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These banana and white chocolate muffins have an extra crispy, toasted nut top, making them a delicious breakfast treat or midday snack. Made with toasted walnuts, pecans, bananas, and white chocolate chips. Then topped with a brown sugar streusel topping and a sweet sugar glaze.
Muffins make a great on-the-go breakfast option. With so many tasty flavors to try, they don’t have to be bland and boring.
For other muffin recipes, try these maple walnut muffins, these banana date muffins, or these banana almond flour muffins.
- These muffins are soft and fluffy inside with an extra crunchy muffin top made from a brown sugar and toasted nut streusel topping.
- They are sweet & decadent and taste just like you bought them from a bakery.
- They are straightforward to make and are easy to make in advance for the week ahead.
Ingredients & Substitutions
- Bananas: Bananas are the key ingredients in these muffins, giving them both flavor and moisture. Use overly ripe bananas that have brown spots on them. These add the most flavor and moisture to the muffins.
- White Chocolate Chips: White chocolate baking chips give these muffins their white chocolate flavor. You can also use white chocolate chunks by chopping up a white chocolate bar.
- Toasted Nuts: A combination of pecans and walnuts are toasted before being mixed into the batter for an extra bit of crunch.
- Flour: Use regular, all-purpose flour for baking these muffins.
- Baking Powder & Baking Soda: A combination of baking powder and baking soda make sure these muffins rise properly. Both are essential for this recipe.
- Spices: Cinnamon and nutmeg add in some cozy flavors. Salt brings out all the other flavors in these muffins.
- Sugar: Brown sugar is used for the muffin base. A combination of brown sugar and granulated sugar is used for the streusel topping. Lastly, icing sugar, also called powdered sugar, is used to make the glaze. The brown sugar and granulated sugar are able to be substituted for one another. However, the icing sugar is essential for making the glaze.
- Eggs: Eggs act as a binding agent to hold the muffins together.
- Vegetable oil: A small amount of vegetable oil adds moisture to the muffins. Substitute this with another neutral flavored oil, such as sunflower or canola oil.
- Butter: Melted butter is used to make the streusel topping, giving it its crumbly texture.
- Honey: Honey adds a bit of natural sweetness to the muffin base. Substitute this with maple syrup.
- Almond & Vanilla Extract: The combination of vanilla and almond extract in the muffin base as well as the streusel topping make these muffins extra delicious.
- Milk: A tiny dash of milk is mixed with the icing sugar to make the muffin glaze. You can substitute this with a non-dairy milk, such as almond milk or coconut milk.
- A set of mixing bowls to make the muffin batter in.
- A rubber spatula to mix the ingredients together.
- A hand mixer to beat the wet ingredients together.
- Muffin liners to line the muffin tin.
- A muffin tin to bake the muffins in.
Step 1: Toast the walnuts and pecans for 6 to 7 minutes in the oven at 400F, until they are golden brown.
Step 2: In a large bowl, sift the flour, baking powder, cinnamon, nutmeg and salt together.
Step 3: In a medium bowl, use an electric hand mixer to beat the mashed bananas, eggs, vegetable oil, honey, vanilla extract and almond extract together until smooth.
Step 4: Add the wet ingredients to the dry ingredients in a couple parts. Mix only until combined.
Step 5: Gently fold in a ½ cup of the toasted walnuts and a ½ cup of the toasted pecans. Fold in the white chocolate chips.
Step 6: Divide the muffin batter evenly between the muffin tins.
Step 7: Make the streusel topping by mixing the flour, brown sugar, white sugar, butter, toasted walnuts, toasted pecans, cinnamon and almond extract together.
Step 8: Sprinkle the streusel topping evenly on top of each muffin.
Step 9: Make the glaze by combining the milk and icing sugar.
Step 10: Bake the muffins at 400F for 5 minutes. Then, decrease the oven temperature to 375F and continue to bake the muffins for another 15 to 16 minutes until a toothpick comes out clean.
Step 11: Once the muffins have completely cooled to room temperature, drizzle the glaze over top of them.
- At room temperature: Store the muffins in an airtight container at room temperature for up to 2 days.
- In the fridge: Store leftover muffins in an airtight container in the fridge for up to a week.
- In the freezer: Let the muffins fully cool to room temperature. Then, place them in a Ziploc bag, making sure to remove all the extra air. Store them in the freezer for up to 2 months. For best results, freeze these muffins without the glaze. Let them thaw in the fridge overnight and then add the glaze before serving them.
- Use overripe bananas. Bananas that are a deep yellow, with brown spots on them (or ones that are completely brown), are the best bananas to use for baking. They add the most sweetness and moisture to baked goods.
- For a fruity variation, add in some berries to these muffins. Raspberries or blueberries would go particularly well with the banana & white chocolate combination. Add in ½ cup to 1 cup of berries and slightly reduce the amount of toasted walnuts, pecans and white chocolate chips to compensate.
- Don’t overmix the batter. When adding the wet ingredients to the dry ingredients, mix only until just combined. Overmixing the batter can result in dense, hard muffins.
- Make sure the white chocolate chips are not sticking out at the top of the muffin. Once you put the muffin batter in the muffin tins, if you see any white chocolate chips sticking out, gently push them down so they are covered in batter. White chocolate chips have a tendency to burn more easily than chocolate chips, especially if they are directly exposed while baking in the oven.
- Wait until the muffins have fully cooled before adding the glaze. If you drizzle the glaze on the muffins while they are still warm, the glaze will melt and drip off the muffins.
You don’t need to use the broil setting for a crispy muffin top. Using a higher baking temperature for the first 5 minutes will result in an extra domed and crispy muffin top. Using broil can cause the muffins to burn.
The muffins are done baking when the tops are golden brown and an inserted toothpick comes out with just a few crumbs on it.
Fill the muffin liners almost all the way full. Add the batter so that the liners are almost, but not completely filled. This will result in large, domed muffin tops.
Banana and White Chocolate Muffins
- Total Time: 40 minutes
- Yield: 14 muffins 1x
- Diet: Vegetarian
These banana and white chocolate muffins have an extra crispy, toasted nut top, making them a delicious breakfast treat or midday snack.
- ½ cup + 2 tbsp walnuts
- ½ cup + 2 tbsp pecans
- 2 ½ cups (320g) flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- ¾ cup (150g) brown sugar, packed
- 3 bananas, mashed
- 2 eggs
- ¼ cup vegetable oil
- ¼ cup honey
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 cup white chocolate chips
- Streusel Topping:
- 9 tbsp (70g) flour
- ¼ cup (50g) brown sugar
- 2 tbsp (25g) white sugar
- 4 ½ tbsp butter, melted
- 2 tbsp toasted walnuts
- 2 tbsp toasted pecans
- ½ tsp cinnamon
- ½ tsp almond extract
- 6 tbsp icing sugar
- 2 tsp milk
- First toast the nuts. Preheat the oven to 400F. Spread the walnuts and pecans out evenly across a baking sheet lined with parchment paper. Toast them in the oven for 6 to 7 minutes until golden brown. Let them cool for a few minutes, then chop the nuts into small chunks. Set aside for now.
- Next, make the muffin batter. In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a medium mixing bowl, beat the brown sugar, bananas, eggs, vegetable oil, honey, vanilla extract and almond extract together. The mixture will be slightly lumpy.
- In a couple parts, add the wet ingredients to the dry ingredients, mixing only until just combined.
- Gently fold in ½ cup of the toasted walnuts, ½ cup of the toasted pecans and the white chocolate chips.
- To make the streusel topping, mix the flour, brown sugar, white sugar, melted butter, 2 tablespoon toasted walnuts, 2 tablespoon toasted pecans, cinnamon and hazelnut extract together. This should form a crumbly mixture.
- Line 14 muffin tins with muffin liners. Divide the batter evenly between muffin tins. Sprinkle the streusel topping evenly over the top of each muffin.
- Bake the muffins for 5 minutes at 400F. Without opening the oven door, decrease the temperature to 375F and bake for another 15 to 17 minutes until the muffin tops are golden brown and a toothpick comes out clean.
- Meanwhile, make the glaze. Mix the icing sugar and milk together until smooth.
- Once the muffins have cooled to room temperature, drizzle the glaze over the muffin tops.
- Storage: Store leftover muffins in an airtight container in the fridge for up to a week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baked
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 432
- Sugar: 34.8g
- Sodium: 222mg
- Fat: 19.5g
- Saturated Fat: 5.9g
- Unsaturated Fat: 12.3g
- Trans Fat: 0.3g
- Carbohydrates: 60.3g
- Fiber: 2.5g
- Protein: 6.1g
- Cholesterol: 39mg
Keywords: muffin recipes, breakfast recipes
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