Cherry Banana Muffins

These cherry banana muffins came about when I had both overripe bananas and a bag of frozen cherries that needed using up. The combination turned out to be a winner – the cherries add bursts of tartness that cuts through the sweet, moist banana base.

I make them regularly now, especially in winter when fresh fruit is scarce but I’ve got frozen cherries on hand. They’re perfect for breakfast or as an afternoon snack with coffee, and they freeze well if you want to make a big batch.

The banana keeps them moist for days, and the cherry flavor means they’re more interesting than standard banana muffins. My kids actually prefer these to chocolate chip versions now.

What you need for Cherry Banana Muffins

How to make Cherry Banana Muffins

1.Preheat your oven to 350°F (175°C) right away – it needs to be properly hot when the muffins go in. Line a 12-cup muffin tin with paper liners or give them a good coating of cooking spray.

2. Start with bananas – they should be nice and spotty, almost black. That’s when they’re sweetest. Peel and mash them in a large bowl until they’re mostly smooth but still have some small lumps for texture. Three bananas should give you about 1 1/2 cups mashed.

3. Melt butter in the microwave or on the stovetop until it’s just liquid but not hot – about 30 seconds in the microwave usually does it. Pour it into the mashed bananas while stirring. The warm butter will help dissolve the sugar in the next step.

4. Add granulated sugar, egg, and vanilla to the banana-butter mixture. Mix until everything’s well combined and looks a bit lighter in color. You’ll notice the mixture gets a bit fluffier as you stir.

5. In the same bowl, sprinkle the baking soda and salt evenly over the wet mixture. Then gradually stir in the flour until it’s just combined. Stop as soon as you don’t see any dry flour – overmixing will make your muffins tough.

6. If you’re using frozen cherries, don’t thaw them – add them in frozen. For fresh cherries, make sure they’re well-drained after washing. Gently fold the chopped cherries into the batter. They’ll marble it slightly pink – that’s perfect!

7. Mix brown sugar and cinnamon in a small bowl for the topping.

8. Fill each muffin cup about 3/4 full – I use an ice cream scoop for even portions. Sprinkle each muffin with some of the cinnamon-sugar mixture. The sugar will create a nice crispy top as they bake.

9. Bake for 20-25 minutes. You’ll know they’re done when the tops are golden brown and spring back when you gently press them with your finger. Another tell-tale sign: a toothpick inserted into the center of a muffin should come out clean or with just a few moist crumbs.

10. Let them cool in the tin for about 5 minutes – they’re still setting up inside. Then transfer them to a wire rack to cool completely. Though let’s be honest, they’re amazing while they’re still warm enough that the butter melts when you split them open.

Cherry Banana Muffins

Cherry Banana Muffins

Cherry banana muffins are moist, flavorful treats made with ripe bananas and sweet cherries, perfect for breakfast, snacks, or dessert. Their fruity sweetness and tender crumb make them a delightful crowd-pleaser.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Cooling time 15 minutes mins

Total Time 55 minutes mins

Servings 12 muffins

Ingredients

  

• 3 ripe bananas mashed
• 1/3 cup melted butter
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 cup fresh or frozen cherries pitted and chopped
• 1/4 cup brown sugar for topping1/4 teaspoon cinnamon (for topping)
• 1/4 teaspoon cinnamon for topping

Instructions

 

• 1.Preheat your oven to 350°F (175°C) right away. Line a 12-cup muffin tin with paper liners or give them a good coating of cooking spray.
• Start with bananas – they should be nice and spotty, almost black. That’s when they’re sweetest. Peel and mash them in a large bowl until they’re mostly smooth but still have some small lumps for texture.
• Melt butter in the microwave or on the stovetop until it’s just liquid but not hot – about 30 seconds in the microwave usually does it. Pour it into the mashed bananas while stirring.
• Add granulated sugar, egg, and vanilla to the banana-butter mixture. Mix until everything’s well combined and looks a bit lighter in color.
• In the same bowl, sprinkle the baking soda and salt evenly over the wet mixture. Then gradually stir in the flour until it’s just combined. Stop as soon as you don’t see any dry flour – overmixing will make your muffins tough.
• If you’re using frozen cherries, don’t thaw them – add them in frozen. For fresh cherries, make sure they’re well-drained after washing. Gently fold the chopped cherries into the batter. They’ll marble it slightly pink – that’s perfect!
• Mix brown sugar and cinnamon in a small bowl for the topping.
• Fill each muffin cup about 3/4 full – I use an ice cream scoop for even portions. Sprinkle each muffin with some of the cinnamon-sugar mixture.
• Bake for 20-25 minutes. You’ll know they’re done when the tops are golden brown and spring back when you gently press them with your finger.
• Let them cool in the tin for about 5 minutes.