Description
These banana and white chocolate muffins have an extra crispy, toasted nut top, making them a delicious breakfast treat or midday snack.
Ingredients
Scale
- Muffins:
- 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
- Glaze:
- 6 tbsp icing sugar
- 2 tsp milk
Instructions
- 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 tbsp toasted walnuts, 2 tbsp 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.
Notes
- 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
Nutrition
- 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