Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 3/4 cups all-purpose flour, plus 1 teaspoon for strawberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup mashed very ripe banana, from about 2 large bananas
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1/3 cup unsalted butter, melted and cooled for 5 minutes
- 1/4 cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 1/4 cups diced fresh strawberries, patted dry
- 1 tablespoon coarse sugar, optional, for topping
Do This
- 1. Heat the oven to 375°F and line a 12-cup muffin pan with paper liners.
- 2. Pat the strawberries dry, dice them small, and toss with 1 teaspoon flour.
- 3. Whisk the flour, baking powder, baking soda, salt, and cinnamon in a bowl.
- 4. In another bowl, whisk mashed banana, sugars, eggs, melted butter, yogurt, and vanilla.
- 5. Fold the dry ingredients into the wet ingredients just until combined, then fold in the strawberries.
- 6. Divide batter among 12 muffin cups, filling each about 3/4 full, and sprinkle with coarse sugar if using.
- 7. Bake at 375°F for 20 minutes, then cool in the pan for 5 minutes before moving to a rack.
Why You’ll Love This Recipe
- Soft and fruit-forward: Ripe banana gives the muffins a tender crumb, while strawberries add juicy bursts of sweetness.
- Easy to like: The flavor is familiar, gentle, and naturally sweet without being overly rich.
- Simple pantry method: No mixer is needed, and the batter comes together in two bowls.
- Great for breakfast or snacks: These muffins are sturdy enough for lunchboxes but soft enough to feel bakery-style.
Grocery List
- Produce: 2 large very ripe bananas, 1 pint fresh strawberries
- Dairy: Unsalted butter, plain Greek yogurt or sour cream, 2 large eggs
- Pantry: All-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, granulated sugar, light brown sugar, vanilla extract, paper muffin liners, coarse sugar for topping if desired
Full Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour, spooned and leveled, plus 1 teaspoon for coating the strawberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
Fruit
- 1 cup mashed very ripe banana, from about 2 large bananas, mashed until mostly smooth with a few small lumps
- 1 1/4 cups fresh strawberries, hulled, diced into 1/4-inch pieces, and patted dry
Wet Ingredients
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs, at room temperature if possible
- 1/3 cup unsalted butter, melted and cooled for 5 minutes
- 1/4 cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
Optional Topping
- 1 tablespoon coarse sugar, such as turbinado sugar, for a lightly crisp muffin top
- 2 tablespoons thinly sliced strawberries, patted very dry, for decorating the tops if desired
Step-by-Step Instructions
Step 1: Prepare the oven and muffin pan
Heat the oven to 375°F. Line a standard 12-cup muffin pan with paper liners, or lightly grease each cup with butter or nonstick spray. Place the oven rack in the center of the oven so the muffins bake evenly.
Step 2: Prep the strawberries and banana
Hull the strawberries and dice them into small 1/4-inch pieces. Spread them on a paper towel or clean kitchen towel and gently pat them dry. This helps prevent the muffins from turning soggy. Toss the diced strawberries with 1 teaspoon all-purpose flour and set them aside.
Peel the bananas and mash them in a bowl until you have 1 cup mashed banana. A few tiny banana lumps are welcome because they make the muffins taste homemade and fruit-filled.
Step 3: Mix the dry ingredients
In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1/2 teaspoon ground cinnamon. Whisking well now helps the leaveners distribute evenly, which gives the muffins a soft, even rise.
Step 4: Mix the wet ingredients
In a large bowl, whisk the mashed banana with 1/2 cup granulated sugar and 1/4 cup packed light brown sugar until the mixture looks glossy and well combined. Add 2 large eggs and whisk for about 30 seconds.
Pour in the 1/3 cup melted unsalted butter, making sure it has cooled for about 5 minutes so it does not scramble the eggs. Add 1/4 cup plain Greek yogurt or sour cream and 1 teaspoon vanilla extract, then whisk until smooth and creamy.
Step 5: Combine the batter gently
Add the dry ingredients to the wet ingredients. Use a spatula to fold everything together with slow, broad strokes. Stop mixing when you no longer see dry streaks of flour. The batter should look thick, soft, and slightly lumpy. Avoid overmixing, because too much stirring can make muffins dense instead of tender.
Step 6: Fold in the strawberries
Add the flour-coated diced strawberries to the batter. Fold them in gently just until evenly scattered throughout. Try not to crush the berries; keeping them intact gives you pretty pink pockets of strawberry in each muffin.
Step 7: Fill the muffin pan
Divide the batter evenly among the 12 prepared muffin cups, filling each cup about 3/4 full. If you want a bakery-style finish, sprinkle the tops with 1 tablespoon coarse sugar total. You can also place a few very thin, well-dried strawberry slices on top of the batter for a pretty finish, but do not add too many or the tops may become too moist.
Step 8: Bake and cool
Bake at 375°F for 20 minutes, or until the muffin tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If you use an instant-read thermometer, the center of a muffin should read 200°F to 205°F.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. For the best texture, let them cool at least 15 minutes before serving so the crumb can set while staying soft and moist.
Pro Tips
- Use very ripe bananas: Bananas with plenty of brown spots give the muffins more sweetness, moisture, and banana flavor.
- Dry the strawberries well: Strawberries hold a lot of water. Patting them dry and coating them lightly in flour helps keep the crumb soft instead of wet.
- Do not overmix: Fold the batter only until the flour disappears. A lumpy batter makes a softer muffin.
- Dice the berries small: Smaller pieces distribute more evenly and help the muffins hold together.
- Let them rest before eating: Warm muffins are delicious, but a short cooling time helps the fruit and crumb settle into the best texture.
Variations
- Strawberry banana chocolate chip muffins: Fold in 1/2 cup mini chocolate chips with the strawberries for a sweeter, dessert-style version.
- Whole wheat strawberry banana muffins: Replace 1/2 cup of the all-purpose flour with white whole wheat flour for a heartier flavor while keeping the muffins tender.
- Lemon strawberry banana muffins: Add 1 teaspoon finely grated lemon zest to the wet ingredients for a brighter, fresh flavor that pairs beautifully with the strawberries.
Storage & Make-Ahead
Store completely cooled muffins in an airtight container at room temperature for 2 days. Because the strawberries add moisture, place a paper towel under and over the muffins to absorb excess humidity. For longer storage, refrigerate them in an airtight container for up to 5 days. Bring to room temperature before serving, or warm one muffin in the microwave for 10 to 12 seconds.
To freeze, wrap each cooled muffin tightly and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature for about 1 hour, or microwave an unwrapped muffin for 25 to 30 seconds until soft and warm.
For make-ahead prep, you can mash the banana and dice the strawberries up to 1 day in advance. Store the banana covered in the refrigerator and the strawberries in a separate paper towel-lined container. Mix the batter just before baking for the best rise.
Nutrition (per serving)
Calories: 205 kcal | Carbs: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Fiber: 1g | Sugar: 16g | Sodium: 205mg | Cholesterol: 45mg
