These take a bit more time to prepare but they are worth it. Moist, flavorful and topped with an amazing white chocolate vanilla glaze. I added some snowflake sprinkles just to get in the festive mood.
These muffins have a sweet vanilla taste that pairs very well with the sweet and sticky glaze. The batter consists of your typical dry ingredients and a few eggs. But the secret to these little babies is the sweet vanilla cream mixture that is the basis for your wet ingredients. You want to infuse the cream and sugar mixture with the scrapings of one whole vanilla bean. Then you simply let it all simmer away nicely for about 5 minutes. This really brings out the vanilla flavor and turns the entire cream mixture into almost a caramel sauce. Now if you don't have vanilla beans, don't panic. Just use one teaspoon of pure vanilla extract instead and you will be fine.
I followed the recipe from a recent cookbook purchase but immediately noted something was very, very wrong. It said it would make 12 mini muffins. Huh? Waaaay too much batter for 12 mini muffins! So I divided the recipe up so I had 12 mini muffins and 10 large ones but feel free to switch it up if you want. Just remember, the large the muffin, the longer time it takes to bake.
Speaking of baking time, the recipe said to bake for 1/2 hr. Again, huh? They would have been burnt to a crisp. I definitely reduced the recommended baking time. Once golden they were pretty much done and honestly, the entire kitchen smelled like candy. Heaven.
So let's get baking, shall we?
*adapted (and corrected!) source recipe for White Chocolate Muffins, Something Sweet
WHAT YOU NEED
1 large muffin pan lined with 10 paper liners
1 small 12 cup mini-muffin pan lined with paper liners
1 cup granulated sugar
100 ml whipping cream
1 1/2 tablespoons unsalted butter
Scraping from 1 vanilla bean
1 3/4 cups cake and pastry flour - self rising variety
2 teaspoons baking powder
2 tablespoons corn starch
1 small ripe banana
pinch of salt
PREHEAT oven to 350F
IN DOUBLE BOILER, simmer 3/4 cup of the sugar, whipping cream, butter and vanilla bean scrapings over med/low heat for 5 minutes. Set aside to cool slightly
MASH banana to a smooth paste
IN SMALL BOWL, whisk together 3 eggs and add mashed banana
IN LARGE BOWL, whisk together flour, baking powder, cornstarch
ADD eggs and banana mixture to warm cream mixture whisking thoroughly
POUR wet ingredients into dry ingredients folding until just combined
FILL muffin cups 3/4 full with batter
BAKE MINI MUFFINS for 12-14 minutes or until golden and toothpick inserted in center comes out clean
BAKE REGULAR MUFFINS for 17-20 minutes or until golden and toothpick inserted in center comes out clean
REMOVE muffins from pans and let cool completely on racks
IN DOUBLE BOILER, melt chocolate, cream and vanilla together until smooth
SET ASIDE to cool for 20 minutes
WHISK slightly and then spoon glaze over cooled muffins