Easy Banana Muffins with Cherries!
Serves 12
20 mins prep
25 mins cook
45 mins total
These banana muffins with cherries are inspired by a favorite German childhood drink: KiBa! If you didn’t grow up in Germany, chances are high you’ve never heard of a KiBa, which stands for Kirsch-Banane and is simply banana juice and cherry juice poured into a glass to create a pretty pale yellow and bright red drink. It’s tart, perfectly sweet, and so good, and so are these muffins!
I make my muffins with Greek yogurt, which adds to the tartness and keeps them moist and light. And because the bananas give enough natural sweetness, I only add just a bit of brown sugar to get them just perfect, but not too sweet! They’re finished with a buttery almond streusel that gives them just the right crunch on top.
The recipe makes between 12 to 18 muffins, depending on which muffin liners you use. The tulip liners I used gave me 12 larger muffins.
Muffins:
Almond Streusel Topping:
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Preheat oven to 350 degrees F (175 degrees C). Prep 1 to 2 muffin pans with liners or non-stick spray.
The amount of muffins you end up with depends on the liners you use. For standard muffin liners, you will likely end up with 16 to 18 muffins. For the tulip liners I use, I end up with 12 larger muffins.
In a medium-sized bowl, sift together the flour, baking powder, baking soda and sea salt and combine with a whisk.
Toss your frozen cherries in it to keep them from sinking and set aside.
oz all-purpose flour
tsp baking powder
tsp baking soda
tsp salt
oz frozen cherries
In a large bowl, mash bananas using a fork (it's esiest to mash them against the side of the bowl). Then add the light brown sugar, vanilla extract, egg, Greek yogurt, and oil to the same bowl, and whisk together until combined.
ripe bananas
oz light brown sugar
tsp pure vanilla extract
egg
oz Greek yogurt
fl oz avocado oil
Add the flour mixture and drained cherries into the bowl with the wet ingredients. This will be a thick batter, so I recommend using a rubber spatula to mix your batter. Mix until you see no more dry spots, but don't overmix. Using two soup spoons, scoop and divide up your batter.
For the streusel topping, using your hands, knead together the flour, ground almonds, butter and brown sugar until you get a crumbly texture. Sprinkle evenly over the tops of the unbaked muffins.
oz all-purpose flour
oz almond meal
oz butter
oz light brown sugar
Bake on the middle rack for about 25 minutes or until an inserted cake tester or toothpick comes out clean or with a few crumbs on it. It's that easy!
If baking a double batch, rotate your muffin tins about halfway through baking. You may need to extend the baking time by about 2 minutes.
The total baking time will also depend on which muffin tin you use. Heavier metal pans will bake faster than lighter metal pans. Here is my favorite muffin pan made from steel, so it typically bakes a bit faster.
