Banana Raspberry Muffins Recipe

Ingredients for Banana Raspberry Muffins

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 3 ripe bananas
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• Pecans

How to Make Banana Raspberry Muffins

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy.
4. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
5. In a separate bowl, mash 3 ripe bananas with a fork. Stir in 1/2 cup sour cream.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the banana mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Gently fold in 1 cup fresh raspberries and 1/2 cup toasted chopped nuts (walnuts or pecans recommended).
8. Fill muffin cups about 2/3 full.
9. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.