Some recipes just feel like a warm hug. For me, that’s these Cherry Banana Muffins. They have that familiar, cozy taste of banana bread, but with little bursts of sweet-tart cherry that make them feel just a bit special. If you love banana muffins, you might also enjoy these irresistible peanut butter banana muffins that are perfect for little ones.
I can still picture my grandma’s sunlit kitchen table, a plate of these warm muffins sitting next to her favorite ceramic mug. The smell alone could pull you in from the next room. It’s a smell that promises comfort, a little bit of sweetness, and a whole lot of love.
This recipe is my way of holding onto that feeling. It’s simple, honest, and made for sharing. I think you’ll find it becomes a fast favorite in your home, too.
Recipe Overview
- Cuisine: American
- Category: Baked Goods / Dessert
- Prep Time: 15 minutes
- Cook Time: 22-25 minutes
- Total Time: 40 minutes
- Servings: 12 standard muffins
The Story Behind This Classic Recipe
This recipe started, like so many good things, with a need to use up fruit. My grandma never let a speck of food go to waste. Overripe bananas were a treasure to her, not trash.
She’d mash them up and say, “Time for a treat.” One summer day, she had a bowl of fresh cherries from the market, too. She pitted a handful by hand and folded them right into her classic banana bread batter.
The result was magic. The cherries baked into soft, jammy pockets that paired perfectly with the sweet banana. It became our special summer version of her year-round staple. Every time I make it, I’m right back at that table with her.
What Makes This the *Traditional* Way
This isn’t a fancy, modern take. It’s the real deal. We use simple ingredients you likely have on hand. The method is straightforward, with no special gadgets needed.
It relies on the natural sweetness of ripe bananas and a touch of brown sugar for depth. The cherries are the star, so we use real ones. No artificial flavors or bright colors here.
Cherry Banana Muffins Recipe
The Classic Ingredients (No Fancy Stuff!)
How to Make It Just Like Grandma Did
Notes
Enjoy your homemade Cherry Banana Muffins Recipe!
Nutrition Information
It’s about the honest taste of fruit and spice, baked into a tender, moist crumb. This is comfort food in its purest form.
The Classic Ingredients (No Fancy Stuff!)
Gathering these simple ingredients is the first step to something wonderful. Here’s what you’ll need:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 very ripe, large bananas (about 1 ½ cups mashed)
- ¾ cup packed light brown sugar
- ⅓ cup melted butter or neutral oil, cooled
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 heaping cup pitted fresh or frozen cherries, chopped (if frozen, do not thaw)
- Optional: 2 tablespoons coarse sugar for sprinkling on top
How to Make It Just Like Grandma Did
Let’s get baking. The process is simple, but a few key steps make all the difference. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Mix the dry stuff. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This makes sure everything is evenly distributed for a perfect rise.
- Mash and mix the wet stuff. In a large bowl, mash the bananas until mostly smooth. A few small lumps are just fine. Whisk in the brown sugar, melted butter, egg, and vanilla until it’s all combined.
- Bring it together. Add the dry ingredients to the wet ingredients. Gently fold with a spatula until just combined. Do not overmix—a few streaks of flour are okay. Overmixing makes tough muffins.
- Fold in the cherries. Gently stir in the chopped cherries until they’re evenly scattered throughout the batter.
- Fill and bake. Divide the batter evenly among the 12 muffin cups. They will be quite full. Sprinkle the tops with coarse sugar if you like. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy. Let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. I know it’s hard, but try to let them cool a bit—the cherry centers will be very hot!
My Tips for Perfecting This Classic
A few little secrets can take these from good to “grandma-good.” Here’s what I’ve learned over the years.
First, use bananas that are almost black. The riper they are, the sweeter they are and the more moisture they give. This is the key to that wonderfully moist banana bread texture we all love. For another decadent, moist option, try these bakery-style banana chocolate chip muffins.
Second, if you’re using frozen cherries, toss them in a tablespoon of the measured flour before folding them in. This helps stop them from sinking straight to the bottom of the muffins.
How to Store and Enjoy Later
These muffins keep beautifully. Once completely cool, store them in an airtight container at room temperature for up to 3 days.
For longer storage, you can freeze them. Wrap each muffin individually in plastic wrap, then place them all in a freezer bag. They’ll keep for up to 3 months.
To enjoy, just thaw at room temperature or warm one up in the microwave for 15 seconds. It’s like having a little bit of comfort ready anytime.
Nutrition Notes
While this is a treat, it’s made with real, simple ingredients. Here’s a general look at what’s in one muffin (without optional sugar topping):
- Calories: ~210
- Fat: 6g
- Carbohydrates: 37g
- Fiber: 2g
- Sugar: 20g
- Protein: 3g
Your Questions About This Classic Recipe
I get asked about this recipe often. Here are answers to the most common questions.
Can I make this into a loaf of banana bread instead?
Absolutely! Pour the batter into a greased 9×5 inch loaf pan. Bake at 350°F (175°C) for 55-65 minutes, or until a tester comes out clean. The baking time will be longer, so keep an eye on it.
Can I use chocolate chips instead of cherries?
You sure can. Swap the cherries for an equal amount of semi-sweet chocolate chips. You’ll get a fantastic batch of chocolate chip banana bread muffins that are just as comforting.
How can I make this recipe a bit healthier?
For a healthier twist, you can use whole wheat flour for half of the all-purpose flour. You can also reduce the brown sugar to ½ cup—the bananas add plenty of sweetness. It’s a great way to enjoy a healthy sweet.
I hope this recipe finds a special place in your kitchen. It’s more than just a list of ingredients and steps. It’s a memory, a feeling, and a promise of something good. And if you ever have just one ripe banana to use, these small batch banana muffins are the perfect solution.
Baking it always makes my home feel warmer and my heart a little fuller. I truly believe that’s the power of a classic, shared recipe.
I’d love to hear if this recipe brings back memories for you, or if it becomes a new tradition. Please let me know how your muffins turn out in the comments below, and don’t forget to give it a rating!
