The Best Small Batch Raspberry Banana Muffins
What better way to use up berries than with these small batch raspberry banana muffins? These muffins are tall, fluffy, and have bursts of sweet and juicy raspberries. And, they're topped with raw sugar for a little crunch! Even better, this recipe comes together in just 30 minutes for an easy and sweet snack or breakfast.
Equipment
- Muffin pan
- Muffin liners
Ingredients
- 1 very ripe banana
- 60 grams unsalted butter, melted and slightly cooled (¼ cup)
- 105 grams brown sugar light or dark (½ cup, packed)
- 1 large egg, room temperature
- 1 ½ teaspoons pure vanilla extract
- 125 grams all-purpose flour, divided (1 cup + 2 teaspoons)
- ¾ teaspoon baking powder
- ¼ teaspoon Kosher salt, I used Diamond
- 30 milliliters whole milk (2 Tablespoons)
- 100 grams raspberries, fresh or frozen (¾ cup)
- Raw sugar, for sprinkling
Instructions
- Preheat the oven to 400°F (204°C). Line a 12-cup muffin pan with 6 liners, spacing them out so there is an empty cup in-between each liner. (See the post for a visual example.)
- On a small plate, use the tines of a fork to mash the banana until it's very smooth. You should end up with around 90-140 grams (⅓-1/2 cup) of mashed banana. Set aside.
- In a medium mixing bowl, add the cooled melted butter, brown sugar, egg, and vanilla extract. Whisk the mixture until it's thick and lighter in color, 2-3 minutes. Then, whisk in the mashed banana until smooth. The mixture may look a little curdled, but it'll smooth out.
- Add 120 grams (1 cup) of all-purpose flour, baking powder, and salt. Using a rubber spatula, fold the dry ingredients into the wet ingredients until it's about 75% mixed. Then, add the milk, stirring just until the batter is combined and there are no more streaks of flour.
- Toss the fresh or frozen raspberries with the remaining 5 grams (2 teaspoons) of flour. Add the berries to the banana batter and gently mix to combine. Don't over-mix or the berries will fall apart!
- Use a cupcake scoop to divide the batter between the 6 muffin liners, filling them all the way to the top. Finish each muffin with a generous sprinkle of raw sugar.
- Bake the muffins at 400°F (204°C) for 5 minutes. Then, reduce the heat to 350°F (177°C) and bake the muffins for 12-16 more minutes, until an inserted toothpick has just a few moist crumbs. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy!
Notes
With small batch baking, I always recommend weighing ingredients with a scale instead of measuring cups. Even just a little extra flour can completely derail the recipe. But, if you don't have a scale, here's how to measure the flour. First, fluff it with a whisk. Spoon the fluffed flour into a measuring cup and level it off without packing it in.
The muffin batter should be lumpy but should not have big clumps of flour in it. Don't stress, the lumps will dissolve in the oven.
The total bake time will depend on how much banana you end up with. If you have less, the muffins will bake quicker. More banana will make the batter more wet and they'll take longer to bake.
You want to fill the muffins all the way to the tippy top. Unlike cupcakes, the muffins won't over-flow! But, if you want to stretch this into 8 muffins, you can just fill them about ⅔-3/4 of the way.
For even taller muffins, cover the bowl and let the batter rest for 20-30 minutes. This gives the baking powder a head start. But, I don't recommend doing this if you're using frozen berries, because you don't want them to defrost!
Nutrition
Serving: 1muffinCalories: 274kcalCarbohydrates: 44gProtein: 4gFat: 9gSaturated Fat: 6gCholesterol: 53mgSodium: 171mgPotassium: 166mgFiber: 2gSugar: 25gCalcium: 61mgIron: 1mg
Tried this recipe?Let us know how it was!