Description
Whipping up these cherry banana muffins brings pure morning joy right to your kitchen. Packed with sweet fruit and tender crumb, they’ll make your breakfast feel like a delightful surprise.
Ingredients
Scale
Primary Ingredients:
- 1.5 cups all-purpose flour
- 1 cup mashed ripe bananas
- 0.75 cups cherries, pitted and chopped
Supporting Ingredients:
- 0.5 cups unsalted butter, melted
- 0.75 cups granulated sugar
- 1 large egg
Finishing Ingredients:
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 0.5 cups chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F and prepare a 12-cup muffin tin with paper liners or cooking spray.
- Combine 1½ cups flour, ¾ cup sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a large mixing bowl.
- Mash 2-3 medium bananas to yield 1 cup and mix with ½ cup melted butter, 1 large egg, and 1 teaspoon vanilla extract in a separate bowl.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing your batter.
- Carefully fold in ¾ cup chopped cherries and optional ½ cup chopped nuts, ensuring even distribution.
- Scoop the batter into each muffin cup, filling approximately ¾ full.
- Place the muffin tin in the preheated 350°F oven and bake for 22-25 minutes.
- Check doneness by inserting a toothpick into the center of a muffin – it should come out clean.
- Remove from the oven and let the muffins rest in the pan for 5 minutes.
- Transfer muffins to a wire rack and allow them to cool completely before serving.
Notes
- Check banana ripeness by ensuring they’re soft and have plenty of brown spots for maximum sweetness and moisture in the muffins.
- Fold cherries gently into the batter to prevent breaking them and bleeding color throughout the entire mixture.
- Let the muffins rest in the pan for exactly 5 minutes before removing, which helps them set and prevents falling apart when transferring.
- For gluten-free adaptation, replace wheat flour with a cup-for-cup gluten-free blend and add an extra tablespoon of liquid to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 185 kcal
- Sugar: 13 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg