Chew This! Debra’s Red Velvet White Chocolate Muffins

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at Need help with the online signing up!? Write to me and I’ll be happy to help!

My newest recipe is a recipe inspired by a loyal reader and friend – Debra Kirkpatrick. She mentioned to me about some delicious red velvet white chocolate muffins she had – that she could no longer find – and wondered if I could develop a recipe. I love a challenge – and here it is! I thought about adding cream cheese – but didn’t want to go to far from the taste and textures she was familiar with – so I left it out. I think these will quickly become a family favorite! 

Also my “Ask and Answer” feature spotlights my favorite way of ripening bananas! There is an oven involved – you really need to check this out! 

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!

Debra’s Red Velvet White Chocolate Muffins



Banana Chocolate Chip Muffins

I love chocolate chip muffins and these – with the addition of the banana – are absolutely fabulous! They are perfect for breakfast, snack or dessert. The addition of the sour cream guarantees moistness and the addition of the chocolate chips adds that little something special. These are rich, delicious and perfect to make ahead.

These muffins are easy to whip up and stay fresh, in an airtight container, for several days. You could also wrap these individually with plastic wrap and then wrap in aluminum foil for the freezer and leave for 3 months.

Banana Chocolate Chip Muffins

3 large ripe bananas, mashed
1 stick (4 oz.) unsalted butter, melted
1/2 cup sour cream
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup light brown sugar
1/4 cup white granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups white all-purpose flour
1 cup semi-sweet chocolate chips
Turbinado sugar, for sprinkling

Start by preheating your oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick spray containing flour.

In a large bowl combine the mashed bananas and melted unsalted butter. Stir in the sour cream then beat in the large eggs one at a time, followed by the pure vanilla extract.

Next, stir in the light brown sugar, white granulated sugar, baking powder, baking soda and salt.

Gently fold in the white all-purpose flour. Fold in the semi-sweet chocolate chips.

Fill each muffin cup almost to the top with batter. These will rise slightly but nothing to worry about if you are concerned about the batter overflowing. Sprinkle the tops of each with Turbinado sugar. 

Place in preheated oven for 19 minutes. 

Remove and allow to cool slightly before removing.