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Photograph of Raspberry, White Chocolate and Banana Muffins

Raspberry, White Chocolate and Banana Muffins

With a soft and fluffy, moist banana flavoured base, bursting with fresh raspberries and of chunks white chocolate, these muffins make the perfect breakfast or mid-morning treat with coffee. In fact they make a wonderful treat at any time of the day.

Course Any time of the day!, Breakfast, brunch, Snack, treat
Keyword banana muffins, muffins, raspberries, white chocolate
Prep Time 15 minutes
Cook Time 20 minutes
Servings 7
Author Susan

Ingredients

Wet ingredients –

  • 50g unsalted butter 
  • 125g mashed banana (equivalent to roughly 1 – 1½ bananas which will weigh 150 – 175g with their skins on)
  • 40g natural yoghurt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 50g caster sugar

Dry ingredients –

  • 125g plain/all-purpose flour
  • ½ teaspoon baking powder  
  • ¼ teaspoon bicarbonate of soda
  • ¼ teaspoon fine salt

Additional ingredients –

  • 100g white chocolate cut into chunks
  • 100g fresh raspberries

To finish – (optional)

  • Demerara sugar
  • extra white chocolate chunks
  • extra raspberries

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7

  3. Place a microwave-save mixing bowl on some electric scales and zero the scales. Weigh the cubed butter directly into your bowl and melt the butter in 15 second increments in the microwave. Alternatively, the butter can be melted in a small saucepan and transferred to a mixing bowl.

  4. Add the banana, broken into pieces and mash roughly with a fork.

  5. Now, with the mixing bowl sitting back on the scales, zero them and weigh the yoghurt, egg, vanilla and sugar directly on top of the butter and banana. Beat well with an electric whisk.

  6. Put a sieve over the top of the mixing bowl and put back on the scales. Zero the scales and weigh the dry ingredients into the sieve – the flour, baking powder, bicarbonate of soda and salt.

  7. Shake onto the mixture and then fold in gently with a spatula until very nearly mixed.

  8. Fold in the white chocolate chunks and fresh raspberries.

  9. Use an ice cream scoop or a spoon to divide between 7 muffin cases in a muffin tin.

  10. If you like, sprinkle each muffin with some Demerara sugar and top with extra chunks of white chocolate and a raspberry. (If you want to freeze any, do so now – See Recipe Notes)

  11. Bake in the centre of the oven for 5 minutes, reduce the temperature and cook for a further 15 minutes or until cooked.

  12. Bake in the centre of the oven for 5 minutes, reduce the temperature and cook for a further 15 minutes or until cooked.

  13. After 5 minutes, turn the oven down to Fan Oven 160°C /180°C/350°F/Gas 4 and cook for a further 15 – 18 minutes, or until cooked.

Recipe Notes

Equipment:

  • Kitchen scales and measuring spoons
  • Microwave safe mixing bowl
  • Whisk – electric or balloon
  • ice cream scoop or spoon to divide the batter
  • muffin tin and lined with 7 paper cases 

Freezing and Cooking from frozen:

  • Freezing the muffins – Before you start making the muffins, line a muffin tin with liners and place in the freezer to get as cold as possible
  • Make your muffins as normal, fill the muffin cases in the cold muffin tin and scatter over additional ingredients
  • Loosely cover with cling film and put back in the freezer immediately. 
  • As soon as they are solid, take out of the tin and place in a freezer bag or container. Keeps up to 3 months.  
  • NB – If your muffin cases are stuck to the bottom of your muffin tin when you take it out of the freezer, run some hot water from the tap in your kitchen sink – just 1 – 2 cms. Sit the tin in the hot water for 30 seconds or for long enough to release the muffins. You can now bag them and return them to the freezer. 
  • To cook from frozen: preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7
  • Put the frozen muffins back into a muffin tin and cook on the middle shelf  for 10 minutes.
  • After 10 minutes, turn the oven down to Fan Oven 160°C /180°C/350°F/Gas 4 and cook for a further 15 – 18 minutes.

Storing the muffins:

  1. Best eaten on the day they are made. However, they will store well in an airtight container for 2 days, or up to 3 – 4 days, if kept in the fridge. If you are storing in the fridge, allow to come to room temperature before eating.
  2. These muffins freeze well after cooking as well. Cover, when cool, and freeze for up to 3 months.

Bananas:

  1. 125g mashed banana is equivalent to roughly 1 – 1½ bananas which will weigh 150 – 175g with their skins on.
  2. One of the key issues when making banana muffins is using bananas at the correct stage of ‘over-ripe!’. They should be so over-ripe you probably wouldn’t eat them, the skins will be brown and the banana flesh very soft – they will however be very sweet, full of flavour and perfect for baking.
  3. The good thing is that you can freeze over-ripe bananas if you do not want to use them immediately. Simply remove the skin, chop into 2 cm pieces, pop into a bag and freeze. Defrost before using in baking. 

NB Cooking the muffins at a higher temperature for 5 minutes, quickly activates the baking powder and bicarbonate of soda, ensuring your muffins are always light and fluffy.