Can I use frozen raspberries instead of fresh ones?

Yes you can. If using frozen raspberries, do not thaw them completely before mashing lightly and adding them to the batter. Using them still slightly frozen can help prevent the color from bleeding too much into the batter.

How can I tell if the muffins are done baking?

Insert a toothpick into the center of a muffin (be careful to avoid the spot with the jam filling). If the toothpick comes out clean or with just a few moist crumbs attached, the muffins are done.

Can I make the batter ahead of time?

It is generally best to bake muffin batter right after mixing it. Letting it sit for too long can cause the leavening agents to lose their effectiveness, resulting in less rise and a denser muffin.

What if I do not have raspberry jam?

You can substitute the raspberry jam with another flavor of jam that you enjoy. Strawberry, mixed berry, or even apricot jam would work well as the surprise center.

Why did my jam disappear or sink to the bottom

This can happen if you do not put enough batter under the jam or if the batter is too thin. Ensure you have a good layer of batter at the bottom and make sure the jam is fully covered with the top layer of batter before baking.

Easy Banana Raspberry Muffins (with a Jam-Filled Center)

Description

These Banana Raspberry Muffins are incredibly moist and packed with sweet fruit flavor. Tender banana and juicy raspberries mingle with a surprise jam center, making them utterly irresistible!

Ingredients

1 cup (130g) all-purpose flour
½ teaspoon (3g) baking soda
½ teaspoon (3g) fine sea salt
1 teaspoon (4g) baking powder
1 large (120g) ripe banana, mashed well
½ cup (70g) fresh raspberries, lightly mashed
2 tablespoons (30ml) milk
1 teaspoon (5ml) pure vanilla extract
¼ cup (60g) unsalted butter, softened to room temperature
⅔ cup (140g) granulated sugar
1 large (50g) egg
¼ cup (70g) raspberry jam

Instructions

Heat your oven to 375°F (190°C). Line a muffin pan with paper cups.
In a large mixing bowl, combine the flour, baking soda, salt, and baking powder. Stir them together.
3. In a separate medium bowl, mix the mashed banana, mashed raspberries, milk, and vanilla extract.
In another large bowl, use a mixer to cream together the softened butter, sugar, and egg until the mixture is light and fluffy.
Add about one-third of the dry ingredient mixture to the creamed butter and sugar. Stir just until combined. Next, add about one-third of the banana mixture to the butter mixture and stir it in. Repeat this process two more times, alternating between the dry and wet mixtures, until everything is just combined. Do not overmix the batter.
Scoop a small amount of batter into the bottom of each lined muffin cup. Place about 1 teaspoon of raspberry jam into the center of the batter in each cup. Spoon more batter on top to cover the jam.
Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into a muffin (avoiding the jam center) comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool slightly more. Serve warm.

Notes

Substitutions: You can easily swap the mashed raspberries for other mashed berries like strawberries or blueberries. Feel free to use a different flavor of jam in the center if you prefer.

Nutrition

Serving Size: 1 Muffin
Calories: 123kcal
Sugar: 16g
Sodium: 202mg
Fat: 1g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 16mg