Banana Muffins with White Chocolate Chip Chunks – perfect if you are craving a sweet breakfast or snack.
- Maida / All Purpose Flour – 1 + 3/4 cup
- Brown Sugar (light) – 1/4 cup
- White Sugar (granulated) – 1/2 cup
- Baking Powder – 1 teaspoon
- Baking Soda – 1/2 teaspoon
- Salt – 1/4 teaspoon
- Bananas (over ripe) – 3
- Eggs (room temperature) – 2
- Vanilla Extract – 1 teaspoon
- Unsalted Butter (room temperature) – 1/2 cup
White Chocolate Chunks – 1/2 cup
- Preheat the oven to 350 F. Grease the muffin cups with butter spray or line it with paper cups.
- Mix all the dry ingredients in one bowl, and set it aside.
- Beat the eggs, mash the bananas, and mix both those things together in a bowl, and then add in the butter & vanilla extract, and mix them well too.
- Once the dry and the wet ingredients are well mixed in their respective bowls, add the dry ingredients into the wet ingredients & mix well.
- Finally add the white chocolate chunks into the batter, mix those in too, and the muffin batter is ready.
- Now fill in the greased or paper lined muffins cups 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 for 20-25 minutes. And if you want the upper crust to be a little crispy then broil for 1-2 minutes more.
It’s important that the butter is at room temperature, so ensure to keep it out well in time for it to get to room temperature. But in a pinch, if you forgot to keep the butter out, you can melt the butter on the stove, and then let it cool.
It’s also ideal to have the eggs at room temperature, so it would be great to get those out of the fridge a couple hours ahead of time too. Ideal, not mandatory.
It’s important for the bananas to be a little over ripe for this recipe, but the more over ripe it gets (without getting spoilt), the better.
Even though the recipe calls for light brown sugar, you can use either light or dark brown sugar.