These Cherry Banana Muffins are light and fluffy on the inside with a delicious golden crust on the outside. Easy muffin recipe bursting with bright cherry and banana flavor.
These Cherry Banana Muffins are a Gavin approved favorite! He adores these homemade cherry muffins and I can see why. They’re so moist, delicious and super easy to make. Fresh bananas and cherries are folded in a slightly almond flavored muffin batter that bakes up fluffy, moist and totally scrumptious! We love to serve these for breakfast or as an after school snack with a tall glass of milk. So yummy!
What are your favorite go-to muffins? Are you a bake from scratch person or a from the box person? Let me know in the comments below. Meanwhile, let’s get on with the recipe!
ALL ABOUT THE CHERRIES
I usually make these muffins with frozen cherries when fresh ones aren’t in season. A couple of tips for you:
- Rinse the frozen cherries with cool water to warm them up a bit so they don’t destroy your baking time.
- If you don’t love whole cherries in your muffins, give them a rough chop.
- Make sure to drain the cherries completely, even gently pat dry with a paper towel. You don’t want your whole muffin turning pink.
- If you have the chance to use fresh cherries, do it! Rinse, chop and drain just like you would with the frozen ones.
TIPS FOR PERFECTLY MOIST MUFFINS
Homemade muffins are super easy to make, and yet for some reason people get a little intimidated about baking. Follow these simple tips and you’ll have perfectly soft, light and fluffy muffins every time!
- Gently mix your ingredients until they’re just blended together. Don’t overmix or you’ll end up with a stiff batter that results in tough muffins.
- Grease the muffin tins or use cupcake liners. You don’t want those muffins sticking to the pan!
- Don’t overfill your muffin tins. I like to use an ice cream scoop for size consistency. Try to fill only about three quarters full.
- Not sure when the muffins are done? Try the toothpick test. Insert a tooth pick into the center of a muffin and when it comes out clean, the muffins are done!
- Remove the muffins from the pan immediately after baking and let them cool on a wire rack. That way the bottoms don’t continue to cook and dry out.
MORE MUFFIN RECIPES TO TRY
Cherry Banana Muffins are so yummy but there are so many more recipes that you can try too! Find your faves:
- Banana Chocolate Chip Muffins
- Zucchini Muffins
- Carrot Zucchini Muffins
- Grapefruit Muffins
- One Bowl Chocolate Chip Muffins
- Eggnog Muffins with Cinnamon Rum Glaze
I can’t wait to hear what you think of these gorgeous Cherry Banana Muffins. You’ll love the fruit combination with the light, fluffy, flavorful muffin. You can freeze these babies for up to two months so you can make a huge batch and keep them on hand for busy mornings or anytime you need a quick snack. Enjoy!
Cherry Banana Muffins
- 3 cups all purpose flour
- 1 cup granulated sugar
- 1 TBSP baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups low fat vanilla yogurt
- 2 large eggs
- 8 TBSPs butter melted and cooled
- 1 tsp almond extract
- 12 oz frozen cherries rinsed with cold wanter and drained
- 2 medium bananas chopped
- Preheat your oven to 375 degrees
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk together the eggs, butter, yogurt, and almond extract.
- Fold the wet ingredients into the dry ingredients until just combined. Then gently fold in the cherries and the bananas.
- Scoop into well oiled muffin tins. Bake for 20 to 25 minutes (mine took 23) or when a toothpick inserted into one of the middle muffins comes out clean.
Adapted from America’s Test Kitchen