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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