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Banana and raspberry muffin with lemon drizzle on black cooling wire rack.

Easy Banana and Raspberry Muffins with Lemon Drizzle

Marissa
These banana and raspberry muffins are soft, lightly sweet, and full of fruit. Easy to make and finished with a bright lemon drizzle, they are an example of European home baking, perfect for breakfast, an afternoon snack or a light dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine French
Servings 12 Muffins
Calories 202 kcal

Equipment

  • 1 Muffin Tin
  • 1 large bowl
  • 1 medium bowl
  • 1 electric mixer or whisk

Ingredients
  

For the Banana and Raspberry Muffins

  • 2 cups All-purpose flour 250 grams + 1 tbsp (8 grams) for coating the raspberries
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • ½ tsp Cinnamon plus a pinch, optional
  • ¼ tsp Salt
  • 1 tsp Lemon zest Optional, but it enhances the raspberry flavor.
  • 1 cup Mashed ripe bananas 240 grams, about 2 large or 2 1/2 - 3 medium bananas
  • ⅓ cup Light brown sugar 65 grams
  • 3 Tbsp White sugar 40 grams, or 3 tbsp maple syrup or honey
  • 2 Tbsp Vegetable oil 26 grams
  • 2 Tbsp Butter 28 grams
  • 1 Large egg room temperature
  • 1 Egg yolk
  • 1½ tsp Vanilla extract
  • ½ cup Milk, room temperature 120 ml, room temperature
  • 2 cups Raspberries 250 grams (about one pint), fresh or frozen, do not thaw

For the Lemon Drizzle

  • 1/2 cup Powdered sugar 60 grams
  • 2 tsp Lemon juice Fresh is best

Instructions
 

To make the banana and raspberry muffins:

  • Whisk together flour, baking soda, baking powder, cinnamon and salt in a medium bowl.
  • Mash 2 large or 3 medium bananas together in a small bowl. You’ll need about 1 cup of mashed bananas. the more brown they are, the sweeter they are.
  • Put bananas, brown sugar, white sugar, oil, butter, egg and egg yolk, vanilla extract, and milk in a medium-sized bowl.
  • Mix wet ingredients together with a hand-held mixer, or a whisk. It does not have to be perfectly blended. Just make sure it’s all mixed evenly and there are not big butter clumps.
  • Mix dry ingredients and lemon zest together with wet ingredients together until just barely mixed.
  • Gently coat raspberries with flour. This stops the raspberries from “bleeding” into the muffin batter.
  • Fill muffin liners with banana muffin batter about one-half to two-thirds full.
  • Top banana batter with most of the raspberries. Use about three-quarters of the raspberries and save the rest to use for the top of the muffins.
  • Use the rest of the banana muffin batter to fill up the muffin tins and then top with the remaining flour-coated raspberries.
  • Bake 5 minutes, reduce oven to 350°F (175°C), and bake 15–18 minutes more until a toothpick comes out clean.

To make the lemon drizzle:

  • Mix freshly squeezed lemon juice with powdered sugar. Top the raspberry banana muffins with the drizzle while they are still warm so that the lemon drizzle slightly melts onto the top of the muffin. Just use a teaspoon and spread the drizzle roughly on top of the muffins. no need for any fancy techniques.

Notes

 

How to get soft, domed banana muffin tops

  • Use room temperature ingredients, so the batter rises evenly.
  • Do not overmix. Stop mixing when you still see a few light streaks of flour. If you mix too much, the muffin will be less light and fluffy and more dense.
  • Don’t overfill the muffin liners. Fill muffin cups about two-thirds to three-quarters full.
  • Start baking at a slightly higher temperature, then reduce it after about 5 minutes. This helps the banana and raspberry muffins get an initial lift and helps form a dome.
 

How to stop raspberries from bleeding and sinking

  • Toss all raspberries with a tablespoon of flour before adding them to the batter
  • If you are using frozen raspberries, add them straight from the freezer (and also coat them in flour). Do NOT thaw the raspberries.
  • Fill the muffin cups halfway or 2/3 of the way with muffin batter, then add about three-quarters of the raspberries. Then top with the remaining batter and berries. This way, you get fruit in every bite, and the raspberries don’t sink to the bottom.
 

How to store raspberry and banana muffins

  • Room temperature: Store banana and raspberry muffins at room temperature for a couple of days in an airtight container.
  • In the refrigerator: Keep for up to 5 days. Bring to room temperature before serving for best texture.
  • To freeze: Freeze muffins without the lemon drizzle for up to 2 months. Thaw at room temperature, then add the drizzle before serving.

Nutrition

Serving: 1muffinCalories: 202kcalCarbohydrates: 36gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 35mgSodium: 295mgPotassium: 138mgFiber: 2gSugar: 14gVitamin A: 119IUVitamin C: 7mgCalcium: 39mgIron: 1mg
Keyword banana and raspberry muffins, banana raspberry muffins, muffins with lemon drizzle, raspberry and banana muffins, raspberry banana muffins
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