Easy Banana Raspberry Muffins with White Chocolate Chips
Servings: 12 muffins
Calories: 298kcal
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: 298kcal | Carbohydrates: 44g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 345mg | Potassium: 192mg | Fiber: 2g | Sugar: 26g | Vitamin A: 345IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 1mg
