Raspberry Banana Muffin Recipe

by katerina on June 23, 2010

When raspberries are in season it is hard to buy a small quantity and yet they are best eaten fresh. Once you have gotten your fill straight from the crate, it is time to start baking.

Unlike blueberries and blackberries, raspberries tend to lose all texture and turn into mush when baked as filling in pies and crumbles. But they are perfect for muffins. In muffins, raspberries are light enough to float rather the sink into the batter.

What makes these special is the tart raspberries and light sweetness of the banana. Together the flavour is unbelievably rich and buttery. Grab a cup of coffee and make a double batch, you won’t be able to eat just one.


[print_this]
Raspberry Banana Muffin Recipe
(makes 12)

1/4 cup soft butter
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 banana, mashed
2 cups all purpose flour (or 1 cup all purpose, and 3/4 cups whole wheat)
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups raspberries

Preheat oven to 350F.

Using an electric mixer or a wooden spoon and a bunch of elbow grease, cream together butter and sugar. Add egg, vanilla and banana and beat until well combined.

Stir together flour, salt and baking powder in a small bowl. Add dry ingredients to wet and stir three or four times to mix together. Add milk and stir until just combined. Fold in raspberries.

Line a muffin tin with muffin papers and divide the mixture amongst the tins. Bake for 25 minutes.[/print_this]



{ 22 comments… read them below or add one }

Belinda @zomppa June 23, 2010 at 7:29 am

I could easily sink my teeth into these!

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EL June 23, 2010 at 7:51 am

These look wonderful!

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Joanne June 23, 2010 at 10:48 am

I LOVE the idea of raspberries baked into muffins! Bet they would make a great quickbread also.

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Karyn June 23, 2010 at 12:31 pm

these look so good! too bad i’m allergic to raspberries :(

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katerina June 23, 2010 at 1:20 pm

Belinda – please do!

Joanne – that sounds like a really good idea!

Karyn – such a shame

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Ecookingguide June 24, 2010 at 3:13 am

Fantastic post i like the recipe and the layout as well as your posting images. It seem u are an expert keep it going. thanks

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Cookie June 24, 2010 at 4:50 pm

I’ve never tried the combination of raspberries with bananas but they look delicious!

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The Waspy Redhead June 24, 2010 at 9:01 pm

Looks delicious! I bet the tart raspberries go really well with mellow and sweet nanners.

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Mary June 25, 2010 at 8:20 am

Oh my! This includes all of my favorite things! …maybe throw a little white chocolate in ;) This has been bookmarked, yum!

Great blog; happy I found you!

xxMK
Delightful Bitefuls

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Vivienne June 27, 2010 at 1:39 am

I love the way the muffins look! I only have frozen raspberries in my fridge (they’re not in season here unfortunately) so hopefully it’ll taste as good as yours look!

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green apple sorbet July 13, 2010 at 9:58 am

I’ve just tried a similar recipe (using oil instead of butter) and the results were delicious http://www.greenapplesorbet.com/2010/07/13/muffins-filled-with-rubies/
Happy cooking! :)

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Linda June 30, 2011 at 1:08 pm

Thank you – these were delicious!

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katerina June 30, 2011 at 4:07 pm

@Linda – so glad you liked them!

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Andrea September 18, 2011 at 3:27 pm

I made these today and they are very good! I love any muffin that has banana in it :) Thanks for the recipe!

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katerina September 18, 2011 at 6:50 pm

Glad you enjoyed them, I am a big banana fan too.

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Patricia September 30, 2012 at 8:09 pm

I made these today for my granddaughter – they sounded incredible – but I got a bit hesistant – the batter was really thick, guess I’m used to a thinner batter like cake batter. Used banana/raspberries/frozen blueberries… hope they turn out ok – she is excited about them – I also make them into mini-muffin pans as she is only 3 and has mini-hands (LOL)….

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Pam February 11, 2013 at 4:11 am

I have no idea what I did wrong but my muffins were a disaster.
Is it definitely 2 Teaspoons of Baking Powder?

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katerina February 11, 2013 at 5:23 am

Sorry they didn’t work Pam, yes that was the correct ingredient. WHat kind of disaster were they?

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Pam February 16, 2013 at 5:11 am

Hard to explain.
Did not cook in the middle and the mixture was very doughy.
Because it was a very small banana, I used 2.
Maybe that was the trouble.

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katerina February 18, 2013 at 7:13 pm

Sorry to hear that, an extra banana may have done it, or extra large eggs?

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hopethompson July 3, 2013 at 1:43 pm

With us having fresh raspberries and my neighbor having blueberries I add 1 cup of each equal 2 cups of berries and baked them in a mini muffin pan for 17 minutes. Here is a helpful hint I found on the internet last year when using berries that are likely to sink to the bottom while baking put them in a baggy with a couple t=TBLEspoons of flour shake until coated then fold into your batter I have used this method several times and have found it works well.

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katerina July 5, 2013 at 8:19 pm

I do this too, it helps berries not all end up at the bottom. Great for heavy berries like blueberries.

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