Monday, September 10, 2007

Strawberry Banana Muffins

It is cloudy and cooler today, so I decided to bake some muffins. These were really good. The only thing that I didn't love about them was that they were just a tad dry. (Ironically, I was going to bake scones today instead of muffins...maybe this was God's way of trying to satisfy me!!) Anyway, the next time I make them, I will add a bit of sour cream, which does miracles to moisten muffins. This recipe is very good, and definitely worth trying!

Here's the recipe...

Strawberry Banana Muffins

1/2 cup (1 stick) unsalted butter, melted
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup fresh or frozen blueberries or strawberries (cut into small pieces)
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Preheat oven to 350 degrees F. Position rack in center of oven. Line the muffin pan with paper liners or grease with butter or a vegetable spray. Set aside.

In a small saucepan melt the butter. Set aside.

In a medium sized bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.

In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Do not over mix or the strawberries will end up coloring the batter pink. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.

Fill each muffin cup about two thirds full of batter, using two spoons or an ice cream scoop. Fill any unused muffin cups halfway with water to prevent warping of the pan and/or over browning of the muffins. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.

Makes 12 regular sized muffins.


  1. Thank you for your encouraging words on my blog & for the recipe for the yummy looking muffins! I have found a kindred spirit in you & am thankful to the Lord for coming in contact with you through your blog. You are an encourager & have a love for the Lord that is so marvelous to see & I am happy to have found a new friend in you.

  2. These look fantastic - I hope to make them soon!

    I am planning to make whoopie pies this week! We'll have to compare our recipes!

  3. Yum, yum! Wish I could reach out and grab one!!