Raspberry Banana Muffins
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 both fluffy and tender.
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.
Notes
*if not weighing the flour, start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off.
Do Not Over mix: 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.
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.
Storage and freezing instructions:
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 their 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.
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