Sometimes, if I close my eyes very tight, I can recall a short period of my life where Saturday mornings were a leisurely affair. There was no alarm that sounded: not from bedside clock, or dated cellphone, or upstairs crib. I would dreamily drift into the morning, allowing myself to wake up in my own.good.time. Aimlessly I would reach for my nightstand, grabbing the book I had left open the night before, and would proceed to lose myself in someone else’s adventure, pausing only to steal sleepy kisses with my Adam.
The morning hours would then slip by and we would talk of breakfast, and coffee. Wandering down the street to a crowded cafe, we would indulge in something to fill our hungry bellies, something as simple and sweet as a muffin to take us to the afternoon. There, nestled together near a window, our respite seemed to stretch on for hours; our day seemed to be made just for young lovers to squander away.
But now it is getting late, and I must close this book of faded memories.
My eyes will open tomorrow before the sun rises high; I will awaken to little voices that run from sleep and warm cozy covers, that resist hours spent quietly engaged. You will find me, then, shuffling to the kitchen with eyes half shut, quickly gulping leftover coffee and stumbling to the counter for this little treat, a simple muffin, to take me to the afternoon.
More Muffin Recipes:
- Pumpkin Cream Cheese Muffins with Streusel
- Banana Poppy Seed Muffins with Hazelnut Streusel
- Easy Blueberry Muffins
Espresso Banana Muffins
- 4 tablespoons [57 g] unsalted butter melted
- 1 cup [227 g] banana mashed
- 3/4 cup [150 g] granulated sugar plus more for sprinkling
- 1/2 cup [112 g] vegetable or canola oil
- 1/2 cup [120 g] sour cream at room temperature
- 1/4 cup [60 g] buttermilk at room temperature
- 1 large egg at room temperature
- 1 tablespoon finely ground espresso
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 1/2 cups [355 g] all-purpose flour
- 1 cup [227 g] banana diced into bite-sized pieces
- 1/2 cup [90 g] mini chocolate chips
- 2 tablespoons cacao nibs chopped (optional)
- Position an oven rack in the middle of the oven and preheat the oven to 375F [190C]. Grease two standard twelve-cup muffin tins.
- In a large bowl, whisk together the butter, banana, sugar, oil, sour cream, buttermilk, egg, espresso, baking powder, baking soda, and salt until combined. Add the flour and gently mix until almost combined. Fold in the diced bananas, chocolate chips, and cacao nibs if using. Be careful not to overmix the batter. It should not be completely smooth; there should be some visible lumps and bumps.
- Scoop a scant 1/3 cup of the batter into every other muffin cup. The batter should fill the cup and mound slightly (using a scoop helps the tops mound). Sprinkle 1 to 2 teaspoons of granulated sugar evenly over each muffin.
- Bake until the muffins are light golden brown and a toothpick inserted into the center comes out with just a hint of crumb, rotating the pans halfway through baking, 18 to 24 minutes. Let the muffins cool in the tin for about 5 minutes, then gently remove them and transfer to a wire rack to cool for a few more minutes before serving. Muffins are best eaten the day they are made, but they can be stored in an airtight container in the refrigerator for up to 2 days.