White Chocolate Banana Muffins
Indulge in the perfect blend of sweetness and comfort with these White Chocolate Banana Muffins! This easy-to-make recipe combines the natural sweetness of ripe bananas with creamy white chocolate chips, creating an irresistible treat that’s moist, fluffy, and full of flavor. Enhanced with a hint of vanilla and the richness of sour cream, every bite is bursting with decadence. Perfect for breakfast, brunch, or a midday snack, these muffins come together in just 15 minutes of prep time and bake to golden perfection in under 25 minutes. Whether served warm or at room temperature, these banana muffins with white chocolate are sure to delight your taste buds. Great for using up ripe bananas and perfect for freezing, this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 3 medium Ripe bananas
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar
- 0.5 cup Unsalted butter (melted and slightly cooled)
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Sour cream
- 1 cup White chocolate chips or chunks
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, mash the ripe bananas with a fork or potato masher until smooth. Add granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and sour cream. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix. The batter will be thick.
Gently fold in the white chocolate chips or chunks, ensuring they’re evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each one about 3/4 full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your White Chocolate Banana Muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
4123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.7 g | 241% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 2484 mg | 108% | |
| Total Carbohydrate | 581.5 g | 211% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 348.8 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 619 mg | 48% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2068 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
