Banana Espresso Chip Muffins

Every day at about 3pm it kicks in. My major sweet tooth attack is like clockwork. I can’t do much about it, and a sip of diet Coke just doesn’t cut it. Yesterday my remedy was a delicious banana espresso chip muffin. It was perfectly moist, firm yet delicate, and most definitely sweet. Since I didn’t have espresso powder on hand, I made some extra strong coffee and threw it into the mix. The large and lovely muffins had absolutely no “espresso” flavor whatsoever, but boy were they good eats.

Banana (Espresso) Chocolate Chip Muffins
adapted from Baked: New Frontiers in Baking by Lewis & Poliafito

1 1/2 c. mashed ripe bananas
1/2 c. sugar Next time, I think I’ll reduce sugar to 1/4 c.
1/2 c. brown sugar
1/2 c. melted butter I used light butter
1/4 c. milk Original calls for whole milk, but 2% worked well for me
1 egg
1/3 c. cream cheese, at room temperature
1 1/2 c. flour
1/2 t. instant espresso powder
1 1/2 t. baking soda
1 t. salt
3/4 c. chocolate chips

Preheat oven to 350. Spray 14 muffin cups with Pam. Combine all wet ingredients and dry ingredients in 2 separate bowls. Add wet to dry and stir to combine. Add chips and stir to distribute evenly. Fill muffin cups 3/4 full and bake 20-25 minutes on middle oven rack. Cool 15 minutes in pan and then move to cooling rack. Enjoy with a tall glass of cold milk or steamy latte.