Recipe by MarieRynr
Slightly redolent of banana, these moist, berry full treats are wonderful for Sunday brunch. Black berries or blueberries can replace the raspberries in this recipe.
Top Review by etully
This was a good recipe that I will make again. The four star rating is because the cooking time was sooo far off for me. Next time, I will check the muffins at 18 minutes. I always have bananas that are threatening to go bad and combining them with raspberries is a great idea. I filled the muffin cups three quarters full and ended up with 20 muffins. I will up the raspberries to 2 cups and do half of the butter and half applesauce. I bet blueberries or cranberries would be good substitutions if raspberries weren't available. Thanks for posting.
- 2 1⁄2 cups flour
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 8 tablespoons unsalted butter, melted
- 2⁄3 cup firmly packed brown sugar
- 3 eggs
- 3 ripe bananas, mashed
- 2⁄3 cup whole milk
- 1 teaspoon vanilla extract
- 1 1⁄2 cups raspberries (fresh or frozen)
- 1⁄4 cup firmly packed brown sugar
- 1⁄4 cup flour
- 1⁄2 teaspoon cinnamon
- 2 tablespoons unsalted butter, room temperature
Directions See How It's Made
- To make the streusel, by hand, with a fork or pastry blender, mix the brown sugar, flour, cinnamon and butter until crumbly and well blended.
- Preheat oven to 375*F. LIne 12 muffin cups with paper cupcake liners, or coat with melted butter and dust with flour, or spray generously with cooking spray. To make sure the muffins release with ease, coat the top of the pan as well as the inside of the cups when you grease the tins.
- Sift together the flour, baking powder, baking soda and salt; set aside. Whisk the butter and brown sugar in a large bowl, then whisk in the eggs. Add the bananas, milk and vanilla. Add the dry ingredients all at once, stirring just until blended. Quickly fold in the berries. Divide into prepared muffin pans and sprinkle with 1/4 cup of the butter streusel (put remainder of the streusel in a jar, cover and refrigerate for another use, it's very good sprinkled on all kinds of muffins).
- Bake 25 to 30 minutes or until the tops of the muffins are golden brown and they spring back when lightly touched with a finger. Cool for about 5 minutes, then remove from the pan.