Impress the crowd with our Banana and White Chocolate Muffins with chopped walnuts. Moist Banana and White Chocolate Muffins are even easy to make.
What You Need
Original recipe yields 12 servings
1-3/4 cups flour
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/4 tsp. salt
3 Tbsp. butter, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 cup mashed fully ripe bananas (about 3)
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (4 oz.) BAKER'S White Chocolate, chopped
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Let's Make It
Heat oven to 350ºF.
Combine first 4 ingredients. Beat butter and sugars in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Add flour mixture; mix just until moistened. Stir in chocolate.
Spoon into 12 paper-lined muffin cups.
Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min. Remove to wire racks; cool slightly or to room temperature.
White Chocolate-Glazed Banana Muffins
Bake and cool muffins as directed, stirring only 2 oz. of the chopped chocolate into the batter before pouring into prepared muffin cups. Cook remaining 2 oz. white chocolate and 3 Tbsp. whipping cream in small saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring frequently. Cool 3 min. or until slightly thickened. Drizzle over muffins. Let stand until glaze is firm.
Add one of the following ingredients to batter before pouring into prepared muffin cups and baking as directed: 1/2 cup chopped PLANTERS Macadamia Nuts or 8 slices cooked and crumbled OSCAR MAYER Bacon.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.