Strawberry Banana Muffins
The ultimate comfort food, Strawberry Banana Muffins are moist, fluffy, and bursting with fresh flavors. Perfect for breakfast or a sweet snack, these muffins are sure to satisfy your cravings. Experience the delightful blend of sweet bananas and ripe strawberries in every bite — you’ll want to make them again tonight!
Equipment
- Mixing Bowl
- Hand or stand mixer
- Muffin pan
- Paper liners or oil for greasing
- Cooling rack
Ingredients
- ¼ cup unsalted butter softened
- ½ cup granulated sugar or maple syrup
- 1 large egg
- 2 small ripe bananas mashed
- ½ teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 5 small strawberries finely chopped
- ¼ cup chopped raisins optional
Instructions
- Preheat your oven to 350°F (180°C). This step is crucial as it ensures your muffins bake evenly. While the oven heats, you can prepare your muffin pan by lightly greasing it or lining it with paper liners. This makes for easy removal and cleanup.
- In a medium bowl, beat unsalted butter and granulated sugar (or maple syrup) until pale and fluffy. This usually takes about two to three minutes with a hand or stand mixer. You want the mixture to become light and airy, which is vital for the muffin's texture.
- Add the egg, mashed bananas, and vanilla extract to the bowl. Beat everything together for one minute until the mixture is well combined. The bananas should be well integrated, and the batter should look smooth and creamy.
- Now it’s time to sift in the all-purpose flour, baking powder, baking soda, and salt. Mixing these dry ingredients is important for an even distribution throughout the batter. Beat until just combined, being careful not to over-mix, as this can lead to dense muffins.
- Gently fold in the chopped strawberries and raisins, if you're using them. This step is where you get to see the vibrant colors of the strawberries coming through, making the batter look so inviting.
- Divide the batter evenly among the muffin cups. A good tip is to use an ice cream scoop for uniformity. This will help your muffins bake evenly and look nice and fluffy once they’re done.
- Bake the muffins for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. You’ll want to keep an eye on them in the last few minutes; they should turn a beautiful golden brown.
- Once they're done, cool the muffins in the pan for five minutes. This allows them to set before transferring them to a wire rack to cool completely. This step is key for maintaining that perfect texture.
- Enjoy your freshly baked Strawberry Banana Muffins warm or at room temperature. They’re best enjoyed with a cup of tea or coffee, or simply by themselves!
Notes
- Storage: Store your muffins in an airtight container at room temperature for up to two days. This keeps them moist and fresh.
- Freezing: You can freeze your muffins for up to two months. Just place them in a sealed container or freezer bag. Thaw them at room temperature or pop them in the microwave for a quick treat.
- Pairing: These muffins pair beautifully with a light fruit salad or yogurt for breakfast. They can also be served as a dessert with a scoop of vanilla ice cream.
- Make Ahead: You can prepare the batter in advance and store it in the fridge for a few hours. When ready to bake, just scoop into the muffin pan and bake.
- Check for Doneness: Every oven is different. Check your muffins a few minutes before the timer goes off to avoid overbaking. They should be golden and a toothpick should come out clean.