Juicy, fresh berries dot these moist and flavorful strawberry banana muffins, which are topped with a decadent swirl of strawberry jam, a sprinkling of raw sugar, and come together in one bowl!
On Sunday, the hubby and I walked a few blocks over to check out a new farmers market that’s just opened in our neighborhood. We had a patio lunch at a restaurant across the street first, and sitting across from each other in the sunshine, the gulls distantly chattering at the water, soaked up what felt like a perfect lazy Summer afternoon.
Knowing that these days of just the two of us are numbered, with trips to restaurants and farmers markets easy and last minute, made the languid day even sweeter.
At the new market, we picked up a few fresh salsas, some locally raised meat, and a pint of strawberries from a charming older man who assured me they were “very sweet.” I didn’t need much persuading, and half were devoured by dinnertime.
The rest, so ripe they were practically turning to jam right there on the counter, were roughly chopped and made their way into these fruity, flavorful strawberry banana muffins.
These sweet beauties begin as classic banana muffins, but the addition of fresh, ruby berries, a swirl of strawberry preserves, and a generous sprinkling of raw sugar render them much more complex and indulgent than the sum of their parts.
My only lament is that the lovely recipe doesn’t yield an even dozen. My goal with muffins (and cupcakes) is always to fit them neatly into exactly one or two full muffin tins. Alas. Not this time.
However, to make up for this, the batter does come together quickly, and in just one bowl – my favorite sort of recipe. They rise wonderfully in the oven, into gently domed, tender crumbed, incredibly moist muffins, with vibrant, jammy centers that burst with strawberry flavor. And while they’ll keep for several days – if they last that long – they’re best warm from the oven with a slather of butter…
- 3 very ripe medium bananas
- 1/2 cup olive oil
- 1/4 cup whole milk
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 cup organic cane sugar
- 1-3/4 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 1 cup chopped strawberries
- 1 Tbsp Turbinado or Demerara sugar
- optional: 2 Tbsp strawberry jam
- Preheat the oven to 350 degrees F. Line two muffin tins with paper liners, likely 14 or 15 muffin cups. Set aside.
- In a large mixing bowl, mash the bananas with the olive oil until combined and only small lumps remain. Whisk in the milk, egg, and vanilla. Use a spatula to stir in the sugar.
- Place the flour, baking powder, and salt in the center of the wet ingredients, and stir until mostly combined, with some streaks of flour remaining.
- Add the chopped strawberries, reserving a few to place on top of the muffins, and stir until the batter is just mixed.
- Use a cookie scoop to divide the batter among the prepared muffin tins, filling each cup about three fourths full. Top with the reserved strawberry pieces, and sprinkle with the Turbinado sugar.
- Bake for 20-25 minutes, until the tops are gently domed, and the muffins are just golden. Remove from the oven and let cool in the muffin tin for 10 minutes before transferring to a wire baking rack to cool completely. Enjoy!
- Optional: If adding the strawberry jam, bake for 18 minutes, until the tops are gently puffed and barely beginning to color. Remove the muffin tins from the oven, and working quickly, carefully top the center of each muffin with a teaspoon or so of jam. Return to the oven, and continue baking for another 2-7 minutes, until the muffins are golden and a cake tester inserted into the middle of each muffin comes out clean.