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Banana Bread White Chocolate Chip Blueberry Glazed Muffins

August 19, 2014 by Kayley 12 Comments

Banana Bread White Chocolate Chip Blueberry Glazed Muffins | thekitchenmccabe.com

So, I am a lame-o. I know.

I haven’t posted in a while and that’s not cool.

But I have a pretty good excuse. Maybe I’ll tell you about it tomorrow.

But in the mean time, let me try and make it up to you with these:

BANANA BREAD WHITE CHOCOLATE CHIP BLUEBERRY GLAZED MUFFINS

Banana Bread White Chocolate Chip Blueberry Glazed Muffins | thekitchenmccabe.com

I took a banana bread muffin recipe that I love, added white chocolate chips, turned them into muffins and dipped them in a simple fresh blueberry glaze.

And they are SO good. Definitely my favorite muffin so far. Well, maybe they share a spot with THESE.

Banana Bread White Chocolate Chip Blueberry Glazed Muffins | thekitchenmccabe.com

I just can’t get over how beautiful the color blueberries give off when cooked is.

So majestic.

I want to blueberry glaze everything.

white Chocolate Chip Banana Bread Blueberry Glazed Muffins 7

I love this batter because it holds those white chocolate chips up so well.

No sinking burnt white chocolate here!

And these muffins are crazy soft. Not too dense, not too fluffy. Just pure perfection.

Banana Bread White Chocolate Chip Blueberry Glazed Muffins | thekitchenmccabe.comBanana Bread White Chocolate Chip Blueberry Glazed Muffins | thekitchenmccabe.com

KITCHEN HACK OF THE DAY:

BANANA MASHING MADE EASY!

Place your overripe bananas in a Ziploc bag and seal it shut, pushing out the air as you do so. Then simply squish those suckers with your hands! Snip the tip of the bag off with scissors and squeeze out the mashed bananas into your bowl. So easy, virtually no mess, and it saves your hands the pain of all that fork mashing!

Banana Bread White Chocolate Chip Blueberry Glazed Muffins | thekitchenmccabe.com

Banana Bread White Chocolate Chip Blueberry Glazed Muffins
 
Print
Serves: Makes 24 muffins
Ingredients
  • ½ C. Canola or Vegetable Oil
  • 1 C. Sugar
  • 2 Eggs
  • 1 t. Vanilla
  • 1 t. Almond Extract
  • 2½ C Flour
  • 1½ t. Baking Powder
  • 1½ t. Baking Soda
  • ½ t. Salt
  • 3 medium overripe bananas, mashed, about 1 C. (see mashing tip in post)
  • 1 C. Coconut Milk
  • 1½ C. White Chocolate Chips
  • ½ C. Blueberries
  • 2 T. Water
  • 2 C. + Powdered Sugar
Instructions
  1. Preheat the oven to 350°F.
  2. Place 24 baking wrappers in the wells of two muffin tins.
  3. In the bowl of a stand mixer, beat together the oil and sugar. Add the eggs, one at a time, beating well. Add the vanilla and almond extract. Add the mashed banana to the mixture and mix in well.
  4. Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl.
  5. Mix half of the flour mixture into the wet ingredients. Add half the coconut milk and mix in. Add the remaining flour mixture and mix in, then add in the remaining milk and mix just until combined.
  6. Add the white chocolate chips and mix in until just distributed.
  7. Evenly distribute the batter among the prepared muffin tins.
  8. Bake in preheated oven for 12-15 minutes, or until tops are set and a toothpick inserted in the center comes out clean.
  9. Cool on a wire rack.
  10. For the blueberry glaze:
  11. Placed the blueberries and water in a small sauce pan. Bring to a simmer on high heat, stirring with a rubber spatula until the berries burst and are a deep purple.
  12. Remove from heat and push the blueberries through a fine mesh sieve into a small bowl.
  13. Add the powdered sugar, then working 1 T. at a time, add water and whisk in until the glaze is smooth and reaches the desired consistency.
  14. Dip the tops of the cooled muffins in the blueberry glaze.
3.2.2925

Banana Bread recipe adapted from Fat Girl Trapped In a Skinny Body

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Filed Under: Breakfast, Muffins and Quick Breads

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Comments

  1. Crystal | Apples & Sparkle says

    August 19, 2014 at 7:14 PM

    Glad you’re back! : ) And life happens, breaks are okay! These muffins are stunning, I am captivated by the little cracks in the glaze (which sounds like just about the best glaze ever), I love those little shattery cracks that happen with glazes.

    Reply
    • Kayley says

      August 21, 2014 at 10:40 PM

      Thanks, Crystal! I love glaze cracks too =)

      Reply
  2. Matt Robinson says

    August 19, 2014 at 8:03 PM

    These look so good and I love that glaze! And I was literally thinking that I haven’t seen much from you lately, so I’m glad you’re back and hope all is well!

    Reply
    • Kayley says

      August 21, 2014 at 10:40 PM

      Thanks Matt! The glaze was inspired by your lovely wife!

      Reply
  3. Jessica | A Happy Food Dance says

    August 20, 2014 at 3:11 AM

    I was wondering what happened to you 🙂 These look amazing – love the color of the blueberry glaze and I’m sure it tastes twice as good as it looks!

    Reply
    • Kayley says

      August 21, 2014 at 10:39 PM

      Thanks Jessica!

      Reply
  4. Trish says

    August 20, 2014 at 3:46 PM

    I made these last night and they are amazing. When I opened the tupperware they were in this morning, the glaze turned blue rather than the pretty purple they were last night. Did you experience this too? Any idea what caused this?

    Reply
    • Kayley says

      August 21, 2014 at 10:39 PM

      Glad you liked them, Trish! Yes, my muffins had the blue from the glaze soak into them too. I guess it’s just all the blue color from the blueberry skins seeping in! =)

      Reply
  5. Thalia @ butter and brioche says

    August 22, 2014 at 5:32 AM

    totally craving a bite of one of these muffins right now, they look and sound so delicious. definitely could devour the glaze by itself too!

    Reply
  6. Bill says

    August 23, 2014 at 7:08 PM

    These muffins look amazing, Kayley! Great recipe to use those blueberries in my fridge. Always love your recipes and photos!

    Reply
  7. Raquel says

    October 11, 2014 at 1:02 AM

    These were great! My little ones gobbled them up. I actually made them twice in one week because I brought some to my mom, and she loved them so much she couldn’t stop asking about them. She kept swinging by my house to see if I had made more. Thanks for the recipe!

    Reply

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My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

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