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Sweet Magnolia Banana Chocolate Chip Espresso Muffins

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.

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 fill that want 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.

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.

Don’t have time to make it now? Pin it for later!

Two photo collage for Pinterest. The top photo is a top down photo of a Banana Chocolate Chip Espresso Muffin sitting on a glass plate over a lace doily. The bottom photo is a muffin cut in half with a cup of espresso sitting behind it. The title \"Sweet Magnolia Banana Chocolate Chip Espresso Muffins\" divides the two photos.

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

Chocolate banana muffin sitting in a parchment paper muffin paper over a clear plate. An espresso cup sits behind it.
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5 from 1 vote

Sweet Magnolia Banana Chocolate Chip Espresso Muffins

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. 
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 30 cupcakes
Author Julie Menghini

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: 184kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 228mg | Potassium: 129mg | Fiber: 1g | Sugar: 15g | Vitamin A: 235IU | Vitamin C: 2.1mg | Calcium: 19mg | Iron: 0.9mg
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? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

 Here are a few of my previous #Choctoberfest recipes!

Old Fashioned Cocoa Cake Pumpkins

There's nothing scary about making or eating these Old Fashioned Cocoa Cake Pumpkins! | HostessAtHeart.com

Pear Hand Pies with Dark Chocolate Drizzle

A cooling rack over a wooden matt filled with Pear Hand Pies drizzled with dark chocolate. Two raw pears and a wire basket of pies sit in the background.

Raspberry Chocolate Pound Cake Recipe

A piece of chocolate cake on a white plate garnished with red raspberries. A bowl of raspberries and a white cakestand sit behind it. A fork sits next to the side of the plate.

Recipe Rating




Mike

Tuesday 26th of May 2020

These are great with a cup of coffee in the morning on the porch

creativefamily3

Thursday 26th of October 2017

Nice combination of ingredients. I think that the taste will be definitely perfect)

Julie Menghini

Thursday 26th of October 2017

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

Kelsie | the itsy-bitsy kitchen

Tuesday 24th of October 2017

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!

Julie Menghini

Thursday 26th of October 2017

Thanks Kelsie! It could have been my idea but someone older and smarter did it first!

Petra

Monday 23rd of October 2017

What a treat! These muffins sounds delicious and they look amazing! :)

Julie Menghini

Tuesday 24th of October 2017

Thank you Petra! I was just thinking that I had to stop over and visit you!

Mimi

Saturday 21st of October 2017

Yum yum and yum!

Julie Menghini

Monday 23rd of October 2017

Thank you, Mimi!