This recipe! It is sooo good. So, I’ve already told you about one of my favorite food bloggers. Jessica Merchant over at How Sweet Eats. Almost every single recipe she posts, I want to make because it looks so deelish. And she posts so many good recipes that I can’t keep up. I got her cookbook, The Pretty Dish, last spring, and I have been cooking my way through it the past eight months. But she also has fabulous recipes on her blog almost every day. Check her out if you like food because you won’t be disappointed!
So – the recipe today is inspired by a recipe she made awhile back. She made banana bread with espresso glaze. You all know how much I love espresso! I couldn’t believe that I had never thought of an espresso glaze. Espresso and sugar, what’s not to love?! I’m ready to try this espresso glaze on soo many things. It’s that good!
She made it to put on banana bread and while I think that sounds fabulous, I already have a banana muffin that I love to make. I make it all the time because my littlest one loves it and loves to help me make it! I posted it here. https://www.authenticabundantlife.com/recipe/banana-muffins/
This time, I made my banana muffin recipe. Instead of making them regular size, though, I made them into mini muffins. Then I added the espresso glaze. And it was a match made in heaven. Although I haven’t tried it on banana bread or regular size banana muffins, I like the little size because the espresso glaze is super powerful.
And I loved the espresso glaze so much that I dipped my muffins into it twice. Yes, it’s that good.
Glazed once…and glazed again…
All good!
So here’s the deal. You make your muffins. You let them cool a little bit. While they’re cooling, make the espresso glaze. Then dip your muffin into the glaze and let it sit for about 30 minutes. It will be hard to let them sit. And I won’t judge if you eat a couple of them with only one coating of glaze while waiting to do your double coat. I may have done that myself. Maaybee.
Alright – you should go and make these today!
Prep Time | 5 minutes |
Passive Time | 30 minutes |
Servings |
muffins
|
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 4 ripe bananas mashed
- 1/3 cups white sugar
- 1/3 cup butter melted
- 1 1/2 cups powdered sugar
- 1/4 cup espresso
- 1/2 tsp vanilla
- 1-2 tsp milk
Ingredients
Banana Muffins
Espresso Glaze
|
|
- Preheat oven to 350. Use paper lines in mini-muffin pan. Spray with non-stick spray.
- Mix together flour, baking soda, baking powder, and salt in one bowl.
- Mash bananas with sugar in another bowl. Add egg and melted butter. Blend together.
- Gently combine flour mixture into banana mixture.
- Scoop into prepared pans. Use melon baller for easier scooping.
- Bake for approximately 10-15 minutes.
- Whisk powdered sugar, espresso, vanilla, and milk together until it forms a smooth glaze.
- After banana muffins have cooled down a little bit, dip the tops of the muffins into the glaze. Let sit for 30 minutes. Repeat.
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