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Strawberry Banana Muffins Recipe

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4.3 from 11 reviews

These Strawberry Banana Muffins are a delightful combination of fresh strawberries and ripe bananas baked into moist, fluffy muffins with a hint of vanilla. Perfect for breakfast or a sweet snack, they feature a tender crumb with juicy bursts of strawberry in every bite. The recipe includes a step to macerate the strawberries for enhanced flavor and sweetness, topped optionally with a crunchy sugar sprinkle.

Ingredients

Fruit

  • 2 cups diced strawberries
  • ½ cup mashed bananas (about 2 medium bananas)

Dry Ingredients

  • 2 cups (240 g) all purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • 2 tablespoons (25 g) sugar for topping, optional

Wet Ingredients

  • ½ cup (113 g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 2 teaspoons (10 ml) vanilla bean paste

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (205°C). Prepare two 12-cup muffin pans by lining them with cupcake liners. For taller muffin tops, alternate filling every other cup, leaving some empty between the filled cups.
  2. Macerate the strawberries: Wash and pat dry the strawberries. Dice them into small chunks, then toss them with 2 tablespoons (25 g) of sugar. Let them sit for 30 minutes to macerate, which enhances their sweetness and flavor.
  3. Mix dry ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt until well combined.
  4. Combine wet ingredients: In a separate bowl, mash the bananas until mostly smooth. Add the melted butter, granulated sugar, eggs, and vanilla bean paste, whisking until well combined.
  5. Combine wet and dry mixtures: Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to keep the muffins tender.
  6. Add macerated strawberries: Gently fold the macerated strawberries into the batter, ensuring an even distribution without breaking them down too much.
  7. Scoop the batter: Using a 3-tablespoon-sized cookie scoop, portion the batter into the lined muffin cups, alternating filled and empty cups if following the earlier tip for taller muffin tops. Optionally, sprinkle with additional sugar on top for a slight crunch and sweetness.
  8. Bake the muffins: Place the muffin pans in the preheated oven and bake at 425°F (205°C) for 10 minutes. Then, without opening the oven, reduce the temperature to 375°F (190°C) and continue baking for an additional 8 to 10 minutes. Total baking time will be around 18 to 20 minutes. The muffins are done when a toothpick inserted into the center comes out with a few moist crumbs or when the muffin springs back gently when pressed.
  9. Cool and serve: Let the muffins cool in the pan for 5 to 10 minutes before carefully removing them. Allow the muffins to cool to room temperature for best flavor and texture. Enjoy your fluffy strawberry banana muffins!

Notes

  • For taller muffin tops, alternate filling every other muffin cup with batter.
  • Do not overmix the batter as it can cause dense muffins.
  • Macerating the strawberries helps release their juice and intensifies flavor.
  • Optional sugar topping adds a pleasant crunch and extra sweetness.
  • Make sure eggs are at room temperature for better mixing and texture.
  • Use a toothpick test to avoid overbaking and drying out the muffins.
  • Allow muffins to cool before storing to prevent sogginess.

Find it online: https://recipeplenty.com/strawberry-banana-muffins-recipe/