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.
MonicaWednesday, April 19, 2023 at 1:42 pm
I suspect a lot of comments here are prior to the recipe update, but none the less, I wanted to leave a review on the updated version. As I pull together this review, I also realize I made many more modifications than I typically do with a recipe. That aside, this is a great banana muffin recipe and people shouldn’t be afraid to substitute in a pinch. I came to find out I was two bananas short (so didn’t add the banana chunks) and my canola oil was rancid – yuck!(so I substituted coconut oil). The muffins still came out delicious. I think the coconut oil did overtake the coffee flavor, but not a big deal. If you use coconut oil, the espresso powder likely isn’t necessary. I will make these again, knowing I need four, not two large bananas, and a more bland oil. Probably could have gotten away with more butter instead, but I still love these. Thank you! I will also be reaching out for the original recipe as mentioned above in the blog out of curiosity.
CarrieSunday, February 16, 2020 at 7:55 am
I know this post is years old, but I wanted to let you know I’ve been making these muffins for probably 6 years, 7 maybe? And I love them dearly. Made them with my 3 yr old this morning! I love your recipe collection, too.
KatieFriday, December 16, 2016 at 9:57 pm
I want to say that I made these vegan and they turned out great–moist and well risen and true to a muffin that I would know!
I replaced the egg with a flax egg (1 T flax, 2.5 T water); the buttermilk with 3/4 c. almond milk + 1 t. apple cider vinegar. (though I think soy would work better, but only had almond on hand)
I also think it would taste good to replace 1/4 -1/2 c. of flour with almond meal for texture, but I didn’t think of it until afterwards.
Anyways just wanted to let you know they work as a vegan muffin as well with simple replacements!
lorettaMonday, August 22, 2016 at 10:55 pm
can i substitute the coffee with something else? perhaps milk?
SarahTuesday, August 23, 2016 at 9:11 am
Hi Loretta – Yes, use 1 1/4 cup buttermilk total and omit the coffee. Let me know how they turn out for you!
LydiaWednesday, July 13, 2016 at 12:51 am
Do you think you can subsitute coconut flour? and just add an extra egg? has anyone tried this? and ill be subbing coconut oil for the olive oil which i saw another did yay cant wait to make these thanks!
SarahThursday, July 14, 2016 at 9:49 pm
Hi Lydia – I have never tried coconut flour here, so I’m honestly not sure how it will do. If you try it, please let me know how it goes! -Sarah
TamaraWednesday, March 23, 2016 at 7:55 pm
Should these be refrigerated??
GayatriSunday, November 29, 2015 at 11:02 am
I loved this recipe! Baked it as a cake with wholewheat flour and it was just incredible. Super moist! Thanks so much 🙂
Diana AbreuWednesday, August 19, 2015 at 7:28 am
Hey there! I tried your recipe last night! Follow the quantities as described.
Its important to say im from Brazil! Maybe our banana is smaller than yours – more bananas in the recipe would be nice!
Matbe our coffee is stronger, so i believe the taste was a little to coffee-ee and the sugar could be doubled! As the nibs arent sweet either!
I hope my experience can help others! 😀
Heather (Delicious Not Gorgeous)Thursday, March 26, 2015 at 7:22 pm
I made these today- subbed cinnamon for nutmeg, chocolate chips for cacao nibs- and they were so yummy and moist! I thought the banana chunks and coffee might not work out, but they definitely did. One of my new favorite banana muffin recipes for sure.
MarleeSunday, December 14, 2014 at 3:20 pm
I’m allergic to cacao…any substitues in mind?
SarahTuesday, December 16, 2014 at 12:58 pm
Are you allergic to nuts? Pecans or walnuts chopped small would work here, too, and also give a nice crunch. 🙂
AnonymousTuesday, January 15, 2013 at 8:42 am
Love these! I used whole meal flour and added some chia seeds to make a tad healthier, also swapped the olive oil for coconut oil. Thanks for the great recipe!
mividaenundulceMonday, January 7, 2013 at 10:49 pm
My brother gave to me a bottle of cacao nibs and I started thing what I suppose to do with that? Then, I start searching and saw your proposal, what can I tell, this is a perfect recipe. I used nutmeg because I found it comes perfect with coffee, and it came with a perfect touch.
What I like so much is that the muffins are not too sweet, so it can be eaten with a cup of tea or coffee. Also very moist and soft.
If you don’t mind I want to share it.
BeeBeeSunday, September 9, 2012 at 5:01 am
I’ve just made the muffins and they are delicious, and something just a little different and special in the crowded muffin universe. Also love that I can make your recipe when I’m on the other side of the world – thanks for sharing and for your fabulous blog 🙂
AnonymousMonday, June 25, 2012 at 10:37 am
These are just amazing!! This recipe was just what I was looking for. I just bought cacao nibs to try and didn’t much care for the flavour by themselves. But they taste great in this recipe. I added in walnuts and fresh raspberries to this too and the flavour was fantastic! Thanks for a great recipe 🙂
GeniveWednesday, May 23, 2012 at 2:38 am
These are in the oven, the batter itself tastes just so delicious! I can’t wait 16 minutes!
vanilla bean blogWednesday, May 23, 2012 at 6:51 pm
I hope you liked them!! 🙂
BarbaraTuesday, March 6, 2012 at 10:55 pm
I’m new to your blog. I made these just as directed and I was skeptical because the batter is a little thinner than usual muffin batter but they are amazing. So good with coffee, a latte actually, and not overly sweet like most bakery muffins. A great recipe. Thanks!
vanilla bean blogWednesday, March 7, 2012 at 3:37 am
Barbara! This comment made my day. Thank you so much for stopping by and letting me know you liked them. Have a lovely day!
KimberTuesday, February 28, 2012 at 4:13 pm
Wow, these looks so sweet and hearty – a perfect breakfast if I do say so. I’m so glad I stumbled upon your blog – it’s amazing and delicious!
vanilla bean blogWednesday, March 7, 2012 at 3:35 am
Thank you! I’m glad you stopped by! 🙂
Ladies HolidayTuesday, February 28, 2012 at 2:12 am
mmm…the picture you painted is a beautiful (if not wistful) accompaniment to such sweet little muffins.
vanilla bean blogWednesday, March 7, 2012 at 3:38 am
Thank you! And yes, very wistful. 🙂
AnonymousMonday, February 27, 2012 at 6:37 pm
You can still steal those sleepy kisses…
vanilla bean blogWednesday, March 7, 2012 at 3:36 am
thelittleloafMonday, February 27, 2012 at 9:12 am
I love those lazy Saturday mornings…and am lucky enough to still have them fairly often! I’m sure it will all change when we decide to have children 🙂 These muffins look beautiful and I love the crunch of cacao nibs – so dark and delicious and the perfect contrast to the sweet banana.
my little celebrationSaturday, February 25, 2012 at 3:54 pm
OH my word. I WILL be trying these! They’re too beautiful not to! Your photos are lovely as always. You’re just a gem.
vanilla bean blogSunday, February 26, 2012 at 4:40 am
You are so kind. And thank you, friend. I hope you like them.
SachaSaturday, February 25, 2012 at 1:29 pm
I was just thinking about the banana-coffee combination when I saw a banana layer cake with coffee buttercream the other day. I think I would like these muffins even more, especially with the crunch of the cocoa nibs!
vanilla bean blogSunday, February 26, 2012 at 4:39 am
Thanks Sacha! I really like banana and coffee together. I might have to experiment some more with it.
london bakesSaturday, February 25, 2012 at 10:30 am
Not to make you too jealous but I’ve had just such a leisurely Saturday morning today 😉 What wonderful muffins though, I love the addition of cocoa nibs and that oatmeal that makes me feel like I’m eating something just that bit healthier than a normal muffin.
vanilla bean blogSunday, February 26, 2012 at 4:37 am
I was trying to make them a ‘little’ healthy. So I didn’t feel guilty eating them, ha. And I’m very jealous. But happy for you. 🙂