Banana Espresso Muffins

By Danny

Perfect Breakfast Muffin

I love having muffins for breakfast! During the work week, I rarely have the desire (or time!) to have an elaborate breakfast. Muffins are perfect because they're not super filling, and let's be honest here, who doesn't like to start the day with cake! I'm a HUGE fan of CLASSIC BANANA BREAD, but I've been making it so much lately that I wanted to try something different with my browning bananas.

I've always liked coffee and bananas together, so I decided to try a banana espresso muffin! This recipe is great, and the ingredient that makes all the difference in this recipe is lemon zest---that's right, lemon zest. It adds an amazing brightness and weirdly brings out the flavor of the bananas!

Banana Espresso Muffin recipe after the jump...

Banana Espresso Muffin Recipe

Makes 6 muffins

1 very ripe banana, lightly mashed
1/4 cup sour cream
1 large egg
1 teaspoon grated lemon zest
3/4 teaspoon vanilla extract
1 cup unbleached flour
6 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 salt
5 tablespoons unsalted butter, softened
1/2 cup chopped pecans
2 tablespoons instant espresso powder

Preheat oven to 350 degrees. In a food processor mix banana and sour cream until smooth. Add the egg, lemon zest, and vanilla and process until blended. In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt and beat on low speed of a stand mixer for about 1 minute. Add the butter and half the banana mixture and beat until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the bowl and add the remaining banana mixture in two parts, beating for about 20 seconds after each addition. Add pecans and beat on low speed just until incorporated. Remove half of the batter and place in separate bowl and add the espresso powder until incorporated.

Place muffin liners in tins and alternate spooning banana mixture and espresso mixture into each liner until full to the top. Take a knife and gently swirl each muffin liner to mix the espresso batter and banana batter. Bake for 25 minutes. Remove muffins from pan and cool on wire rack. Enjoy!

Recipe adapted from The Bread Bible, by Rose Levy Beranbaum