Bakery style raspberry banana muffins with super high, golden muffin tops that look as good as they taste. Each bite is bursting with juicy raspberries, the natural sweetness of ripe bananas, and a texture that’s fluffy, moist, and tender.
These raspberry and banana muffins are perfect for any occasion, whether you’re hosting a brunch, need a quick breakfast on the go, crave a mid afternoon snack, or want a simple dessert. The best part? This easy recipe doesn’t require any special equipment or complicated steps. Just a few basic ingredients and a bowl are all you need to whip up these irresistible treats.
If you’re like me and love a muffin with a high, domed top and soft, moist interior, this recipe is a dream come true. Check out my blackberry banana muffins, raspberry chocolate bars, banana chocolate chunk muffins and banana bread with pecans too!
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Why you'll love this recipe
- Flavor: The combination of sweet bananas and tangy raspberries creates a perfectly balanced flavor profile that’s sweet, fruity, and slightly tart. My blueberry chocolate chip muffins are amazing as well!
- Texture: These muffins have a soft, fluffy crumb that stays moist for days, paired with golden domed tops that give them that bakery quality look and feel.
- Ease: With no fancy equipment, no creaming of butter and sugar, and simple steps, this recipe is approachable for bakers of any skill level. Orange chocolate chip muffins are super quick to make!
Equipment
Using a kitchen scale is a total game-changer for making banana raspberry muffins. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup. and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
Ingredients
What you'll need for raspberry banana muffins
- Bananas: Use overripe bananas that are almost black. They’re naturally sweeter and more flavorful, ensuring your muffins have the best banana taste. Please do not use regular bananas. My blackberry banana muffins are amazing too!
- Sour Cream: This adds both moisture and a subtle tanginess, which complements the sweetness of the bananas and raspberries while keeping the muffins tender. I use it in my cardamom banana bread too!
- Oil: For maximum moisture and key for the texture of the crumb, flavorless oil is best.
- Dark Brown Sugar: Adds depth and a hint of caramel flavor that pairs wonderfully with the bananas and raspberries.
- Baking Powder: Provides the necessary lift to create tall, domed muffin tops that look straight out of a bakery display case.
- Raspberries: Fresh or frozen raspberries work equally well. If using frozen, there’s no need to thaw them, which helps prevent the batter from becoming watery. Check out my raspberry tiramisu too!
See recipe card below for quantities.
Substitutions
Variations for raspberry banana muffins:
- Nuts: Add a handful of chopped walnuts or pecans for a nutty crunch that pairs beautifully with the banana and raspberry flavors.
- Chocolate: Stir in some dark or white chocolate chips for an extra layer of sweetness, who would say no to banana raspberry chocolate chip muffins?
- Spices: A dash of cardamom or nutmeg can add warmth and complexity to the muffins, making them even more comforting.
- Fruit: Add another berry! Banana berry muffins are bliss!
- Dairy Free and Whole Wheat: You could try dairy substitutions and swap the all purpose flour for a 1:1 ratio with whole wheat flour!
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make this banana and raspberry muffin recipe!
Step 1.Preheat the oven to 430°F and line a muffin pan with 12 liners. In a medium bowl, whisk together the dry ingredients: flour, kosher salt, baking powder, and cinnamon. Set aside.
Step 2. Using a fork or mixer, mash the overripe bananas in a large mixing bowl.
Step 3. Add the vegetable oil, sour cream, eggs, vanilla extract, and dark brown sugar to the mashed bananas. Beat until well combined.
Step 4. Gradually add the dry ingredients to the wet ingredients in two batches, beat until just combined.
Step 5. Gently fold in the raspberries, being careful not to over mix.
Step 6. Distribute the batter evenly among the 12 muffin liners. The liners will be full. If desired, sprinkle the tops with a little granulated or turbinado sugar for added texture and sweetness. Place the muffins in the oven and immediately reduce the temperature to 400°F. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Hint: It will look like too much batter for one muffin liner, but it's not. The high oven temperature will create a high rise, the amount of batter contributes to the domed tops.
Banana and Raspberry Muffin Pro tips
- Do Not Overmix: Stir just until the ingredients are combined. Overmixing can develop gluten, which leads to dense and chewy muffins instead of light and fluffy ones.
- Try Not To Over bake: Over baking will dry out the banana and berry muffins. Check for doneness by inserting a toothpick in the center — it should come out clean or with just a few moist crumbs.
- Don’t Break the Raspberries: Gently fold the raspberries into the batter to keep their shape intact and avoid streaking the batter with juice.
- Start with High Heat: Begin baking at a higher temperature (400°F) to encourage the muffins to rise quickly, then immediately lower the temperature for the remainder of the bake time. I do the same method with my lemon curd muffins!
- Make the Full Recipe: Making more than 12 muffins with the batter will not have the same bakery style tops, the muffin liners must be full.
FAQs
Starting at a high temperature creates a burst of steam in the batter, which helps the muffins rise rapidly and form those tall, bakery-style domed tops. Lowering right after placing in the oven prevents them from burning before baking.
Do not store muffins in the refrigerator, it dries out the crumb and makes them super dry and crumbly. Store in an airtight container for up to 2 months.
Store muffins in an airtight container at room temperature for up to 3 days.
Storage
Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days.
Refrigerator: Avoid refrigerating these muffins, as it can dry them out and alter the texture, making them less enjoyable.
Freezer: Freeze muffins individually wrapped in plastic wrap or aluminum foil, then store them in a freezer-safe bag or container for up to 2 months. When ready to enjoy, thaw at room temperature.
Related
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📖 Recipe
Raspberry Banana Muffins
Equipment
- Mixer or whisk
- Muffin pan
- Muffin liners
- Measuring cups or kitchen scale
- Measuring Spoons
- Mixing bowls
Ingredients
- 3 overripe bananas (medium/large) almost black, 7-8 inches long
- ½ cup (110 grams) vegetable oil
- ½ cup (120 grams) sour cream full fat
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup (132 grams) packed dark brown sugar
- 1 ¾ cups (230 grams) all purpose flour Use scoop and level method if not weighing, see notes
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- 1 ½ cups (200 grams) fresh raspberries can also use frozen- do not defrost
Instructions
- Preheat the oven to 430°F and line a muffin pan with 12 liners.
- In a medium bowl, whisk together the dry ingredients: flour, kosher salt, baking powder, and cinnamon. Set aside.
- Using a fork or mixer, mash the overripe bananas in a large mixing bowl.
- Add the vegetable oil, sour cream, eggs, vanilla extract, and dark brown sugar to the mashed bananas. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients in two batches, beat until just combined.
- Gently fold in the raspberries, being careful not to overmix.
- Distribute the batter evenly among the 12 muffin liners. The liners will be full. If desired, sprinkle the tops with a little granulated or turbinado sugar for added texture and sweetness.
- Place the muffins on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom and immediately reduce the temperature to 400°F
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Melanie says
I found these through your other muffin recipe and they did not disappoint!!! My son is asking for more
Amanda says
What a kind comment!! I'm so happy they were a hit, thank you!!
sarah says
Loved the flavor combination and texture 🙂
Amy Pedersen says
My wife wanted coconut, I wanted chocolate chips! So I added a 1/4-1/2 Cup of both to the recipe! It was an absolutely fantastic combination with the banana and fresh backyard raspberries! I still have more bananas so I'm gearing up to make another batch, as the first batch is almost gone already! Excellent recipe, excellent muffins!
Amanda Valsamis says
Coconut chocolate sounds divine!! I'll have to do that next time! Thank you so much for the kind review, so glad you and your wife enjoyed them! 🙂
Daniel says
Great recipe. Had overripe bananas and an abundance of fresh raspberries. This was the result Google gave me when looking for breakfast recipes. Substitutes Greek vanilla yogurt because I didnt have sour cream, and didn't bother with additional vanilla - they turned out great. Might recommend baking for 18 minutes and checking. Maybe slightly overbaked. My oven is special though 🙂
Amanda Valsamis says
I'm so glad google recommended them!! I'm happy you enjoyed them with the modifications! Appreciate you leaving a review:)
Kay says
These muffins are easy to make, with ingredients I had on hand. With the exception of sour cream, I used Greek yogurt in its place. I added semi sweet chocolate chips to batter and topped with extra chips and a crumble topping (butter, flour, brown sugar & cinnamon). I’ll be saving and using this recipe again.
Amanda says
Hi Kay! I'm so glad you made them, I love the topping and chocolate chip addition!! Thank you so much for leaving a review 🙂
Stephanie Lapinski says
Excellent muffin!! I made these tonight. Only change I made was I used light brown sugar as I didn’t have dark. I added a crumb topping, 1/2 stick melted butter, 1/2 cup all purpose flour and 1/3 cup granulated sugar mixed with fork and sprinkled on top before baking. I also added a dollop of solo raspberry fruit filling in the center since I had leftover from slovak cookies I made for Christmas! Thank you!! Only question I had is I want a similar muffin base without banana to use with other fruits what can I swap the banana with for moisture content?
Amanda says
Hi Stephanie! I'm so happy you enjoyed them!! I love what you did with them!! I've never made this recipe without banana, you could try applesauce but I'm not sure if it would be right. I have other muffin recipes on my site that are delicious as well! Just type in muffin in the search bar 🙂
Hannah says
Can I use frozen bananas and frozen raspberries? Would a 1-1 gluten free flour work?
Amanda says
Hi Hannah! You can use frozen raspberries, I've never tested with frozen banana or gluten free flour but if it's 1:1 it should work. If you use frozen bananas, after you defrost them make sure to get rid of the excess water.
Alex says
Hi! I'd love to make these but I like to use grams for precision when baking. "3 bananas" is not the most specific. 😆 Can you please clarify about how big your bananas are? I usually use medium bananas that are 120 grams without the peel, but maybe you use small ones or large ones, and maybe our opinion of what is small or medium or large differs. Thank you! 🙂
Amanda says
Hi there! I use medium/large bananas, 120 grams each is correct 🙂
Alicia says
I make this recipe for my kids (any myself) every two weeks, if not more often. Thank you for making school lunches easier!
Amanda says
oh my gosh that's so amazing!! Thank you for leaving a review and making my day! 🙂