Cherry Banana Muffins

If you have brown bananas sitting on your counter right now, these cherry banana muffins are about to become your new go to recipe. They're soft, moist, and packed with juicy cherry pieces in every single bite.

Jump to:

• Why You Will Like This Recipe
• Simple Ingredients For Cherry Banana Muffins
• Cherry Banana Muffins
• How To Make Cherry Banana Muffins
• Storage & Reheating
• My Best Tips And Variations For Cherry Banana Muffins
• Cherry Banana Muffins FAQ
• Recipes You May Like
• Conclusion

I first made these on a rainy Saturday last spring when Alex kept asking for something sweet and I had three sad looking bananas staring at me from the fruit bowl. I also had a bag of frozen cherries in the freezer from a smoothie experiment gone wrong. So I thought, why not throw them together? Honestly? Best decision ever.

Now Sarah asks for these at least twice a month, and Donald grabs two on his way out the door most mornings. They're simple, they use real ingredients I always have on hand, and they come together in about 35 minutes from start to finish.

If you love baking with ripe bananas as much as I do, you might also enjoy my creamy strawberry banana smoothie for those mornings when you want something quick and fresh instead of turning on the oven.

Why You Will Like This Recipe

• Quick and easy. Just 15 minutes of prep and 20 minutes in the oven. No mixer needed, just two bowls and a spoon.
• A smart way to use overripe bananas. The browner and spottier, the better. Those bananas you were about to toss are perfect here.
• Sweet and tangy in every bite. The mellow banana pairs so well with the bright pop of cherries. It tastes just right without being too sugary.
• Soft and moist texture. The mashed bananas and melted butter keep these muffins tender for days.
• Kid approved. Both of my kids grab these for breakfast and after school snacks. Alex even packs one in his lunch bag.
• Freezer friendly. Make a double batch and stash some away for those mornings when nothing goes as planned.

Simple Ingredients For Cherry Banana Muffins

Here's everything you need to make 12 muffins:

• 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 to 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

A quick note on substitutions. I've made these with frozen cherries more times than I can count, and they work beautifully. Just don't thaw them first. If you're out of butter, an equal amount of neutral oil works too, though I think butter gives the best flavor.

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How To Make Cherry Banana Muffins

These come together fast, so let's get baking. I've broken the steps into small sections to make everything easy to follow.

Get Your Oven And Pan Ready

1. Preheat your oven to 350°F (175°C).
2. Line a 12 cup muffin tin with paper liners or lightly grease it. I always use liners because cleanup is so much easier (and my kids like peeling them off).

Mix The Dry Ingredients

3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Give it a good 20 seconds of whisking. This spreads the leavening evenly so every muffin rises the same way.

Combine The Wet Ingredients

4. In another bowl, mix the mashed bananas, melted butter, egg, and vanilla extract until well combined.

Here's a tip I learned the hard way: let the melted butter cool for a minute or two before adding the egg. The first time I made these, I poured hot butter straight in and ended up with tiny bits of scrambled egg in my batter. Not fun!

Bring The Batter Together

5. Add the wet ingredients to the dry ingredients, stirring until just combined. Stop as soon as you don't see dry flour anymore.
6. Fold in the chopped cherries (and nuts if using), spreading them evenly through the batter.

Please don't overmix. I know it's tempting to keep stirring until the batter looks perfectly smooth, but a few lumps are exactly what you want. Overmixing makes muffins dense and rubbery instead of soft and fluffy.

Fill And Bake

7. Divide the batter evenly among the muffin cups, filling each about ¾ full.
8. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.

That 5 minute rest matters more than you'd think. It lets the muffins set so they don't fall apart when you lift them out. Sarah always tries to sneak one right away, and I have to remind her that warm muffins need a minute!

Storage & Reheating

These cherry banana muffins keep really well, which is one of the reasons I make them so often.

On the counter: Store them in an airtight container lined with a paper towel for up to 3 days. The paper towel soaks up extra moisture so the tops don't get sticky.

In the fridge: They'll last up to 5 days in a sealed container. I actually think the banana flavor gets even better by day two.

In the freezer: Wrap each muffin in plastic wrap, then pop them into a freezer bag. They keep for up to 3 months. This is my go to trick for hectic school mornings.

To reheat: Microwave a muffin for 15 to 20 seconds and it tastes fresh baked again. Frozen muffins need about 30 to 40 seconds. Donald likes his warmed up with a little butter on top, and honestly, he's onto something.

My Best Tips And Variations For Cherry Banana Muffins

After making these more times than I can count in my Manhattan kitchen, here's what I've learned:

• Toss the cherries in flour first. A light coating of flour keeps them from sinking to the bottom of the muffins. I skipped this step once and every cherry ended up in a soggy layer at the base. Never again!
• Sprinkle sugar on top before baking. Just a pinch on each muffin gives you a crisp, sweet crust that everyone fights over at my house.
• Add a teaspoon of cinnamon. It gives the batter a warm, cozy flavor that's perfect in fall and winter.
• Try a simple glaze. Whisk powdered sugar with a splash of milk and brush it over the cooled tops for a glossy, bakery style finish.
• Swap in chocolate chips. Have you ever tried cherries and chocolate together in a muffin? Replace the nuts with ½ cup of chocolate chips and thank me later. Alex calls this version "the good ones."
• Watch your bake time. Every oven runs a little different. Start checking at 20 minutes so you don't dry them out.

One pitfall to avoid: don't use extra banana beyond the 1 cup called for. I tried it once thinking more banana meant more flavor, and the muffins came out heavy and gummy in the middle. Stick to the measurements and you'll get that perfect fluffy texture every time.

Cherry Banana Muffins FAQ

Can You Use Frozen Cherries In Cherry Banana Muffins?

Yes, and I do it all the time! Frozen cherries are often cheaper and already pitted, which saves you a step. The key is to keep them frozen when you fold them in. Thawed cherries release too much juice and can turn your batter pink and soggy. Chop them while still frozen, give them a quick flour toss, and fold them in right before filling the cups.

How Do You Keep Cherries From Sinking In Muffins?

Toss the chopped cherries with about a tablespoon of flour before folding them into the batter. The flour coating helps them grip the batter so they stay suspended instead of dropping to the bottom. A thicker batter helps too, which is why you shouldn't add extra liquid to this recipe. I learned this trick from my mom when I was a teenager baking beside her, and it's never failed me.

How Ripe Should Bananas Be For Banana Muffins?

The riper, the better! You want bananas with lots of brown spots, or even mostly brown peels. Ripe bananas are sweeter, softer, and easier to mash, and they give your muffins that deep banana flavor. Bright yellow bananas just don't have enough sweetness yet. If yours aren't ripe enough, bake them in their peels at 300°F for about 15 minutes until the skins turn black.

How Should Cherry Banana Muffins Be Stored?

Keep them in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Add a paper towel under and over the muffins to catch extra moisture. For longer storage, freeze them individually wrapped for up to 3 months. A quick zap in the microwave brings them right back to life.

Recipes You May Like

If you enjoyed these muffins, here are a few more recipes from my kitchen that I think you'll love:

• Moist Cottage Cheese Banana Bread is another wonderful way to use up ripe bananas, with a protein boost that makes it perfect for breakfast.
• Fluffy Banana Pancakes For A Perfect Weekend Breakfast give you that sweet banana flavor in cozy weekend pancake form.
• Moist Cranberry Orange Bread To Brighten Your Day is calling your name if you love fruity baked goods with a sweet and tangy twist.

Conclusion

There you have it, my simple recipe for cherry banana muffins that my whole family loves. Just mix your dry ingredients, stir in the banana mixture, fold in those cherries, and bake for 20 minutes. That's really all there is to it.

I love this recipe because it turns forgotten bananas into something my kids actually get excited about. There's nothing fancy here, just real ingredients and a whole lot of homemade goodness.

I hope you give these muffins a try this week! Don't forget to save this recipe to Pinterest so you can find it next time those bananas start turning brown. And if you make them, let me know how they turn out for you. I love hearing your kitchen stories!