Espresso Brown Butter Banana Bread Muffins

Steps

1. 1

   Preheat your oven to 350°F (180 °C) (175°C (350 °F)) and line a standard 12-cup muffin tin with paper liners.

2. 2

   Brown the butter: In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the milk solids turn golden brown and smell nutty. Immediately remove from heat and transfer to a small bowl to cool slightly.

3. 3

   In a large mixing bowl, add the overripe bananas and mash them with a fork or whisk until smooth.

4. 4

   Add the cooled brown butter and sugar to the mashed bananas. Mix together until completely incorporated.

5. 5

   Add the two eggs and vanilla extract to the bowl. Mix again until well combined.

6. 6

   Stir in the instant espresso powder, mixing until it is almost fully incorporated into the wet ingredients.

7. 7

   Gently fold in the flour, baking soda, and salt (dry ingredients) followed by the chocolate chips. Mix just until the batter is formed and no dry streaks remain; do not overmix.

8. 8

   Allow the muffin batter to rest for about 5-10 minutes.

   Start 5-minute timer
9. 9

   Transfer the batter into the prepared muffin tin, filling each cup about 3/4 full.

10. 10

    Place the tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

    Start 18-minute timer
11. 11

    Allow the muffins to cool slightly in the tin before transferring them to a wire rack to cool completely.