Banana Espresso Muffins

Baking | November 20, 2008 | By

banana cakeBy Danny

Banana Nut Muffins

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


  1. Leave a Reply

    November 21, 2008

    That looks & sounds great! Banana muffin is definitely my favorite and I love having muffins for my breakfast.

  2. Leave a Reply

    November 21, 2008

    wow! those muffins are adorable – love the contrast.
    hope to keep in touch 🙂

  3. Leave a Reply

    Peppercorn Press
    November 21, 2008

    Those are gorgeous muffins! And they sound delicious. Like you, I LOVE banana bread too. The espresso addition sound great.

  4. Leave a Reply

    November 21, 2008

    I need to try and make these look simple and delicious. Economical too.

    clicked a few $ 🙂

  5. Leave a Reply

    November 21, 2008

    I love banana bread too but these will make a nice change. they look great!

  6. Leave a Reply

    Penang Tua Pui
    November 22, 2008

    my wife is a fan of muffins and this will give her to get herself home made muffins… thanks for the recipes..

  7. Leave a Reply

    November 23, 2008

    I never really got the banana+coffee connection, but that’s probably because I don’t always like eating bananas. In cake form, however, I’d love it! And extra caffeine is always a good thing.

  8. Leave a Reply

    November 23, 2008

    Yum, what a great combo. And wonderful for breakfast. They’re gorgeous too!

  9. Leave a Reply

    November 24, 2008

    Thanks everyone, I’m glad you all like them! If you make them, leave a comment and let me know!

  10. Leave a Reply

    Heather Campo
    January 10, 2009

    I made these last month and they come out great. Like you said, they are the perfect breakfast muffin! Loved the contrast of the flavors!

    Your photos are awesome!

  11. Leave a Reply

    Amanda Florio
    November 23, 2009

    you just have it listed 1/4 salt, i'm assuming tsp but just thought I would make a comment of that. Thanks for the great idea

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