Banana White Chocolate Muffins Recipe

This banana white chocolate muffin recipe has a glazed walnut topping.

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Ingredients

Nutty Glaze
1/2 cup confectioners sugar
1/2 Tablespoon vanilla extract
2 Tablespoons milk
1/2 cup finely chopped walnuts

Muffins
1 3/4 cups all purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white chocolate chips or chunks
3 ripe bananas, mashed
1/2 cup butter, melted and cooled
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract

Nutty Glaze
1/2 cup confectioners sugar
1/2 Tablespoon vanilla extract
2 Tablespoons milk
1/2 cup finely chopped walnuts

(Makes 12 muffins)

Directions

Glaze

Make the glaze first so it will have time to sit in the refrigerator and thicken.

In a small bowl,the combine confectioners' sugar,vanilla and milk.

Mix until combined, This will be a very runny glaze.

Add the nuts to the glaze then refrigerate until thickened. Drizzle over the muffins when they are warm.

Muffins

Preheat oven to 350 degrees F.

Line 12 muffin cups with paper liners.

In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate chips.

Set aside the dry ingredients.

In a medium-sized bowl combine the mashed bananas, melted butter, eggs, and vanilla.

Use a wooden spoon, to fold the wet ingredients(banana mixture) into the dry ingredients just until combined and the batter is thick and chunky.

Do not overmix. It will be a lumpy batter.

Spoon the batter into the prepared muffin tins.

Bake in the preheated oven about 20 - 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and place onto a wire rack to cool for five minutes and then remove muffins from pan onto the cooling rack.

Drizzle the nutty glaze over the muffins while they are still warm.

Muffins should be kept in a sealed container.

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