Raspberry, White Chocolate and Banana Muffins

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These Raspberry, White Chocolate and Banana Muffins are Charlotte’s absolute favourite muffin. With a soft and fluffy, moist banana flavoured base, bursting with fresh raspberries and chunks of white chocolate, they make the perfect breakfast or mid-morning treat with coffee. In fact they make a wonderful treat at any time of the day.

Charlotte put in a special request for these, one morning after her knee operation. Stranded on the sofa, with months of rehab ahead, foodie treats are the highlight for both of us at the moment! And these certainly did the trick. Although we love to eat these all year round, there is something light and fresh about them, which seems appropriate with the gorgeous spring weather, we are enjoying at the moment.

How to make these Raspberry, White Chocolate and Banana Muffins

Collect all your ingredients together:

Wet ingredients –

• unsalted butter 
• mashed banana
• natural yoghurt
• egg
• vanilla extract
• caster sugar

Dry ingredients –

• plain/all-purpose flour
• baking powder  
• bicarbonate of soda
• fine salt

Additional ingredients –

• white chocolate cut into chunks
• fresh raspberries

To finish – (optional)

• Demerara sugar
• extra white chocolate chunks
• extra raspberries

How to make these delectable muffins:

1. 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.
2. Add the banana, broken into pieces and mash roughly with a fork.
3. 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.
4. 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.
5. Shake onto the mixture and then fold in gently with a spatula until very nearly mixed.
6. Fold in the white chocolate chunks and fresh raspberries.
7. Use an ice cream scoop or a spoon to divide between 7 muffin cases in a muffin tin.
8. 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)
9. Bake in the centre of the oven for 5 minutes, reduce the temperature and cook for a further 15 minutes or until cooked.

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.

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Make sure you use over-ripe bananas:

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. Timing is therefore key!

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. 

Alternatively, if you want to use up perfectly over ripe bananas, make up a batch of muffins and freeze, either before or after baking. See details above.

The brown banana below is perfect for cooking although it doesn’t need to be quite this brown! The yellow one on the left is very nearly ready!

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You can freeze these muffins before or after baking

Freeze before cooking –

Based on my Banana Muffins – Core Recipe, these treats are very quick to whip up, and even better, can be made in advance to the point of cooking, then immediately frozen, whilst still raw, and cooked directly from the freezer. Hot muffins straight out of the oven at the drop of a hat – what’s not to like? For full instructions, see Recipe Notes.

Freeze after cooking –

They also freeze well after cooking, for up to 3 months. Cover and put them in the freezer as soon as possible but make sure they have completely cooled before bagging. Defrost in the fridge overnight. If you are making packed lunches, freeze some muffins in individual bags – pop them, frozen, into a packed lunch in the morning and they will be defrosted and ready to eat by lunch time. 

Made this recipe?

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