Avoid the Muffin-top! (Start by eating the bottom instead.)

Breads and Muffins / April 5, 2016

I know, I know. This is cruel of me. Really cruel. We’re within spitting distance of bathing suit season and I’m posting the photos and recipe for a jumbo Banana Milk Chocolate Chip Muffin with White Chocolate Ganache Glaze.


Except that I believe in the power of endorphins. And that they’re severely underrated. And when you bite into one of these intensely flavorful heaps of heavenly happiness you’ll take a bit of bulge around the middle to mitigate the explosion of joy in your mouth, mind and soul.

I seriously made these in less than an hour as my husband was just a few yards away from me in the garage, rotating the tires on my Mini Cooper and doing all the other garagey-type things he’s famous for. While looking over towards the screened door from time to time and sniffing in the aromas as they baked in the oven he nearly leapt through the door when I told him they were ready for the official tasting. And when he took that first bite and licked that beautiful, transparent, white chocolate drippingness off the top, I knew you’d still want to be in on this. And you’d find a way to put summer off for just a little bit longer.      ~~  They do make bathing suits with skirts, ya know.

Banana Milk Chocolate Muffins With a White Chocolate Ganache Glaze

Makes 6 jumbo muffins


2 ¼ C all-purpose flour
1 ½ t baking powder
½ t kosher salt
1 egg beaten
2 ripe bananas mashed coarsely
¾ C heavy cream
3 T melted butter (I used salted)
2 T soft butter to grease muffin tin
½ C packed light brown sugar
1 ½ T unsweetened cocoa powder
¾ t vanilla extract
¾ C milk chocolate chips
To make the ganache, melt ½ C white chocolate chips with about ¼ C cream. Melt over double boiler. Drizzle on muffins.


  • ​In one bowl beat the egg, then add the bananas and mash them, then add the cream, brown sugar, vanilla, and cocoa powder. Beat well to incorporate. In another bowl stir together the flour, salt and baking powder. Add the liquid into the dry and stir gently, mixing only until incorporated. Do not overmix. Now add the milk chocolate chips, folding them inside and over with a spatula until well incorporated.
  • Spoon the batter evenly into the 6 count jumbo muffin tin that has been greased with butter. Bake in a 375 degree F oven for about 30-35 minutes until starting to brown on the edges. Let cool on a rack for about 30 minutes then make the ganache and drizzle it over each muffin.

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