These simple banana raspberry muffins with white chocolate chips are made in just two bowls and you don't even need a mixer! Made with melted butter and warm spices like cinnamon and nutmeg, these raspberry banana muffins make the perfect breakfast or a lil afternoon snack.
These raspberry banana muffins are based on my chocolate chunk banana muffins! Using a base of melted butter instead of room temperature butter means no need to bring out the stand mixer or hand mixer - yay! I seriously love a recipe where I don't have to drag out my mixer.
These banana muffins have a cute little muffin top thanks to an initial high oven temperature, which helps the leaveners act quickly. This is a great recipe to use if you have leftover overripe bananas on your counter.
If you want more banana muffin recipes try my jumbo banana muffins, banana coffee cake muffins, or pumpkin banana muffins!
Why I ❤️ these muffins
- Super Simple: you only need 15 pantry ingredients, nothing too wacky or fancy here. Plus, it's made in two bowls and you don't even need a mixer to make them.
- Raspberries + White Chocolate: fresh raspberries and white chocolate chips are a classic combo, ask my raspberry white chocolate blondies and white chocolate raspberry loaf cake. The slightly tart raspberries pairs perfectly with sweet white chocolate.
Grab your ingredients
- Overripe Bananas: kind of a must have for banana muffins. Make sure you're using super overripe bananas, ones with tons of freckles and brown spots! Not only are they going to be easier to mash, but they'll be sweeter.
- Sour Cream: my go-to for super moist baked goods.
- Leaveners: you'll need a mix of baking powder and baking soda.
- Spices: I personally love adding a little bit of cinnamon and nutmeg to my banana muffins and banana bread.
- Raspberries: juicy raspberries are gonna bring your bananas up a notch. I'm using fresh raspberries but you can also use frozen raspberries.
Substitutions & Additions
- Chocolate Chips: not a fan of white chocolate? Swap these out for semi-sweet chocolate chips or dark chocolate chips.
- Frozen Raspberries: you can use frozen raspberries, just make sure not to let them defrost before using!
How to Make This Recipe
- Step 1: Preheat your oven to 425°Fahrenheit and line two muffin tins with liners. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- Step 2: In a separate large mixing bowl, melt the butter. Add the light brown sugar and granulated sugar. Mix until smooth. Mix in the vanilla extract,
- Step 3: Add the mashed bananas, eggs, and sour cream. Mix until smooth-ish, it'll be kind of lumpy because of the bananas and that's fine!
- Step 4: With a rubber spatula, fold the dry ingredients into the wet ingredients. Once just combined, gently stir in the fresh raspberries and white chocolate chips.
- Step 5: Fill the muffin liners to the top, feel free to add extra raspberries on top! Bake one muffin tray at a time.
- Step 6: Bake in the preheated oven in the middle rack for 5 minutes, then without opening the oven door, lower the temperature to 350°Fahrenheit and bake for an additional 14-16 minutes. Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.
How to make bakery style muffins
- High oven temperature: Start off at a high oven temperature, then after 5 minutes lower the temperature without opening the oven door. It'll kickstart the leavening agents so they react quicker.
- Bake 6 at a time: by filling every other muffin cavity, you're giving the muffin tops more room to grow.
- Fill to the top: I know, all cupcake recipes you make say only fill three-quarters full. But we want cute muffin tops people! So fill each muffin liner to the TOP.
Storage & Freezing
Store in an airtight container in the fridge for up to 5 days. You can reheat them in the microwave if you want your muffins warm!
To freeze, freeze in a freezer-safe container or freezer bag for up to 2 months. Let thaw in the fridge overnight before enjoying.
If you've made this recipe, make sure to leave a ⭐️ rating and review below! I love seeing when you make my recipes, so tag me on Instagram @alpineella so I can see! You can also follow along on Pinterest, Facebook and TikTok!
Recipe
Easy Banana Raspberry Muffins with White Chocolate Chips
Equipment
- 2 12 cup muffin trays
- Bowls
- Whisk
- Rubber Spatula
- Measuring Spoons
- Kitchen Scale
Ingredients
- ½ cup unsalted butter
- 1 ¾ cup all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ cups mashed bananas about 3-4 medium bananas
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- ⅓ cup sour cream room temperature
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips
- 1 cup raspberries
Instructions
- Preheat the oven to 425°Fahrenheit/218°Celsius and adjust the rack to be in the middle of the oven. Place 12 liners in 2 muffin pans, leaving every other muffin cavity empty.
- In a small or medium bowl, whisk the flour with the salt, baking soda, baking powder, ground nutmeg, and ground cinnamon. Set aside.1 ¾ cup all purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Place the butter in a microwave-safe bowl and microwave until ocmpletely melted.½ cup unsalted butter
- Pour both sugars into the cooled melted butter and whisk together.½ cup light brown sugar, ½ cup granulated sugar
- Whisk in the eggs, mashed bananas, sour cream, and vanilla extract.1 ½ cups mashed bananas, 2 large eggs, ⅓ cup sour cream, 1 teaspoon vanilla extract
- Pour the dry ingredients in and use a rubber spatula to fold together until just combined.
- Stir in the raspberries and white chocolate chips. I like to keep a few raspberries to the side to add on top later!½ cup white chocolate chips, 1 cup raspberries
- Pour the banana muffin batter into your prepared liners to the top then sprinkle over the extra raspberries.
- Bake in the preheated oven for 5 minutes, then lower the temperature (without opening the door) to 350/175 and bake for an extra 14-16 minutes. Let the muffins cool in the pan for 10 minutes before removing to a wire cooling rack to cool completely.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven't tested the recipe with this method.
I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about an hour or two before you start baking.
Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. I'm using Diamond Crystal Kosher Salt and not Morton Salt which is too salty for this!
Sour Cream: if you don't have sour cream, use full-fat yogurt or Greek yogurt.
Chocolate Chips : feel free to use semi-sweet chocolate, milk chocolate, or dark chocolate chips.
Raspberries: you can use fresh or frozen raspberries. If using frozen, you don't need to defrost them beforehand.
Storage: keep in an airtight container at room temperature for 2 days, or in the fridge for five days.
Freezing: freeze baked and cooled muffins in a freezer bag. Let them thaw in the fridge or at room temperature.
Nutrition
Calories: 298kcalCarbohydrates: 44gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 57mgSodium: 345mgPotassium: 192mgFiber: 2gSugar: 26gVitamin A: 345IUVitamin C: 5mgCalcium: 64mgIron: 1mg
Tried this recipe?Leave a comment below! You can also tag me on Instagram @alpineella so I can see what you made!
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