Banana Muffins with White Chocolate Chips

Banana muffins with white chocolate chips – a quick, easy, and delicious treat for breakfast or snack.

I don’t know about you, but I usually prefer savory items for breakfast and snacks. But of course there are exceptions. And these white chocolate chip banana muffins are definitely one of those sweet exceptions that I actually enjoy for breakfast or snack. Okay, who am I kidding? I can have them pretty much any time of the day!

But the really great thing with these muffins is that not only are they delightfully delicious, but they are also pretty easy, and hassle free to make.

A whole batch of muffins takes only about 10 minutes of active prep time, and about 20 minutes to bake in the oven. And doesn’t require any fancy electrical blending equipments, just regular mixing bowls and spoons/spatulas.

So if you are looking to bake something quick for guests coming over, or even surprise the little ones with a special treat this weekend, or you simply want to indulge your taste buds, try out this tried and tested recipe for banana white chocolate chip muffins, and enjoy!

Ingredients You Need

Ingredient notes + tips for making really good banana muffins

1. Use over ripe bananas. And the more over ripe the bananas are (without getting spoilt), the better the muffins taste.

2. Use room temperature butter and eggs. This is important because when at room temperature these ingredients form an emulsion that traps air, and while baking in the oven, they release this air to make the baked goods light and fluffy. Plus room temperature ingredients bind together easily, giving you a smooth even batter. However if you are in a rush or forgot to keep these ingredients out, you can melt the butter on the stove, and then let it cool to about room temperature, and warm the refrigerated eggs by running them through warm water for a couple of minutes. But it’s best to keep the butter and eggs out at night if you want to make muffins in the morning.

3. Kind of sugar / sugar alternatives – In this recipe, I have used a combination of regular white and brown sugar, because it’s delicious. But I have also shared a few variations / alternatives at the end of the recipe that you can check out.

How to Make Banana Muffins With Chocolate Chips

• In a bowl, mix together all the dry ingredients, which include the flour, white sugar, brown sugar, baking powder, baking soda, and salt. Set aside.

• In another bowl, mix together all the wet ingredients, for which start with mashing the bananas, then mix it in with the softened room temperature butter, eggs, and vanilla extract.

• Once you have mixed together the dry ingredients and the wet ingredients in their respective bowls, add the wet ingredients to the dry ingredients, and combine them well.

• Finally add the white chocolate chips to this combined batter & mix them in. The muffin batter is ready.

• Now take a muffin tray, and grease the muffin cups with butter spray (or line them with paper cups) and pour the muffin batter into these cups, till the cups are about 3/4th full (because the batter will rise during baking), as evenly as possible (I use ice cream scoops to measure the batter).

• Bake muffins at 350 F / 180 C for 20-25 minutes.

• At the 20 minute mark, test if the muffins are ready by inserting a toothpick in the center of the muffins. If there is still some wet batter on the toothpick, put the muffin tray back in the oven for a couple of mins, as required. When the toothpick comes out clean, the muffins are ready.

Pro Tip for Making the BEST Muffins!

The best muffins are light and fluffy on the inside with a light crisp texture on the top. To achieve this lightly crisp textured top – as soon as the muffins are ready, put them back in the oven in broil mode for 1-2 minutes.

The broil mode only concentrates heat on the top, giving the muffins the light crisp texture at the top. But you should always monitor the muffins during broil mode, maybe even by keeping the oven light on, to ensure you do not burn the top.

Variations & Substitutions

Substituting White Sugar – You can substitute white sugar in this recipe with raw brown sugar or even jaggery powder. Instead of ½ cup of white sugar & ¼ cup of brown sugar, use either ¾ cup of all brown sugar or ¾ cup of jaggery powder. The muffins will look and taste slightly different, but will still be delicious, while being a little more healthier.

Chocolate chips / grated chocolate – This is a recipe for white chocolate chip banana muffins, so that’s the kind of chocolate chip I’ve used, but clearly you can substitute them for any kind of milk/semi sweet/dark chocolate chips you prefer. You can even use grated chocolate like I did in this pound cake, but for the muffins I definitely prefer the chocolate chips.

How to Store Banana Muffins

If you made more muffins than you can eat fresh out of the oven, then you can store them at room temperature for 2-4 days. Or in the fridge for upto a week. And in the freezer for upto 2-3 months. So long as you package them properly.

Storing Banana Muffins at Room Temperature

You can store banana muffins at room temperature for 1-2 days in summer, and 3-4 days in winter, depending on the weather of the place you live in.

Just ensure to tightly wrap it in food grade plastic first, and keep it in an air-tight container.

Storing Banana Muffins in the Fridge

You can store banana muffins for 5-7 days in the fridge, so long as you first tightly wrap the muffins in food grade plastic wrap, and store them in a food grade ziplock bag, after letting out all the excess air from the bag.

Freezing Banana Muffins

You can freeze banana muffins for about 2-3 months, so long as you first tightly wrap them in food grade plastic wrap, and then store them in a food grade ziplock bag, ensuring to take all the excess air out from the bag first.

Alternatively, if you don’t want to individually wrap the muffins, you can store them in a food grade freezer bag, after ensuring to let out all the excess air from the bag first. Best if you line the bag with a paper towel to absorb all the excess moisture. That way the muffins won’t turn soggy.

Video Recipe

More Dessert Recipes..

⭐ Delicious White Chocolate Pound Cake
⭐ Khasta Nankhatai – Classic Indian Cookie
⭐ Motichoor Cream Cheese Dessert Cups

As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️ 

Banana Muffins with White Chocolate Chips

step by step recipe for making banana white chocolate chip muffins

4.93 from 13 votes

Print Pin Rate

Course: Breakfast, Snack

Cuisine: American

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12 muffins

Calories: 262kcal

Author: Shantala Shenoy Nayak

Ingredients

Dry Ingredients

• ▢ 1 + ¾ cup maida /all purpose flour
• ▢ ½ cup sugar granulated
• ▢ ¼ cup light brown sugar
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt

Wet Ingredients

• ▢ 3 over ripe bananas mashed
• ▢ ½ cup unsalted butter at room temperature
• ▢ 2 eggs at room temperature
• ▢ 1 teaspoon vanilla extract

Chocolate Chips

• ▢ ½ cup white chocolate chips

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 350 F. 
• Grease the muffin cups in the muffin tray with butter spray or line them with paper cups. Set the tray aside.
• Take all the dry ingredients (flour, white sugar, brown sugar, baking powder, baking soda, salt) in one bowl, mix them well, and set the bowl aside.
• Take all the wet ingredients (bananas, butter, eggs, vanilla extract) in another bowl, mix them well. 
• Once the dry and the wet ingredients are well mixed in their respective bowls, combine the dry and the wet ingredients, and mix well.
• Finally add the white chocolate chips into the batter, and mix them in too. The chocolate chip banana muffin batter is ready.
• Now fill this muffin batter in the greased or paper lined muffins cups till the cups are about 3/4th full (because the batter will rise during baking), as evenly as possible (I use ice cream scoops to measure the batter).
• Bake at 350 F / 180 C for 20-25 minutes. At the 20 minute mark, you can check if the muffins are ready by inserting a toothpick in the center of the muffins. If it comes out clean, the muffins are ready. If not, you can put it back in for an additional few minutes to bake.
• Once the muffins are ready, if you want the upper crust of the muffins to be a little crispy then put them back in the oven & broil for 1-2 minutes.
• Serve warm.

Notes

1. This recipe calls for over ripe bananas. And while you can use slightly over ripe bananas, I’ve found the more over ripe the bananas are (without getting spoiled), the better the muffins taste.
2. It’s ideal to use room temperature butter and eggs, so I usually keep them out on the kitchen counter the night before, if I am making muffins in the morning. But if you are in a rush or you forgot to keep them out, you can melt the butter on the stove, and then let it cool to room temperature, and warm the refrigerated eggs by running them through warm water for a couple of mins.

Storage

1. You can store banana muffins at room temperature for 2-4 days, in the fridge for upto a week, and freeze it for 2-3 months. So long as you first let it cool down completely, then tightly wrap it in food grade plastic, and (for fridge & freezer) store it in a sealed food grade plastic bag, after letting all the excess air out.

Substitutions:

1. You can replace the white sugar in this recipe with all brown sugar, and even with jaggery powder – keeping the quantities the same – i.e. ¾ cup of brown sugar or ¾ cup of jaggery powder, instead of ½ cup of white sugar & ¼ cup of brown sugar. The muffins will look and taste slightly different, but they are still very delicious, and slightly more healthier.
2. You can substitute white chocolate chips with any other kind of chocolate chips you prefer – dark chocolate, milk chocolate or semi sweet chocolate chips. You can also use grated chocolate like I have done here for this pound cake, but for muffins I personally prefer using the chocolate chips.

---

Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

Nutrition

Calories: 262kcal | Carbohydrates: 38g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 150mg | Potassium: 163mg | Fiber: 1g | Sugar: 21g | Vitamin A: 295IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg

Video Recipe

Tried this Recipe? Tag me Today!Mention @loveofspice or tag #loveofspice!

This post was first published in Jan 2019, and has been republished with updated notes /photos and recipe video in Dec 2020.

If you’d like FREE recipes and meal prep ideas delivered directly to your email inbox every Friday in one short email, then subscribe to the Foodie Friday list HERE, and never run out of ideas on what to cook over the weekend or prep for the week ahead. 🙂