
1 1/4 Cups (250g) White sugar
2 Whole Large Eggs, room temp
1 Teaspoon Vanilla Paste or Extract
1/2 Cup (113g) Buttermilk (I used 2%), room temp
3/4 Cup (128g) Chocolate Chips +2 Tablespoons Flour

Cook Mode Press to prevent your screen from going dark!

Instructions

Set a rack in the center of the oven and set it to 425ºF (218ºC).
Line a 12-count muffin pan with 6 muffin liners, alternating every other well. Please see photo in the post for reference.
In a medium sized bowl, combine all-purpose flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, whisk together melted butter, sugar, eggs and vanilla until well combined.
Whisk in mashed bananas and buttermilk.
In 2 additions, sift the dry ingredients into the wet ingredients and combine until there are few flour streaks left. It's important to not overmix here.
In a small bowl, mix together chocolate chips and 2 tablespoon of flour. Then gently fold in the chocolate chips/flour mixture. Do not overmix!
Let muffin batter sit on the counter untouched for at least 20 minutes.
After 20 minutes, scoop and fill each liner with batter, making sure to fill to the very top. Keep the remaining batter on the counter to bake later.
Remove the streusel topping from the fridge and break up the crumbs into smaller pieces. Top each muffin with 2 tablespoons of crumb topping. Save the rest for the remaining batter.
Bake muffins at 425ºF (218ºC) for 5 minutes and then lower the temperature to 350ºF/176ºC (without opening the oven door) and continue baking for 16 to 19 minutes (*see note below). They are ready when a toothpick inserted in the center comes out with very few moist crumbs. Keep muffins in the pan for 10 minutes and then transfer to a wire rack to cool.
Increase the oven temperature back up to 425ºF (218ºC) and continue baking off the remaining batter. You should get 4 or 5 more muffins.
Serve and enjoy!

Notes

*Baking Note - Loosely tent the muffins with foil after 10 minutes of baking at 350ºF (176ºC) to prevent it from browning too much.

Prep Time: 15 Minutes
Rest Time: 30 Minutes
Cook Time: 44 Minutes (2 Batches)