Banana coffee muffins

Recipe for marble cake

This article was published by: Matthew

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
Introducing the delectable Banana Coffee Muffins recipe! This delightful treat combines the rich flavors of ripe bananas and aromatic coffee to create a moist and flavorful muffin. With a hint of sweetness and a touch of caffeine, these muffins are perfect for breakfast or as an afternoon pick-me-up. Easy to make and even easier to devour, these muffins will surely become a favorite in your household. So grab your apron and get ready to indulge in this irresistible combination of banana and coffee flavors!

Keywords: Banana, Coffee, Muffins, Breakfast, Recipe

Banana coffee muffins details

Banana coffee muffins, recipe Rating: 4.3
Number of votes:96 INGREDIENTS:

Makes 12 large muffins

 180g all-purpose flour

195g superfine flour
5 tsp baking powder or 2-1/2 tsp double action baking powder
1/2 tsp salt
210g castor sugar

3 large eggs, lightly beaten
250ml milk

4 tbsp instant coffee powder
130g butter, melted and cooled

3 ripe bananas, mashed

Coffee powder to dust muffin surface

Method:

1. Preheat oven at 200 degC. Line muffin tray with paper cups.

2. Sift flours, baking powder and salt into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.

3. In another mixing bowl, dissolve coffee powder in milk. Add egg and melted butter. Mix well.

4. Make a well in the middle of dry ingredients. Add the wet ingredients and mashed bananas. Mix just until all the flour is moistened. The batter should look lumpy. Do not overmix.

5. Divide batter into 12 muffin cups. Dust surface of muffins with a little coffee powder.

6. Reduce temperature to 180degC and bake muffins for 25-30 minutes or until well risen.

7. Transfer to wire racks to let cool.

Notes:

1. Chewy texture is undesirable in the preparation of muffins. Therefore, only minimum mixing is required to produce tender products. There are two methods in the preparation of muffins, namely the muffin method and the creaming method.

• The muffin method – Dry ingredients and wet ingredients are prepared separately in two mixing bowls. They are then mixed until the dry ingredients are just moistened by the wet ones. This method is easier and faster than the creaming method. However, there is a tendency of overmixing the batter which results in tough texture.

• The creaming method – Fat, sugar and salt are creamed until light and fluffy. Eggs are than added, one at a time. Add liquids and finally fold in flour and baking powder. Mix until just smooth. Although this method is time consuming, possibility of overmixing is actually low.

1. Basic baker’s percentage of muffins:

• Flour 100%

• Sugar 60%

• Baking powder 6%

• Salt 1.25%

• Egg 20%

• Milk 80%

• Fat  30%