Banana Mocha Chocolate Chip Muffins

5 from 1 vote

Start your day with a mild coffee jolt from these moist, flavorful banana mocha chocolate chip muffins. The flavor of coffee is present yet subtle which tickles your tongue and the brain for a lovely day ahead. Flax egg will also work as a good egg substitute in this recipe. Whole wheat flour can be used as well.

Prep Time20

Cook Time24

Cooling Time10

Total Time54

Method: Baking

Course: Muffins

Servings: 15 Muffins

Ingredients

4-5 teaspoons instant coffee granules
5 teaspoons hot water
¾ cup unsalted butter softened
1 and ¼ cups granulated sugar
¼ cup buttermilk for 1 egg
1 and ⅓ cup mashed banana
1 teaspoon vanilla extract
2 and ¼ cups all-purpose flour
1 and ½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 and ¼ cup semi-sweet chocolate chips
1-2 tablespoons milk or water, optional

Instructions

Preheat oven to 400F. Line muffin tin/s with paper liner and lightly grease it with non-stick cooking spray.
In a small bowl, dissolve coffee granules in hot water and set it aside. I used 4 teaspoons of coffee powder instead of 5 mentioned in the original recipe.
In a large bowl, cream butter and sugar until light and fluffy. Add buttermilk; beat well.
Beat in bananas, vanilla and coffee mixture.
Combine flour, baking powder, baking soda and salt; add to creamed mixture just until moistened.
Fold in chocolate chips.
Fill paper-lined muffin cups two-thirds full. Bake for 12 minutes at 400F and reduce the temperature to 350F and bake for another 12 minutes or until a toothpick inserted in muffin comes out clean.
Cool 5 minutes before removing from pans to wire racks.

Notes

Next time I bake these banana coffee muffins, I will use the 5 teaspoons of coffee granules.
You may want to add a few teaspoons of water or milk depending upon the consistency of the muffin batter.
I got only 15 muffins as against the 2 dozen mentioned in the original recipe. Don't know why.
Recently I made a pineapple carrot muffin recipe which was a bakery recipe and saw that they bake muffins at a higher temperature for a couple of minutes and then lower the temperature and finish baking it and that gives a nice dome like and slightly crunchy topping and brownness to the muffins. Ever since I have started following that tip while baking muffins and it's awesome!

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