Can I freeze these muffins to save them for later?

Absolutely. These muffins freeze exceptionally well. Just make sure they are completely cooled first. Place them in a freezer safe bag or an airtight container. They can be stored in the freezer for up to three months. You can thaw them at room temperature or reheat them directly from frozen.

Is it okay to use canned cherries instead of fresh or frozen ones?

While fresh or frozen cherries usually offer the best flavor and texture for baking, you can use canned cherries in a pinch. If you do, make sure they are very well drained before you add them to the batter to avoid adding too much moisture.

What is the best way to mash the bananas?

For the smoothest banana base, you can mash the ripe bananas with a fork in a bowl. An electric mixer works too for a very smooth consistency, but a fork is usually sufficient and prevents over processing.

Can I reduce the sugar amount in the recipe?

Yes, you can often slightly reduce the granulated sugar if you prefer them less sweet. Keep in mind that sugar contributes to moisture and tenderness, so reducing it too much might affect the texture. Since the bananas are ripe, they provide natural sweetness.

My muffins stuck to the liners. What happened?

This can happen if the muffins were not completely cooled before trying to remove the liners, or sometimes certain types of liners stick more than others. Make sure they cool in the tin for the recommended time before moving them to a wire rack. Greasing the paper liners slightly or using nonstick liners can also help.

How do I know when the muffins are done baking?

The best way to check for doneness is to insert a toothpick into the center of a muffin. If it comes out clean, they are ready. If there is wet batter on it, they need a few more minutes.

Easy Cherry Banana Muffins (Moist & Fluffy)

Description

These Cherry Banana Muffins are wonderfully moist and fluffy, bursting with the delightful sweetness of ripe bananas and tangy cherries! They make a perfect treat any time of day and are incredibly simple to prepare.

Ingredients

1 ½ cups (180 grams) all-purpose flour
¾ cup (150 grams) granulated sugar
1 teaspoon (5 grams) baking powder
½ teaspoon (2 grams) baking soda
1/4 teaspoon (1 gram) salt
1 cup (230 grams) mashed very ripe bananas (from about 2 to 3 medium bananas)
½ cup (110 grams) unsalted butter, melted and slightly cooled
1 large egg, at room temperature
1 teaspoon (5 ml) vanilla extract
¾ cup (120 grams) fresh or frozen cherries, pitted and roughly chopped
Optional ½ cup (50 grams) chopped walnuts or pecans

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or grease the cups well.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together.
In a separate bowl, mix the mashed bananas, melted butter, the egg, and vanilla extract. Stir these wet ingredients until they are blended well.
Add the wet ingredients to the bowl with the dry ingredients. Stir just until everything is combined. Be careful not to mix too much.
Gently fold in the chopped cherries. If you are using nuts, fold them in at this point as well. Distribute everything evenly through the batter.
Spoon the muffin batter into the prepared muffin cups. Fill each cup about three quarters full.
Bake for 20 to 25 minutes. Test for doneness by inserting a toothpick into the center of a muffin. It should come out clean.
Let the muffins cool in the muffin tin for 5 minutes. Then carefully move them to a wire rack to finish cooling completely

Notes

For a slightly crisp and sweet top crust, sprinkle a small amount of sugar on top of each muffin before they go into the oven.
Add a teaspoon of ground cinnamon to the batter along with the dry ingredients for a warm, spiced flavor note.
You can brush the tops of the cooled muffins with a simple glaze made from powdered sugar mixed with a little milk for an extra glossy finish.

Nutrition

Serving Size: 1
Calories: 235
Sugar: 17g
Sodium: 150mg
Fat: 12g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg