Banana Mocha Chocolate Chip Muffins
I always like to start the weekend off with a nice breakfast. There’s something quite satisfying about having a leisurely breakfast, in which you can really appreciate the food. This weekend I made banana mocha chocolate chip muffins, and they were wonderful.
I got the recipe from The Cheese Board: Collective Works, which is an amazing cookbook featuring recipes from The Cheese Board–a much-loved pizzeria, bakery, and cheese shop in Berkeley, California. While I haven’t visited the physical store, I have recreated many of their famous baked goods at home with the help of this cookbook. I highly recommend it for those who like to bake and love the smell of fresh bread!
Banana Mocha Chocolate Chip Muffins Close-Up
Now let’s talk about these muffins. They’re similar to a really moist, delicious banana bread–with the added bonus of chocolate and coffee! While the coffee flavor isn’t prominent, it does help accentuate the chocolate.
When making these muffins, you should use ripe bananas, as for banana bread. You should also use strong coffee (I used espresso, for example); this will noticeably intensify the chocolate. Also, start brewing your coffee before you get to baking–it needs to cool before use, and you don’t want it holding you up!
Banana Mocha Chocolate Chip Muffins Recipe
|Serves||Makes 12 muffins|
|From book||Slightly adapted from The Cheese Board: Collective Works|
- 1 egg
- 1 egg yolk
- 2 bananas, mashed
- 1/2 teaspoon pure vanilla extract
- 1/2 cup strong brewed coffee (cooled)
- 1 cup sour cream (or plain Greek yogurt)
- 2 1/4 cups unbleached all-purpose flour (spoon and leveled)
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup (1 stick) cold unsalted butter (cut into 1-inch cubes)
- 1 cup chocolate chips
|Preheat the oven to 375°F. Generously butter or spray the top and cups of a 12-cup muffin pan.|
|In a medium bowl, combine the egg, egg yolk, bananas, vanilla extract, coffee and sour cream. Whisk until blended.|
|Sift the flour, baking soda, and baking powder together into the bowl of a standing mixer or large bowl.|
|If using a stand mixer, add the salt and sugar to the dry ingredients and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the chocolate chips. Make a well in the center and pour in the wet ingredients. With a few rotations of the paddle, gently combine, taking care not to overmix the batter.|
|If making by hand, add the salt and sugar to the dry ingredients and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Mix in the chocolate chips. Make a well in the center and pour in the wet ingredients. With a few strokes of the spoon, gently combine, taking care not to overmix the batter.|
|With an ice cream scoop or large soup spoon, fill the prepared muffin cups until the batter just peaks over the top of the pan. Bake on the middle rack of the oven for 25 to 30 minutes, or until the muffins are golden brown, firm, and springy. Let cool in the pan for 10 minutes. Unmold the muffins onto a wire rack to cool.|