Banana Espresso Muffins

In anticipation of the work week and my continual need for a a sweet accompaniment to my morning coffee, on Sunday night I made a recipe for Banana Espresso Muffins that I found on a cooking blog (via Tastespotting). I love banana bread, and this recipe seemed to offer a new and exciting alternative to the classic staple.

The muffins turned out quite tasty and have paired nicely with my morning java this week.

Ingredients
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

Directions
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.