Deliciously golden, crispy banana muffins made with white chocolate chips and walnuts, then baked to perfection. These banana and white chocolate muffins are a tasty fall breakfast treat.
Everyone has had chocolate chip banana muffins, but the white chocolate chip spin for these banana muffins is what makes them taste extra good. Plus, walnuts go exceptionally well with white chocolate.
Sometimes chocolate flavored muffins can feel a little too heavy for breakfast. I find that these white chocolate muffins add in a little bit of sweetness without feeling too heavy (even if calorie-wise they may be exactly the same as semisweet chocolate chips...)
If you do feel like going all out, you could eat these muffins with a spread of Nutella, for extreme chocolate decadence.
Ingredients & Substitutions for Banana and White Chocolate Muffins:
- Bananas. Make sure you choose the ripest, and most gross looking bananas. Super ripe bananas that are almost completely bad are the tastiest bananas in baked goods. They add extra moisture and flavor to the muffins.
- White Chocolate Chips. You can use regular white chocolate chips here or if you have a favorite white chocolate bar, you can cut that up into little chunks and use that instead. If you really don’t like white chocolate chips, obviously these muffins will also taste good with regular semisweet chocolate chips too.
- Walnuts. These are my favorite type of nut for this recipe, but they are optional. I like to add them in for the flavor and also to make these muffins a bit healthier.
How to make the muffin top extra crispy:
I love muffins that have golden, crispy tops. The best way to get that for any type of muffin is to preheat the oven to 400F and then decrease the temperature to 375F as soon as you put the muffins in the oven.
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Deliciously golden, crispy banana muffins made with bananas, white chocolate chips and walnuts, then baked to perfection.
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ⅔ cup butter, melted
- 2 eggs
- 2 tsp vanilla extract
- ⅛ cup milk
- 2 medium, very ripe bananas, mashed
- 1 cup white chocolate chips
- 1 cup walnuts, roughly chopped
- Preheat the oven to 400F. Grease a 12 muffin tin.
- Mix the flour, granulated sugar, baking powder and salt together.
- Melt the butter. Whisk the melted butter together with the eggs, vanilla extract and milk.
- Mash the bananas and mix them into the wet ingredients.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don't over mix.
- Fold in the white chocolate chips and walnuts (optional).
- Divide the batter evenly into the muffin tin. Place the tray in the oven and immediately decrease the oven temperature to 375F.
- Bake for 25-30 minutes until a toothpick comes out clean.
- If you prefer, you can cut up your favorite white chocolate bar into chunks and use those in place of the white chocolate chips.
- If using a white chocolate bar instead, try to use one that is hard. If you are using a softer chocolate bar, put it in the fridge before cutting up. This will help the chunks not clump together as much.
- Store these muffins in a sealed container in the fridge for up to a week.
- Category: muffins, breakfast
- Method: baked
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 384
- Sugar: 23.7g
- Sodium: 195mg
- Fat: 22g
- Saturated Fat: 9.9g
- Unsaturated Fat: 12.1g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1.8g
Keywords: muffin recipes, white chocolate muffins, banana muffins, walnut muffins, breakfast muffins