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 muffins with chocolate chips.

How to Make Banana Muffins With Chocolate Chips

1. In a bowl, mix together the flour, white sugar, brown sugar, baking powder, baking soda, and salt. Set aside.

2. In another bowl, mash the bananas, and add in the softened room temperature butter, eggs, and vanilla extract. Mix well.

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

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

5. 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).

6. Preheat the oven to 350 F and once the oven has come to temperature, bake the muffin batter at 350 F for 20-25 minutes.

7. 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. If the toothpick comes out clean, the muffins are ready.

Substituting White Sugar in Muffin Batter

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.

Tips for Making Good Banana Muffins

1. Banana muffin recipes call for over ripe bananas. And technically you can use even slightly over ripe bananas. But it’s best to let the bananas ripen even more before using them in the muffins, because 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.

3. The best banana 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.

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, if 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.

More white chocolate recipes:

Easy white chocolate pound cake

This recipe has been updated from the recipe archives, first published in 2019.

Banana Muffins with Chocolate Chips

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★★★★★ 4.5 from 2 reviews

• Author: Shantala’s Kitchen
• Prep Time: 15
• Cook Time: 25
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Oven
• Cuisine: American

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Description

Light and fluffy chocolate chip banana muffins – perfect if you are craving a sweet treat for breakfast or snack.

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Ingredients

Dry Ingredients

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

Wet Ingredients

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

½ cup white chocolate chips

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Instructions

1. Preheat the oven to 350 F. 
2. Grease the muffin cups in the muffin tray with butter spray or line them with paper cups. Set the tray aside.
3. 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.
4. Take all the wet ingredients (bananas, butter, eggs, vanilla extract) in another bowl, mix them well. 
5. Once the dry and the wet ingredients are well mixed in their respective bowls, combine the dry and the wet ingredients, and mix well.
6. Finally add the white chocolate chips into the batter, and mix them in too. The chocolate chip banana muffin batter is ready.
7. 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).
8. Bake at 350 F for 20-25 minutes. Test if the muffins are ready by inserting a toothpick in the center of the muffins. If it comes out clean, the muffins are ready.
9. At this point, if you want the upper crust of the muffins to be a little crispy then put the muffins back in the oven & broil for 1-2 minutes.
10. Serve warm.

Notes

Substitutions:

I have tried replacing 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. And I’ve found that while the muffins will look and taste slightly different, they are still very delicious, and slightly more healthier.

My family loves white chocolate, so I have used white chocolate chips, but you can use dark chocolate, milk chocolate or semi sweet chocolate chips instead of white chocolate chips.

Notes:

• 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 spoilt), the better the muffins taste.
• It’s ideal if the butter is softened at room temperature, so I usually keep the refrigerated butter out on the kitchen counter the night before, if I am planning to make muffins for breakfast. But in a pinch (in case you forgot to keep the butter out), you can melt the butter on the stove, and then let it cool to room temperature.
• It’s also ideal to have the eggs be at room temperature. Which is why I usually keep the eggs out right along with the butter. But with eggs, just an hour or so at room temperature would be better than right out of the fridge. Again, in a pinch, you can warm the refrigerated eggs by running them through warm water for a couple of mins.
• But it’s best to always use room temperature butter & eggs as they bind together better, resulting in a smooth even batter.
• 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.

I’ve done my very best to share the exact measurements, and outline every step, but if something is not clear to you, or you have questions about quantities or alternatives, or anything at all, feel free to ask in the comments. I promise to reply to every single query.

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Banana Muffins with Chocolate Chips