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Sweet Magnolia Banana Chocolate Chip Espresso Muffins

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Sweet Magnolia Banana Chocolate Chip Espresso Muffins takes about as long to say as it does to devour this soft delicious treat. They’re perfect with a cup of soup or an afternoon snack.

HOSTESS AT HEART RECEIVED SOME AMAZING PRODUCTS WHEN PRODUCING THIS POST BUT ALL OPINIONS ARE MY OWN.
A Banana Chocolate Chip Espresso Muffin sitting in a parchment muffin paper over a lace doily.  A cup of espresso sits in the background.

I love something sweet to eat when I make something savory. These Sweet Magnolia Banana Chocolate Chip Espresso Muffins filled that craving deliciously! 

A Banana Chocolate Chip Espresso Muffin sitting in a parchment muffin paper over a lace doily.  A cup of espresso sits in the background.

Do you ever wonder who named some of the food we make and eat? Say the muffin. What is the food rule that says it’s not a cupcake? Since it’s politically correct to have a muffin for breakfast and not a cupcake I think it came from someone wanting cupcakes for breakfast. What do you think? I think I love muffins, especially these Sweet Magnolia Banana Chocolate Chip Espresso Muffins!

Corner of an antique pie tin filled with 4 Banana Chocolate Chip Espresso muffins.

I brainstormed for a month on what I wanted to make for #Choctoberfest. With over 70 bloggers and close to 200 recipes, that was no easy feat! I also wanted to use as many of the wonderful products that were provided by our sponsors such as gold sponsor Imperial Sugar,  Rodelle,  and Davis Chocolate.

Ingredients used to make Banana Chocolate Chip Espresso muffins including Sugar, brown sugar, cocoa, and chocolate swizzle sticks. A tin of 6 muffins sit in the foreground.

I turned to one of my favorite cookbooks, “Toast to Omaha” presented by the Junior League of Omaha in 2006, which was a gift from my Mother-In-Law.

This book is a compilation of some of the most coveted recipes from Omaha restaurants, many of which are now gone.

My book doesn’t give the history of this recipe but I can only imagine that it came from a hotel called The Magnolia.

A Banana Chocolate Chip Espresso Muffin cut in half on a glass plate sitting on a lacey doily in front of a cup of espresso.

This muffin is so good. It is tender and moist like a cupcake but doesn’t need a glaze or frosting to bump it up.

The espresso and the cocoa are a match made in culinary heaven. We love the flavors so much we added them to our Cappuccino Chocolate Chip Muffins recipe too!

I made a batch of my Ham and Bean Soup with these muffins on the side and it made for a delicious dinner!

They would also make a great addition to brunch or even an afternoon snack.

Baking with bananas makes tender and moist recipes.

If you liked this recipe, I think you’ll enjoy these too.

Chocolate banana muffin sitting in a parchment paper muffin paper over a clear plate. An espresso cup sits behind it.

Sweet Magnolia Banana Chocolate Chip Espresso Muffins

Author: Julie Menghini
Sweet Magnolia Banana Chocolate Chip Espresso Muffins takes about as long to say as it does to devour this soft delicious treat.  They’re perfect with a cup of soup or afternoon snack. 
4.50 from 2 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Bread, Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword: Banana Chocolate Chip Espresso Muffins
Servings: 30 cupcakes

Ingredients
 
 

  • 4 tsp espresso powder
  • 1/2 cup milk I used skim but any will work
  • 6 bananas ripened
  • 1 cup Imperial sugar
  • 1/2 cup Imperial light brown sugar
  • 1 cup butter unsalted and melted
  • 2 eggs
  • 3 cups all-purpose flour
  • 3 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/4 tsp nutmeg ground
  • 1/4 cup Rodelle cocoa sifted
  • 1/2 cup chocolate chips I used mini. Any are fine

Instructions
 

  • Preheat the oven to 350 °F.  Line cupcake pan with liners or spray with non-stick cooking spray.
  • In a small bowl, combine espresso powder and milk.  Set aside
  • In the bowl of an electric mixer, combine bananas, sugars, butter, and espresso mixture.  Mix until blended.  Add eggs one at a time, mix to blend after each addition.
  • Indo a large bowl add flour, baking soda, salt, nutmeg, and cocoa.  Whisk to combine.  With the mixer on low, spoon dry ingredients into the wet batter.  Fold in chocolate chips.
  • Scoop the batter into the muffin tins. I used an ice cream scoop which filled them to about 3/4 full.  Bake for 20 to 25 minutes or until a tester comes out clean.

Nutrition

Calories: 184kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 28mgSodium: 228mgPotassium: 129mgFiber: 1gSugar: 15gVitamin A: 235IUVitamin C: 2.1mgCalcium: 19mgIron: 0.9mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!

We love a good muffin and here are some of our favorites!

 Here are a few of my previous #Choctoberfest recipes!

Old Fashioned Cocoa Cake Pumpkins

Pear Hand Pies with Dark Chocolate Drizzle

Raspberry Chocolate Pound Cake Recipe

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4.50 from 2 votes (1 rating without comment)

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17 Comments

    1. Thank you! We really enjoyed them. They weren’t heavy like some muffins but not overly sweet like a cupcake either.

  1. I looooove muffins, any and all of them. I think you’re right–someone wanted cake for breakfast and just changed the name to make it OK, haha :). These look awesome, Julie!

      1. 🙂 It is that time of the week! Not sure where time goes, I was already thinking of my Christmas menu the other day, a little sad I felt! 🙂

  2. Espresso and chocolate are perfect in a muffin – I just made a cake with the same combination. Moist and delicious your muffins must be – I could eat these any time of the day 🙂 By the way Rodelle advertised in Bake from Scratch Holiday Cookies as I never heard of the company before. The Bake From Scratch is an excellent, professional magazine if you are interested. I love it and I’m not the baker like you are. Always interesting and different recipes to try 🙂

    1. I love the magazine too Judi! I’ve actually been using Rodelle for a couple of years because it’s available at Costco and you can tell it’s got a lot of cocoa butter in it. Do you have that cake posted on your site? I’m sure it’s amazing!