Latest news, food, business, travel, sport, Tips and Tricks...

How to make Banana Strawberry Muffins

How to make Banana Strawberry Muffins

How to make Banana Strawberry Muffins


(Makes 10 to 12 regular sized muffins)

  • 110g butter, melted
  • 150g sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla essence
  • 2 large ripe bananas, mashed
  • 315g all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh strawberries (cut into small pieces)

How to make the recipe

  1. Preheat oven to 180 degC. Position rack in center of oven. Line muffin tin with paper muffin cups.
  2. Melt butter over low heat in a saucepan. Set aside. Mash the bananas.
  3. Whisk together sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the sugar mixture and stir to combine.
  4. In another bowl, combine the flour, baking powder, baking soda and salt. Use a spatula or whisk to mix the dry ingredients completely (to prevent having lumps of baking powder/soda).
  5. Gently fold in the strawberries, making sure they are coated with flour. This helps to prevent the strawberries from sinking during baking. Do not over mix or the strawberries will end up coloring the batter red.
  6. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. The mixture will appear very lumpy. Do not over mix the batter otherwise the muffins will become tough.
  7. Fill each muffin cup about two thirds full of batter. Fill any unused muffin cups halfway with water to prevent warping of the pan or uneven browning of the muffins.
  8. Bake for 20 to 25 minutes or until a tester inserted in the center of a muffin comes out clean.
  9. Let the muffins cool for 10 mins in the muffin tin, then transfer to a wire rack to cool. Do not leave the muffins in the muffin tin otherwise the base will be soggy.

Tip: To make high-domed muffins:

To bake high-domed muffins, fill muffin cups nearly full. Make sure that the recipe yields a thick batter. In a full cup, a thin batter will flow all over the oven before setting. The batter should be “spoonable” not pourable.

Preheat oven to 210 degC. A high temperature is needed to create a burst of steam which will lift the top of the muffin and quickly set the starches and proteins in the muffin. After the muffin tin is placed in the oven, set the temperature back to the required temperature setting.