Spiced Banana White Chocolate Muffins


Look at these big puffy bad boys. The only time the term muffin top is OK is when it’s on muffins. I really like my muffin tops big, so I pile the batter into the muffin tins. The white chocolate chips give these muffins a decadent flavour. When you bite into them, little pockets of creamy sweetness ooze onto your tastebuds. The poudre douce also adds to the deliciousness of these banana muffins. Steph introduced me to the combination of white chocolate and  poudre douce (in oatmeal cookies) and the spice tempers the sweetness of the white chocolate. One of my favourite flavour combinations. -bvox

Spiced Banana White Chocolate Muffins
Adapted from Julie van Rosendaal

1/4 cup butter
3/4 cups sugar
1 1/2 cups mashed ripe bananas (roughly 3-4 bananas)
2 eggs, well beaten
1 tsp vanilla
1/3 cup plain yogurt or buttermilk (or combo)
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp poudre douce
1/3 cup white chocolate chips

Preheat oven to 350 f. Cream butter and sugar until mixture resembles wet sand. Add bananas, eggs, buttermilk, vanilla and beat until well mixed. Mix dry ingredients and blend with banana mixture, but do not overmix. Add white chocolate chips at this point.  Put batter into muffin pan, lightly sprayed with cooking spray or lined with muffin papers. (12). Bake 20-25 minutes, test for doneness (toothpick inserted in middle comes out clean) and cool on rack for 10 minutes before removing from pans.

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