Rosewater Scented Banana White Chocolate Muffins

| July 29, 2014 | 1 Comment

Leftover bananas get a whole new life in these fluffy Rosewater Scented Banana White Chocolate Muffins with a crisp topping. This quick and easy recipe is perfect for weekends.

Banana White Chocolate Muffins with Rosewater

There’s so much that’s different about Maine. It’s not just the colloquialisms that make up language, though that is part of it (I am from away, and used to live in the flatlands, as it turns out). It’s the length of the days (sunrise was at 5:09 am the other day — nearly 30 minutes earlier than Connecticut), the air quality, the daily weather and the people … everything. The stores are different (and there are less of them in my part of the state!). And, of course, the speed limit is higher too (yay!).

Over the last month, we’ve moved nearly 400 miles north, settled in to our new home and began investigating the local area. As my brother pointed out recently, we’ve had good luck finding delicious places to eat. I’m making peace with the fact that the grocery store situation is vastly different here, as well. I really shouldn’t be as surprised by that as I am, but it’s something I am getting used to. In fact, it’s opened my eyes to the fact that while I had a vast selection available at my fingertips in Connecticut, that’s not true of everywhere. (The nearest Whole Foods and Trader Joe’s are about two hours south of here — it’s kind of like mecca down there for all the unusual food needs I have. Freekah, anyone?)

We’re finding our way here. After a few days of relying on my GPS for everything, I learned to get around without it. The kids are settling in too, finding space to play and helping in the new kitchen.

Banana White Chocolate Muffins with Streusel Topping

And that new kitchen? It has a nice amount of space … and our old kitchen island provides just enough room for stirring up delicious recipes. When I came up here looking for a place to live, it was the size of the kitchen that really sold me on the place I chose for us. (Okay, okay, the fact that the bedrooms are on a different level than the living room and that there were washer-dryer hookups didn’t hurt either.) And so far, the kitchen is working for me.

On a recent weekend morning, I awoke with the strongest desire to create. When we were in Connecticut, I worked at home so I was constantly in the kitchen. But here, my job is in an office and that leaves me much less time for experimenting and playing. But I still love it — I just need to be more creative about when I find time for my kitchen pursuits — like these fragrant Rosewater Scented Banana White Chocolate Muffins.

Making Banana White Chocolate Muffins with Rosewater

Have you had rosewater? It smells of the most fragrant blooms. And in desserts, it can elevate the scent and flavor to something sweet and endearing. But to be fair, this is more an adult thing — Will enjoyed the muffins in all their floral, sweet glory. But Paige? Not so much. She doesn’t like her baked goods to remind her of bouquets, apparently.

That doesn’t mean they aren’t good. The sweet white chocolate and comforting banana flavors mingle with the essence of rosewater in the most delightful way. And the crisp topping makes them  extra special.

The best part? These only take about a half-hour to make. So when the mood strikes, just hit the kitchen.

Rosewater Scented Banana White Chocolate Muffins
 
Prep time
Cook time
Total time
 
Serves: yields 12 muffins
Ingredients
  • 1 large egg
  • 1 cup milk
  • ½ cup canola oil
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp kosher salt
  • 1½ tsp rosewater
  • 3 bananas, mashed
  • ½ cup white chocolate chips
Topping:
  • 2 tbsp cold unsalted butter
  • ¼ cup light brown sugar
  • 1 tbsp all-purpose flour
  • ¼ tsp fleur de sel
Instructions
  1. Preheat the oven to 400 degrees. Line a 12-slot muffin tin with muffin liners. Set aside.
  2. In a large bowl, whisk together the egg, milk and oil. Add the flour, sugar, baking powder, salt and rosewater. Stir until just combined. Add the mashed banana and white chocolate chips. Stir to combine.
  3. Divide the batter evenly among the 12 muffin liners.
  4. In a small bowl, cut the butter into the light brown sugar, flour and fleur de sel, until coarse crumbs form. Sprinkle over each of the 12 muffins.
  5. Slide the muffin tin into the preheated oven and bake for 20-25 minutes until golden. A toothpick inserted into the center of the muffins should come out cleanly.
  6. Remove from the oven. These can be enjoyed immediately, or stored in an airtight container for up to five days.

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Category: Bread, Breakfasts, Recipes

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (1)

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  1. Kate says:

    I’m anxious to hear more tales from Maine. i haven’t even visited there!

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