Cherry Banana Muffins Recipe

Introduction

These Cherry Banana Muffins are a delightful treat combining the natural sweetness of ripe bananas with juicy cherries. Soft and moist, they make a perfect breakfast, snack, or anytime indulgence.

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup mashed ripe bananas (about 2-3 medium bananas)
• ½ cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• ¾ cup cherries, pitted and chopped (fresh or frozen)
• Optional: ½ cup chopped walnuts or pecans

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Step 3: In another bowl, mix the mashed bananas, melted butter, egg, and vanilla extract until well combined.
4. Step 4: Add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Step 5: Fold in the chopped cherries and nuts if using, distributing them evenly throughout the batter.
6. Step 6: Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Step 7: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use fresh cherries when in season for the best flavor, or frozen cherries—just thaw and drain excess moisture before folding them in.
• For a nut-free version, simply omit the walnuts or pecans.
• Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced twist.
• To make these muffins vegan, substitute the butter with coconut oil and use a flax egg instead of the large egg.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. To reheat, warm in the microwave for 20-30 seconds or enjoy thawed at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries in this recipe?

Yes, you can use frozen cherries. Just make sure to thaw and drain them well to prevent excess moisture in the batter.

Can I substitute the butter with oil?

Yes, you can replace melted butter with an equal amount of vegetable or canola oil for a slightly different texture and flavor.

Cherry Banana Muffins Recipe

Print Recipe

★★★★★

5 from 144 reviews

These Cherry Banana Muffins combine the natural sweetness of ripe bananas with vibrant, juicy cherries for a delightful breakfast or snack. Soft and moist with a tender crumb, these muffins are easy to make and perfect for a quick treat anytime.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• 1 cup mashed ripe bananas (about 2–3 medium bananas)
• ½ cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract

Add-ins

• ¾ cup cherries, pitted and chopped (fresh or frozen)
• Optional: ½ cup chopped walnuts or pecans

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In another bowl, mix the mashed bananas, melted butter, egg, and vanilla extract thoroughly until smooth and uniform.
4. Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the muffins tender.
5. Add Cherries and Nuts: Fold in the chopped cherries and nuts, if using, evenly distributing them throughout the batter.
6. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full to allow for rising.
7. Bake: Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which helps prevent sogginess.

Notes

• For best results, use ripe bananas with brown spots for natural sweetness.
• You can substitute frozen cherries; just thaw and drain them before adding to the batter.
• Optional nuts add nice texture but can be omitted for nut-free versions.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• These muffins can be frozen for up to 3 months; thaw before serving.

Keywords: cherry banana muffins, banana muffins, cherry muffins, breakfast muffins, easy muffin recipe, homemade muffins