Monday, June 20, 2011

Banana Muffins with White Chocolate

This sweet moist with golden brown crust banana muffin is just similar to other banana muffins you find in many blog sites. But what makes this recipe different from the rest is that it contains brown sugar and has chunks of white chocolate floating and embedded in the batter. Some variations would be using the chocolate chips or dark chocolate chips.

White Chocolate cannot officially be called "chocolate" because it does not contain chocolate liquor. However, good white chocolate does contain cocoa butter, sugar, milk solids, vanilla, and lecithin. For this recipe you can use either white chocolate chips (chunks) or you can cut up a white chocolate bar. Either way, when buying white chocolate try to find a brand that contains cocoa butter as some inferior brands contain vegetable fat which does not have that wonderful rich and creamy flavor.

Yield: 12 regular sized muffins.


  • 225 grams all purpose flour
  • 100 grams white granulated sugar
  • 40 grams light brown sugar (compact)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 65 grams white chocolate (chips or chunks)
  • 3 large ripe bananas, mashed well (about 1-1/2 cups)
  • 113 grams unsalted butter, melted and cooled
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven.
  2. Line 12 muffin cups with muffin wax or you may spray them with a non stick vegetable spray.
  3. In a large bowl, combine the dry ingredients: flour, sugars, baking powder, baking soda, salt, and white chocolate chips.
  4. In separate medium-sized bowl combine the mashed bananas, melted butter, eggs, and vanilla.
  5. Lightly fold the wet ingredients (banana mixture) Use a rubber spatula or wooden spoon to lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. Use either rubber spatula or wooden spoon. It is important NOT to over mix the batter because over mixing the batter will result to tough, rubbery muffins.
  6. Spoon the batter into the prepared muffin tins.
  7. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
  8. Place on a wire rack to cool for five minutes and then remove muffins from pan.
  9. Best served at room temperature.
Enjoy and have fun eating!

Labels: , , ,


Post a Comment

Subscribe to Post Comments [Atom]

<< Home