Can I use the “broil” setting for a crispy top?

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.

How do I know when the muffins are done baking?

The muffins are done baking when the tops are golden brown and an inserted toothpick comes out with just a few crumbs on it.

How full should I fill the muffin tins?

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

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

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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