Banana Raspberry Muffins

Pin it

Introduction

These Banana Raspberry Muffins combine the classic comfort of banana bread with the vibrant, tangy pop of raspberries. You get a tender, moist crumb swirled with pockets of sweet-tart jam for a delightful surprise in every bite. They’re the perfect quick bake for breakfast, snacks, or a sweet afternoon treat.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 muffins

Ingredients

• 1 cup all-purpose flour
• ½ tsp baking soda
• 1/2 tsp salt
• 1 tsp baking powder
• 1 large banana (mashed)
• ½ cup raspberries (mashed)
• 2 tbsp milk
• 1 tsp vanilla
• ¼ cup butter (softened)
• ⅔ cup sugar
• 1 egg
• ¼ cup raspberry jam

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
2. In a medium bowl, whisk together the flour, baking soda, salt, and baking powder. Set aside.
3. In a small bowl, combine the mashed banana, mashed raspberries, milk, and vanilla. Stir until mixed.
4. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the egg until fully incorporated.
5. Divide half of the batter evenly among the 12 muffin cups. Add a small dollop (about 1 teaspoon) of raspberry jam to the center of each. Top with the remaining batter, covering the jam.
6. Using a toothpick or skewer, gently swirl the batter to partially marble the jam.
7. Bake for 18-20 minutes, or until a toothpick inserted into the cake part (not the jam pocket) comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Crumble Topping: Add a quick streusel by combining 2 tbsp flour, 2 tbsp brown sugar, 1 tbsp cold butter, and a pinch of cinnamon before baking.
• Whole Berry Fold: Instead of mashing the raspberries, gently fold fresh or frozen whole berries into the batter at the end for bursts of fruit.
• Jam Swirl: For a more dramatic swirl, place all the batter in the cups first, then dollop the jam on top and use a knife to create deep, decorative swirls.
• Mini Muffins: Bake in a mini muffin tin for about 12-14 minutes for perfect bite-sized treats.

Tips for Success

• Ensure your butter is properly softened for easy creaming with the sugar, which creates a light texture.
• For easy mashing, place the raspberries in a small bowl and use a fork. The banana can be mashed in the same bowl afterward.
• Use a cookie scoop or ice cream scoop to evenly distribute the batter into the muffin cups for uniform baking.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. Reheat in a 300°F oven for 5-10 minutes or in the microwave for 15-20 seconds to restore their warmth and softness.

FAQ

Can I use frozen raspberries?

Yes, thaw and drain them well before mashing to reduce excess liquid.

My jam sunk to the bottom. How can I prevent this?

Ensure your batter is thick enough and completely cover the jam dollop with the top layer of batter. Dusting the jam with a little flour before adding can also help.

Can I make this without the jam?

Absolutely. The muffins will still be delicious with just the mashed banana and raspberry flavor. You could also increase the mashed raspberries to ¾ cup.

Why did my muffins turn out dense?

This is likely due to overmixing the batter or using an overripe banana that was too large, adding too much moisture. Measure your mashed banana to roughly ½ cup.

Can I use a different type of sugar?

Yes, you can substitute light brown sugar for a deeper, molasses-like flavor. The texture and color will vary slightly.

Is it necessary to swirl the jam?

No, swirling is optional but recommended. It helps distribute the flavor and creates a marbled effect, but leaving it as a hidden pocket is also fine.